When the crisp autumn air starts drifting through your open windows, and the leaves turn shades of amber and gold, it’s time to bring out the pumpkin spice. While a good Pumpkin Muffins Recipe might be your go-to fall bake, these soft pumpkin cookies deserve a place right alongside them. Tender, cake-like, and bursting with cozy pumpkin flavor, they’re the perfect treat to enjoy with a steaming cup of coffee, hot cider, or a glass of cold milk.
These cookies have a light, fluffy texture—almost like mini pumpkin pillows—thanks to the magic of pumpkin puree and warm spices. Whether you’re baking for a fall gathering, preparing a Thanksgiving dessert platter, or simply treating yourself on a quiet afternoon, this recipe is bound to become a seasonal favorite.
Table of Contents
Why You’ll Love These Soft Pumpkin Cookies
- Cozy fall flavors – Every bite is filled with cinnamon, nutmeg, and pumpkin puree.
- Soft and cake-like – They melt in your mouth without being overly dense.
- Beginner-friendly – Even new bakers can master this recipe with ease.
- Perfect for sharing – Great for bake sales, cookie exchanges, or gifting.
Just like a great Pumpkin Muffins Recipe, these cookies fill your kitchen with an irresistible aroma and bring comfort with every bite.
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Soft Pumpkin Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Tender, cake-like pumpkin cookies bursting with cozy fall flavors of cinnamon, nutmeg, and pumpkin puree—perfect with coffee, cider, or milk.
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves (optional)
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 1 cup (230g) unsalted butter, softened
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- For glaze (optional): 1 ½ cups (180g) powdered sugar, 2–3 tablespoons milk or cream, ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes on medium speed.
- Mix in pumpkin puree, egg, and vanilla extract until well combined (mixture may look slightly curdled).
- Gradually add dry ingredients to wet mixture, stirring just until no streaks of flour remain. Do not overmix.
- Drop mounds of dough using a tablespoon or cookie scoop onto prepared sheets, spacing about 2 inches apart.
- Bake for 12–15 minutes, until edges are set and tops spring back lightly when touched.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
- If glazing, whisk powdered sugar, milk, and vanilla until smooth; drizzle over cooled cookies.
Notes
Use pumpkin puree, not pie filling. Measure flour correctly to avoid dense cookies. Let cookies cool completely before glazing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients You’ll Need
Before you start, make sure you have all the ingredients measured and ready. Room-temperature ingredients will give you the best results.
For the cookies:
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves (optional, for extra warmth)
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 1 cup (230g) unsalted butter, softened
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
For the optional glaze:
- 1 ½ cups (180g) powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line two large baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. Cream Butter and Sugars
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2 minutes on medium speed.
4. Add Pumpkin, Egg, and Vanilla
- Mix in the pumpkin puree, egg, and vanilla extract until well combined. Don’t worry if the mixture looks slightly curdled—this is normal when adding pumpkin to creamed butter.
5. Combine Wet and Dry
- Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Avoid overmixing to keep the cookies soft.
6. Scoop and Bake
- Using a tablespoon or cookie scoop, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are set and the tops spring back lightly when touched.
7. Cool and Glaze
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- If glazing, whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle over cooled cookies.
Tips for Success
- Use pumpkin puree, not pie filling – Pumpkin pie filling contains added sugar and spices that will alter the flavor and texture.
- Don’t skip the spices – The cinnamon, nutmeg, and ginger are what give these cookies their signature fall taste.
- Measure flour correctly – Spoon it into the measuring cup and level off for accuracy. Too much flour can make the cookies dense.
- Cool completely before glazing – If you glaze warm cookies, the icing will melt right off.
Possible Variations
These cookies are delicious as is, but you can easily make them your own—just like you might tweak a favorite Pumpkin Muffins Recipe to suit your taste.
1. Gluten-Free Version
Swap the all-purpose flour for a 1:1 gluten-free baking blend that contains xanthan gum for structure.
2. Streusel Topping
Before baking, sprinkle each cookie with a cinnamon-sugar streusel for a bakery-style touch.
3. Chocolate Chip Pumpkin Cookies
Fold in 1 cup of semi-sweet chocolate chips for a richer, sweeter treat.
4. Cream Cheese Frosting
Instead of glaze, spread a generous layer of tangy cream cheese frosting over each cooled cookie.
Storage Recommendations
- Room Temperature: Store cookies in an airtight container for up to 3 days.
- Refrigerator: For slightly longer freshness, keep them in the fridge for up to 5 days.
- Freezer: Freeze baked cookies (without glaze) for up to 2 months. Thaw at room temperature, then glaze before serving.
These cookies tend to soften over time due to the moisture from the pumpkin, so placing a sheet of parchment between layers can help keep them from sticking.
Final Thoughts
There’s something magical about baking in the fall—the warmth of the oven, the scent of spices filling the air, and the joy of sharing homemade treats. While a Pumpkin Muffins Recipe may be the first thing you think of when pumpkin season arrives, these soft pumpkin cookies are an equally charming way to bring the flavors of autumn into your kitchen.
They’re simple enough for a weekday baking project yet special enough to bring to holiday gatherings. One batch might not last long—so you may want to double the recipe!