Incredibly soft and tender pumpkin cookies spiced with cinnamon and pumpkin pie spice, topped with an optional maple cream cheese icing. Perfect fall treats with amazing flavor that improves after a d... show more
american
Nutrition
Provides moderate calories from refined flour and sugars with some vitamin A from pumpkin, but high in saturated fat and added sugars.
| Calories | 131 kcal |
| Energy | 549 kJ |
| Protein | 2 g |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Monounsaturated Fat | 1 g |
| Cholesterol | 12 mg |
| Carbohydrate | 22 g |
| Sugars | 12 g |
| Dietary Fibre | 1 g |
| Sodium | 89 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dessertbakingthanksgivingcookieshalloweenfamily friendly
Super Soft Pumpkin Cookies
Sally's Baking (Sally)
32
servings
0
per serve
0
minutes
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Ingredients
Equipment
Cookie scoop or spoon
Medium mixing bowl
Hand mixer or stand mixer
Baking sheets
Parchment paper
Paper Towels
Whisk
Large mixing bowl
Measuring cups
Measuring spoons
Wire cooling rack
Oven
Instructions
1
In this recipe, it's best to use pumpkin that has had some moisture removed. Blot the pumpkin with paper towels to rid excess moisture. No need to squeeze it completely dry. I usually place it in a paper towel lined bowl and let the paper towel soak up some moisture. A clean kitchen towel works too, but the pumpkin can stain. After ridding some moisture, you'll have a little less than 1 and 1/2 cups of pumpkin—I usually have about 1 and 1/3 cups (315g). Using anywhere between 1.33 – 1.5 cups of pumpkin is fine. Set aside until step 4. Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.
2
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
3
Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger together in a large bowl. Set aside.
4
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla, and blotted pumpkin and mix on high until combined. Mixture will look a little curdled—that's ok.
5
Add the dry ingredients to the wet ingredients, then mix on low speed until combined. Dough is thick and sticky. Scoop or roll cookie dough, around 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets.
6
Bake for 14-15 minutes or until edges appear set. The centers will look soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the better their flavor—I like them best on day 2!
7
Optional Icing
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, maple syrup, and a pinch of cinnamon (about 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon if desired. Dip the tops of the cooled cookies into icing or spread it onto each cookie with a knife.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, maple syrup, and a pinch of cinnamon (about 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon if desired. Dip the tops of the cooled cookies into icing or spread it onto each cookie with a knife.
8
Cover leftover iced cookies tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week. Cookies without icing can be covered tightly and stored at room temperature for up to 1 week.
Super Soft Pumpkin Cookies
Sally's Baking (Sally)
32
servings
0
per serve
0
minutes
Incredibly soft and tender pumpkin cookies spiced with cinnamon and pumpkin pie spice, topped with an optional maple cream cheese icing. Perfect fall treats with amazing flavor that improves after a d... show more
american
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Cookie scoop or spoon
Medium mixing bowl
Hand mixer or stand mixer
Baking sheets
Parchment paper
Paper Towels
Whisk
Large mixing bowl
Measuring cups
Measuring spoons
Wire cooling rack
Oven
Instructions
1
In this recipe, it's best to use pumpkin that has had some moisture removed. Blot the pumpkin with paper towels to rid excess moisture. No need to squeeze it completely dry. I usually place it in a paper towel lined bowl and let the paper towel soak up some moisture. A clean kitchen towel works too, but the pumpkin can stain. After ridding some moisture, you'll have a little less than 1 and 1/2 cups of pumpkin—I usually have about 1 and 1/3 cups (315g). Using anywhere between 1.33 – 1.5 cups of pumpkin is fine. Set aside until step 4. Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.
2
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
3
Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger together in a large bowl. Set aside.
4
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla, and blotted pumpkin and mix on high until combined. Mixture will look a little curdled—that's ok.
5
Add the dry ingredients to the wet ingredients, then mix on low speed until combined. Dough is thick and sticky. Scoop or roll cookie dough, around 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets.
6
Bake for 14-15 minutes or until edges appear set. The centers will look soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the better their flavor—I like them best on day 2!
7
Optional Icing
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, maple syrup, and a pinch of cinnamon (about 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon if desired. Dip the tops of the cooled cookies into icing or spread it onto each cookie with a knife.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, maple syrup, and a pinch of cinnamon (about 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon if desired. Dip the tops of the cooled cookies into icing or spread it onto each cookie with a knife.
8
Cover leftover iced cookies tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week. Cookies without icing can be covered tightly and stored at room temperature for up to 1 week.
dessertbakingthanksgivingcookieshalloweenfamily friendly
Nutrition
Provides moderate calories from refined flour and sugars with some vitamin A from pumpkin, but high in saturated fat and added sugars.
| Calories | 131 kcal |
| Energy | 549 kJ |
| Protein | 2 g |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Monounsaturated Fat | 1 g |
| Cholesterol | 12 mg |
| Carbohydrate | 22 g |
| Sugars | 12 g |
| Dietary Fibre | 1 g |
| Sodium | 89 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
