With the changing leaves comes a craving (even a need) for all things pumpkin, and if you’re ready to move beyond the latte and muffin, a batch of soft pumpkin cookies is an easy way to get your pumpkin fix — with plenty to share!
Pumpkin spice food is everywhere these days. On a recent shopping trip I saw pumpkin spice flavored M&M’s, Hershey’s Kisses, ice cream, beer, bagels, tea, granola bars…even Pumpkin Pie Spice Pringles. Some of these products (if not most) likely contain no real pumpkin, and if that sounds wrong to you, fear not! These cookies call for a whole cup and a half of delicious pumpkin puree, plus the fragrant trio of ginger, cinnamon, and nutmeg.
If you like your cookies cakey rather than crispy or chewy, you’ll love these. The pumpkin puree lends plenty of pure pumpkin flavor, and with your choice of mix-ins (I used raisins and walnuts) you can flavor your cookies just the way you like them.
Of course, a little icing is also an option. If you like things extra sweet, whisk together a quick batch of icing using powdered sugar, a little milk, and a few drops of vanilla or maple extract. Drizzle over the tops of the cookies, then watch them disappear.
Just remember – because of their soft, moist texture (and especially if you’ve added icing), you’ll want to store these cookies in a single layer so they won’t stick together.
Happy pumpkin season – and happy baking!