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Soft + Pillowy Pumpkin Cookies

These pumpkin cookies have the most utterly soft and pillowy texture. The subtle flavors of pumpkin and cinnamon are perfect alongside your favorite cup of coffee or tea.
Servings: 2 dozen

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.