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Easiest Soft Pumpkin Cookies

These incredibly easy and quick soft pumpkin cookies are a comforting hug in cookie form, a perfect bite of fall that's unforgettable for any baker.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Cookies, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour spooned and leveled for accuracy
  • 0.5 cup quick cooking oats
  • 0.5 tsp baking soda
  • 0.5 tsp ground cinnamon feel free to add a pinch more if you love a bolder cinnamon flavor
  • 0.25 tsp salt
  • 0.5 cup butter softened, room temperature
  • 0.5 cup brown sugar
  • 0.5 cup white sugar
  • 1 egg room temperature
  • 0.5 tsp vanilla extract
  • 0.5 cup canned pumpkin puree 100% pumpkin puree, not pumpkin pie filling!
  • 1 cup raisins or swap for chocolate chips, nuts, or dried cranberries

Equipment

  • medium bowl
  • Large bowl
  • Electric mixer
  • Cookie Scoop
  • Cookie Sheets
  • Wire rack

Method
 

  1. Step 1: Get that Oven Ready: Preheat your oven to 350 degrees F (175 degrees C).
  2. Step 2: Whisk the Dry Crew: In a medium bowl, whisk together the all-purpose flour, quick cooking oats, baking soda, ground cinnamon, and salt until combined. Set aside.
  3. Step 3: Cream the Wet Wonders: In a large bowl, use an electric mixer to cream the softened butter, brown sugar, and white sugar until light, fluffy, and smooth (a couple of minutes).
  4. Step 4: Egg & Vanilla Time: Beat in the egg until fully incorporated, then stir in the vanilla extract. Scrape down the sides of the bowl.
  5. Step 5: Pumpkin Power: Stir in the pumpkin puree until well combined.
  6. Step 6: Combine & Conquer: Gradually add the dry ingredients mixture into the wet pumpkin mixture. Mix on low speed or by hand until just combined, being careful not to overmix.
  7. Step 7: Raisin Revelation: Fold in your cup of raisins (or other mix-ins).
  8. Step 8: Scoop 'em Up: Drop rounded spoonfuls of dough onto ungreased cookie sheets, leaving a little space between each.
  9. Step 9: Bake to Perfection: Bake for 8 to 10 minutes, or until the edges are set and lightly golden, and the centers still look slightly soft.
  10. Step 10: Cool Down: Let cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely.

Notes

Customize these cookies by swapping raisins for chocolate chips, nuts, or dried cranberries. Enhance flavor with additional spices like nutmeg or ginger, or use pumpkin pie spice. Ensure butter and egg are at room temperature and avoid overmixing for the best texture. Store cooled cookies in an airtight container at room temperature for 3-4 days, or freeze for up to 2-3 months.