Soft Pumpkin Cookies Recipe

Nothing says the holidays like the amazing taste of pumpkin.  This delicious soft pumpkin cookies recipe combines the fluffy texture of a perfectly baked cookie with the scrumptious taste of pumpkin into one delicious bite!  Easy to make and even easier to eat!

Soft Pumpkin Cookies Recipe

Soft Pumpkin Cookies Recipe

Ingredients

1 cup butter
1 cup sugar
1 can pumpkin puree – 540 ml
1 egg
1 teaspoon vanilla
2.5 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground ginger

extras – optional

1 cup of each, or more to taste
coconut
nuts
cranberries
chocolate chips

Store Your Cookies In One Of The Awesome Cookie Jars

Directions

Preheat oven to 350* and prepare baking sheets by covering with parchment paper.

In medium mixing bowl add all the dry ingredients.  Set aside.
In a stand mixer cream the butter and sugar together.  Add the pumpkin puree, egg and vanilla and mix thoroughly. 

Gradually add the dry ingredients into the wet ingredients.  Beat on low speed until well combined.  Stir in your cranberries, nuts, coconut or any other addition you can think of!

Drop a spoonful onto the baking sheet lined with the parchment paper by the tablespoon.  The batter will be slightly wet and sticky.  These cookies will rise up, but not out so place 1″ apart, at least.  

Bake 12 minutes or until golden brown.  Remove from the oven and let stand for five minutes before placing them on a cooling rack.
Store in an airtight container.  Freeze for up to 3 months.  

Soft Pumpkin Cookies Recipe
Nothing says the holidays like the amazing taste of pumpkin. This delicious soft pumpkin cookies recipe combines the fluffy texture of a perfectly baked cookie with the scrumptious taste of pumpkin into one delicious bite! Easy to make and even easier to eat!
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Ingredients
  1. 1 cup butter
  2. 1 cup sugar
  3. 1 can pumpkin puree – 540 ml
  4. 1 egg
  5. 1 teaspoon vanilla
  6. 2.5 cups flour
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 1 teaspoon ground cinnamon
  10. 1/2 teaspoon allspice
  11. 1/2 teaspoon ground ginger
Instructions
  1. Preheat oven to 350* and prepare baking sheets by covering with parchment paper.
  2. In medium mixing bowl add all the dry ingredients. Set aside.
  3. In a stand mixer cream the butter and sugar together. Add the pumpkin puree, egg and vanilla and mix thoroughly.
  4. Gradually add the dry ingredients into the wet ingredients. Beat on low speed until well combined. Stir in your cranberries, nuts, coconut or any other addition you can think of!
  5. Drop a spoonful onto the baking sheet lined with the parchment paper by the tablespoon. The batter will be slightly wet and sticky. These cookies will rise up, but not out so place 1″ apart, at least.
  6. Bake 12 minutes or until golden brown. Remove from the oven and let stand for five minutes before placing them on a cooling rack.
  7. Store in an airtight container. Freeze for up to 3 months.
Notes
  1. Customize the taste by adding 1 cup of each, or more to taste - coconut, nuts, cranberries or chocolate chips.
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2 Comments

  1. Randi November 11, 2016
  2. Italian Belly November 16, 2016

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