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Soft Pumpkin Cookies

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Soft Pumpkin Cookies are tender, cake-like treats filled with cozy fall spices and real pumpkin puree. Perfectly sweet and incredibly moist, these easy cookies can be enjoyed plain, dusted with cinnamon sugar, or topped with cream cheese frosting for an indulgent autumn dessert you’ll want to make on repeat.

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

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the pumpkin puree, egg, and vanilla until smooth.
  5. Gradually mix the dry ingredients into the wet mixture just until combined. Dough will be soft and sticky.
  6. Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing 2 inches apart.
  7. Bake for 12–14 minutes, or until tops are set and a toothpick inserted comes out clean.
  8. Let cool on the pan for 3–5 minutes, then transfer to a wire rack.
  9. Once fully cooled, top with your choice of frosting, glaze, or cinnamon sugar.

Notes

  • Add mini chocolate chips or chopped pecans for texture.
  • For a spice boost, include a pinch of cardamom.
  • For gluten-free cookies, use a 1:1 gluten-free flour blend.
  • If desired, gently flatten the dough before baking for a thinner cookie.
  • Dough can be made ahead and refrigerated overnight.

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