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Read our disclosure policy. These soft pumpkin cookies are thick and cakey with extra pumpkin spice flavor. The maple cream cheese icing is a delicious addition, but the cookies are just as wonderful plain. They’re quick, easy, and best of all—there’s no cookie dough chilling required!
These pillowy Soft Pumpkin Cookies are topped with decadent cream cheese frosting, creating an irresistible fall dessert. Reminiscent of Pumpkin Lofthouse Cookies, they can be made with or without sprinkles, and are a crowd pleaser either way.
The recipes all have a few common features: They all include canned pumpkin (in varying amounts) and either pumpkin pie spice or some of the individual spices that make up that blend (such as cinnamon, nutmeg, and ginger).
PUMPKIN COOKIES. Old-Fashioned Soft Pumpkin Cookies. Level. Easy. Prep. 10 min. Cook. 18 min. Servings. 36 cookies. These cookies are something different and great for after school with a big glass of milk. INGREDIENTS. 2 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon baking powder. 1 teaspoon ground cinnamon.
Easy to make and even easier to eat, these pumpkin cookies with cream cheese frosting will become part of your fall baking repertoire. The not-so-secret special ingredient is canned pumpkin. It makes the cookies soft, tender and moist, not to mention a cozy shade of orange.
Canned Pumpkin Puree – I recommend using Libby’s canned pumpkin. It’s the best pumpkin to use because almost all cans of it I’ve used have had the same consistency and are not too wet. Flour – just the right amount of all purpose flour helps give these cookies their perfect texture.
Sweet. Soft Pumpkin Cookies. Published: Aug 16, 2022 · Modified: Oct 2, 2022 by Shiran · This post may contain affiliate links · 6 Comments. Jump to Recipe. A soft, cake-like cookie that is full of pumpkin spice. These soft pumpkin cookies are not like your typical chewy cookie. Instead, they are soft and cakey, like a perfect muffin top.
This recipe makes incredibly soft and CHEWY Pumpkin Cookies that stay chewy for up to a week and even improve with age! I am in love with these and they may replace my favorite ginger cookies for the spot for best Fall cookie!
Ingredients. Pumpkin puree. Use pure pumpkin puree (not pumpkin pie filling). I always use Libby's brand as it is a consistent product, and contains less water than other brands and varieties. Organic purees contain the most moisture and should be avoided. Sugars.
In a large mixing bowl, cream together softened unsalted butter (½ cup, i.e. 1 stick), light brown sugar (¾ cup) and granulated sugar (¾ cup) for 1 minute. Mix in canned pumpkin puree (1 cup), sour cream (¼ cup), egg (1 large), and vanilla extract (1 teaspoon).