Soft Pumpkin Cookies Everyone Will Love
These Soft Pumpkin Cookies are the ultimate fall treat moist, fluffy, and full of warm spices like cinnamon and nutmeg. Made with real pumpkin puree and simple pantry ingredients, they’re quick to bake, easy to customize, and guaranteed to be a hit at any autumn gathering.
Ingredients
- Pumpkin Cookie Base:
- 1 cup pumpkin puree not pumpkin pie filling
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- Pinch of ground cloves
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter softened (or ½ cup oil for softer cookies)
- 1 large egg
- 1 tsp vanilla extract
- Optional Add-Ins:
- ½ cup chocolate chips
- ½ cup chopped pecans or walnuts
- Cream cheese glaze powdered sugar, cream cheese, vanilla, milk
- White chocolate chips or dried cranberries for holiday variation
Instructions
- Preheat & Prep:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, whisk together flour, baking soda, baking powder, and spices.
- Make the Dough:
- In a large bowl, cream together the butter and both sugars until fluffy. Add pumpkin puree, egg, and vanilla. Mix until smooth. Gradually stir in the dry ingredients just until combined.
- Shape & Bake:
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 10–12 minutes, until edges are set but centers are soft.
- Cool & Optional Glaze:
- Let cookies cool on the pan for a few minutes, then transfer to a wire rack. Once completely cool, drizzle with cream cheese glaze if desired.
Notes
- For thicker cookies, chill dough for 20–30 minutes before baking.
- Spoon and level flour to prevent dense cookies.
- Do not overbake cookies will continue to set as they cool.
- Substitute a flax egg to make these cookies vegan.
- Use a 1:1 gluten-free flour blend for a gluten-free option.