Discover the BEST Pumpkin Cookies Recipe! Soft, flavorful, and perfect for fall, these cookies are a must-try for any pumpkin lover.
Deliciously Soft and Spiced Treats for Fall!
Soft, cakey, and perfectly spiced, pumpkin cookies are a delightful treat that encapsulate the essence of fall. With their melt-in-your-mouth texture and the cozy flavors reminiscent of pumpkin pie, these cookies are an irresistible addition to any autumn gathering. The combination of cinnamon and pumpkin spice creates a warm and inviting aroma that fills the kitchen, making them an essential recipe for the season.
These cookies can be enjoyed on their own, but for those looking to add an extra touch of sweetness, a simple powdered sugar glaze enhances their flavor beautifully. This easy icing complements the rich spices and pumpkin flavor, providing a delightful contrast that elevates the overall experience. Whether served at a festive gathering or enjoyed as a comforting snack, these pumpkin cookies are sure to become a favorite fall indulgence.
Indulge in Fall’s Sweetest Treat: Soft, Spiced Delights That Melt in Your Mouth!
Hey I’m John canel and today I’m preppy kitchen we’re making some soft and delicious pumpkin cookies so let’s get started first off in a medium Bowl we’re going to get all the dry ingredients together starting with 2 and 1/2 cups or 300 G of allpurpose flour the scale is really the best way to get the appropriate amount of flour.
If you add too much your cookies will not be as soft and Cakey as they could be to Puff things up we’re going to add a teaspoon of baking soda and a teaspoon of baking powder our pumpkin is slightly acidic so the baking soda will react with that acid and really puff up any pumpkin dessert needs warming spices so we’re going to use two teaspoons of.
Cinnamon and I would say these are like the basic spices that everybody likes if you want to add some of your favorites go ahead I would say a/4 teaspoon of allspice cardamom nutmeg those could all be great I’m also using one teaspoon of pumpkin pie spice if it’s Autumn and you are loving all of the pumpkin flavors there’s actually a recipe on the blog.
For making your own pumpkin pie spice and that way you can have it tailored exactly to your taste so you could have a little bit more all spice you could add a dash of cardamom you could have a Sprinkle of cloves in there it’ll all be really good to give us some contrast we’re adding half a teaspoon of salt sprinkle that in and now we’re.
Going to grab a whisk and mix it up and just whisk whisk whisk you really want to distribute all those spices and the leavening agents so everything Rises equally set that aside and now it’s time to grab your stand mixer or a big bowl and your hand mixer now in the bowl of my stand mixer fitted with a paddle attachment I’m going to add half a cup.
Or 113 G of room temperature unsalted butter and it’s important that it’s not too cold so you know you can use your finger and press into it you can bend the butter and it’s not going to be clanking in your mixer never mixing situations okay in this recipe we’re using a delicious combination of granulated sugar and light brown sugar.
So it’s half a cup or 100 G of granulated sugar and one cup packed light brown sugar that’s 220 G and as usual I’m going to spill it on the counter as usual I’m going to crumble this in my hands so that I can find any like big clumps that won’t mix well if you’re wondering why we’re using brown sugar and white sugar.
Not just one of one of the other well we need sugar for sweetness and to soften the cookies white sugar is great but brown sugar has more flavor it’ll also make your cookies spread a bit more so we’ll use a combination of white and brown sugar for flavor and so they’ll hold their shape now we’re going to beat this on medium speed for 2 to 3 minutes.
You’ll see the texture really change it’ll come together and be like a caramel cloud and it’s always a good idea to scrape the bowl down especially if there’s any clumps of butter clinging to your bowl bowl back to mixing this is well combined and it.
Might not look as much of a cloud as I’d like but we haven’t added the egg in I forgot about that I didn’t forget to add the egg I forgot the egg makes the texture so beautiful so crack one egg in room temperature large please no shells and one teaspoon of vanilla extract for some lovely flavor there we go now it’s looking much.
Better the star ingredient is of course the pumpkin puree I like to use libes because of the color and the texture they don’t pay me to say that I just told you like I bought a lot of different store brands and this one works consistently well you’re going to use pumpkin puree not pumpkin pie.
Filling and what this is going to do is give you a lovely bit of moisture and make the cookies incredibly soft as well as having that color and very subtle pumpkin flavor 1 cup 240 G we’re going to mix this on low for about 30 seconds until it’s nicely combined and I see an interesting.
Looking pumpkin situation here you see lots of streaks of pure butter and sugar so let’s scrape the bowl down and by the way if you like my videos hit that subscribe button there’s two new recipes every single week and shorts as well we’re going to mix this on low just for a few more seconds to make sure everything’s nice and combined and now.
It’s time to gradually add our flour in while mixing on low there we go at this point I’m going to stop the mixture because I will finish this by hand as usual and I’ll point out that this is the time where you would add in some mixins if you’re using them if I was making this for myself I’d.
Add 2/3 to 1 cup of toasted chopped pecans those would be delicious I love pumpkin and pecans together but you could add some chocolate chunks chocolate chips really like any kind of mixing that you would generally enjoy will work and I’ll be finishing these cookies off with a really easy but delicious glaze the cookies themselves.
Are like perfectly sweet but a little kiss of sugar on the outside makes them just a little bit more special now it’s time to cover this and refrigerate for about 30 minutes until it’s firmed up then we can scoop and get to work towards the end of your chill time set your oven to 350 so it’s ready for your cookies my batter is chilled.
The oven is at 350 and now we’re going to scoop these out and get them onto our baking sheet then we can make our delicious frosting so just plop out about 2 tspoons worth of batter and pop it right onto a paper lined baking sheet I always like to use a rimmed baking sheet when I’m making cookies because that Rim gives you a tiny little bit of.
Insulation from the heat of the OV oven and they bake a bit more evenly in my humble opinion you should give your cookies about 2 in of space on the sheet to spread and if you love that perfectly round cookie go ahead and have a round cookie cutter ready for when they come out of the oven so you can corow them a bit but really these are pretty.
Rustically shaped cookies my first batch of cookies is ready to go into the oven 350 for about 11 minutes you’ll see that the centers are just set they’re puffed and looking delicious in the meantime we’ll make our icing just out of curiosity with my damp Clean Hands I’m giving the next batch a quick roll I want to see if they bake up.
A little bit smoother and a little bit less rustic it gets covered in glaze anyways but I’m just curious so let’s see what happens my cookies are cool and just as an aside these were the ones I just scooped out and rolled with damp hands they actually are a bit smoother if that means anything to you like if I was have.
A naked cookie I actually would like it to look a little bit nicer but they’re both going to get drizzled with a beautiful and delicious icing so kind of doesn’t matter in a medium Bowl I have 2 cups or 240 G of powdered sugar add a pinch of salt for contrast you also want to add 2 tspoons of melted and cooled butter butter is amazing for icing and.
Anytime you have a recipe that doesn’t use it you will notice the difference it tastes so much richer and it’s just better one teaspoon of vanilla for flavor here I have 1/4 cup of cold milk you can add in as much as you need to get the drizzling consistency you need and I say that because if your butter is hot and didn’t cool down it’s going to.
Be a looser consistency if it’s a cold day it might thicken up so really just add as much milk as you need whisk whis whisk sometimes when I make these cookies I like to add in like half a teaspoon of cinnamon and my other favorite false spices and it gives the icing a lovely color and the flavor is.
Great this is like a lovely frosting consistency so just a bit more I’m probably going to add almost the entire quter cup okay that is a lovely consistency didn’t drizzle over but hold its shape you could enjoy these cookies plain you could enjoy them with a drizzle or you can dip them in the frosting for a fully.
Frosted cookie either way they’re going to be delicious these cookies will last at room temperature in a sealed container for up to a week or you can freeze the baked or unbaked cookies without frosting for up to 2 months allow the icing to set and just like that your cookies are ready to.
Enjoy these are so soft and Cakey they just melt in your mouth and the frosting is the perfect hit of sweetness it’s like just a perfectly balanced cookie I hope you get a chance to make this delicious recipe and if you like my videos hit that subscribe button and check out my pumpkin playlist
