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Soft Pumpkin Cookies

Soft-Baked Pumpkin Cookies

Prep Time 15 mins
Cook Time 10 mins
Servings 12
Keyword Pumpkin Cookies


  • 9 oz all-purpose flour (2 cups lightly spooned in and levelled off)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1/2 tsp coarse salt
  • 1 tbsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 cup pumpkin puree
  • 1 cup brown sugar packed
  • 3/4 cup canola (or other neutral-tasting) oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup pecans or walnuts
  • 3/4 cup raisins optional


  • Preheat oven to 375 degrees Line rimless baking sheets with parchment paper. (Optional: toast the nuts in the oven as it preheats, checking every 2 minutes or two, until they turn a shade darker and smell fragrant - about 8-10 minutes.)
  • In a large bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, whisk together the pumpkin, brown sugar, oil, egg and vanilla extract. Use a rubber spatula to scrape this mixture into the dry ingredients, gently folding until mostly combined. When just a few floury streaks remain, fold in the nuts and raisins (if using).
  • Drop batter by heaping tablespoonfuls (so actually about 2 tablespoons per cookies) onto prepared baking sheets, spacing 1 inch apart. Bake 8-10 minutes, until slightly springy to the touch (a light press with your finger won't leave a strong indent). Cool 2 minutes on baking sheets before transferring to wire racks to cool completely.
Keyword Pumpkin Cookies