How to make pumpkin cookies

Print Recipe

5 from 8 votes

Soft pumpkin cookies that practically melt in your mouth.

Prep Time15

Cook Time12

Cooling Time30

Total Time57

Course: Cookie recipes

Cuisine: American

Servings: cookies

Calories: 107kcal

Author: Cheryl Bennett

Ingredients

For the cookies

2 cups all purpose flour // 240g
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 sticks unsalted butter // 226g
1 cup sugar // 200g
1 egg
1 tsp. vanilla extract
1 cup pure pumpkin puree not pie filling // 240ml

For the frosting

2 cups powdered confectioners sugar // 250g
1 stick unsalted butter softened // 113g
2 tbsp. whole milk
1/4 - 1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract

Instructions

Preheat oven to 350°F / 180°C / Gas Mark 4
In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to combine and set aside.
In a separate medium mixing bowl, beat butter and sugar with an electric mixer on medium speed for 2 - 3 minutes until light and fluffy.
Add egg, vanilla and pumpkin. Beat for an additional 2 minutes. (don't worry if it looks curdled, it's fine)
Add flour mixture to pumpkin mixture and beat until combined, but do not over-mix.
Using a small cookie scoop (1 1/2 tbsp.) drop dough 2 inches apart onto lined cookie sheets.
Bake for 12 minutes or until tops are set. Transfer to wire rack to cool completely.
While cookies are cooling, make frosting: With electric mixer, beat all ingredients together until light and fluffy.
Spread frosting on cooled cookies and top with sprinkles, if desired.

Notes

*Everyone's oven is slightly different, so keep an eye on your first batch of cookies for timing. My cookies needed 12 minutes, but yours may need more or less time, depending on your oven.

To make large cookies, use a 3.25 ounce scoop - yield will be approximately 20 - 22 cookies.

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