Go Back

Soft-Baked Pumpkin Spiced Cookies

Cozy, tender, and perfectly spiced, these soft-baked pumpkin cookies use blotted pumpkin purée for a deeply chewy texture without the cakey feel. A true autumn classic.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 45 minutes
Total Time 1 hour 17 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2.25 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1.5 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
Wet Ingredients
  • 0.5 cup unsalted butter softened
  • 0.75 cup dark brown sugar packed
  • 0.5 cup granulated white sugar
  • 1/3 cup pumpkin purée blotted to remove moisture
  • 1 large egg yolk room temperature
  • 2 tsp pure vanilla extract

Equipment

  • Baking sheets
  • Parchment paper
  • Mixing bowls
  • Hand mixer or stand mixer
  • Paper towels (for blotting)
  • Cookie scoop
  • Wire cooling rack

Method
 

  1. Blot the Pumpkin: Spread 1/2 cup pumpkin purée on a plate. Press paper towels over it to absorb liquid. Repeat until it becomes a thick paste. Measure exactly 1/3 cup of the blotted pumpkin.
  2. Whisk Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and white sugar on medium-high until light and fluffy (2-3 minutes).
  4. Add Wet Ingredients: Beat in the blotted pumpkin, egg yolk, and vanilla extract until completely smooth.
  5. Combine: On low speed, gradually add the dry ingredients to the wet. Mix just until the flour disappears. Do not overmix.
  6. Chill Dough: Cover the bowl and chill the dough in the refrigerator for at least 45 minutes.
  7. Prep: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop and Bake: Scoop 1.5 tablespoon-sized balls of dough onto the baking sheets, 2 inches apart. Bake for 10-12 minutes until the edges are set but centers look soft.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Blotting the pumpkin is essential to prevent cakey cookies. Using just the egg yolk adds richness without excess water. Do not overbake; they will continue to set as they cool.