Soft Pumpkin Cookies are the ultimate fall treat, blending warm spices with a tender, melt-in-your-mouth texture. These cookies are infused with rich pumpkin flavor, creating a cozy aroma that fills your kitchen in just 45 minutes. Perfectly sweet yet balanced, they’re ideal for sharing or savoring with a cup of tea.
With a prep time of only 15 minutes, these cookies are surprisingly simple to make, yet they feel indulgent. Each bite offers a delightful contrast of soft, pillowy centers and slightly crisp edges, making them irresistible. Whether for a quick snack or a festive dessert, they’re sure to become a seasonal favorite.
What You’ll Need for Soft Pumpkin Cookies?
- ½ cup unsalted butter (at room temperature, or substitute with softened coconut oil)
- 1¼ cups packed brown sugar
- 1 large egg
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 cups all-purpose flour (spooned and leveled for accuracy)
- Cream cheese frosting (optional, for topping)
How to Make Soft Pumpkin Cookies
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream together the butter and brown sugar until well-combined, about 1 minute.
- Add the egg and mix to combine, followed by the pumpkin puree and vanilla extract.
- Sprinkle the pumpkin pie spice, baking powder, baking soda, and salt evenly over the pumpkin mixture. Mix to combine.
- Add the flour and mix on low speed until just combined, stopping to scrape down the sides of the bowl as needed. The dough will be very soft, like a thick, scoopable batter.
- Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, leaving 2 inches between dough balls.
- Bake, one sheet at a time, for 12 to 15 minutes, or until the cookies are puffed and the tops are set.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- When completely cool, frost with cream cheese frosting, if desired.
Perfect Pairings: Sauce and Topping Ideas
While these Soft Pumpkin Cookies are delicious on their own, adding a drizzle of caramel sauce or a sprinkle of chopped pecans can take them to the next level. For a festive touch, try a dusting of cinnamon sugar or a dollop of whipped cream. If you’re skipping the cream cheese frosting, a simple glaze made with powdered sugar and milk works wonders.
How to Store and Keep Them Fresh
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week or freeze them for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes.
Quick Tips for Time-Saving Success
To speed up prep, measure all your ingredients before starting. Use a cookie scoop for evenly sized cookies and quicker portioning. If you’re short on time, skip the frosting—these cookies are just as tasty without it. For even baking, rotate the baking sheet halfway through the cook time.
Fun Variations to Mix It Up
Swap the pumpkin pie spice for cinnamon and nutmeg for a slightly different flavor profile. Add ½ cup of chocolate chips or chopped walnuts to the dough for extra texture. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Essential Equipment for Easy Baking
A stand mixer or electric hand mixer makes creaming the butter and sugar a breeze. Use a 2-tablespoon cookie scoop for uniform cookies and less mess. Parchment paper ensures easy cleanup and prevents sticking. A wire rack is key for cooling the cookies evenly before frosting.
Soft Pumpkin Cookies
Ingredients
- ½ cup unsalted butter, at room temperature, or softened coconut oil
- 1¼ cups packed brown sugar
- 1 large egg
- ¾ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 cups all-purpose flour, spooned and leveled
- Cream cheese frosting, optional
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream together the butter and brown sugar until well-combined, about 1 minute. Add the egg and mix to combine, followed by the pumpkin puree and vanilla extract.
- Sprinkle the pumpkin pie spice, baking powder, baking soda, and salt evenly over the pumpkin mixture. Mix to combine, then add the flour and mix on low speed until just combined, stopping to scrape down the sides of the bowl as needed. The dough will be very soft, like a thick, scoopable batter.
- Use a 2-tablespoon cookie scoop to scoop the dough onto the prepared baking sheets, leaving 2 inches between dough balls.
- Bake, one sheet at a time, for 12 to 15 minutes, or until the cookies are puffed and the tops are set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- When completely cool, frost with cream cheese frosting, if desired.