Ingredients

• 1/2 cup pumpkin puree
• 1 1/2 sticks (3/4 cup) unsalted butter, melted
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 1 large egg yolk
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger

Blot the Pumpkin Puree

This is the most important step for getting the right texture. Spread the pumpkin puree in a thin layer on a plate lined with a few paper towels. Place another couple of paper towels on top and press down firmly to absorb the excess water.

Repeat this process with fresh paper towels until the puree looks noticeably drier and almost crumbly. You’ll likely go through several paper towels.

Make and Chill the Dough

In a large bowl, whisk together the melted butter, both sugars, and the blotted pumpkin puree. Add the egg yolk and vanilla and whisk until combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger. Add the dry ingredients to the wet ingredients and stir with a spatula until just combined into a soft dough.

Chill the dough for at least 30 minutes.

Bake the Cookies at 350F

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Scoop the chilled dough into balls, about 1.5 inches in diameter, and place them on the prepared baking sheet.

Bake for ~11-14 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack.

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Soft Pumpkin Cookies

Most pumpkin cookies have a cakey texture because of the high water content in pumpkin puree. This version uses melted butter and a blotting technique to create a cookie that is still soft but has a distinct chew.

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chill + Cooling Time 40 minutes mins

Total Time 1 hour hr 7 minutes mins

Ingredients

• ▢ 1/2 cup pumpkin puree
• ▢ 1 1/2 sticks unsalted butter 3/4 cup, melted
• ▢ 3/4 cup packed light brown sugar
• ▢ 3/4 cup granulated sugar
• ▢ 1 large egg yolk
• ▢ 1 1/2 teaspoons vanilla extract
• ▢ 2 1/4 cups all-purpose flour
• ▢ 3/4 teaspoon baking soda
• ▢ 3/4 teaspoon baking powder
• ▢ 3/4 teaspoon kosher salt
• ▢ 3/4 teaspoon ground cinnamon
• ▢ 3/4 teaspoon ground ginger

Instructions

• Spread pumpkin puree between paper towels, pressing firmly to remove excess moisture. Repeat until puree is dry and crumbly.
• Whisk melted butter, brown sugar, granulated sugar, and blotted pumpkin puree in large bowl.
• Add egg yolk and vanilla, whisk until combined.
• Mix flour, baking soda, baking powder, salt, cinnamon, and ginger in separate bowl.
• Stir dry ingredients into wet ingredients until just combined.
• Chill dough for 30 minutes.
• Preheat oven to 350°F and line baking sheet with parchment.
• Form 1.5-inch dough balls and place on baking sheet.
• Bake 11-14 minutes until edges are golden brown.
• Cool on baking sheet 10 minutes before transferring to wire rack.

Notes

Thoroughly drying the pumpkin puree is crucial for proper cookie texture.