I may be a chocolate chip cookie lover but these pumpkin cookies (soft & delicious!) certainly top my list of favorites. In the fall, I always make sure our pantry is stocked with pumpkin puree so I can whip up a batch of these heavenly delights.
This recipe results in soft and delicious pumpkin cookies with a wonderful fall spice flavor. You’ll never go back to baking any other kind of pumpkin cookie after you give these a try. Or at least they will become one of your top favorites.
These Pumpkin Cookies (Soft & Delicious!) Are So Flavorful
Nutmeg by far helps kick up the flavor in each bite. The addition of other spices (cinnamon and ginger) along with the pumpkin puree gives these pumpkin cookies warm notes of fall. I enjoy making these every year for our family and friends.
What Makes These Pumpkin Cookies Soft & Delicious?
The combination of wet and dry ingredients creates a tasty and delectable pumpkin cookie (soft & delicious!). Your friends and family will be asking for the recipe!
WHAT’S THE DIFFERENCE BETWEEN PUMPKIN PUREE AND PUMPKIN PIE FILLING?
Glad you asked. Pumpkin puree is 100% pumpkin. Whereas, pumpkin pie filling not only contains pumpkin but also loads of sugar and other spices. Be sure the ingredient label says 100% pumpkin. Pumpkin puree is typically found in the baking aisle. You’ll need a 15-ounce can.
CAN I USE EITHER LIGHT OR BROWN SUGAR?
Yes. Both work. Dark brown sugar typically has more molasses in it giving it a deeper brown color. I’ve used both interchangeably with the same delicious result.
Add More Fiber and Omega-3s with a Flax Egg
Only have one egg or want to up the fiber and omega-3s? I’ve got you covered. You can substitute a flax egg for one of the regular eggs. When I do this, I don’t typically add the additional flax meal (as you’ll find in the recipe). Check out my flax egg recipe.
WHAT IS WHITE WHOLE WHEAT FLOUR?
White whole wheat flour is nutrient and fiber rich. It’s much healthier than highly processed white all purpose flour (which is stripped of the germ and bran). White whole wheat flour is made from an albino variety of wheat which is lighter in color and slightly sweeter and milder. The best thing about white whole wheat is that it can be used in place of all-purpose as it has a similar taste and texture.
My favorite flour is Wheat Montana. When my husband and I lived in Billings, Montana we fell in love with their bread. They produce quality products that are locally grown and packaged. If you don’t have this particular brand you can use another white whole wheat flour. The key is to look for whole wheat on the ingredient label.
CAN I USE PUMPKIN SPICE?
Yes. I have but measure out your spices separately if you can. Nutmeg, cinnamon, and ginger are the all-star team that gives these soft and delicious pumpkin cookies a kick of flavor. Pumpkin spice contains these spices and others but not the same ratio as found in the recipe.
Cinnamon is the more prevalent spice in pumpkin spice. Whereas, in this recipe nutmeg is what gives these cookies their distinct flavor. So if you can measure out your spices, you won’t regret it.
THE OPTIONAL INGREDIENT
The last ingredient, walnuts. It’s optional for those who are either allergic to nuts or prefer baked goods without them. If you’re not allergic to nuts, I highly encourage you to try this optional ingredient.
Walnuts- The walnuts take these cookies to another level. The combination of the soft delicious pumpkin cookie with the tender, crunch from the walnuts is a perfect balance. Not to mention they’e a healthy source of fat and contain omega-3’s.
Does the Dough for Pumpkin Cookies (Soft & Delicious!) Need to Be Chilled?
The dough for Pumpkin Cookies (Soft & Delicious!) will be pretty sticky. You can chill in the refrigerator for 30 minutes to 1 hour. However, I find using a cookie dough scoop to be helpful. You can either use a 1.5 tablespoon scoop or smaller.
You can freeze these cookies for 4 to 6 weeks. They will also keep in the refrigerator for 3-5 days or on the counter for about 3 days.
Did You Make This Recipe?
I’d love to hear all about it! Leave a comment below and share a picture of your creation on Instagram with the hashtag #megansophiewellness.
Pumpkin Cookies (Soft & Delicious!)
- 1- 15 ounce can pumpkin puree (Make sure it's pumpkin puree not pumpkin filling)
- 1 1/2 cup light brown sugar, packed (See notes below for maple syrup substitute)
- 2 organic eggs
- 1/2 cup canola oil
- 2 3/4 cups whole wheat white flour (I use Wheat Montana)
- 1 tablespoon baking powder
- 1 tablespoon flax meal
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon sea salt (I use Redmond's Real Salt)
- 1/4 teaspoon ground ginger
- 1 cup chopped walnuts
- Preheat oven to 400°F
- Mix pumpkin puree, brown sugar, eggs, and canola oil together thoroughly.
- In a separate bowl, stir dry ingredients together- flour, cinnamon, nutmeg, baking powder, and salt.
- Combine the dry ingredients with the wet ingredients. Fold the ingredients together until incorporated.
- After combining the wet and dry ingredients (before everything is fully combined) add the 1 cup of chopped walnuts.
- Drop the mixture by tablespoonfuls onto a greased cookie sheet. You can use an ice cream scoop.
- Bake for 10-12 minutes until golden brown.