Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup canned pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside. This helps the cookies bake evenly and prevents sticking.
- In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. This step is crucial as it incorporates air into the dough, making the cookies soft and light.
- Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture, mixing until well combined. The pumpkin adds moisture, making these cookies extra soft, while the egg yolk adds richness.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. These spices are the stars of the show, giving the cookies their warm, autumnal flavor.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can make the cookies tough.
- Scoop the dough into 1.5-tablespoon-sized balls and roll them in the additional granulated sugar. This adds a sweet, crunchy coating to the outside of the cookies.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. The cookies will spread as they bake, so give them some room.
- Bake for 10-12 minutes, or until the edges are set and the centers are still soft. The key to soft cookies is to slightly underbake them, so don’t be tempted to leave them in the oven too long.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without becoming too crisp.
Notes
- Don’t skip the rolling in sugar. It gives the cookies a delightful crunch on the outside while keeping them soft inside.
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- For a more intense pumpkin spice flavor, feel free to adjust the spices to your liking.
- Store the cookies in an airtight container to keep them soft and fresh for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120kcal
- Sugar: 10g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg