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Experience the irresistible allure of Pumpkin Cookies, a taste of pumpkin spice flavor you won’t want to miss. These cookies are popular for their soft texture and effortless, fuss-free preparation.
I can never get enough Pumpkin Spice flavor during the fall months, especially in desserts, which is why I have so many recipes like Pumpkin Sugar Cookies and Pumpkin Bread on my site. These cookies are the ones I make every year though!
Why You’ll Love These Pumpkin Cookies
- Texture: Different than my Pumpkin Sugar Cookies, which require ingredient adjustments to achieve a denser consistency, today’s cookies are wonderfully soft and cake-like, departing from the usual chewy and crumbly profile of traditional cookies, yet not quite reaching a fluffy texture.
- Taste: Their distinctive quality lies not in chewiness or density but in their remarkable flavor profile. Enriched with abundant Pumpkin Pie Spice, ground ginger, and a greater proportion of brown sugar than conventional pumpkin cookies, these treats are certain to outshine their traditional counterparts in the realm of taste.
- Easy to prepare: The simplicity of making pumpkin cookies adds to their appeal, offering a convenient and accessible baking experience suitable for all skill levels.
How to Make Pumpkin Cookies
- Whisk the dry ingredients. In a large bowl whisk the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, pumpkin pie spice, and ginger together.
- Mix the wet ingredients. Using an electric mixer fitted with the paddle attachment or a handheld mixer, beat, on medium speed, the butter, and both sugars together until fluffy, about 5 minutes. Turn the speed down to low and add the egg yolk, vanilla, and pumpkin making sure to scrape down the edges.
- Mix the dry and wet ingredients together. With the mixer speed still on low slowly add the flour mixture and mix until fully combined.
- Chill the dough. To keep the cookies from spreading too much during the baking process cover the mixing bowl and place it in the fridge for 20 minutes.
- Preheat the oven. Prepare your baking sheets with parchment paper or silicone baking mats and preheat your oven to 350º F while the dough is chilling.
- Roll the dough in cinnamon sugar. In a small bowl combine the sugar and cinnamon for the cookie coating. Use a medium cookie scoop to scoop the dough out and then roll it into a ball. Roll the dough into the cinnamon sugar mixture and place it on the baking mat.
- Bake until the edges have set. Bake for 10 to 12 minutes and let cool on the pan for 10 before moving to a cookie rack to finish cooling. The longer you let them cool the stronger the flavor.
Storage and Freezing Information
- To Store: Store these pumpkin cookies in a sealed, airtight container at room temperature, where they’ll remain fresh for up to one week.
- To Freeze: After allowing them to cool completely, transfer the cookies into a freezer-safe bag and store them in the freezer for a duration of 2 to 3 months. You can also store the cookie dough in the freezer until ready to bake.
Pumpkin Cookies Recipe
Discover the irresistible enchantment of Pumpkin Cookies, a tantalizing journey into the world of pumpkin spice flavors that you won't want to overlook. These cookies are renowned for their soft, velvety texture and straightforward, effortless preparation.
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Servings: 24 Cookies
Calories: 155kcal
Equipment
- Electric Stand Mixer or handheld mixer
- Silicone Baking Mats or parchment paper
- Medium Cookie Scoop
Ingredients
- 2½ cups Flour
- 2 teaspoons Cornstarch
- 1/2 teaspoon Cream of Tartar
- 3/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1/8 teaspoon Ground Ginger
- 3/4 cup Unsalted Butter room temperature
- 3/4 cup Brown Sugar
- 1/2 cup Sugar
- 1 large Egg Yolk
- 2 teaspoons Vanilla
- 1/3 cup Pumpkin Puree
- 1/4 cup Sugar
- 2 teaspoons Cinnamon
Instructions
- Whisk the dry ingredients. In a large bowl whisk the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, pumpkin pie spice, and ginger together.
- Mix the wet ingredients. Using an electric mixer fitted with the paddle attachment or a handheld mixer, beat, on medium speed, the butter, and both sugars together until fluffy, about 5 minutes. Turn the speed down to low and add the egg yolk, vanilla, and pumpkin making sure to scrape down the edges.
- Mix the dry and wet ingredients together. With the mixer speed still on low slowly add the flour mixture and mix until fully combined.
- Chill the dough. To keep the cookies from spreading too much during the baking process cover the mixing bowl and place it in the fridge for 20 minutes.
- Preheat the oven. Prepare your baking sheets with parchment paper or silicone baking mats and preheat your oven to 350º F while the dough is chilling.
- Roll the dough in cinnamon sugar. In a small bowl combine the sugar and cinnamon for the cookie coating. Use a medium cookie scoop to scoop the dough out and then roll it into a ball. Roll the dough into the cinnamon sugar mixture and place it on the baking mat.
- Bake until the edges have set. Bake for 10 to 12 minutes and let cool on the pan for 10 before moving to a cookie rack to finish cooling. The longer you let them cool the stronger the flavor.
Notes
- It’s optional, but I recommend chilling the dough. For optimal results, allow the dough to chill and firm up, as this minimizes cookie spreading while they bake.
- Use a medium cookie scoop. This will save you time and ensure each cookie is the exact same size.
- Use silicone baking mats. These have made baking cookies so much easier for me and they result in a better textured cookie than parchment paper.
Nutrition
Serving: 1cookie | Calories: 155kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 62mg | Potassium: 45mg | Fiber: 1g | Sugar: 13g | Vitamin A: 718IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 1mg
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Everyone loved these and the soft texture is perfect. Great recipe!
Do you have any tips for making this gluten and dairy free?
Hey Karen, the only thing you would need to swap out would be the flour. I highly recommend using the King Arthur brand measure-for-measure gluten-free flour. That way all the measurements remain the same.