Soft Pumpkin Cookies
A soft, cake-like pumpkin cookie recipe with cinnamon, and a touch of vanilla. Dairy free!
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Servings: 24 cookies
Calories: 307kcal
Equipment
- Parchment Paper
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1/2 cup vegetable oil plus extra for oiling parchment paper
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for dusting
Instructions
- Prep for baking. Heat oven to 350°F and adjust rack to the middle. Line a baking sheet with parchment paper and grease parchment.
- Mix dry ingredients. Combine flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and whisk to break up any lumps and incorporate ingredients.
- Finish the dough. Whisk eggs, granulated sugar and brown sugar in a large bowl with a whisk until lightened in color, about 2 minutes. Whisk in oil, pumpkin and vanilla until blended. Add flour mixture, and mix with a rubber spatula until incorporated.
- Bake. Scoop tablespoon-sized mounds of dough onto the baking sheet, about an inch apart. Smooth the tops with a butter knife and bake until firm on top and just starting to brown on the bottom, about 12-15 minutes.
- Cool. Remove cookies to a wire rack and let cool completely.
- Dust. Once completely cool, dust the tops with powdered sugar.