Pumpkin Puree Cookies
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Prepare for fall with this Pumpkin Puree Cookies Recipe! These delightfully soft cookies are made with real pumpkin puree and pumpkin pie spice in one mixing bowl, bringing the heartwarming flavors of the season straight to your kitchen.
Pumpkin Puree Cookies Recipe
These pumpkin puree cookies are everything fall! Each cookie is rich with real pumpkin puree, ensuring moist, sweet cookies that embody the essence of this season.
Generously seasoned pumpkin pie spice, this one-bowl recipe means you can whip up a batch quickly and with minimal cleanup, perfect for spontaneous fall baking!
They’re a sure favorite for cozy evenings, holiday gatherings, or a sweet treat to brighten chilly days.
Can I use canned pumpkin puree for these cookies?
Yes, you can use canned pumpkin puree for this recipe. It’s a convenient and time-saving option, providing a consistent texture and flavor that works well in these pumpkin cookies. Just ensure it’s plain pumpkin puree and not pumpkin pie filling, which contains added spices and sugar.
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this pumpkin puree cookie recipe!
- Libby’s Pure Pumpkin Puree – If not making homemade pumpkin puree.
- Pumpkin Pie Spice
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
Why are my pumpkin cookies so moist?
Pumpkin puree naturally adds moisture to cookie dough due to its high water content. This characteristic can sometimes make cookies excessively soft, but in this recipe, I’ve harnessed that quality to create exceptionally moist, soft and chewy cookies.
The proportions and mixing method are carefully designed to balance the moisture, ensuring these pumpkin puree cookies have a wonderfully soft texture without being overly wet.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Room temperature egg: Ensure your egg is at room temperature before starting to prevent it from curdling when it’s whisked with the warm melted butter.
- Uniformity: Use a cookie scoop or a tablespoon to ensure all your cookies are the same size. This helps them bake evenly and finish at the same time. I have provided the exact measurements in grams and ounces in the recipe card.
- Do not flatten balls: No need to flatten the dough balls on the baking sheet. Keeping them tall allows them to spread naturally during baking in the oven.
- Don’t overcrowd the pan: These cookies need space to spread out and strut their stuff. Give ’em room to groove!
What can I use if I don’t have pumpkin pie spice for the cookies?
If you don’t have pumpkin pie spice on hand, you can easily make your own blend using common spices. Check out my homemade pumpkin pie spice recipe for a quick and simple way to create your own. It’s a blend of cinnamon, nutmeg, ginger, cloves, and allspice!
How to store pumpkin puree cookies
Store: Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 1 week.
Freezing: For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Best fall cookie recipes
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Pumpkin Puree Cookies
Ingredients
Homemade Pumpkin Puree
- 400 g pumpkin, Kent or Kabocha
Cookies
- 113 g (1 stick) unsalted butter, melted
- 1/2 cup packed light brown sugar, how to measure brown sugar
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 1/3 cup pumpkin puree, homemade or canned, not pumpkin pie filling
- 1 3/4 cups (210g / 7.41 oz.) all-purpose flour, scoop & leveled
- 1 Tbsp pumpkin pie spice
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup granulated sugar, to coat cookie dough balls
Instructions
- Note: This recipe can be made with homemade or canned pumpkin puree. Instructions for making your own are provided below.
Homemade Steamed Pumpkin Puree
- Prepare Pumpkin: Remove skin and seeds, then cut the pumpkin into small-medium chunks. You should be left with about 250g of pumpkin with the skin and seeds removed.
- Steam: Place pumpkin chunks in a steamer basket over boiling water, cover, and steam until very soft, about 20 minutes.
- Blend: Transfer the steamed pumpkin to a food processor and puree until smooth.
- Reduce: To remove excess moisture, cook the puree in a skillet over medium heat. Stir continuously for 8-10 minutes until the puree thickens and its volume is reduced by half, ensuring it doesn’t burn. If it’s browning too much, reduce the heat to low and continue.
- Cool: Transfer the puree into a clean bowl and set aside to cool to room temperature.
Cookies
- Melt Butter: Melt the butter and set aside to cool slightly, ensuring it remains liquid but not hot.
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, pumpkin pie spice, cornstarch, baking soda and salt. Set aside.
- Combine Ingredients: In a large mixing bowl, pour the slightly warm butter, add both sugars, and whisk together until the mixture thickens slightly.
- Add Egg: Whisk in the egg.
- Mix in Pumpkin: Whisk in the pumpkin puree until smooth.
- Incorporate Dry Ingredients: Add the flour mixture and stir with a silicone spatula or wooden spoon until you have a thick cookie dough.
- Chill Dough: Refrigerate the dough for 45 minutes to firm up. If space is an issue, wrap the dough directly and chill without the bowl.
- Preheat Oven & Prep Pan: While the dough chills, preheat the oven to 356ºF (180ºC) and line a baking sheet with parchment paper, set aside.
- Prepare Sugar: Pour granulated sugar into a small bowl and set aside for coating the cookie dough.
- Shape and Coat Cookies: Weigh out each cookie to about 35g (1.2 oz.) or use three level tablespoons per cookie. Roll each dough ball in the granulated sugar until well coated and place them on the prepared baking sheet, spaced well apart to allow for spreading. Do not flatten the balls.
- Bake: Bake for 10-12 minutes until the edges are golden and the tops crack, while centers remain soft.
- Cool: Tap the baking tray on a counter to deflate cookies slightly. Let them cool on the tray for 15 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
