why make this recipe
Super Soft Pumpkin Cookies are a delightful treat that captures the cozy essence of fall. They’re perfect for any season, making them a versatile choice for gatherings, holidays, or simply enjoying with a cup of coffee or tea. Their soft, pillowy texture and warm spices create a comforting bite that everyone loves. Plus, they are easy to make, allowing both novice and experienced bakers to enjoy the process and the delicious results!
how to make Super Soft Pumpkin Cookies
Ingredients
- 1 and 1/2 cups (340g) fresh or canned pumpkin puree
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice*
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar (dark recommended)
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure maple syrup, milk, or orange juice (see note)
- 1 and 1/2 teaspoons pure vanilla extract
- 3 ounces (85g) full-fat brick cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 2 Tablespoons (30ml) pure maple syrup
- Pinch ground cinnamon (about 1/8 teaspoon)
Directions
Start by removing excess moisture from the pumpkin puree. Use paper towels to blot the pumpkin and get rid of some moisture. You can use a clean kitchen towel, but it might stain. After this, you should have around 1 and 1/3 cups (315g) of pumpkin. Set it aside or store it in the fridge covered until you need it.
Preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone mats.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, ground cinnamon, and ground ginger. Set this mixture aside.
Using a hand mixer or a stand mixer with a paddle attachment, cream the softened butter and both sugars together on medium speed for about 2 minutes until smooth. Then, add the egg and mix on high for about 1 minute. Scrape the sides of the bowl as needed.
Next, mix in the maple syrup, vanilla, and the blotted pumpkin until combined. The mixture might look a bit curdled, but that’s normal.
Gradually add the dry ingredients to the wet mixture and mix on low speed until everything comes together. The dough will be thick and sticky. Scoop out about 1.5 tablespoons of the dough for each cookie and place them 3 inches apart on the baking sheets.
Bake for 14-15 minutes, until the edges are set and the centers still look soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool fully. For the best flavor, wait until the next day to enjoy!
To make the icing, beat the cream cheese in a bowl on medium-high speed until smooth. Then, add the butter and mix until combined. Gradually beat in the confectioners’ sugar, maple syrup, and a pinch of cinnamon, mixing until smooth. Adjust the cinnamon to your taste.
Once the cookies are cooled, dip the tops into the icing or spread it on with a knife.
Store any leftover iced cookies at room temperature for up to 2 days or in the refrigerator for up to 1 week. Cookies without icing can be stored in a similar way for up to a week.
how to serve Super Soft Pumpkin Cookies
Serve these cookies warm or at room temperature. They are perfect for sharing with friends and family. Pair them with a warm drink like coffee, tea, or hot chocolate for a delightful treat.
how to store Super Soft Pumpkin Cookies
To keep these cookies fresh, store them in an airtight container. Iced cookies can stay at room temperature for up to 2 days, or you can refrigerate them for up to a week. Cookies without icing can also be kept at room temperature for about a week.
tips to make Super Soft Pumpkin Cookies
- Make sure the butter is softened to room temperature for easier mixing.
- Blotting the pumpkin helps to achieve the right texture in the cookies.
- For extra flavor, let the cookies sit for a day before eating—this enhances their taste!
- If the dough seems too sticky, you can chill it in the fridge for a bit before scooping.
variation (if any)
You can add chocolate chips or nuts for added texture and flavor. Alternatively, try using different spices like nutmeg for a unique twist on these cookies.
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is pre-sweetened and has added spices, which can change the cookies’ texture and taste. It’s best to use pure pumpkin puree.
2. How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free blend designed for baking. Check that all other ingredients are gluten-free as well.
3. Can I freeze these cookies?
Yes, you can freeze the cookies before or after icing them. Store them in an airtight container with parchment paper in between layers. They can be frozen for up to 3 months.