Soft and Moist Pumpkin Spice Cookies

I personally am not a huge pumpkin fan, but a couple of weeks ago, I came up with this pumpkin spice cookie recipe that even I am happy with. I made these again for a gathering, and they were a hit! Some of my friends who don’t like pumpkin either said these cookies were ‘really good!’

These pumpkin spice cookies are soft, moist, and completely eggless! They’re perfect for using any leftover pumpkin puree, which is what inspired me to make them in the first place. (I’d had some leftover from a different recipe I’d used it for.)

DISCLOSURE/DISCLAIMER: This post may contain affiliate links to products/services we use and/or trust. Read our full disclosure/disclaimer policies hereI am not a professional cook/baker; see our full recipe disclaimer policy here. Happy eating!

Pumpkin Spice Cookies

Although the total time to make them is close to an hour, it is only about a total of 10 minutes active/prep time. Most of the time is the dough chilling, baking, or cooling.

So here it goes.

Soft and Moist Pumpkin Spice Cookies

Yields: 12-16 cookies Prep: 10 mins (split) Chill: 30 mins Bake: 9-11 mins Cool: 9-10 mins Total Time: 1 hour

INGREDIENTS:

*1/3 cup brown sugar
*1/3 cup cane sugar + extra for rolling later (you can also use white)
*3 Tbsp salted butter, softened (NOT melted)
*1/4 cup pureed pumpkin (I used canned pumpkin- NOT pie filling)
*1 Tbsp baking powder + 1 tsp (separated)
*1 Tbsp almond milk (or a different milk can be used)
*1 Tbsp vegetable oil
*1/8 tsp salt
*1 tsp vanilla
*small dash allspice
*small dash nutmeg
*1/4 tsp cinnamon
*1 cup all-purpose flour

DIRECTIONS:

1. Cream the sugars and butter in a medium-sized mixing bowl. Mix in the pumpkin.

2. In a separate small bowl or measuring cup, (that holds at least 1 cup,) mix 1 Tbsp of baking powder with the almond milk and vegetable oil. (It develops a fluffy/foamy texture as you mix it.) Add this to the previous ingredients and gently mix in.

3. Add the remaining 1 teaspoon of baking powder, and the salt, vanilla, allspice, nutmeg, and cinnamon. Mix in.

4. Stir in the flour until mixed in well, but don’t over-stir.

5. Cover mixing bowl with plastic wrap and chill dough in fridge for 30 mins.

6. Preheat oven to 350 degrees after the dough has chilled for about 20 mins. Prepare a small bowl with cane sugar to roll dough in, and grease a cookie sheet. (I cover mine with aluminum foil and grease that.)

7. Drop dough by the tablespoon into the bowl with sugar and roll them in sugar, then place the rounded dough balls on the cookie sheet at least 2 inches apart. Bake at 350 degrees for 9-11 minutes. (They should be taken out before the edges start to darken.)

8. Remove cookies from the oven/heat, but allow them to cool directly on the cookie sheet for about 9-10 mins so they can ‘set.’

9. Enjoy immediately or you can store cookies up to 3 days in an airtight container.

NOTES:

1. Baking time may need to be adjusted depending on your oven’s temperature and/or what type of cookie sheet you use.

2. Cookie dough will be a sticky and soft texture, but you should still be able to form it into soft balls after rolling in the sugar. If you are finding it a bit too ‘wet’ to work with, you could mix a bit more flour in the dough, however I have always been successful using the amount of flour listed in the recipe.

Did you try this recipe? Let me know in the comments below how it went!

P.S. Don’t forget to grab our FREE Printable Flavorful Meal Plan Guide.

Thanks for stopping by. Have a great day!

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