Soft Pumpkin Cookies
Soft Pumpkin Cookies?? Oh yes!! These cookies are scrumptious on their own and they certainly don’t need a cheesecake icing but we thought, why not!? They taste delicious both ways. If you are looking for more decadence then go for the icing.
Even got some sound effects coming out of our critics with these cookies! We went for soft in texture, which meant more egg!
Ohhh I hope those sweet tooths have been fulfilled because we went pumpkin crazy! We wanted to recreate all those recipes that are at the top of our Pumpkin list.
Hera’s Pinch
More eggs add more moisture and protein. The protein adds structure and prevents spreading.
I use dark brown sugar due to it having more molasses which means bolder flavor. We are all about flavor in the Delish In A Pinch kitchen!
Soft Pumpkin Cookies
Ingredients
Instructions
- Set oven to 350℉. In a medium mixing bowl add and mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In the bowl of an electric mixer add the grated butter, both sugars, and mix with whisk attachment for five minutes.
- Add the eggs and vanilla mix until combined.
- Add the pumpkin puree and mix until combined.
- Change the whisk attachment to the paddle attachment and add the dry ingredients to the wet ingredients and mix until combined. Stir in the cinnamon chips.
- Line two baking sheets and one half baking sheet with parchment paper. Scoop the dough onto the baking sheets, about a 2-inch scoop. Put them in the fridge for five minutes before you put them in the oven for 11-12 minutes.
- Add all ingredients into a medium bowl. Using a hand mixer beat till light and fluffy.
- Spoon the icing onto the cookies after they have cooled completely.
