These pumpkin cookies are mushy, moist, and full of pumpkin spice taste. Take pleasure in them plain or with cream cheese frosting for a scrumptious fall deal with!
These pumpkin cookies are mushy, cakey, and full of pumpkin spice taste. You may consider them as little pumpkin muffin tops. They’re not chewy like chocolate chip cookies. As an alternative, they’re ethereal and moist. I like them plain (particularly alongside a cup of espresso), however they’re additionally scrumptious with cream cheese frosting.
When you want extra causes to like this pumpkin cookie recipe, right here’s an enormous one: you don’t have to relax the cookie dough! Once you’re within the temper for fall baking (which for me, currently, has been typically), you’ll be able to shortly whip these cookies up.
I hope you get pleasure from them as a lot as I do! Completely satisfied baking, mates.
Pumpkin Cookies Elements
Right here’s what you’ll must make this simple pumpkin cookie recipe:
- Pumpkin, in fact! Canned pumpkin puree works finest for this recipe. It provides the cookies their mushy, cakey texture and fills them with pumpkin taste.
- All-purpose flour – Spoon and degree it to keep away from packing an excessive amount of into your measuring cup.
- Unsalted butter – For moisture and richness. Let it soften at room temperature for an hour earlier than making the cookie dough.
- Brown sugar – It sweetens the cookies and makes them extra-moist. Mild and darkish brown sugar each work properly right here, however I want darkish brown sugar’s richer molasses taste.
- Baking powder, baking soda, and an egg – They assist the cookies puff up within the oven.
- Vanilla extract and pumpkin pie spice – For heat, cozy pumpkin spice taste. When you don’t have a pre-made spice mix useful, make do-it-yourself pumpkin pie spice with warming spices like cinnamon, nutmeg, ginger, and cloves.
- And sea salt – To make all of the flavors pop!
Discover the entire recipe with measurements under.
How one can Make Mushy Pumpkin Cookies
Did I point out that these pumpkin cookies come collectively in a single bowl?!
To make them, begin by combining the moist substances. Add the softened butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. (When you don’t have a stand mixer, you need to use a big mixing bowl and an electrical mixer as an alternative!) Cream them collectively till properly mixed, about 1 minute. Then, beat within the egg, adopted by the pumpkin and vanilla.
Subsequent, add the dry substances. Beat within the pumpkin pie spice, baking powder, baking soda, and salt. Add the flour and blend on low pace till simply mixed.
To form the cookies, use a 2-tablespoon cookie scoop to scoop the dough onto 2 baking sheets lined with parchment paper.
Heads up!
The cookie dough will probably be mushy, virtually extra like a batter than a dough. That’s okay!
You must be capable of use a cookie scoop to portion it onto the baking sheets. When you discover that the dough is simply too mushy to scoop, chill it within the fridge for 15 to half-hour to agency up.
Bake the cookies at 350°F till the tops are set and the perimeters are very calmly browned, 12 to fifteen minutes.
Allow them to cool on the baking sheets for five minutes earlier than transferring them to a wire rack to chill utterly.
Optionally available: Frost the Cookies
You may get pleasure from these cookies plain, however topping them with cream cheese frosting makes them an much more decadent (and scrumptious!) deal with.
Put together my cream cheese frosting whereas the cookies bake, and chill it within the fridge. When the cookies are utterly cool, frost and luxuriate in!
Recipe Ideas
- Pumpkin purees differ. I’ve tried a LOT of manufacturers over time, and I’ve discovered that some have a better moisture content material than others. I’ve had nice outcomes utilizing Complete Meals 365 pumpkin, Kroger, and Libby’s on this recipe. I like to recommend avoiding Farmer’s Market Meals pumpkin, which is extra watery than most manufacturers I’ve tried.
- Make them dairy-free. Use softened coconut oil as an alternative of butter. When you’d prefer to frost the cookies, use this simple vegan frosting.
- Bake one sheet at a time. Temperatures all through an oven differ. For probably the most even bake, bake one sheet of cookies at a time on a rack within the middle of the oven.
- Avoid wasting for later. Unfrosted cookies maintain properly in an hermetic container at room temperature for as much as 3 days. When you frost them, retailer them within the fridge. These cookies additionally freeze properly. Stash them in an hermetic container or bag, and retailer them within the freezer for as much as 3 months. Permit frozen cookies to thaw at room temp, or zap them within the microwave for round 30 seconds.
Extra Favourite Pumpkin Recipes
When you love these pumpkin cookies, strive one in every of these cozy pumpkin recipes subsequent:
Mushy Pumpkin Cookies
Serves 25
Forestall your display from going darkish
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Preheat the oven to 350°F and line two giant baking sheets with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, or utilizing an electrical hand mixer, cream collectively the butter and brown sugar till well-combined, about 1 minute. Add the egg and blend to mix, adopted by the pumpkin puree and vanilla extract.
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Sprinkle the pumpkin pie spice, baking powder, baking soda, and salt evenly over the pumpkin combination. Combine to mix, then add the flour and blend on low pace till simply mixed, stopping to scrape down the perimeters of the bowl as wanted. The dough will probably be very mushy, like a thick, scoopable batter.
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Use a 2-tablespoon cookie scoop to scoop the dough onto the ready baking sheets, leaving 2 inches between dough balls.
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Bake, one sheet at a time, for 12 to fifteen minutes, or till the cookies are puffed and the tops are set. Take away from the oven and let cool on the baking sheet for five minutes earlier than transferring to a wire rack to chill utterly.
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When utterly cool, frost with cream cheese frosting, if desired.
