These Soft Pumpkin Cookies are a fall favorite around here. We just recently realized we’d never shared them with you all on Lovely Little Kitchen. We both thought for sure they were on here somewhere… If I remember correctly, these cookies even won first place in a cookie baking contest at church years ago! They are loved by many, for sure.
These are probably the softest, fluffiest pumpkin cookies I’ve ever tasted. They are like little pumpkin-y pillows that melt in your mouth. I think they probably do fall into the category of a more “cake-like” cookie, which I think some baker’s try to avoid, but to me they are so tender and light, the texture is just perfect. They are a cross between a cookie and the top half of a muffin.
I love how rolling the dough in powdered sugar gives them that crinkle cookie look, and their resemblance to a snow-covered mountain peak makes them decidedly wintery and cozy.
The dough for these cookies will be pretty sticky. If you have a cookie dough scoop, you may be able to unload the dough straight from the scoop into the powdered sugar so you don’t have to roll them in your hands. Chilling the dough will help, but they are a little messy, as are most good things!
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- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened
- 1 cup pure pumpkin
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- Preheat oven to 375 degrees and line baking sheets with parchment paper or spray with non-stick baking spray.
- Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- Beat sugar and butter with mixer on medium high speed, then blend in pumpkin, egg, and vanilla until incorporated.
- Gradually mix in flour and dry ingredients. Refrigerate dough for 3-4 hours.
- Scoop dough into one inch balls. Roll in powder sugar, place dough balls on baking sheet (12 per sheet) and bake for 11-13 minutes.
- Remove from baking sheet to a cooling rack. When completely cool, store cookies in an airtight container.
Love the pumpkin coolie receipe! Thank you!
Glad to hear that Cathy!
Would this dough be safe to refrigerate overnight if covered?
Yes, absolutely! Enjoy!
I just made these and they are sooo good and soft. My whole family can’t stop eating them!
Haha! We know the feeling! So glad to hear that!
Do you add the powdered sugar to the recipe or only to roll the dough in?
Hi Rosa,
The granulated sugar goes in the cookie dough, and the powdered sugar is for rolling. Thanks for your question!
Hi. Made these cookies tonight. I mistakenly added an entire 15 oz can of pumpkin and made them anyway. I also spooned bigger than an inch but still got over 36 cookies. They taste a bit doughy. Help!
Hi julie! Can I freeze the dough?? If I could, for how long can I leave it in the freezer? Thanks! By the way I used oatmeal flour instead and still the recipe is delicious!
Yes you can! I’d say 3 months is a safe bet.
I used Organic All purpose Gluten Free Baking Mix my Puppy Loved them. Thanks for sharing this great recipe.
Delicious!!!!! And easy to make. Didn’t like having tonwait 3-4 hours for the dough to chill but they are worth it!! Highly recommend using a scoop and just dumping them into a container of powedered sugar. Thanks!!!
Everyone in my large family loved this recipe, even the hard to please.
Wonderful Chris! Thank you for taking the time to let me know!
What size can of pumpkin?
Hi Sylvia – the recipe calls for one cup of pure pumpkin. I buy a 15 ounce can and freeze the leftovers for another use.
I made these and they are very good! The taste just like Panera Bread’s muffins which I love. This recipe is a keeper. Thanks!
Thanks Valerie!