Have I told you lately how much I love fall? I can’t get enough pumpkin and these soft pumpkin cookies are the best of the season! The cookies are super soft and have a cake-like texture. I was planning on putting a spice glaze on top, but when I tasted them I realized the hard glaze would ruin the texture of the cookies. Since discovering this recipe I’ve already whipped up several batches to give out. Everyone loves them and I know you will too.
As a side note: I will soon be posting what I have found to be the best Pumpkin Whoopie Pie recipe. Look for that on Friday.
- 1 1/2 cups all-purpose flour
- 1 tablespoons cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 cup canola or vegetable oil
- 1 1/2 cups chilled pumpkin puree (canned pumpkin)
- 1 egg
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
- In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
- Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
- Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
- Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.