Indulge in the perfect fall cookie! These Soft Pumpkin Cookies are made with a rich pumpkin puree, a blend of pumpkin pie spices, and topped with a silky vanilla-infused frosting. Perfectly chewy and sweet, definitely the best soft pumpkin cookies you can make.
Soft Pumpkin Cookies
These delicious pumpkin cookies couldn’t be easier to prepare. If you are looking for a few new fall cookies this fall season, this one is a must. Super moist and tender and loaded with all things pumpkin, this is bound to be one of your new favorite recipes.
With pumpkin season upon us and my fall baking in full swing, I couldn’t resist baking up a batch of these pumpkin spice cookies. You needn’t use fresh pumpkin as this will add a few more steps to the process, canned pumpkin will do just nicely. I always keep a few cans on hand just in case the mood hits for these homemade cookies.
The Best Pumpkin Cookies
These perfectly spiced pumpkin cookies are great to have on hand in the fall and pair nicely with a cup of coffee or tea, or even a big glass of milk. The warm spices and pumpkin flavor will make them one of your favorite pumpkin recipes.
If they don’t get gobbled up right away, they’ll keep well in the freezer for up to 3 months. Or make a double batch so you can have them on hand well into the winter.
Ingredients for Pumpkin Spice Cookies
For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe.
- Butter – Use salted butter at room temperature.
- Sugar – White granulated sugar and brown sugar are used to sweeten these cookies. You can use either light brown sugar or dark brown sugar.
- Pumpkin puree – Make sure to use pure pumpkin puree and not pumpkin pie filling.
- Vanilla extract – Use pure vanilla extract for the best flavor.
- Egg – Any kind of egg will work to make these cookies though large is best.
- All-purpose flour – Use white all-purpose flour.
- Baking soda and baking powder – Both baking soda and baking powder help make these cookies soft and fluffy.
- Salt – Any type of salt will help enhance the flavor.
- Cinnamon – Cinnamon helps add some sweetness to the cookies.
- Pumpkin pie spice – What would a fall cookie be without pumpkin pie spice? Try my Homemade Pumpkin Pie Spice Recipe!
- Butter – Unsalted butter at room temperature.
- Powdered sugar – Also known as confectioner’s sugar or icing sugar, sifted.
- Vanilla extract
- Whole milk – I used whole milk but any type of milk will work.
How to make this pumpkin cookie recipe
These delicious pumpkin cookies couldn’t be easier to make and come together in just a few minutes.
For the cookies:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl or stand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add pumpkin puree, vanilla extract, and egg. Continue to beat until combined, scraping down the sides of the bowl as needed.
In a separate bowl whisk together the dry ingredients, all-purpose flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
Add combined dry ingredients to the butter mixture and mix only until combined.
Place 1 tablespoon of cookie batter for each cookie on the lined baking or cookie sheet leaving about 2 inches of space between.
Bake the cookies in the preheated oven for 12-14 minutes or until cooked through.
Let the cookies cool on a cooling rack for a few minutes before removing them from the pan to a cooling rack.
For the Icing:
Cream butter in the bowl of a stand mixer until light and fluffy.
Slowly add the sifted powdered sugar until fully incorporated.
Add in the vanilla extract and milk and beat for another 3-4 minutes until smooth and combined.
Once the cookies have cooled completely, spread icing onto each cookie.
Garnish with a sprinkle of cinnamon.
Allow the cookies to cool completely before storing them. Uneaten cookies will keep in an airtight container on the kitchen counter for 3-4 days or in the freezer for up to 3 months.
Love it? Pin it!
If you love this recipe for soft pumpkin cookies make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
FAQs about pumpkin cookies
- Is pure pumpkin the same as pumpkin puree? Pure pumpkin is the same thing as pumpkin puree. Canned pumpkin puree is made from fresh pumpkin. However, it is important to read the label just to be sure.
- Should pumpkin cookies be refrigerated? No, these pumpkin cookies don’t need to be refrigerated. You can store the cookies at room temperature for up to 3-4 days.
- What to do with leftover canned pumpkin purée? Leftover canned pumpkin puree can be frozen for up to 3 months. Or you can use it to make one of these pumpkin recipes.
Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!
Flax eggs are a good option if there is an egg allergy. Use 1 tablespoon of flax seed with 3 tablespoons of water for each egg.
Make maple frosting and use maple syrup instead of vanilla in the frosting.
Tips & Tricks
Use a cookie scoop to measure the cookies so they are all the same size and cook at the same pace.
Blot any excess moisture on the pumpkin puree with a paper towel.
Mix chocolate chips into the cookie dough and make pumpkin chocolate chip cookies for a change of pace.
Make a super decadent pumpkin spice cookie and frost with cream cheese icing.
More Pumpkin Recipes to Love
Pumpkin Bundt Cake With Cream Cheese Frosting (pictured above)
- Homemade Pumpkin Butter
- Pumpkin Spiced Coffee Cake with Brown Butter Glaze
These soft and chewy pumpkin cookies are perfect this time of year or any time. Who says you can’t make pumpkin treats in June? I know I sure will be.
- For the Cookies:
- 1⁄2 cup salted butter, softened
- 3⁄4 cup granulated sugar
- 3⁄4 cup brown sugar
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 large egg
- 2 1⁄2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3⁄4 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- For the icing:
- 1⁄2 cup unsalted butter (room temperature)
- 2 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk
- Preheat the oven to 350 F. Line a baking sheet with parchment.
- In a large bowl or stand mixer, beat the butter, granulated sugar and brown
sugar until light and fluffy.
- Add pumpkin puree, vanilla extract, and egg. Continue to beat until combined, scraping down the sides of the bowl as needed.
- In a separate bowl whisk together the dry ingredients, all purpose flour,
baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
- Add combined dry ingredients to the butter mixture and mix only
- Place 1 tablespoon of cookie batter for each cookie on the lined baking
sheet leaving about 2 inches of space between.
- Bake the cookies in the preheated oven for 12-14 minutes or until cooked
- Let the cookies cool for a few minutes before removing them from
the pan to a cooling rack.
- Cool completely before icing.
- For the Icing: Cream butter in a bowl or stand mixer until light and fluffy. Slowly add the sifted powdered sugar until fully incorporated. Add in the vanilla extract and milk and beat for another 3-4 minutes
until smooth and combined.
- Spread icing onto each cookie. Garnish with a sprinkle of ground cinnamon.
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Amount Per Serving: Calories: 166Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 141mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 2g
Please note that nutrition is not guaranteed accurate.