Soft Pumpkin Cookies

Soft Pumpkin Cookies are the ultimate fall treat—pillowy, spiced, and full of cozy pumpkin flavor. I bake these cookies when I want something sweet and comforting but not too heavy. The texture is cakey and light, almost like a mini muffin top, and they’re perfect with or without a drizzle of icing. Whether I’m sharing them with friends or enjoying them with a cup of tea, these cookies always hit the spot.

Why You’ll Love This Recipe

I love how these cookies are so soft they practically melt in my mouth. The pumpkin keeps them moist, and the blend of cinnamon, nutmeg, and cloves brings that unmistakable autumn warmth. They’re quick to make, no chilling required, and the recipe is easy to double for bake sales or holiday gatherings. I also appreciate that they stay fresh for days—if they last that long!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Baking powder

• Salt

• Ground cinnamon

• Ground nutmeg

• Ground cloves

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Pumpkin purée (not pumpkin pie filling)

• Egg

• Vanilla extract

Optional Glaze:

• Powdered sugar

• Milk or cream

• Vanilla extract

• Cinnamon (optional)

Directions

1. I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a medium bowl, I whisk together the flour, baking soda, baking powder, salt, and spices.

3. In a large bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy.

4. I add the pumpkin, egg, and vanilla extract, mixing until combined.

5. I gradually stir the dry ingredients into the wet mixture just until incorporated—being careful not to overmix.

6. I scoop the dough onto the baking sheets using a tablespoon or cookie scoop, spacing them a couple inches apart.

7. I bake for 12–14 minutes, or until the edges are set and the tops no longer look wet.

8. I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

9. Once cool, I drizzle with optional glaze made by whisking powdered sugar, milk, and vanilla together.

Servings and timing

This recipe makes about 24 cookies. It takes 15 minutes to prep and 12–14 minutes to bake, so I usually have them ready in under 30 minutes.

Variations

Sometimes I stir in chocolate chips or white chocolate chips for a sweeter twist. I’ve also added chopped pecans or walnuts for a little crunch. If I want extra spice, I use pumpkin pie spice instead of the individual spices. And for a festive touch, I use maple extract in the glaze or sprinkle cinnamon sugar on top before baking.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They stay soft and tender thanks to the pumpkin. If I want to keep them longer, I freeze them—unglazed—in a sealed bag, then thaw at room temperature and add the glaze before serving.

FAQs

Can I use pumpkin pie filling instead of purée?

No, I always use pure pumpkin purée. Pumpkin pie filling is pre-sweetened and spiced, which throws off the balance of this recipe.

Why are these cookies so soft?

The pumpkin adds moisture and creates a cake-like texture. There’s also more leavening than in traditional cookies, which keeps them light and fluffy.

Do I need to chill the dough?

Nope! I love that I can scoop and bake right away. The dough is thick enough to hold its shape without chilling.

Can I freeze the dough?

Yes, I scoop the dough into balls and freeze them on a tray. Once frozen, I transfer them to a freezer bag. I bake them straight from frozen—just add a couple extra minutes.

What’s the best glaze for these cookies?

I like a simple vanilla glaze with a dash of cinnamon or maple. It adds a nice sweetness without overpowering the pumpkin flavor.

Conclusion

Soft Pumpkin Cookies are the kind of recipe I keep in my back pocket all fall long. They’re easy to make, cozy to eat, and endlessly adaptable to whatever I’m craving. Whether I glaze them, load them with extras, or enjoy them just as they are, these cookies always bring a little autumn magic to my kitchen.

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