Plain Pumpkin Cookies

Fall is the season of all things cozy, and nothing says autumn quite like the aroma of freshly baked pumpkin treats filling the kitchen. While pumpkin pies and pumpkin spice lattes get a lot of love this time of year, there’s one pumpkin treat that’s delightfully simple, yet incredibly satisfying: Plain Pumpkin Cookies. These cookies are soft, slightly chewy, and packed with the warm, comforting flavors of pumpkin and spices. They’re perfect for when you want a sweet treat that’s not overly complicated, but still celebrates the best flavors of fall.

What I love most about these pumpkin cookies is how versatile they are. Whether you’re baking for a holiday gathering, a bake sale, or just to have something sweet with your afternoon cup of tea, these cookies fit the bill. They’re not too sweet, have a wonderful cake-like texture, and are just plain comforting. Plus, they’re easy to whip up in under an hour, making them the perfect choice for busy weeknights or lazy weekends.

The first time I made these pumpkin cookies, I was hooked. There’s something about the simplicity of them—no fancy ingredients or complicated steps, just pure pumpkin goodness. And they’re a hit with everyone in my family, from kids to adults. Once you try them, they’ll likely become one of your go-to fall recipes as well.

Why You’ll Love This Recipe:

1. Simple to make – With just a handful of pantry staples and canned pumpkin, these cookies come together quickly and easily.
2. Soft and cakey – These cookies have a wonderfully soft, cake-like texture thanks to the pumpkin puree, making them melt-in-your-mouth delicious.
3. Full of fall flavor – Pumpkin, cinnamon, and nutmeg create that classic autumn flavor we all love.
4. No frosting needed – These cookies are perfect on their own, but you can also dress them up with a light dusting of powdered sugar or a drizzle of glaze if you want.
5. Versatile – Enjoy these cookies plain, add mix-ins like chocolate chips or nuts, or sandwich them with cream cheese frosting for a fun twist.

Preparation Time and Serving

• Total time: 45 minutes (15 minutes prep, 12 minutes bake per batch)
• Servings: 24 cookies
• Nutrition per serving: 110 calories, 4g fat, 16g carbs, 1g protein

Ingredients:

For the Pumpkin Cookies:

• 1 cup pumpkin puree (canned or homemade, not pumpkin pie filling)
• 1 large egg, room temperature
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract
• 2 cups all-purpose flour (or a gluten-free flour blend, if needed)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt

Optional Glaze:

• 1 cup powdered sugar
• 2-3 tbsp milk
• ½ tsp vanilla extract
• A pinch of cinnamon for extra flavor

Step-by-Step Instructions:

Step 1: Preheat Your Oven

Before you get started, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. This will help prevent the cookies from sticking and ensure even baking.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer. You want the sugars to fully incorporate into the butter to give the cookies a nice, smooth texture.

Step 3: Add the Wet Ingredients

Next, add in the pumpkin puree, egg, and vanilla extract. Mix until everything is well combined. The mixture may look slightly curdled or uneven at this point, but don’t worry—that’s completely normal when adding pumpkin puree.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This step ensures that all the spices are evenly distributed throughout the cookie dough, giving you that perfect, balanced fall flavor in every bite.

Step 5: Mix the Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Be careful not to overmix the dough—overmixing can make the cookies tough instead of soft and tender. The dough will be soft and slightly sticky, which is exactly what you want.

Tip: If the dough seems too sticky to handle, you can chill it in the refrigerator for 15-20 minutes before scooping it onto the baking sheets. This will make it easier to work with.

Step 6: Scoop the Dough

Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread slightly as they bake, so be sure to leave enough room between each one.

Step 7: Bake

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just set and the tops are slightly puffed. The cookies will still be soft when you take them out, but they’ll firm up as they cool.

Tip: To prevent overbaking, check the cookies at the 10-minute mark. You want them to be soft and tender, so avoid letting the edges get too brown.

Step 8: Cool the Cookies

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. If you plan to glaze the cookies, wait until they’re fully cooled before adding any topping.

Optional Glaze:

For an extra touch of sweetness, you can drizzle a simple glaze over the cooled cookies. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. If you want a thicker glaze, use less milk; for a thinner glaze, add more milk.

Drizzle the glaze over the cookies using a spoon or piping bag, and let it set for about 10-15 minutes before serving.

How to Serve:

These Plain Pumpkin Cookies are perfect for any occasion, whether you’re serving them at a fall party or enjoying them as a snack with a hot beverage. Here are a few serving ideas:

• With a warm drink: Pair these cookies with a hot cup of tea, coffee, or apple cider for a cozy afternoon treat.
• At a fall gathering: Bring these cookies to a fall festival, bake sale, or potluck—they’re simple but always a hit!
• For a casual dessert: Serve them warm from the oven with a scoop of vanilla ice cream or a dollop of whipped cream for a comforting, homey dessert.

Additional Tips for Success:

1. Use room temperature ingredients: For best results, make sure your butter and egg are at room temperature before starting. This helps the ingredients blend together more smoothly and creates a better texture in the cookies.
2. Don’t overbake: These cookies are meant to be soft and slightly chewy, so be careful not to overbake them. They should still look slightly underdone in the center when you take them out of the oven—they’ll firm up as they cool.
3. Chill the dough if needed: If your cookie dough feels too sticky to handle, don’t hesitate to pop it in the fridge for 15-20 minutes. Chilling the dough helps it firm up and prevents the cookies from spreading too much in the oven.
4. Customize the spice level: Feel free to adjust the amount of cinnamon, nutmeg, or ginger to suit your taste. If you like a stronger spice flavor, you can add an extra ¼ tsp of cinnamon or nutmeg.
5. Storage tips: Store these cookies in an airtight container at room temperature for up to 3 days. If you’re not eating them right away, they also freeze beautifully. Just wrap them individually and store them in a freezer-safe bag for up to 2 months.

Recipe Variations:

• Add chocolate chips: If you’re a fan of chocolate and pumpkin together (who isn’t?), fold in ½ cup of chocolate chips to the dough before baking for an extra indulgent touch.
• Pumpkin spice upgrade: To make these cookies extra spicy, you can add 1-2 teaspoons of pumpkin spice in addition to or instead of the individual spices listed. It’s a quick way to boost that signature fall flavor.
• Nutty twist: Add ½ cup of chopped walnuts or pecans to the dough for a crunchy contrast to the soft cookie texture.
• Cream cheese frosting: If you want to take these cookies to the next level, whip up a quick cream cheese frosting and spread it over the cooled cookies. Cream cheese and pumpkin are a match made in heaven!
• Gluten-free version: These cookies can easily be made gluten-free by using a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum, which helps with the structure of the cookies.

FAQ:

1. Can I use homemade pumpkin puree instead of canned?
   Absolutely! Just make sure your homemade puree is thick and not too watery. You may want to drain it slightly using a fine mesh strainer or cheesecloth.
2. How do I store these cookies?
   Store the cookies in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
3. Can I make the dough ahead of time?
   Yes! You can prepare the cookie dough and refrigerate it for up to 24 hours before baking. Just scoop the dough onto the baking sheets when you’re ready to bake, and add an extra minute or two to the baking time.
4. Can I freeze the cookie dough?
   Definitely! Scoop the cookie dough onto a baking sheet, freeze the scoops until firm, and then transfer them to a freezer bag. When you’re ready to bake, you can bake the cookies straight from frozen—just add a couple of extra minutes to the baking time.
5. Can I reduce the sugar?
   If you prefer less sweet cookies, you can reduce the sugar by up to ¼ cup without affecting the texture too much. Just keep in mind that the cookies won’t be quite as sweet or moist.

Conclusion:

These Soft and Chewy Plain Pumpkin Cookies are a true celebration of fall. With their simple, warm flavors and perfect texture, they’re the kind of cookie you’ll want to make over and over again throughout the season. Whether you enjoy them plain, with a light glaze, or with fun mix-ins, these cookies are sure to become a family favorite.

I can’t wait to hear how your cookies turn out! Don’t forget to snap a photo and share your delicious creations with me—I love seeing how you bring these recipes to life in your own kitchen. Happy baking, and happy fall! 🍁

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