Fluffy Pumpkin Cookies

Pumpkin cookies on baking sheet after baking.

These Fluffy Pumpkin Cookies are soft and delicious, and they almost melt in your mouth. They take only 20 minutes to make and are perfect for Thanksgiving or winter holidays—or any time you have a craving. They're particularly pretty with a sprinkles on top!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings (makes 20 cookies)

Calories 167kcal

Author Amy Palanjian

Equipment

Ingredients

½ cup unsalted butter (softened at room temperature)
⅓ cup sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup pumpkin puree
¾ teaspoon pumpkin pie spice
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons sprinkles (optional)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Add the butter and sugar to a medium bowl. Use a handheld electric mixer to blend on medium speed until well combined, about 30 seconds.
Add the egg and vanilla and use the mixer to combine well.
Add the rest of the ingredients and mix on low just to combine. Do not over-mix. Use a spatula as needed to get all the flour incorporated.
Place 1-teaspoon balls of batter onto the prepared sheet about 2 inches apart. (I use a mini ice cream scoop to make this easier, as the batter is sticky. Otherwise use a teaspoon measuring spoon and push each one off with your fingers.)
Add sprinkles on top of each if desired.
Bake for 10-12 minutes, or until firm to the touch and just lightly golden brown around the edges. Let cool completely on the pan before serving.

Notes

Store cooled cookies in an airtight container for up to 3 days.

Top with Cream Cheese Frosting for an extra-special touch, if desired.

Use canned or homemade pumpkin puree.

Use cinnamon if you're out of pumpkin pie spice.

Gluten-free: Use a 1:1 style of gluten-free flour blend.

Dairy-free: Use vegan butter substitute.

Nutrition