Soft Pumpkin Cookies Recipe (Soft, Fluffy & Ready in 30 Minutes!)

 Why You'll Love These Pumpkin Cookies

The first time I made these, I wasn't trying to perfect anything — I just had half a can of pumpkin puree left over from another recipe and didn't want it to go to waste. A few spoonfuls of cinnamon and nutmeg later, I pulled a tray out of the oven that smelled like the inside of a candle shop in October, and the cookies themselves were somehow even better than they smelled.

These aren't crisp, snappy cookies. They're soft, a little cakey, and best eaten the day you glaze them, though they hold up fine in a container for a few days too. If you've got pumpkin puree sitting in your pantry and twenty minutes to spare, this is the recipe to reach for.

Ingredients

For the cookies:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract

Shop This Recipe

This post may contain affiliate links. As an Amazon Associate, Recipix earns from qualifying purchases at no extra cost to you.

1. Stand Mixer — makes creaming the butter and sugar quick and effortless
2. Cookie Scoop — keeps every cookie the same size for even baking
3. Nonstick Baking Sheets — for evenly baked, easy-release cookies

How to Make Soft Pumpkin Cookies

  1. Preheat and prep. 

• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

  2. Mix the dry ingredients.

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

  3. Cream the butter and sugar. 

• In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes.

  4. Add the wet ingredients. 

• Mix in the pumpkin puree, egg, and vanilla extract until fully combined.

  5. Combine. 

• Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Don't overmix.

  6. Scoop and bake. 

• Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 11–13 minutes, until the edges are set but the centers still look soft.

  7. Cool completely. 

• Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully before glazing.

  8. Make the glaze. 

• Whisk together the powdered sugar, milk, cinnamon, and vanilla until smooth. Drizzle over the cooled cookies and let the glaze set for about 10 minutes before serving.

• Prep time: 15 minutes
• Cook time: 12 minutes
• Yield: about 24 cookies
• Diet: Vegetarian

Tips for the Best Pumpkin Cookies

• Use pure pumpkin puree, not pie filling — pie filling is pre-sweetened and spiced, which will throw off the texture and flavor.

• Don't skip the chill step if your kitchen is warm. If the dough feels too soft to scoop, chill it in the fridge for 20–30 minutes before baking.

• Slightly underbake them. These cookies firm up as they cool, so pulling them out when the centers still look a touch soft keeps them from drying out.

• Double the glaze if you like a thicker, more frosting-like topping.

How to Store Them

Store cooled, glazed cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well unglazed — freeze in a single layer, then transfer to a freezer bag for up to 2 months. Thaw and glaze before serving.

Frequently Asked Questions

  1. Why are my pumpkin cookies cakey instead of chewy? 

• That's completely normal for this recipe — the pumpkin puree adds moisture that naturally gives these a soft, cake-like texture rather than a chewy one.

  2. Can I make these without the glaze? 

• Yes. They're delicious plain, or you can dust them with a little powdered sugar or cinnamon-sugar instead.

  3. Can I use fresh pumpkin instead of canned?

• You can, but make sure it's well-drained and strained first — fresh pumpkin puree holds more water than canned, which can make the dough too wet.

  4. Can I add mix-ins? 

• White chocolate chips, chopped pecans, or dried cranberries all work well folded into the dough.

Nutrition (per cookie, approximate)

• Calories: 95 
• Protein: 1g
• Carbs: 16g
• Fat: 3g
• Fiber: 0.5g

Nutrition values are estimates and will vary based on exact ingredients and brands used.