These soft, cakey gems are delightful in the autumn or any time of year.
Cardigans. Falling leaves. The season’s first pot of chili. College football. These are just a few of my favorite fall things. Of course, homemade treats belong at the top of that list! Whether it’s snickerdoodles, pumpkin chocolate chip bread, apple crisp, or these pumpkin cookies, autumn baking is chock-full of wonderful possibilities. Of all my go-to fall bakes, this pumpkin cookie recipe gets me the most compliments.
And rightly so! I think it’s the soft and cakey texture that people love most, almost like a cookie-muffin top hybrid. With their warm orange color and vibrant fall flavor, these cookies are total sleeper hits. They may seem underrated at first, but they disappear fast.
You’ll love making these pumpkin cookies because they’re so easy (just two mixing bowls needed), there’s no chilling required, and they’re full of fall flavor. With sweet pumpkin and warm spices, they’re like autumn in one delectable treat. These cookies are perfect for baking with little ones, since the recipe comes together quickly and the results are guaranteed to please.
On creaming butter and sugar
Countless cookie recipes start off with the instruction to “cream the butter and sugar,” but have you ever thought about what you’re actually doing and why? This initial step is crucial in getting soft cookies.
When you cream butter and sugar (either with a mixer or lots of elbow grease), you’re not just combining the two; you’re incorporating air. By the time the ingredients in your bowl are “light and fluffy,” you’ve added structure and increased the volume of the mixture, which will help the cookies rise and acquire a tender crumb as they bake. The added baking powder also aids that process. So don’t rush the creaming step: it takes a good five minutes with a stand mixer, but it definitely pays off in the final results.
How do I store leftovers?
Pumpkin cookies store very well. You can keep them at room temperature (in an airtight container) for up to 3 or 4 days, and they will still taste great. If you prefer them chilled, you can refrigerate them for up to 1 week. Freezing is also a good option. Place the cookies on a baking sheet to flash-freeze them for about 30 minutes. Once hardened, transfer them to a resealable freezer bag or an airtight container for up to 3 months. Thaw at room temperature before enjoying.
Serving suggestions
In the final step, when adding the optional icing (for me, icing is non-negotiable), consider amping up the fall vibe by adding a few drops of maple extract to this Vanilla Glaze Recipe. If you don’t have maple extract, you can replace some of the milk or cream with pure maple syrup.
Pumpkin cookies go very well with other fall treats. On a dessert tray or at a bake sale, serve them alongside treats like Peanut Butter Cup Cookies, Caramel Apples, and Snickerdoodles.
Pumpkin Cookies
Ingredients
- 8 ounces unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 2 1/2 teaspoons vanilla extract
- 1 1/2 cups pumpkin purée
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Icing for drizzling, optional
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg, vanilla extract, and pumpkin purée until well combined.
- In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
- Drop tablespoonfuls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake in a preheated oven at 350°F for 11 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Once cool, drizzle with icing if desired.
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