Mom’s Soft Pumpkin Cookies are supremely soft, subtly pumpkin and the perfect not too sweet Fall treat!
Now, I’m going to need your undivided attention. Before you make these soft pumpkin cookies, please realize these are not pumpkin spice cookies. There is no cinnamon, no ginger, no cloves … just a tender vanilla cookie base with a generous cup of pumpkin added. They are the pumpkin cookies of my childhood and the taste of the Fall when I was growing up.
Mom’s Soft Pumpkin Cookies
My 17-year old hates pumpkin pie. Hates pumpkin bars. Hates pretty much anything pumpkin. Which clearly breaks his mother’s food blogger heart. BUT. These soft pumpkin cookies? He can’t stop eating them. So, if you love pumpkin, these cookies will satisfy that craving. If you are not a pumpkin fan, I bet these cookies could change your mind!
If classic vanilla sugar cookies + pumpkin had a soft, chewy baby … my Mom’s Soft Pumpkin Cookies would be it!
The batter scoops easily, doesn’t spread out much when it bakes and produces a few dozen cookies that are delicious paired with milk or a warm cup of seasonal coffee.
A classic powdered sugar glaze or cream cheese frosting are never a bad idea when paired with pumpkin cookies, but I like to go old school and keep these cookies just like my mom made them.
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 cup pumpkin puree
- 2 1/4 cups all purpose flour
- 1 tbsp baking powder
- 1 teas baking soda
- 1 teas salt
- 1 teas vanilla extract
- Preheat oven to 400 degrees F.
- Prepare a baking sheet with parchment paper.
- In a large mixing bowl (or the bowl of a stand mixer), cream butter and sugar.
- Add egg, pumpkin and vanilla extract and mix well.
- Add dry ingredients and mix until well combined.
- Using a 1 oz. cookie scoop, scoop dough onto parchment lined baking sheet about 2 inches apart.
- Bake for 10-12 minutes until cookies are set but not browned.
I’d love it if you would add my Mom’s Soft Pumpkin Cookies to your favorite pumpkin or cookie Pinterest board!