Description
These soft, pillowy pumpkin cookies capture the cozy essence of autumn with every bite. Featuring a cake-like, tender crumb and a perfect blend of cinnamon and pumpkin pie spice, this recipe is designed for simplicity. It is an ideal treat for family gatherings or a quiet moment of indulgence, offering a nostalgic flavor profile that feels like a warm embrace from a traditional grandmother’s kitchen.
Ingredients
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, softened
1 ¼ cups granulated sugar
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
½ cup confectioners’ sugar for coating
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
Beat in the egg, pumpkin puree, and vanilla extract until well combined.
Gradually stir the dry ingredients into the wet ingredients until a soft dough forms.
Scoop rounded tablespoons of dough, roll them into balls, and coat lightly in confectioners’ sugar.
Place on the prepared baking sheet and bake for 12-15 minutes until the edges are golden and the tops are set.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store these cookies in an airtight container at room temperature for up to 3 days. For a crunchier topping, you can use a mix of granulated and confectioners’ sugar. Ensure your pumpkin puree is 100% pumpkin, not pumpkin pie filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 12g
- Sodium: 85mg
- Fat: 3g
- Saturated Fat: 1.5g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg