I absolutely love this Soft Pumpkin Cookies Recipe because it balances that perfect chewy softness with a delightful pumpkin spice flavor that screams fall in every bite. When I first tried this recipe, I was amazed at how simple it was to whip up a batch that felt indulgent yet not too heavy—perfect for sharing with friends or just sneaking a couple while cozying up with a book.
You’ll find that these cookies work well for so many occasions, from casual afternoon snacks to holiday dessert tables. The subtle pumpkin puree keeps them moist without being cakey, and if you add a swirl of cream cheese frosting? Well, that just takes things to another level!
Why You’ll Love This Recipe
- Soft and Chewy Texture: The pumpkin puree keeps these cookies moist and tender every single time.
- Simple Ingredients: You probably have most of these in your pantry already, making it a fuss-free bake.
- Perfect Seasonal Flavor: Pumpkin pie spice gives that warm, cozy vibe without overpowering the cookie.
- Versatility: You can enjoy them plain or dress them up with cream cheese frosting — both ways are divine.
Ingredients You’ll Need
Let’s talk about the ingredients that make this Soft Pumpkin Cookies Recipe so special. Each one plays a role in creating that soft texture and subtle spice that you’ll love biting into.
- Unsalted Butter or Softened Coconut Oil: Butter adds richness, but coconut oil is a great dairy-free swap that still keeps the cookies soft.
- Brown Sugar: Packed brown sugar adds moisture and a deep caramel flavor that complements the pumpkin perfectly.
- Egg: Binds everything together and adds a bit of lift for that perfect cookie rise.
- Pumpkin Puree: This is the star that keeps the cookies soft and naturally sweet; make sure to use pure pumpkin, not pumpkin pie filling.
- Vanilla Extract: Just a splash to enhance the warm spices and pumpkin flavor.
- Pumpkin Pie Spice: Your shortcut to that iconic pumpkin flavor without measuring out multiple spices.
- Baking Powder and Baking Soda: Both help the cookies rise gently and maintain their softness.
- Sea Salt: Balances the sweetness and enhances all the other flavors.
- All-Purpose Flour: Use spooned and leveled for accuracy — it creates the perfect cookie structure without making them tough.
- Cream Cheese Frosting (optional): Adds a tangy, creamy finish that pairs beautifully if you want a little extra indulgence.
Variations
One of the best parts about this Soft Pumpkin Cookies Recipe is how easy it is to tweak to your own taste. I love experimenting with a few add-ins or swapping ingredients to fit dietary needs or just mix things up.
- Gluten-Free: I’ve had great success swapping the all-purpose flour with a gluten-free blend for friends who need it, and the texture stays wonderfully soft.
- Nutty Upgrade: Adding chopped toasted pecans or walnuts adds a nice crunch that my family goes crazy for.
- Spiced Up: Try adding a pinch of ground ginger or nutmeg if you want to deepen the spice complexity.
- Frosting-Free: Sometimes I skip the cream cheese frosting and just dust the cookies with powdered sugar for a lighter finish.
How to Make Soft Pumpkin Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by preheating your oven to 350°F and lining two large baking sheets with parchment paper — this keeps your cookies from sticking and makes cleanup easy. Then, in a stand mixer fitted with the paddle attachment (or using a hand mixer), cream your softened butter and brown sugar together until they’re well combined and fluffy—about one minute. This step is tricky if you rush it; make sure you get a light texture here because this will help your cookies turn out wonderfully soft.
Step 2: Mix in Wet Ingredients
Next, add in the egg and mix just until combined. Then fold in the pumpkin puree and vanilla extract. You’ll notice the batter becomes quite soft and thick — that’s exactly the texture you want. I discovered this trick when I tried adding too much flour and ended up with dry cookies; having a scoopable dough like this makes all the difference.
Step 3: Add the Spices and Flour
Sprinkle the pumpkin pie spice, baking powder, baking soda, and salt evenly over your pumpkin mixture. Give it a gentle stir to blend those spices in well before adding the flour. Mix the flour in on a low speed and only until just combined — overmixing here will make the cookies tough, so resist the urge to go any further! Stop once you don’t see any streaks of flour, and scrape down the sides of your bowl to ensure everything’s incorporated evenly.
Step 4: Scoop the Cookies and Bake
Using a 2-tablespoon cookie scoop, drop dollops of the soft dough onto your prepared baking sheets. Make sure you space them about 2 inches apart, as these cookies will spread just a bit but stay nice and plump. Bake one sheet at a time for 12 to 15 minutes until the cookies puff up and the tops look set. This took me a few tries to perfect because ovens vary — my first batches were underbaked and too sticky, so watch closely near the end.
Step 5: Cool and Frost
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes so they firm up just a bit, then transfer them to a wire rack to cool completely. If you want to elevate this Soft Pumpkin Cookies Recipe, smear on some cream cheese frosting once they’re completely cool. Trust me, that creamy tang paired with the soft spice cookie is incredible and perfect for entertaining.
Pro Tips for Making Soft Pumpkin Cookies Recipe
- Don’t Overmix the Dough: Mixing just until combined keeps your cookies tender rather than dense.
- Use Fresh Pumpkin Pie Spice: I found that freshly ground or newly opened spice blends really boost the aroma and flavor.
- Chill the Dough Slightly (Optional): If your dough feels too sticky, 15 minutes in the fridge makes scooping easier without drying the batter.
- Watch Your Bake Time: Ovens vary — start checking the cookies at 12 minutes to avoid overbaking and losing softness.
How to Serve Soft Pumpkin Cookies Recipe
Garnishes
I usually keep it simple with a generous layer of cream cheese frosting — it feels indulgent and adds a gorgeous creamy texture. Sometimes I sprinkle a little chopped pecan on top for crunch, which my kids think is a fun surprise. If you want to keep it lighter, a dusting of powdered sugar works beautifully and adds just a touch of elegance.
Side Dishes
These cookies pair wonderfully with hot drinks like chai tea, coffee, or a warm cup of cider. For an autumn-themed spread, I love serving them alongside spiced nuts, a plate of sliced apples, or a cozy bowl of homemade pumpkin soup for a full seasonal vibe.
Creative Ways to Present
For holiday gatherings, I’ve arranged these Soft Pumpkin Cookies Recipe treats stacked in mason jars tied with twine and little cinnamon sticks. Another fun idea is dipping one side of the cooled cookie in melted white chocolate and letting it harden — adds a festive look and a bit of sweetness contrast that wowed my friends last Thanksgiving.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature — they stay soft for up to 3 days. If you want to stretch their freshness, adding a slice of bread to the container helps maintain moisture and keeps them soft just like when fresh.
Freezing
Freezing these cookies works like a charm. I usually freeze them unfrosted on a baking sheet first, then transfer them to a freezer-safe bag once firm. This way they don’t stick together, and you can take out just what you need. They stay delicious for up to 3 months this way!
Reheating
To bring frozen or leftover cookies back to life, I pop them in a warm oven at 300°F for 5–7 minutes or briefly microwave them for about 15 seconds. This revives the softness and makes them taste freshly baked — just be sure not to overheat or they can dry out.
FAQs
-
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree instead of pie filling because the filling already contains added sugars and spices, which can throw off the flavor balance and texture of your Soft Pumpkin Cookies Recipe.
-
Why are my pumpkin cookies dry?
Dry cookies usually result from overbaking or adding too much flour. Stick to the timing in the recipe, and be careful not to overmix the dough so you don’t develop too much gluten, which makes cookies tougher.
-
Can I substitute the butter with oil?
Yes! You can swap butter for softened coconut oil for a dairy-free option, but avoid using liquid oils like vegetable oil which might make the dough too wet and affect cookie shape.
-
How do I store these cookies to keep them fresh?
Store your Soft Pumpkin Cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage—adding a slice of bread to the container helps maintain moisture.
-
Can I make these cookies ahead for a party?
Absolutely! You can bake the cookies a day or two ahead and store them properly, or even freeze them unfrosted and add cream cheese frosting just before serving for the freshest taste.
Final Thoughts
This Soft Pumpkin Cookies Recipe holds a special place in my heart because it brings that homemade, warm feeling with minimal fuss, and it’s always a crowd-pleaser no matter who I serve it to. I really hope you give this recipe a try — you’ll enjoy how quickly it comes together and the cozy flavors that just wrap you up like a comfy sweater. Once you have a batch in your kitchen, it’ll probably become a go-to, just like it has for me.
Print
Soft Pumpkin Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 25 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Soft Pumpkin Cookies are perfectly tender and fluffy with warm pumpkin pie spice and rich pumpkin puree, providing a delicious fall-inspired treat. Easy to make and optionally topped with creamy frosting, these cookies are perfect for seasonal celebrations or cozy afternoons.
Ingredients
Cookies
- 1/2 cup unsalted butter, at room temperature, or softened coconut oil
- 1 1/4 cups packed brown sugar
- 1 large egg
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 cups all-purpose flour, spooned and leveled
Optional Frosting
- Cream cheese frosting
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, beat the unsalted butter and brown sugar together until well combined and fluffy, about 1 minute.
- Add wet ingredients: Incorporate the egg into the butter-sugar mixture and mix until blended. Then add the pumpkin puree and vanilla extract, mixing until smooth and combined.
- Combine dry ingredients: Sprinkle the pumpkin pie spice, baking powder, baking soda, and sea salt evenly over the mixture. Stir to combine well.
- Add flour: Gradually add the all-purpose flour and mix on low speed just until the dough comes together. The dough will be very soft and resemble a thick scoopable batter. Scrape down the sides of the bowl as needed to ensure even mixing.
- Scoop the dough: Using a 2-tablespoon cookie scoop, drop the dough onto the prepared baking sheets, spacing each ball about 2 inches apart to allow for spreading.
- Bake the cookies: Bake one sheet at a time for 12 to 15 minutes, until the cookies are puffed and the tops have set without wobbling.
- Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
- Frost if desired: Once cooled, optionally frost the cookies with cream cheese frosting for added richness and flavor.
Notes
- Yields about 25 soft pumpkin cookies.
- Dough is soft; do not overmix to keep cookies tender.
- Cookies can be stored in an airtight container for up to 3 days or refrigerated for longer freshness.
- For a dairy-free option, use softened coconut oil and dairy-free frosting.
- Ensure pumpkin puree is pure pumpkin and not pumpkin pie filling for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
