Old Fashioned Soft Pumpkin Cookies
Soft pumpkin cookies with warm cinnamon and nutmeg flavors offer a cozy treat perfect for fall gatherings or holiday desserts, appealing to those who love spiced baked goods.
Ingredients
Instructions
- Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- Cream butter and sugar in a large mixer bowl until light and fluffy.
- Add pumpkin, egg, and vanilla; beat until well blended and creamy.
- Mix in dry ingredients until thoroughly combined.
- Drop rounded tablespoonfuls of dough onto a greased cookie sheet.
- Smooth the tops of the cookies with the back of a spoon or a spatula.
- Bake in a preheated 350°F (175°C) oven for 15 to 20 minutes until lightly golden.
- Cool cookies on wire racks before drizzling with glaze.
Tips & Substitutions
For a softer texture, avoid overmixing the dough after adding the dry ingredients. You can substitute the butter with coconut oil for a dairy-free version, and use whole wheat flour instead of all-purpose flour for added nutrition. If you prefer a spicier flavor, consider adding a pinch of ginger or cloves to the spice mix.
Serving Suggestions
These soft pumpkin cookies are delightful on their own but can be enhanced with a simple glaze of powdered sugar and milk. Pair them with a steaming cup of chai tea or coffee for a cozy afternoon treat. They also make a wonderful dessert alongside American recipes like Figgy Pudding Cake for a festive gathering.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer bag for up to 3 months. To reheat, simply warm them in the oven at 300°F (150°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Soft Pumpkin Cookies contains roughly 203 calories, with 4g protein, 36g carbohydrates, and 5g fat. It is a good source of vitamin A (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin works perfectly in this recipe! Just make sure to use pure pumpkin puree, not pumpkin pie filling, to maintain the right flavor and texture in your cookies.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and a toothpick inserted into the center comes out clean. Be careful not to overbake them, as they should remain soft and chewy.
Can I add chocolate chips or nuts to the recipe?
Absolutely! Feel free to fold in chocolate chips or chopped nuts like walnuts or pecans for added texture and flavor. Just adjust the amount of sugar slightly if you add sweet chocolate chips.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).