Name: Soft Pumpkin Cookies
Prep time: 15 min
Cook time: PT-489037H38M13S
Total time: 30 min
Cuisine: American
Ingredients: Dry Ingredients:; 2 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/4 tsp ground cloves (optional); Wet Ingredients:; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar; 1/4 cup granulated sugar; 3/4 cup pumpkin puree (not pumpkin pie filling); 1 large egg; 1 tsp vanilla extract; Optional Toppings:; Cream cheese frosting; Cinnamon sugar; Powdered sugar glaze

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These soft pumpkin cookies are tender, cakey, and full of cozy fall flavor. I mix real pumpkin puree with warm spices, brown sugar, and vanilla to create a dough that bakes into perfectly soft cookies with just the right amount of sweetness. Whether I leave them plain, dust them with cinnamon sugar, or frost them with cream cheese icing, they always disappear fast.

Why You’ll Love This Recipe

I love how soft and pillowy these cookies turn out — they’re more cake-like than chewy, and that makes them perfect for anyone who loves melt-in-your-mouth texture. The pumpkin flavor comes through without being overpowering, and the spices give each bite that warm, familiar autumn feel. These cookies are also quick to make and don’t require any chilling, which means I can have a fresh batch ready in no time.

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 ginger
Ground cloves (optional)
Unsalted butter, softened
Brown sugar
Granulated sugar
Pumpkin puree (not pumpkin pie filling)
Egg
Vanilla extract

Optional for topping:

Cream cheese frosting
Cinnamon sugar
Powdered sugar glaze

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, I whisk together flour, baking soda, baking powder, salt, and all the spices.
In a separate bowl, I cream the softened butter with brown sugar and granulated sugar until light and fluffy.
I beat in the egg, pumpkin puree, and vanilla extract until smooth.
I gradually add the dry ingredients to the wet mixture and mix just until combined — the dough will be soft and a bit sticky.
I drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
I bake for 12–14 minutes, or until the tops look set and a toothpick inserted comes out clean.
I let them cool on the pan for a few minutes, then transfer them to a wire rack to cool completely.
Once cool, I either leave them as-is, frost them, or dust them with cinnamon sugar depending on what I’m in the mood for.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 15 minutes
Cook time: 12–14 minutes
Total time: 30 minutes

Variations

Sometimes I add mini chocolate chips or chopped pecans to the dough for extra texture. If I want a little more spice, I add a pinch of cardamom. For a decadent finish, I top them with cream cheese frosting and a sprinkle of cinnamon. I’ve also made them gluten-free by using a 1:1 gluten-free flour blend, and they still come out soft and delicious.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I frost them, I keep them in the fridge and let them sit at room temperature before serving. They also freeze well — I freeze the baked cookies (unfrosted) and thaw them at room temp when I need a quick treat. I’ve never had a batch last long, though — they go fast.

FAQs

Why are these cookies so soft?

The pumpkin adds moisture to the dough, and the balance of leavening agents helps create a light, cakey texture instead of a chewy one.

Can I use pumpkin pie filling instead of puree?

No — pumpkin pie filling has added sugar and spices. I always use plain pumpkin puree so I can control the flavor.

Do these cookies spread while baking?

Not much. I usually drop rounded spoonfuls onto the baking sheet, and they bake up thick and fluffy. If I want a flatter cookie, I gently press the dough down before baking.

Can I frost them?

Yes — I love adding cream cheese frosting for an extra-indulgent touch. A simple glaze or cinnamon sugar topping also works well.

Can I make the dough ahead of time?

Yes. I make the dough a day in advance and store it in the fridge. It gets a little firmer, which makes it easier to scoop and shape.

Conclusion

These soft pumpkin cookies are everything I want in a fall treat — cozy, spiced, and impossibly tender. They’re easy to make, easy to love, and perfect for sharing (or keeping all to myself). Whether I dress them up or keep them simple, they always taste like a warm autumn hug.