Welcome to the ultimate recipe for Soft Pumpkin Cookies! If you’ve been searching for a cookie that perfectly captures the essence of fall, you’ve found it. These cookies are incredibly moist, cakey, and packed with warm pumpkin spice flavor. Forget dry, crumbly cookies; this recipe guarantees a soft, pillowy texture every single time. They are the perfect treat for a cozy afternoon, a holiday gathering, or just because you deserve something delicious.
We’re not just giving you a list of ingredients; we’re walking you through the secrets that make these cookies unbelievably soft and flavorful. From the specific type of pumpkin to use to the perfect blend of spices, get ready to bake the best soft pumpkin cookies of your life.
Why You’ll Love These Soft Pumpkin Cookies
There are so many reasons to adore this recipe, but here are the highlights. First, the texture is sublime—think little cakes in cookie form. The high moisture content from the pumpkin puree ensures they stay soft for days. Second, the flavor is pure autumn. We use a perfect blend of cinnamon, nutmeg, ginger, and cloves that complements the sweet pumpkin beautifully. Finally, this recipe is incredibly straightforward and forgiving, making it perfect for bakers of all skill levels.
Key Ingredients for the Perfect Batch
The magic of these cookies lies in simple, high-quality ingredients. While the full list is in the recipe card below, let’s talk about the stars of the show.
The Secret to Softness: 100% Pure Pumpkin Puree
The most crucial ingredient is, of course, pumpkin puree. It’s essential to use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling comes pre-sweetened and spiced, which will throw off the balance of our recipe. The puree provides the signature flavor and, more importantly, the moisture that creates that coveted soft, cake-like texture. For an even better cookie, blot the puree with a paper towel to remove excess water, which concentrates the flavor and prevents the dough from becoming too wet.
A Perfect Blend of Spices
While you can use pre-made pumpkin pie spice, I find that creating your own blend gives you a richer, more nuanced flavor. The combination of cinnamon, nutmeg, ginger, and a pinch of cloves creates a warmth and depth that makes these cookies truly special. It’s the aroma that will fill your kitchen and make your home feel like a cozy fall haven.
How to Make Soft Pumpkin Cookies: A Step-by-Step Guide
Making these cookies is a simple and rewarding process. Just follow these steps for perfect results.
- Prep Your Station: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and all your warm spices. Whisking helps distribute everything evenly, ensuring every cookie is perfectly flavored.
- Cream Butter and Sugar: In a separate large bowl, using a stand mixer or a hand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step incorporates air into the dough, which is key to a light texture.
- Mix in Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract to the butter mixture and beat until it’s well combined. The dough will look creamy and have a beautiful pale orange color.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can lead to tough cookies instead of soft ones.
- Scoop and Bake: Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Bake for 12-15 minutes, or until the edges are firm and a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. It’s crucial they are fully cool before you even think about frosting them!
Tips for Success: The Softest Pumpkin Cookies Ever
Follow these simple tips to ensure your cookies are bakery-quality perfect every single time.
- Use Softened, Not Melted Butter: For a light, fluffy cookie, your butter should be at room temperature—soft enough to indent with your finger but not greasy or melted.
- Do Not Overmix the Dough: Mix the flour in until it’s just incorporated. A few streaks of flour are okay. This is the number one rule for keeping these cookies soft and tender.
- Chill the Dough (Optional but Recommended): If your dough feels too sticky, chilling it for 30 minutes can make it much easier to handle and can also prevent the cookies from spreading too much.
- Use a Cookie Scoop: For uniformly sized cookies that bake evenly, use a medium cookie scoop. This ensures every cookie is the same size and shape. If you’re looking for another fantastic fall treat, you might love this easy pumpkin pie recipe.
Cream Cheese Frosting: The Perfect Pairing
While these cookies are delicious on their own, a classic cream cheese frosting takes them to the next level. The slight tang of the cream cheese perfectly balances the sweet, spiced cookie. To make it, simply beat together 4 ounces of softened cream cheese, 2 tablespoons of softened butter, 1 cup of powdered sugar, and a half teaspoon of vanilla extract until smooth. Spread it generously on your cooled cookies. For those who love decadent desserts, this frosting is as satisfying as the filling in our popular carrot cake cheesecake.
Storage and Freezing Instructions
These cookies store wonderfully! Keep them in an airtight container at room temperature for up to 3 days. If you’ve frosted them, it’s best to store them in a single layer in the refrigerator. After a long day, there’s nothing better than one of these cookies and a bowl of comforting crockpot vegetable beef soup.
To freeze, you can either freeze the unfrosted cookies or the cookie dough. For baked cookies, place them in a single layer on a baking sheet to freeze solid before transferring them to a freezer-safe bag for up to 3 months. To freeze the dough, scoop it onto a parchment-lined baking sheet, freeze until solid, then transfer the dough balls to a freezer bag. You can bake them straight from the freezer; just add a couple of extra minutes to the baking time.
Frequently Asked Questions About Soft Pumpkin Cookies
Yes! You can freeze the unfrosted baked cookies for up to 3 months. Simply thaw at room temperature before frosting and serving. You can also freeze the cookie dough balls and bake them directly from the freezer.
No, it is not recommended. Pumpkin pie filling is already sweetened and contains spices, which will alter the flavor and sweetness of the recipe. Always use 100% pure pumpkin puree for best results.
While not strictly necessary, chilling the dough for at least 30 minutes is recommended if it feels too sticky. Chilling makes the dough easier to scoop and helps prevent the cookies from spreading too much during baking.
Store unfrosted cookies in an airtight container at room temperature for up to 3 days. If the cookies are frosted with cream cheese frosting, they should be stored in an airtight container in the refrigerator.
The high moisture content in pumpkin puree is the primary reason for the soft, cake-like texture of these cookies. The puree prevents the cookies from becoming dry and crisp, resulting in a tender crumb.
Enjoy Your Perfect Fall Treat!
There you have it—the only recipe for Soft Pumpkin Cookies you’ll ever need. It’s simple, reliable, and absolutely delicious. We know this will become a staple in your fall baking rotation. If you make them, please let us know how they turned out in the comments below and share your beautiful creations on Pinterest!
Soft Pumpkin Cookies Recipe
Soft Pumpkin Cookies (The Best, Easiest Recipe!)
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, beat the softened butter and granulated sugar with a mixer until light and fluffy, about 2 minutes.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 12-15 minutes, or until the edges are set and a toothpick inserted in the center comes out clean.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies cool, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar and vanilla extract until creamy.
- Once the cookies are completely cool, spread the frosting evenly on top.
Notes
Ensure cookies are completely cool before frosting, otherwise the frosting will melt.
Store frosted cookies in an airtight container in the refrigerator for up to 3 days.
