The Softest Pumpkin Cookies
After making all things apple in October (a Chai Apple Tart, Caramel Apple Cake and Apple Butter Cinnamon Rolls just to name a few!), it’s safe to say I’m a wee bit behind with the pumpkin recipes now that November is already here. It’s a good thing I consider pumpkin to be a seasonal ingredient we can use until the day after Thanksgiving! That gives this procrastinator another three weeks.
I mentioned over on Instagram that I tend to have an affinity for apple more than pumpkin. While I do love pumpkin, it can be a strong flavor in my opinion. As such, I tend to be choosy about what I’ll eat pumpkin in, but these cookies are at the very top of that list. My mom has been making these since I can remember, and they are as soft and pillowy as they are delicious.
This is an easy recipe to make. While I use my stand mixer, you could easily make these with a bowl, spatula and a bit of elbow grease. It’s noted in the recipe, but I do want to call out that these cookies burn quite easily. I always start checking between the 9-10 minute mark and watch them closely every 30 seconds after that.
My preference is that these be slightly underdone than over, but that’s entirely up to you. They don’t get the brown edges that typically signify a cookie is ready. Instead, you’ll be looking for a slightly lighter color than the batter itself and a “puffed” up or pillowy shape. These really are the perfect pumpkin cookies for your favorite coffee or tea. I’d be totally lying if I said I haven’t eaten some of these for breakfast on occasion. Here’s to the start of November, holiday season and all things pumpkin for this gal!
Soft + Pillowy Pumpkin Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 1 cup canned pumpkin puree
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 cup chopped walnuts (optional)
- 1 cup raisins (optional)
Instructions
- 1) Preheat oven to 350 degrees. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, shortening and sugar for 2-3 minutes until light in color. 2) Add pumpkin puree and egg and continue mixing until well incorporated. 3) In a separate bowl, combine the dry ingredients – flour, baking powder, baking soda, salt and cinnamon – together and sift the flour mixture into the wet mixture. Mix until combined. 4) Add vanilla (and nuts and raisins if you choose) and mix just until combined. 5) On a parchment-lined baking sheet (nonstick spray on a baking sheet will work too), use a medium cookie scoop or rounded tablespoon to drop the cookies onto the sheet 2-3 inches apart. Slightly flatten cookies. They will continue to spread in the oven so only flatten slightly. 6) Bake for 10-12 minutes until cookies are slightly lighter in color and "puffed" up. Please note that it is very easy to overbake these cookies.
