Best Pumpkin Cookie Recipe Ever

Soft Pumpkin Cookies (Easy Recipe) Sally's Baking Addiction

WebSep 21, 2020 · Set aside. Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger together in a …

Rating: 4.9/5(87)
1. In this recipe, it’s best to use pumpkin that has had some moisture removed. Blot the pumpkin with paper towels to rid excess moisture. No need to squeeze it completely dry. I usually place it in a paper towel lined bowl and let the paper towel soak up some moisture. A clean kitchen towel works too, but the pumpkin can stain. After ridding some moisture, you’ll have a little less than 1 and 1/2 cups of pumpkin– I usually have about 1 and 1/3 cups (315g). Using anywhere between 1.33 – 1.5 cups of pumpkin is fine. Set aside until step 4. Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.
2. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
3. Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger together in a large bowl. Set aside.
4. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla, and blotted pumpkin and mix on high until combined. Mixture will look a little curdled– that’s ok.

Preview

See Also:

Show details

Soft Pumpkin Cookies (That Taste Amazing) Pretty.

WebAug 16, 2022 · Preheat oven to 350°F/180°C. Line 2 baking sheets with parchment paper. In a medium bowl whisk together flour, baking soda, …

Rating: 5/5(1)
1. Preheat oven to 350°F/180°C. Line 2 baking sheets with parchment paper.
2. In a medium bowl whisk together flour, baking soda, baking powder, salt and spices. Set aside.
3. In a mixer bowl fitted with the paddle attachment, beat together butter, brown sugar, and granulated sugar on medium speed for 3 minutes. Add pumpkin puree, egg, and vanilla extract, and beat until combined. Add flour mixture and beat on low speed just until combined.
4. Shape dough into balls, the size of 1.5 tablespoons (30g) each (I like to use this medium scoop), and place on prepared baking sheets, spacing them 2-inches apart. The cookies won't spread much during baking.

Preview

See Also:

Show details