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Soft Pumpkin Cookies

Delightfully soft and fluffy cookies that capture the comforting flavors of fall with every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 100
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin Ensure it's pure pumpkin puree.
  • 1 cup sugar
  • 1/2 cup butter, softened Ensure it’s Halal.
  • 1 large egg
  • 2 teaspoons vanilla extract Halal-compliant.
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine softened butter and sugar, then beat until smooth and creamy.
  3. Add the egg, canned pumpkin, and vanilla extract to the mixture, and mix until fully combined.
Combining Ingredients
  1. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  2. Gradually add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix!
Baking Cookies
  1. Using a cookie scoop or tablespoon, drop dollops of the dough onto a lined baking sheet, keeping them spaced apart.
  2. Bake for 10-12 minutes or until the edges are set but the tops are still soft.
  3. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Serving
  1. Enjoy the cookies warm, or store them for later.

Notes

These cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, they can be frozen properly wrapped for up to 3 months. To serve, let thaw at room temperature or microwave for a quick warm treat.