There is nothing I love more about fall than pumpkin. Pumpkin flavored everything! Except, I’ve never actually had a pumpkin spice latte from Starbucks. I should probably get on that. Oh well. Moving on… I seem to find a reason to make these soft and yummy pumpkin cookies every year. A like them because they’re light and airy and they don’t feel like you’re eating something that’s going to weigh you down. And with the scrumptious flavor of pumpkin pie in it, you really can’t go wrong. This is definitely my go-to pumpkin-y dessert recipe.
Sweet and Fluffy Pumpkin Cookies
Ingredients
- 1 large 29 oz can pumpkin puree
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees. Combine the brown sugar, oil, granulated sugar, and pumpkin in a bowl. Mix until well blended. Add the eggs in one at a time, as well as the vanilla and mix well.
- Add in the flour, baking soda, baking powder, salt, and pumpkin pie spice. You can add more cinnamon at this point if you like.
- After everything is well combined, put the mixture into a gallon size zip top bag (or a pastry bag if you're fancy). Snip one corner of the bag. Put a piece of parchment paper on your cookie sheet and squeeze out swirls about two inches in diameter. Leave a little space between them because they will rise. Bake for 11 minutes. I topped these with a little powdered sugar just to break up all of the beige-ness.
After you try making these, I’d love to know how they turned out!
