These Soft Pumpkin Cookies are fluffy, moist, and filled with cozy fall flavors. I love baking them as soon as pumpkin season rolls around—they fill the kitchen with the warm aroma of cinnamon, nutmeg, and vanilla. Each bite is tender, cake-like, and just sweet enough to feel like a real treat.
Why You’ll Love This Recipe
I love how easy these cookies are to mix up, and they don’t require any chilling time. They’re soft, almost like little pumpkin cakes, and the warm spices make them perfect for autumn gatherings or afternoon snacks. They also pair beautifully with a simple glaze or cream cheese frosting, but I find them just as delicious on their own.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pumpkin purée (not pumpkin pie filling)
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Granulated sugar
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Brown sugar
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Unsalted butter, softened
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Egg
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Vanilla extract
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All-purpose flour
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Baking soda
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Baking powder
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Salt
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Ground cinnamon
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Ground nutmeg
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Ground cloves
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Optional: cream cheese frosting or powdered sugar glaze for topping
Directions
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I begin by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
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In a large bowl, I cream together the butter, granulated sugar, and brown sugar until light and fluffy.
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I then add in the pumpkin purée, egg, and vanilla extract, mixing until well combined.
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In a separate bowl, I whisk together the flour, baking soda, baking powder, salt, and spices.
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I gradually add the dry ingredients to the wet ingredients, stirring just until combined.
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Using a cookie scoop or spoon, I drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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I bake the cookies for 12–15 minutes, or until they’re set and lightly golden around the edges.
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After baking, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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If I want to frost them, I wait until they’re completely cool before spreading on cream cheese frosting or drizzling with glaze.
Servings and timing
This recipe makes about 24–30 cookies. It takes around 15 minutes to prep the dough and 12–15 minutes to bake each batch. The total time, including cooling, is about 45–50 minutes.
Variations
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I sometimes stir in chocolate chips, chopped pecans, or walnuts for extra texture.
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A maple glaze adds a nice touch of sweetness and seasonal flavor.
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For more spice, I add a bit of ground ginger or allspice to the mix.
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I occasionally use whole wheat flour for a heartier version.
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If I want a more indulgent treat, I sandwich two cookies together with cream cheese frosting.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. They also freeze well—I layer them between parchment paper in a freezer-safe container for up to 2 months. To enjoy, I let them thaw at room temperature; if frosted, I avoid stacking them.
FAQs
Why are my pumpkin cookies so cakey?
Pumpkin adds moisture, which gives these cookies their soft, cake-like texture. That’s exactly how I like them—they’re meant to be fluffy and tender.
Can I use fresh pumpkin instead of canned?
Yes, I sometimes use homemade pumpkin purée—just make sure it’s thick and not too watery to avoid soggy cookies.
Do these cookies need to be refrigerated?
Only if they’re frosted with cream cheese frosting. Otherwise, I keep them in an airtight container at room temperature.
Can I make these gluten-free?
Yes, I’ve had good results using a 1:1 gluten-free flour blend. Just be sure it includes xanthan gum or a binder for structure.
What’s the best way to frost these cookies?
I let them cool completely, then spread or pipe on cream cheese frosting. For a lighter option, I drizzle a simple powdered sugar glaze over the tops.
Conclusion
These Soft Pumpkin Cookies are a must-make for fall. I love how comforting and flavorful they are, with just the right balance of sweetness and spice. Whether I enjoy them plain, frosted, or jazzed up with nuts or chocolate chips, they always bring the taste of autumn to life in the most delicious way.
Print
Soft Pumpkin Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 24–30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft Pumpkin Cookies are fluffy, moist, cake-like cookies bursting with warm autumn spices. Perfect for fall gatherings or cozy snacking, they’re delicious plain or topped with frosting or glaze.
Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- Optional: cream cheese frosting or powdered sugar glaze for topping
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin purée, egg, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually mix dry ingredients into the wet ingredients until just combined.
- Drop rounded tablespoons of dough onto prepared baking sheet, spacing 2 inches apart.
- Bake for 12–15 minutes until set and lightly golden on edges.
- Cool on baking sheet for a few minutes, then transfer to wire rack to cool completely.
- Once cooled, frost with cream cheese frosting or drizzle with glaze if desired.
Notes
- Use thick pumpkin purée to avoid excess moisture.
- Cookies are naturally cake-like due to the pumpkin.
- Chill dough briefly if it’s too soft to scoop.
- Let cookies cool fully before frosting to prevent melting.
- Freeze unfrosted cookies for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
