I make these soft pumpkin cookies when I crave something cozy and fall-flavored. They’re tender, lightly spiced, and optionally topped with cream cheese frosting for extra richness. The dough comes together quickly, no chilling required, so I can enjoy them fresh from the oven.

Why I’ll Love This Recipe

I love this recipe because:

  • The texture is delightfully soft and cakey — like biting into a tiny pumpkin muffin in cookie form.
  • It’s easy and straightforward — just mix, scoop, and bake — no complicated steps or chilling needed.
  • The warm spices (cinnamon, pumpkin pie spice) pair beautifully with pumpkin, making it feel like autumn in every bite.
  • With the optional cream cheese frosting, you get a tangy contrast to the sweet cookie base.
  • These cookies store and freeze well, so I can make a batch ahead and enjoy them over several days.

Ingredients

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

For the cookies

  • unsalted butter, softened
  • granulated sugar
  • large egg
  • vanilla extract
  • canned pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie mix)
  • all-purpose flour
  • baking powder
  • baking soda
  • salt
  • ground cinnamon
  • pumpkin pie spice

For the cream cheese frosting (optional)

  • cream cheese, softened
  • softened butter
  • powdered sugar
  • vanilla extract
  • pinch of salt (optional)

Directions

  1. Preheat oven to 350 °F (≈ 175 °C). Line baking sheets with parchment paper.
  2. In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing until combined.
  4. Stir in the pumpkin puree until well blended.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  6. Gradually add the dry ingredients into the wet mixture, mixing on low until just combined. Don’t overmix.
  7. Use a cookie scoop or spoon to drop dough balls onto the prepared baking sheets, spacing them apart.
  8. Bake for about 10–12 minutes, or until the tops are set (they shouldn’t look raw in the center).
  9. Allow cookies to cool completely on a wire rack before frosting (if using).
  10. To make the cream cheese frosting: beat cream cheese and butter together until smooth, then gradually add powdered sugar and vanilla (and salt if using). Spread or pipe on cooled cookies.

Servings and timing

This recipe yields about 24 cookies (depending on size).

  • Prep time: ~ 15 minutes
  • Bake time: ~ 10–12 minutes per batch
  • Total time: ~ 25–30 minutes

Variations

  • Skip the frosting — these cookies are delicious on their own without frosting.
  • Add mix-ins — fold in chocolate chips, chopped nuts, or dried cranberries into the dough before baking.
  • Spice adjustment — increase or decrease the cinnamon or pumpkin pie spice to suit your taste.
  • Glaze instead of frosting — if you prefer something lighter, drizzle a simple powdered sugar + milk glaze over cooled cookies.
  • Chewier version — reduce baking powder slightly or bake just until edges set (not until fully firm) for a more chewy interior.

Storage / reheating

  • Storage: Keep unfrosted cookies in an airtight container at room temperature for up to 3–4 days. If frosted, store in the refrigerator and bring to room temp before serving.
  • Freezing: Freeze unfrosted cookies in a freezer-safe container (layered with parchment) for up to 2–3 months. Thaw to room temperature then frost.
  • Reheating: Warm individual cookies in the microwave for 5–10 seconds to recapture that fresh-baked feel.

FAQs

What kind of pumpkin puree should I use?

I always use pure canned pumpkin (no added sugar or spices). If using homemade pumpkin puree, blot excess moisture with paper towels so the dough doesn’t get too wet.

Can I make the dough ahead of time?

This dough is best baked right away — letting it sit too long can change the texture. If needed, you can refrigerate for a short time, but it may affect how the cookies bake.

Can I omit the eggs or make this vegan?

I have not tried a fully eggless or vegan version myself. A possible substitution is using a flax or chia egg, plus a vegan butter replacement — you’ll need to experiment for texture adjustments.

How do I avoid overbaking?

Bake just until the tops no longer look wet and edges are lightly set. They will continue to firm as they cool. Overbaking will make them dry instead of soft.

Can I reduce the sugar?

Yes — you can reduce the granulated sugar slightly, but it may affect both sweetness and texture (less moisture and softness). Start by reducing 10–15 % and test.

Conclusion

I love how these soft pumpkin cookies capture the essence of fall in a simple, satisfying treat. Whether I enjoy them plain or with a tangy cream cheese frosting, each bite brings comforting flavor and softness. They come together quickly, store well, and allow room for fun variations. I hope when you try them, they become one of your favorite seasonal cookies too.

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Pumpkin Cookies

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These soft pumpkin cookies are perfectly spiced, moist, and easy to make—ideal for fall baking! Whether enjoyed plain or topped with rich cream cheese frosting, they’re the ultimate cozy pumpkin treat that comes together quickly with no chill time required.

  • Author: Mayaa
  • Prep Time: 15 minutes
  • Cook Time: 10–12 minutes
  • Total Time: 25–30 minutes
  • Yield: 24 cookies
  • Category: Dessert, Cookies, Fall Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the cookies:
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • Optional Cream Cheese Frosting:
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • Pinch of salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream butter and sugar in a large bowl until light and fluffy.
  3. Add egg and vanilla; mix to combine.
  4. Stir in pumpkin puree until smooth.
  5. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  6. Gradually add dry ingredients to wet ingredients; mix until just combined.
  7. Drop dough by spoonfuls onto prepared baking sheets.
  8. Bake 10–12 minutes or until tops are set and edges are lightly baked.
  9. Cool on a wire rack.
  10. For frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and salt. Frost cooled cookies as desired.

Notes

  • Skip frosting for a lighter treat—they’re still delicious plain.
  • Add-ins like chocolate chips, nuts, or cranberries add texture and flavor.
  • For chewier cookies, reduce baking powder or underbake slightly.
  • Ensure homemade pumpkin puree is well-drained to avoid soggy dough.
  • Cookies firm up after baking—avoid overbaking.

Nutrition

  • Serving Size: 1 cookie (unfrosted)
  • Calories: 110
  • Sugar: 9g
  • Sodium: 90mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 20mg

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