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Soft pumpkin cookies

Amazing and fluffy pumpkin cookies that melt in your mouth! The cookies are soft and cakey – they are small pieces of pumpkin cake. Pumpkin cookies are full of autumn flavours. The icing and a glass of milk on the side make them even more delicious.

Yields: 30 cookies.

Ingredients for the soft pumpkin cookies:

  • 115 g butter
  • 150 g caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 2 cups plain flour
  • 2 tsp baking powder
  • 3 tsp ground cinnamon
  • 1 tsp mixed spice
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • pinch of salt

All ingredients should be at room temperature.

In a mixing bowl, beat the butter and sugar together until very light and fluffy. Beat in vanilla extract and one large egg. Add the pumpkin puree and mix to combine. Add sifted dry ingredients: plain flour, baking powder, spices, salt and mix until the ingredients are combined, no longer.

Line a baking tray with baking paper. Using a tablespoon, drop mounds of the cookie dough on the prepared baking tray with 3-4 cm gaps. Then, moisten the spoon or hand with water and pat down the cookies slightly.

Bake at 180°C for about 10 minutes or longer. You will know when the cookies are ready when they are nicely grown and golden brown from below. Remove onto a cooling rack and cool. Ice the cookies, and finally, sprinkle some cinnamon on top.

Ingredients for the icing:

  • 1 cup powdered sugar
  • 2 – 3 Tbsp hot water
  • cinnamon, for sprinkling

Using the back of a spoon, mix the ingredients until smooth. If the icing is too thick in consistency, add water. If it is thin, add icing sugar and mix again.


Soft pumpkin cookies

The source of the recipe – “Food and Wine”.

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