Soft Pumpkin Cookies

Why You’ll Love This Recipe

Soft Pumpkin Cookies are pillowy, moist treats bursting with the warm flavors of fall. Made with real pumpkin puree and spiced with cinnamon and nutmeg, these cookies are the perfect comfort dessert for cool weather. Their tender texture and gentle sweetness make them irresistible with a hot cup of tea or coffee.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
pumpkin puree
unsalted butter
granulated sugar
brown sugar
egg
vanilla extract
baking powder
baking soda
ground cinnamon
ground nutmeg
salt

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg, vanilla extract, and pumpkin puree, mixing until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet.

Bake for 10-12 minutes, or until the cookies are set and the edges are lightly golden.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional: Frost with cream cheese icing or dust with powdered sugar for an extra treat.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Cooling time: 10 minutes
Total time: 35-40 minutes

Variations

Add chocolate chips or white chocolate chips for a sweeter version.
Mix in chopped pecans or walnuts for added crunch.
Sprinkle with a cinnamon-sugar blend before baking for a sparkly top.
Use maple glaze for a seasonal twist.

storage/reheating

Store Soft Pumpkin Cookies in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week for longer freshness.
Freeze unfrosted cookies for up to 2 months. Thaw at room temperature before serving.
To enjoy warm, microwave for 10-15 seconds.

FAQs

What makes these cookies soft?

The pumpkin puree adds moisture, creating a cake-like, soft texture.

Can I use fresh pumpkin?

Yes, just make sure it’s cooked, mashed, and well-drained.

Are these cookies overly sweet?

They have a balanced sweetness, with room to adjust by adding glaze or keeping them plain.

Can I add oats?

Yes, replacing part of the flour with quick oats gives a chewy texture.

Can I make them gluten-free?

Use a 1:1 gluten-free baking flour for a suitable alternative.

Can I skip the spices?

The spices are key to the flavor, but you can adjust amounts to suit your taste.

Can I make them vegan?

Yes, use vegan butter and an egg replacer like flaxseed meal.

Can kids help make this?

Absolutely, this is a fun and easy recipe for little bakers.

Do they spread while baking?

Not much. For flatter cookies, press down the dough slightly before baking.

Can I frost them?

Yes, cream cheese frosting or maple glaze are popular options.

Conclusion

Soft Pumpkin Cookies are a cozy, spiced treat perfect for autumn or any time you crave a little seasonal comfort. With their fluffy texture and rich flavor, they’re sure to become a favorite for family gatherings, bake sales, or simple weeknight desserts. Make a batch today and savor the taste of fall in every bite.

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