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Why are my pumpkin cookies so moist?

Baking pumpkin cookies is a delightful fall tradition, but sometimes they turn out too moist or sticky, leaving you wondering where things went wrong. This common issue can be caused by several factors, from the pumpkin puree to ingredient ratios. Let’s explore why your pumpkin cookies might be too moist and how you can fix it.

  • Total Time: 8 minute
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 1 cup canned pumpkin puree (blotted to remove excess moisture)
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Notes

  • Preheat the Oven
    Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Prepare the Wet Ingredients
    In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg, vanilla extract, and pumpkin puree (after blotting) and mix until combined.
  • Mix Dry Ingredients
    In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • Combine Wet and Dry Ingredients
    Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix to avoid excess moisture.
  • Scoop and Bake
    Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on a wire rack.
  • Author: Lyli Mildiva
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Keywords: pumpkin cookies, moist pumpkin cookies, soft pumpkin cookies, baking pumpkin cookies, pumpkin cookie recipe, fall cookies, easy pumpkin cookies, baking