Pumpkin Cookies
Updated Oct. 14, 2021
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups/192 grams all-purpose flour
- 2teaspoons ground ginger
- 1½teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- ½teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon kosher salt
- 8tablespoons/113 grams unsalted butter, at room temperature
- 1cup/220 grams packed light or dark brown sugar
- 1large egg, at room temperature
- ¾cup/167 grams pumpkin purée
- 1teaspoon vanilla extract
- Sanding sugar, for sprinkling (optional)
Nutritional analysis per serving (30 servings)
85 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 8 grams sugars; 1 gram protein; 60 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
- Step 2
In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and kosher salt.
- Step 3
In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg, the pumpkin purée and vanilla extract until blended.
- Step 4
Add the flour mixture to the pumpkin mixture and beat just until combined.
- Step 5
Scoop the batter into 2-tablespoon scoops, at least 1 inch apart, onto the prepared sheets. Sprinkle with sanding sugar. Bake one sheet at time until the cookies are puffed, set and spring back when gently pressed in the center, about 12 minutes. Repeat with the second sheet.
- Step 6
Transfer the cookies to a rack to cool completely.
Private Notes
Comments
After making the original quantity, we decided we should have adjusted the recipe to use a full can of pumpkin. If you want to do the same, multiply the ingredients by 2.5x! Using a large scoop, the original recipe made 22 cookies for us. P.S. make sure to fully incorporate the sugar mixture (which may be difficult to differentiate from the pumpkin color) otherwise you’ll get some patches of sugar & butter leakage.
I used the whole cup of sugar and didn’t die.
These are delicious and so easy to make! They're basically like small, tender cakes. Next time, I plan to make them smaller (1 tbsp of dough) and then make mini whoopie pies with cream cheese frosting. Possibly with a hint of cardamom. YUM!
Agreed- halving the sugar - a little too cloying with the full cup.
I am always cutting the amount of sugar, this time to half a cup. Forgot to add the egg and they came out a little chewier, but still cake like. I also subbed half of the AP flour with almond flour and the other half with white whole wheat. Because it had a nice cake like texture, I made a spiced cream cheese frosting. Delish! Made it seem more dessert like even though I tried to make it healthier with less carbohydrates and tad more fiber.
I just finished making these. I come from Amish country and whoopie pies are some of my favorites! These would make perfect ones. The first tray I cooked for 12 minutes and they were underdone. For the second tray I added chopped walnuts and orange zest (recommended by another baker) and cooked them for 15 minutes. They are just delicious!! Thanks!!
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