These pumpkin spice cookies are soft and moist. They are delicious and easy to make, no mixer, no chilling required!
Today I want to share my soft pumpkin cookies. If you like my soft cinnamon cookies and soft ginger cookies I am sure you’ll enjoy these soft cookies too.
While I was making these cookies, I tried to use my cinnamon cookies as a base. But it was too cakey with egg.
So I left out the egg. Also, I replace some of the butter with pumpkin puree.
Below I share how I make the substitutions. If you are interested in reading how I transformed my cinnamon cookie recipe into a pumpkin cookie recipe, you can continue to read. Otherwise, you are better to scroll down to the next title.
Pumpkin as Egg and Butter Substitute
I replace 1 large egg(which weighs almost 55 grams without a shell) that I use in my cinnamon cookies with 55 grams (¼ cup) of pumpkin puree. So substitution is 1:1 by weight.
As I want to increase the pumpkin amount, I cut a little amount from the butter that I use in my cinnamon cookies and add the same amount to my pumpkin cookies.
Soft Cinnamon Cookies 170 g (3/4 cup) unsalted butter
Pumpkin Cookies 115 g (½ cup)unsalted butter + 55g(¼ cup pumpkin)
I add brown sugar into my pumpkin cookies, as they aren’t moist with white sugar only. When I make this change, I change the leavener from baking powder to baking soda+baking powder. I tried to use only baking soda, but I wasn’t happy with the result. So I use a mixture of two.
Lastly, it is too much flour with 280 grams (2 cups) of flour, so I decrease the amount to 235 grams (I reduce ⅓ cup of flour.).
This is the story of my cinnamon cookie recipe turning into a pumpkin cookie recipe.
Why You Should Try These Soft Pumpkin Cookies
- If you are looking for an easy and delicious egg-free pumpkin cookie, this is the recipe!
- These cookies are soft and moist.
- No mixer needed!
- No chilling required!
- Fall spices; cinnamon, ginger, nutmeg, allspice, cloves come together in this simple recipe.
How to Store Pumpkin Cookies
You can keep these pumpkin spice cookies in an airtight container at room temperature up to a week and in the freezer up to 3 months.
Let’s go through the stages;
How to Make Pumpkin Cookies
First I place the flour, pumpkin spice, cinnamon and cloves in a medium bowl. If you don’t have cloves that’s fine, you can omit it.
Next, I put the melted butter in a large bowl and add the white and brown sugar.
Then I add the pumpkin puree and mix until combined.
Finally, I add the flour in batches. When it is hard to mix the mixture with a whisk, I start to use my spatula and I don’t overmix the mixture.
I use my 1,5 tablespoon cookie scoop to make balls. It makes 30 grams.
First I transfer the dough from the scoop onto the baking sheet. Then I make nice balls from those pieces and flatten them with my palm. If you don’t press the balls, they won’t spread while baking. The reason I make balls after I take them from the cookie scoop is to have nice round cookies once they are baked.
If the cookies look puffy you can slightly press them with the back of a spoon. Let them cool on the baking sheet for 15 minutes before placing on a wire rack to cool completely.
Enjoy!
Other Fall Recipes You May Enjoy!
- Pumpkin Chocolate Chip Bread
- Caramel Apple Bars
- Puff Pasty Apple Turnovers
- Apple Crisp Cookie Cups
- Easy Apple Crumble Recipe
- Apple Crumble Muffins
- Dried Apples
- Soft Cinnamon Cookies
I love hearing from you!
If you try my Pumpkin Spice Cookies or my other recipes please leave a comment and give a star rating!
These homemade pumpkin cookies are soft and moist. They are delicious and easy to make!
- 235 g (1 and 2/3 cup) all-purpose flour, dip and sweep*
- 1 and 1/2 teaspoons pumpkin spice
- 1 and 1/2 teaspoons ground cinnamon
- 1 pinch ground cloves (optional)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 115 g (1/2 cup) melted butter
- 75 g (1/3 cup) brown sugar
- 85 g (1/3 cup and 1 tablespoon) granulated sugar
- 110 g (1/2 cup) pure pumpkin puree
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Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
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Place the flour, pumpkin spice, ground cinnamon,cloves if using, baking soda and baking powder in a med-large bowl. Set aside.
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Mix the melted butter, brown and granulated sugar in a medium bowl with a whisk. Mix in the pumpkin puree and stir until combined.
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Add the butter mixture into flour mixture in batches. First you can mix with a whisk. Then gently stir with a spatula. Don't overmix.
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Take 1 and 1/2 tablespoon (30 grams) large balls from the dough and place them on the baking sheet. Make nice balls out of them(so they can be nicely rounded cookies once baked) and flatten the balls with your palms as these cookies won't spread if you bake them in balls.
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Bake for 7 and 1/2 minutes or until the top of the cookies slightly set but still soft and the edges are lightly brown.
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Remove from the oven let the cookies set on the baking sheet for 15 minutes before transferring them on a wire rack.
*You can click here for dip and sweep method if you use cup measurements.
How to Store Pumpkin Cookies: You can keep these pumpkin spice cookies in an airtight container at room temperature up to a week and in the freezer up to 3 months.
