Soft Pumpkin Sugar Cookies
These soft pumpkin sugar cookies offer a delicate, cake-like texture with the perfect balance of warm autumnal spices. By blotting the pumpkin puree to remove excess moisture, this recipe ensures a superior, non-soggy structure that melts in your mouth. Perfect for fall baking, these cookies feature notes of cinnamon, nutmeg, and cloves, making them an essential holiday treat for any occasion.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 24 cookies
- Category: All Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup Pumpkin Puree
1/2 cup Unsalted Butter, softened
1 cup Granulated Sugar
1 Large Egg, room temperature
2 teaspoons Pure Vanilla Extract
2 cups All-Purpose Flour, sifted
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/2 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Place pumpkin puree between layers of paper towels and blot until excess moisture is removed.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Stir in the blotted pumpkin puree.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
Drop spoonfuls of dough onto the prepared baking sheet.
Bake for 10 minutes or until the edges are just set.
Allow to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure your pumpkin puree is thoroughly blotted to prevent the cookies from becoming mushy. Store in an airtight container at room temperature for up to 3 days. You can also freeze these cookies for up to 2 months.
Find it online: https://flavoornote.com/soft-pumpkin-sugar-cookies/