Soft Pumpkin Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 tsp salt
- 1/2 tsp ground cinnamon
- 16 Tbsp unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 7 oz pumpkin puree, about half of a 15 oz can
Instructions
- 1
Preheat the oven to 350˚F and line a baking sheet with parchment paper. In a medium bowl, whisk together flour with baking soda, baking powder, cinnamon, and salt and set aside.
- 2
Add butter and sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk together on medium-high speed until light and fluffy.
- 3
Add in egg, and vanilla extract and whisk until combined.
- 4
Add in pumpkin puree and whisk to combine.
- 5
Switch to the paddle attachment and add in the flour mixture in fourths, allowing it to incorporate between additions. scrape down the bowl as needed and mix until well combined.
- 6
Add dough balls to the baking sheet, about 1 Tbsp for each cookie. Since this is a soft dough, a cookie scoop makes it easier. Scoop cookies onto the prepared baking sheet, leaving at least 1-inch of space between each one. Lightly press the tops of the cookies to flatten them a little.
- 7
Bake at 350F for about 10-12 minutes or just until the cookie edges are just starting to turn golden brown. Transfer to a wire rack to cool completely to room temperature and serve with Cream Cheese Frosting if desired.
10 min
Nutrition
Per serving (based on 30 servings)
