Can I use fresh pumpkin puree?

Oh honey, I learned this the hard way - fresh pumpkin is too watery and makes the dough soggy. Stick with canned pumpkin puree (not pie filling) for perfect consistency every time.

Why are my cookies so cake-like?

That's exactly how they should be! Their soft, pillowy texture makes these pumpkin spice cookies special. If you prefer chewier cookies, try baking them 1-2 minutes longer.

Can I make these without eggs?

Absolutely! For egg-free pumpkin cookies, mix 1 tablespoon ground flaxseed with 3 tablespoons water as an egg substitute. Let it thicken for 5 minutes before adding to the batter.

Do I have to use all the spices?

Play with them to taste! The cinnamon is essential, but you can skip cloves or reduce nutmeg if you prefer milder pumpkin chocolate chip cookies.

Why did my dough spread?

If your kitchen's warm, chill the dough for 30 minutes before baking. No-spread pumpkin dough relies on that perfect consistency!

3 Secrets to Heavenly Soft Pumpkin Cookies You'll Crave

Soft Pumpkin Cookies

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Easy fall cookies with a cake-like texture, perfect for pairing with cream cheese icing or white chocolate chips.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 12 min
Total Time: 27 min
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup pumpkin puree
1 large egg
1 tsp vanilla extract
1 cup white chocolate chips (optional)

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Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In another bowl, beat butter and sugar until creamy. Add pumpkin puree, egg, and vanilla extract. Mix well.
Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in white chocolate chips if using.
Drop tablespoon-sized dough onto the baking sheets, spacing them 2 inches apart.
Bake for 10-12 minutes or until edges are lightly golden. Cool on wire racks.

Notes

For cream cheese icing, mix 4 oz softened cream cheese, 1/4 cup butter, 1 cup powdered sugar, and 1 tsp vanilla.
Adjust spices to taste for a stronger or milder flavor.
Store cookies in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 85mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 15mg

Find it online: https://kitchenuser.net/soft-pumpkin-cookies-recipe/