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Soft Pumpkin Cookies Recipe

These pumpkin cookies are super easy to make and offer something different for after school, especially with a big glass of milk.

10 Mins 20 minutes Easy 36 cookies

Ingredients

For the cookies:
  • 350g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 100g cups granulated sugar
  • 120g butter, softened
  • 225g Pumpkin puree (from a can or you can make your own)
  • 1 large egg
  • 2 teaspoons vanilla extract, divided
  • Handful of raisins (optional)
For the glaze:
  • 250g icing sugar, sifted
  • 3 tablespoons milk
  • 15g butter, softened

Method

To make the cookies

  1. Preheat oven to 350°C. Grease the baking sheets.
  2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl.
  3. Beat sugar and butter in a large mixer bowl until well blended. Beat in pumpkin puree, egg and 1 teaspoon vanilla extract until smooth.
  4. Gradually beat the flour mixture from the medium bowl into the pumpkin mix in the large bowl until a soft batter forms. The pumpkin cookie batter will be very wet (more like a brownie batter than your average cookie batter).
  5. (Optional) Lightly dust the raisins with flour (or toss in a small bowl with some flour) and fold into the wet mix.
  6. Drop by rounded tablespoon onto prepared baking sheets.
  7. Bake for 15 to 18 minutes or until the edges are firm.
  8. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

To make the glaze

  1. Combine sifted powdered sugar, milk, 1 tablespoon butter and the remaining 1 teaspoon vanilla extract in a small bowl until smooth.
  2. Drizzle it over the tops of the cookies using a spoon. Or, you can spread the glaze over the tops of the cookies and add sprinkles or chopped pumpkin seeds if you want to dress them up a bit more.

Soft Pumpkin Cookie Recipe
Soft Pumpkin Cookies Recipe

Recipe notes

These cookies will tend to stick to the pan because the batter is so moist. To avoid this, cover your baking sheet with parchment paper and give it a light spray of non-stick cooking spray.

Allow the cookies to cool off completely before adding the glaze; otherwise, it will melt and run off.

The pumpkin cookies will last at least 5 to 7 days if stored in an airtight container in the refrigerator.

You can make your own homemade pumpkin purée and it comes in handy for homemade Pumpkin Pie and Pumpkin Spice Latte.


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