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    Home » Blog » Season » Fall » Soft Pumpkin Cookies

    Soft Pumpkin Cookies

    Published: Sep 29, 2019 · Modified: Dec 21, 2021 by Aimee Mars · This post may contain affiliate links.

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    soft pumpkin cookies

    Soft and chewy, cinnamon sugar-coated Soft Pumpkin Cookies, is a delicious indulgence for a season filled with comfort and heartwarming scents. Baking a batch of these will leave your kitchen swirling with seasonal scents.

    Other delicious fall pumpkin recipes to indulge in this season are this classic pumpkin bread or these pumpkin spice waffles.

    Soft Batch Pumpkin Cookies

    Soft Pumpkin Cookies

    Each year I purchase all the fall and seasonal holiday food magazines that hit the shelf and this year was no different. My kitchen has been swirling with scents of cinnamon, nutmeg, and clove and even the neighborhood kids have noticed and commented. One main ingredient throughout most of my recipe preparation is pumpkin.

    From pumpkin soup to pumpkin bread these Soft Pumpkin Cookies are a fabulous fall treat I can’t seem to stop eating. The soft and chewy inside of this cookie with its cinnamon sugar outer layer is absolutely delicious.

    pumpkin cookies

    How to Make Soft Pumpkin Cookies

    These cookies are almost identical to prepare as snickerdoodle cookies and I could easily name them pumpkin snickerdoodle cookies. Either way, the main ingredients that make all the difference are the cream of tartar and baking soda.

    Together these two slightly small additions make a bit impact. They’re responsible for the soft cookie interior.

    • Simply whisk the first 8 ingredients together and set them aside.
    • Using an electric mixer beat the butter and sugars together until fluffy. Add the egg yolk, vanilla, and pumpkin.
    • Chill the dough.
    • Scoop out the cookies and roll them into a cinnamon-sugar mixture and place them on a baking sheet with parchment paper.
    • Bake for 12 minutes at 350 degrees.
    ingredients

    Tips for Making the Perfect Cookie

    • This dough works best once it has time to chill and harden a little. This allows helps to decrease the cookies from spreading during the baking process.
    • Use a 1 or 2-inch cookie scoop. This will save you time and ensure each cookie is the exact same size.
    • If you forget to leave the butter out then you can easily place it on a microwave-safe dish and warm it in the microwave. Do 3 seconds for each side for a total of 12 seconds. Don’t warm the butter for 12 seconds total though. You’ll want to do 3 seconds and flip it to the next side, and repeat until you hit each side. If the butter isn’t the soft consistency you need then add another 3 second round.
    pumpkin cookies

    Try These Cookies Recipes Too

    • Salted White Chocolate Chip Cookies
    • Chocolate Chip Cookies
    • Chocolate Dipped Soft Ginger Cookies

    Soft Batch Pumpkin Cookies

    Soft and chewy, cinnamon sugar-coated Soft Pumpkin Cookies, is a delicious indulgence for a season filled with comfort and heartwarming scents. Baking a batch of these will leave your kitchen swirling with seasonal scents.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Chilling and Cooling Time: 40 minutes
    Total Time: 1 hour 7 minutes
    Servings: 24 Cookies
    Calories: 155kcal
    Author: Aimee Mars

    Ingredients

    • 2½ cups Flour
    • 2 teaspoons Cornstarch
    • 1/2 teaspoon Cream of Tartar
    • 3/4 teaspoon Baking Soda
    • 1/4 teaspoon Salt
    • 2 teaspoons Cinnamon
    • 1/2 teaspoon Nutmeg
    • 1/8 teaspoon Ground Clove
    • 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

    Cinnamon Sugar Coating

    • 1/4 cup Sugar
    • 2 teaspoons Cinnamon

    Instructions

    • Preheat the oven to 350℉ and line 2 baking trays with parchment paper, set aside.
    • In a large bowl whisk the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves together.
    • 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. With the speed still on low slowly add the flour mixture and mix until fully combined.
    • Cover the bowl and store in the fridge for 30 minutes before scooping out onto the prepared trays (this step is options, however, it ensures the cookies don't spread too much during the baking process).
    • In a small bowl combine the sugar and cinnamon for the cookie coating.
    • Using a cookie scoop or a large spoon measure out about 2 tablespoons for each cookie and form into a ball shape. Roll into the sugar and cinnamon mixture. Place each cookie on the sheet with room in between. Cook for 12 minutes and let cool on the pan for 10 before moving to a cookie rack to finish cooling.

    Nutrition

    Serving: 1cookie | Calories: 155kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 62mg | Potassium: 42mg | Fiber: 1g | Sugar: 13g | Vitamin A: 717IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!
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