There's something truly special about the smell of pumpkin and warm spices wafting through your kitchen. It feels like a hug from the inside out, a sure sign that cozy season has arrived.
These soft pumpkin cookies are like little edible pillows of autumn. They’re not your average crispy cookie; they’re tender, cakey, and incredibly moist.
Imagine the best part of a pumpkin muffin top, but in perfectly portable, snackable form. That’s exactly what you’re about to make.
Gathering your ingredients is the first step to cookie bliss. Using the right components makes all the difference in creating that perfect, soft texture.
Here’s everything you’ll need to bring these autumnal treats to life.
• Unsalted Butter: Softened at room temperature. It adds richness and that classic, comforting cookie flavor. If it's too cold, it won't cream properly with the sugar.
• Brown Sugar: Packed tight. This is key for moisture and that deep, caramel-like sweetness. Dark brown sugar will give you a richer molasses note.
• Large Egg: It acts as a binder and helps the cookies rise and puff up beautifully in the oven.
• Pumpkin Puree: The star of the show! Use plain canned pumpkin, not pumpkin pie filling. It gives the cookies their signature color, flavor, and super-moist texture.
• Vanilla Extract: A splash to enhance all the other warm flavors in the mix. It’s the supporting actor that makes the lead shine.
• Pumpkin Pie Spice: This is where the warm, cozy magic happens. It’s a blend of cinnamon, ginger, nutmeg, and cloves that screams fall.
• Baking Powder & Baking Soda: The dynamic duo of leaveners. They work together to ensure your cookies are light and airy, not dense.
• Sea Salt: Never skip the salt! It balances the sweetness and makes every single flavor pop just a little bit more.
• All-Purpose Flour: The foundation. Spoon it into your measuring cup and level it off for accuracy—don’t scoop directly from the bag!
The process is wonderfully straightforward. You’ll be amazed at how quickly these come together, filling your home with an incredible aroma.
Just follow these simple steps for perfect results every single time.
Start by getting your oven ready. Preheat it to 350°F (175°C). This ensures a consistent temperature for baking.
Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup an absolute breeze.
In the bowl of a stand mixer with the paddle attachment, or using a large bowl and a hand mixer, combine the softened butter and brown sugar.
Beat them together on medium speed for about a full minute. You want it to look well-combined and slightly fluffy.
Beat in the egg until it’s fully incorporated into the butter and sugar mixture. Scrape down the sides of the bowl as needed.
Next, mix in the pumpkin puree and vanilla extract. The batter will look a bit wet and grainy at this point—that’s perfectly normal!
Sprinkle the pumpkin pie spice, baking powder, baking soda, and salt evenly over the wet mixture. Give it a quick mix to combine everything.
Now, add the flour. Mix on low speed until the flour just disappears into the dough. Be careful not to overmix at this stage.
This dough is very soft, almost like a thick batter. That’s what gives the cookies their cake-like quality.
Use a 2-tablespoon cookie scoop to drop mounds of dough onto your prepared baking sheets. Leave about 2 inches between each one for spreading.
Bake one sheet at a time in the center of your preheated oven. This promotes even baking and perfect browning.
They’ll need 12 to 15 minutes. They’re done when the tops are set and the edges are just barely starting to turn a light golden brown.
Let the cookies cool on the baking sheet for a solid 5 minutes before you move them. They are very tender straight out of the oven.
After that, transfer them to a wire rack to cool completely. This step is crucial, especially if you plan to add frosting.
Out of something? Don’t worry. This recipe is fairly forgiving, and a few smart swaps can save your baking day.
Here’s how you can adapt based on what you have in your pantry.
• Butter: An equal amount of softened coconut oil works beautifully for a dairy-free version. The flavor is fantastic.
• Pumpkin Pie Spice: No store-bought blend? Make your own! Mix 1 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and an ⅛ teaspoon of cloves.
• Brown Sugar: In a pinch, you can use white granulated sugar, but your cookies will be slightly less moist. For a deeper flavor, use all dark brown sugar.
• Gluten-Free: A 1-to-1 gluten-free all-purpose flour blend can typically be used to replace regular flour with great success.
A few little secrets can take your cookies from good to absolutely legendary. These are the things katie has learned from countless batches.
Keep these in mind for the best soft pumpkin cookies of your life.
These cookies are incredibly versatile. They fit right in at so many moments, making any occasion feel a little more special.
Their warm spice profile makes them an undeniable classic for autumn celebrations.
They are the ultimate after-school snack with a glass of cold milk. They also make a fantastic packed lunch dessert that everyone will look forward to.
Bring a plate to your next fall gathering, a Halloween party, or a Thanksgiving potluck. They are always a massive crowd-pleaser.
And let’s be honest, they are a perfect companion for your morning coffee or afternoon tea. A little moment of cozy indulgence just for you.
If, by some miracle, you have leftovers, you’ll need to know how to keep them fresh and soft. Proper storage is simple.
Here’s how to maintain that just-baked quality for days to come.
Unfrosted cookies can be kept in an airtight container at room temperature for up to 3 days. A piece of bread in the container can help keep them soft.
If you’ve frosted them with cream cheese frosting, they must be stored in the refrigerator due to the dairy. Let them come to room temperature for about 20 minutes before serving for the best taste and texture.
These cookies freeze wonderfully. Place cooled, unfrosted cookies in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature or warm gently in the microwave.
Once you’ve mastered the classic, why not get creative? This dough is a wonderful canvas for a variety of delicious add-ins.
A simple twist can create a whole new cookie experience.
For a classic combination, fold in a cup of semi-sweet or dark chocolate chips. The bitterness of the chocolate pairs wonderfully with the sweet, spiced cookie.
Toasted pecans or walnuts would add a wonderful crunch and nutty depth. Just chop them roughly and fold about a half-cup into the dough.
For a festive twist, add a half-cup of dried cranberries or raisins. Their chewy texture and tartness are a delightful contrast to the soft, spiced cookie.
A handful of rolled oats (about a half-cup) can give the cookies a heartier, almost breakfast-like feel. It’s a delicious and simple change.
These Soft Pumpkin Cookies are the ultimate fall treat—tender, cakey, and bursting with warm pumpkin spice flavor. Made with real pumpkin puree, they're soft like muffin tops and bake up quickly without any dough-chilling required. Enjoy them plain or elevate them with a swirl of creamy cream cheese frosting for a truly decadent dessert.
Servings 24
Serving Size 1 cookie
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.