I absolutely love how cozy and comforting these Soft Pumpkin Cookies Recipe turn out every time I make them. The soft, tender texture combined with warm pumpkin pie spices feels like a little bite of fall in each cookie. Whether it’s a chilly afternoon snack or a festive treat for a holiday gathering, these cookies always hit the spot.
When I first tried this Soft Pumpkin Cookies Recipe, I was amazed at how simple it was yet packed with such rich flavors. You’ll find that the pumpkin puree not only adds moisture but gives the cookies that perfect soft crumb you crave. It’s the kind of recipe that’s easy to whip up and guaranteed to become a family favorite.
Why You’ll Love This Recipe
- Soft and Tender Texture: Thanks to pumpkin puree, each cookie stays moist without being cakey or dense.
- Simple Ingredients: You probably have everything on hand, making it a fuss-free bake.
- Perfect Fall Flavors: The pumpkin pie spice blend makes these cookies taste like autumn wrapped up in a bite.
- Versatile Serving Options: Eat them plain or add cream cheese frosting for a delightful twist.
Ingredients You’ll Need
This Soft Pumpkin Cookies Recipe relies on pantry staples that work beautifully together to create comfort in every bite. A few simple tips on pumpkin puree and spices will help you get the best flavor.
- Unsalted butter: Softened butter adds richness—if you prefer, softened coconut oil works well for a dairy-free alternative.
- Brown sugar: The molasses in brown sugar gives the cookies depth and keeps them tender.
- Egg: Helps bind ingredients and adds moisture.
- Pumpkin puree: Make sure it’s plain pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Vanilla extract: Enhances the overall sweetness and warmth.
- Pumpkin pie spice: This magical blend brings those cozy fall flavors to life—don’t skip it!
- Baking powder and baking soda: Both help the cookies rise softly and get that perfect puff.
- Sea salt: A little salt balances out the sweetness beautifully.
- All-purpose flour: Use spooned and leveled flour to avoid a tough dough.
- Cream cheese frosting (optional): Adds a tangy and creamy finish that’s a total crowd-pleaser.
Variations
I love how versatile this Soft Pumpkin Cookies Recipe is—you can easily tweak it to fit what you have on hand or your dietary needs. It’s always fun to experiment with mix-ins or switch up the frosting for something new.
- Chocolate chips or nuts: I often stir in semisweet chocolate chips or chopped pecans for added texture and richness.
- Gluten-free version: Swap the all-purpose flour for a 1-to-1 gluten-free baking flour to accommodate gluten sensitivities.
- Dairy-free option: Use coconut oil instead of butter and make your own dairy-free frosting using vegan cream cheese.
- Frosting alternatives: Besides cream cheese frosting, try a simple maple glaze or a dusting of 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 your baking sheets with parchment paper—that way, cleanup is a breeze. In your mixer bowl (or with a hand mixer), cream the softened unsalted butter and brown sugar together until the mixture is smooth and fluffy, about one minute. I’ve found that this step really helps the cookies bake up soft and tender.
Step 2: Add the Wet Ingredients
Next, add the egg, mixing just until combined, then pour in the pumpkin puree and vanilla extract. The batter will look creamy and slightly thick. When you bake, this pumpkin base keeps the cookies so moist and soft—you’ll love it.
Step 3: Mix in Spices, Leaveners, and Flour
Sprinkle the pumpkin pie spice, baking powder, baking soda, and sea salt evenly over the pumpkin mixture and gently mix to incorporate. Then add the flour gradually and mix on low speed until just combined. Be careful not to over-mix here; the dough should feel soft, almost like a thick batter you can scoop easily. I like using a 2-tablespoon cookie scoop to get perfectly sized dough balls.
Step 4: Bake to Perfection
Place scoops on the prepared baking sheets, spacing them about 2 inches apart. Bake one sheet at a time for 12 to 15 minutes. The cookies will puff up, and the tops will set but still feel soft. Let them cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely—you’ll see that the cooling step helps them hold their shape while staying delightfully soft.
Step 5: Add Cream Cheese Frosting (Optional)
If you’re feeling fancy (or just want to really impress), spread a layer of cream cheese frosting on the cooled cookies. It adds a tangy balance to the sweet pumpkin and spices, and my family goes crazy for this combo every time!
Pro Tips for Making Soft Pumpkin Cookies Recipe
- Use Room Temperature Ingredients: Softened butter and room-temp egg blend more evenly, ensuring the dough is smooth and consistent.
- Don’t Overmix the Dough: Mixing flour too much can lead to tough cookies—mix just until incorporated for the softest results.
- Watch Your Bake Time: Baking a minute or two too long will dry these cookies out; they should look set but still soft when you pull them out.
- Cool Before Frosting: Frosting warm cookies can cause it to melt and slide off, so be patient and let cookies cool completely first.
How to Serve Soft Pumpkin Cookies Recipe
Garnishes
I usually sprinkle a tiny pinch of cinnamon or a few chopped pecans on top of the cream cheese frosting before serving. It adds a nice crunch and a little extra wow factor. A light dusting of powdered sugar also looks beautiful and makes these cookies feel a bit more special for guests.
Side Dishes
These cookies pair perfectly with a hot cup of spiced chai tea or a creamy latte—great for cozy mornings or afternoon sweet breaks. If you’re serving at a party, a bowl of fresh apple slices or a small serving of vanilla ice cream makes an inviting side.
Creative Ways to Present
For a festive gathering, I like arranging these pumpkin cookies on a tiered stand surrounded by small pumpkins and autumn leaves. You can also sandwich frosting between two cookies to make delightful pumpkin cookie sandwiches—a hit with kids and adults alike!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 3 days. Keeping them well-sealed preserves that soft texture beautifully, and if you find they firm up a bit, just pop them in the microwave for a few seconds before eating.
Freezing
These cookies freeze wonderfully. I lay them out on a baking sheet to freeze individually, then transfer them to a freezer-safe bag for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or warm gently in the oven.
Reheating
To bring back that freshly baked softness after storage, I warm cookies in a 300°F oven for about 5 minutes or microwave them in 10-second bursts. This quickly revives their tender texture without drying them out.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
You’ll want to stick with plain canned pumpkin puree rather than pumpkin pie filling because the filling contains extra sugars and spices which can throw off the cookie’s texture and sweetness balance.
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How do I keep my Soft Pumpkin Cookies moist?
Be careful not to overbake and ensure you mix the dough gently without overdoing the flour. Also, using brown sugar and pumpkin puree adds moisture that helps keep these cookies soft.
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Can I make this recipe vegan?
Yes! Substitute the butter with coconut oil and use a flax egg or another binding vegan egg replacer. Just make sure to choose a vegan frosting option if you want to add that finishing touch.
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What’s the best way to freeze these cookies?
Freeze cookies individually on a tray first, then transfer to a sealed freezer bag. This stops them from sticking together and helps you grab the right amount when you want them.
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Can I substitute spices in this recipe?
Absolutely! Pumpkin pie spice is a handy blend, but you can use your own mix of cinnamon, nutmeg, ginger, and cloves to customize the flavor to your taste.
Final Thoughts
This Soft Pumpkin Cookies Recipe is one of those gems I keep coming back to every fall season. It’s easy, approachable, and yields unmistakably soft, flavorful cookies that feel like a warm hug in every bite. I really encourage you to give this recipe a try—you’ll enjoy the delightful aroma filling your kitchen and the smiles from whoever you share these with. Trust me, once you discover this recipe, it might just become your new seasonal favorite!
Print
Soft Pumpkin Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 25 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Soft Pumpkin Cookies are tender, moist, and packed with warm pumpkin pie spice flavors. Perfectly balanced with pumpkin puree and a hint of vanilla, these cookies are soft-baked to perfection and can be optionally topped with creamy, tangy cream cheese frosting for a delightful fall treat.
Ingredients
Cookie Dough
- 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 Topping
- Cream cheese frosting, for decorating
Instructions
- Preheat and Prepare Baking Sheets. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar. In a stand mixer bowl fitted with the paddle attachment or using an electric hand mixer, cream together the softened butter and brown sugar on medium speed until the mixture becomes light and fluffy, about 1 minute.
- Add Wet Ingredients. Beat in the egg until fully incorporated. Then add the pumpkin puree and vanilla extract, mixing until smooth and well combined.
- Mix Dry Ingredients. Sprinkle the pumpkin pie spice, baking powder, baking soda, and sea salt evenly over the wet mixture. Mix briefly to combine, then gradually add the flour. Mix on low speed until the flour is just incorporated, scraping down the bowl’s sides as needed. The dough will have a soft, thick, scoopable batter consistency.
- Scoop Cookies onto Sheets. Using a 2-tablespoon cookie scoop or spoon, drop portions of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake the Cookies. Bake one sheet at a time in the preheated oven for 12 to 15 minutes until the cookies have puffed up and the tops appear set but still soft.
- Cool the Cookies. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to set. Then transfer them to a wire rack to cool completely.
- Optional Frosting. Once the cookies are completely cooled, frost them with cream cheese frosting if desired for a creamy, tangy finish.
Notes
- For a dairy-free version, substitute butter with softened coconut oil and use a dairy-free cream cheese frosting or omit frosting altogether.
- Make sure to spoon and level the flour to avoid dense cookies.
- Use fresh pumpkin puree for the best flavor; canned pumpkin works well too but avoid pumpkin pie filling as it contains added sugar and spices.
- Cookies are best stored in an airtight container at room temperature for up to 4 days.
- The batter will be soft but thick enough to scoop easily; do not add extra flour as it will make cookies dry.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
