Description
These Soft Pumpkin Cookies are the softest, fluffiest, most tender pumpkin cookies I have ever tasted! They will absolutely melt in your mouth!
Ingredients
Scale
- 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
Instructions
- 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 granulated 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.
- Preheat oven to 375 degrees.
- 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.
Nutrition
- Serving Size: 1 Cookie
- Calories: 103
- Sugar: 12g
- Sodium: 101mg
- Fat: 2.8g
- Saturated Fat: 1.7g
- Unsaturated Fat: 0.9g
- Trans Fat: 0.1g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1.2g
- Cholesterol: 12mg
