Super Soft Pumpkin Cookies

5 from 3 votes

Make this quick and easy super soft pumpkin cookies recipe in less than 30 minutes, and enjoy the sweet, cozy flavors of fall!

Prep Time10

Course: Dessert

Cuisine: American

Keyword: pumpkin cookies, pumpkin cookies recipe, soft pumpkin cookies

Servings: servings

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth and creamy.
¾ cup unsalted butter, 1/2 cup light brown sugar, 1/2 cup granulated sugar
Add the egg and vanilla to the butter-sugar mixture, and beat until well combined.
1 egg, 2 teaspoons vanilla
Mix in the canned pumpkin puree until the batter is smooth.
1/2 cup (122 grams) canned pumpkin purée
In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt.
2 cups (219 grams) all-purpose flour, spooned and leveled, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/8 teaspoon cloves, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
Gradually add the dry ingredient mixture to the wet mixture, stirring until a soft cookie dough forms.
Scoop out tablespoons of dough and roll them into balls. Roll each ball in the sugar for dipping to coat the outside.
1/3 cup sugar for dipping
Place the sugar-coated dough balls on the prepared baking sheet, leaving space between them.
Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.