Soft and chewy pumpkin cookies

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    Soft and chewy pumpkin cookies

    Soft and chewy pumpkin cookies

    (172)
    45min


    170 people made this

    About this recipe: I have made these cookies for years, they are soft, chewy and delicious!

    Ingredients
    Serves: 36 

    • 225g butter, softened
    • 200g caster sugar
    • 200g dark brown soft sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 250g pumpkin puree
    • 80g rolled oats
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 150g sultanas
    • 300g plain flour

    Method
    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4.
    2. Cream together butter, caster sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
    3. In a separate bowl, mix together the oats, baking powder, cinnamon, salt, sultanas and flour. Stir into pumpkin mixture.
    4. Drop cookies by the heaping teaspoonful on to baking trays covered with parchment. Bake 12 to 15 minutes or until slightly browned around edges.
    5. Remove from oven and place on cooling racks. Frost with your favourite icing or enjoy plain.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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    Reviews & ratings
    Average global rating:
    (172)

    Reviews in English (171)

    Tatjana
    by
    0

    These are quite nice cookies,but they don't come out as chunky as they are on the photo and are very much cake-like consistency. Next time I will try and add more oats so they hold their shape better!  -  23 Dec 2010

    by
    133

    I had tried some pumpkin cookies at my local supermarket that were a melt-in-your-mouth cookie with amazing flavor, so I set out to find a recipe for it. (You know they frown upon you asking for the recipe at the bakery counter!) This one came in at a very close second. This recipe made a wonderfully soft and chewy pumpkin cookie. The only thing was you needed to bake them until they were just done to keep them from overcooking, however, they did not hold a very good shelf life as they were extremely moist and got sticky after a while in the container.  -  22 Mar 2006  (Review from Allrecipes US | Canada)

    by
    106

    Is a cookie any less a cookie if it doesn't spread out? I think not. These were DELICIOUS! I added 1Cup of dried cranberries instead of raisins. I also added an additional 1tsp of Pumpkin Spice over and above the called for Cinnamon. (My Pumpkin Spice is made by Watkins, but the ingrediets label says it contains cinnamon, ginger, nutmeg, allspice, cloves.) The spice was just right. Definately a keeper recipe - thanks! P.S. 8oz of butter = 1Cup of butter. Not sure why the recipe didn't say so in the first place...  -  25 Sep 2006  (Review from Allrecipes US | Canada)

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