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Soft Pumpkin Cookies

A plate of freshly baked pumpkin cookies, golden brown and sprinkled with cinnamon sugar.
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These soft, spiced pumpkin cookies are easy to make and perfect for fall. They bake quickly and can be made ahead.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For cream cheese frosting, beat together 4 oz softened cream cheese, 1/4 cup softened butter, 1 tsp vanilla extract, and 1 1/2 cups powdered sugar until smooth. Frost cooled cookies.
  • You can freeze the cookie dough balls for up to 3 months. Bake from frozen, adding a minute or two to the baking time.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-cookies/