Soft Pumpkin Spice Cookies

20 servings · 20 minutes preparation · 13 minutes cooking · 40 minutes cooling, chilling or resting

Ingredients

• 115 g softened butter
• 100 g brown sugar
• 50 g granulated sugar
• 100 g pumpkin purée, not pie filling
• 1 large egg yolk
• 1 tsp vanilla
• 190 g all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1½ tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg

Step-by-step instructions

1. Heat oven to 350°F (175°C). Line two baking sheets. Blot pumpkin purée with paper towel to remove some excess water.
2. Cream butter and sugars, then mix in pumpkin, yolk, and vanilla.
3. Whisk flour, baking soda, salt, and spices separately. Stir into the wet mixture just until combined. Chill 30 minutes.
4. Scoop 20 portions onto trays with 2 inches between them and flatten slightly.
5. Bake 11–13 minutes until edges are set but centers remain soft. Cool on the tray 10 minutes before moving.

Kitchen notes

These are intentionally soft cookies. Pumpkin pie filling has extra sugar and seasoning, so use plain purée.

Storage & make-ahead

Add 30 minutes chilling to the active time. Keep airtight at room temperature up to 3 days or freeze up to 1 month.