Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree made from baking pumpkins. Just make sure it is blended smoothly and excess moisture is removed before using it in this recipe.

How do I know when the cookies are done baking?

The cookies are done when the edges are set but the centers are still soft. They will continue to firm up as they cool, so avoid overbaking.

Can I freeze the cookies?

While these cookies are best enjoyed fresh, you can freeze them for up to a month. Place them in a freezer-safe bag with parchment paper between layers to prevent sticking.

What can I substitute for maple syrup?

If you don't have maple syrup, you can substitute honey or agave nectar in the same quantity. This will alter the flavor slightly but keep the sweetness intact.

What is the best way to store leftover cookies?

Store the cookies in an airtight container at room temperature for up to two days or refrigerate for up to a week. Ensure they are cooled completely before sealing them.

Pumpkin Cookies Super Soft Recipe

Ingredients

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1 and 1/2 cups fresh or canned pumpkin puree
3 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
3/4 cup unsalted butter, softened
1 cup light or dark brown sugar, packed
3/4 cup granulated sugar
1 large egg
2 teaspoons pure maple syrup
Milk or orange juice, as needed
1 and 1/2 teaspoons pure vanilla extract
3 ounces full-fat brick cream cheese (optional for icing)
2 tablespoons unsalted butter (optional for icing)
3/4 cup confectioners sugar (optional for icing)
2 tablespoons pure maple syrup (optional for icing)
Pinch of ground cinnamon (optional for icing)

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Instructions

Preheat your oven to 350°F (177°C) and prepare your baking sheets by lining them with parchment paper.
If using fresh pumpkin puree, blot it with paper towels to eliminate any excess moisture, then set it aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, ground cinnamon, and ground ginger until well combined.
In another bowl, cream the softened butter with both sugars until smooth. Incorporate the egg, maple syrup, pure vanilla extract, and the pumpkin puree. Mix until completely blended.
Gradually add the dry ingredient mixture to the wet mixture. Stir until just combined, avoiding over-mixing.
Use a cookie scoop or roll approximately 1.5 tablespoons of dough into balls and place them on the prepared baking sheets, spacing them about 3 inches apart.
Bake for 14-15 minutes, until the edges are set but the centers remain soft. Allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
For the optional maple cream cheese icing, beat the cream cheese until smooth, then mix in the softened butter. Gradually add the confectioners’ sugar, maple syrup, and a pinch of cinnamon. Spread or dip onto cooled cookies.
If iced, store these cookies at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.

Notes

Don’t overbake; the centers should remain soft.

Author: Sarah Mitchell
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 400mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1.5g
Cholesterol: 20mg