PUMPKIN PILLOW COOKIES.
Be prepared to make the absolute best and softest cookies you’ll ever taste in your life! These cookies pop with that holiday pumpkin flavor and have a crispy outside with a mouthwatering and soft inside. They’re called pillow cookies for a damn good reason! And they’re the easiest to make — you have to try them! It’ll be a home favorite, for sure.
Prep: 10 m • Freeze: 45 m • Bake: 13 m • Cool: 5 m • Yields: 36
When I took these cookies out of the oven and transferred them over to my wire rack, my mouth dropped from how soft they were! When you bite into it, you sort of get that taste of a soft pumpkin cake donut, but it’s just a simple cookie! They’re seriously heaven in a cookie.
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1.5 cups granulated sugar
- 1 stick unsalted butter, softened
- 1 cup pure pumpkin
- 1 egg
- 1 tsp vanilla extract
- 1 cup powdered sugar
Note: You could soften your butter quickly by placing it in the microwave for 10-12 seconds in the wrapper.
- Combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt in one bowl, then set aside.
- Cream the sugar and butter together with an electric mixer until clumpy. Add in the pumpkin, egg, and vanilla and mix until completely combined.
- Add the dry ingredients to the wet ingredients and mix until fully combined, then set the bowl in the freezer for about 45 minutes to an hour (do not skip this step).
- Preheat the oven to 375° and spray a cookie sheet with nonstick spray. Pour the powdered sugar in a flat dish. Spoon 1 inch dough balls and roll it in the powdered sugar and place 12 on the pan at a time (I found that using an ice cream scooper helps). Bake for 12-13 minutes, then set on a wire rack for 5 minutes.
Note: You could refrigerate leftover dough for a few days or freeze for a couple months. Store baked cookies in an airtight container!