Why You’ll Love This Recipe
I love these cookies because they stay soft instead of becoming crisp or dry. Pumpkin adds plenty of moisture to the dough, giving me tender cookies with an almost cake-like center.
I also like how simple the recipe is. I don’t need complicated techniques, and the dough comes together quickly with everyday baking ingredients.
The spices are easy for me to adjust, too. I can make the cookies warmly spiced and subtle or increase the cinnamon and ginger when I want a stronger fall flavor.
These cookies are also easy to customize with chocolate chips, nuts, maple glaze, or cream cheese frosting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pumpkin Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
For the Optional Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 teaspoons milk, if needed
- Ground cinnamon, optional for garnish
Directions
I preheat my oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. I set this mixture aside while I prepare the wet ingredients.
In a large mixing bowl, I beat the softened butter, granulated sugar, and brown sugar until creamy and well combined.
I add the pumpkin puree, egg, and vanilla extract and mix until everything is incorporated. The mixture can look softer than traditional cookie dough at this point, which is normal because pumpkin contains plenty of moisture.
I gradually add the dry ingredients to the pumpkin mixture. I mix only until I no longer see streaks of flour because I don’t want to overwork the dough.
I scoop rounded tablespoons of dough onto my prepared baking sheets, leaving about 2 inches between each cookie. Since these cookies don’t spread as dramatically as some traditional cookies, I can gently flatten the tops if I want a slightly wider shape.
I bake them for approximately 11–14 minutes. I look for set edges and soft centers. I avoid waiting for the cookies to become deeply browned because that can make them drier.
I leave the cookies on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
If I’m making the cream cheese frosting, I beat the softened cream cheese and butter until smooth. I gradually mix in the powdered sugar and vanilla. If the frosting is thicker than I want, I add a small amount of milk.
I spread the frosting over the completely cooled cookies and finish with a light sprinkle of cinnamon if desired.
Servings and Timing
I get approximately 24 cookies from this recipe, depending on the size of each scoop.
- Prep time: 15 minutes
- Bake time: 11–14 minutes per batch
- Cooling time: approximately 20 minutes
- Total time: approximately 50–60 minutes
- Yield: about 24 cookies
If I add cream cheese frosting, I allow a few additional minutes for preparing and spreading it.
Variations
For chocolate chip pumpkin cookies, I fold about 1 cup of semisweet or dark chocolate chips into the finished dough.
When I want extra texture, I add chopped pecans or walnuts. I especially like toasting the nuts first because it gives them a deeper flavor.
For maple pumpkin cookies, I replace the cream cheese frosting with a simple glaze made from powdered sugar, maple syrup, and a small amount of milk.
I can also add white chocolate chips and dried cranberries for a sweeter variation with a little tartness.
For an even stronger spice flavor, I increase the cinnamon slightly or add a pinch of allspice. I adjust the cloves more carefully because I find their flavor can quickly become dominant.
When I want simpler cookies, I skip the frosting and sprinkle the dough lightly with cinnamon sugar before baking.
Storage/Reheating
I store unfrosted Pumpkin Spice Cookies in an airtight container at room temperature for about 3–4 days. I place parchment paper between the layers to prevent them from sticking together.
If I’ve added cream cheese frosting, I keep the cookies covered in the refrigerator for up to 4–5 days. I like to let them sit at room temperature briefly before serving so the cookie and frosting can soften.
I can freeze unfrosted cookies for up to 2–3 months. I place them in a freezer-safe container with parchment between the layers and thaw them at room temperature.
I can also freeze portions of cookie dough, although I may need to add a little extra baking time when baking chilled or partially frozen dough.
I normally don’t reheat these cookies because they’re designed to stay soft. When I want one slightly warm, I microwave an unfrosted cookie for only about 5–10 seconds.
FAQs
Why are my Pumpkin Spice Cookies cakey?
I expect these cookies to have a soft, somewhat cake-like texture. Pumpkin puree contains a lot of moisture, which creates a tender cookie rather than the dense, chewy texture I get from many traditional cookie recipes.
Can I use pumpkin pie filling instead of pumpkin puree?
I use plain pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which can change both the sweetness and seasoning of my cookie dough.
How do I keep Pumpkin Spice Cookies soft?
I avoid overbaking them and remove them when the edges are set but the centers still look soft. Once they’re completely cool, I keep them in an airtight container so they don’t lose moisture.
Can I make the cookie dough ahead of time?
Yes. I can prepare the dough, cover it tightly, and refrigerate it for up to about 24 hours before baking. I let very cold dough sit at room temperature briefly if it’s difficult to scoop.
Can I make Soft Pumpkin Spice Cookies without frosting?
Absolutely. I often serve them plain because the pumpkin and spices provide plenty of flavor on their own. I can also dust them with powdered sugar, add cinnamon sugar before baking, or drizzle them with a simple maple glaze instead.
Conclusion
Soft Pumpkin Spice Cookies give me everything I enjoy about fall baking in an easy handheld treat. Pumpkin puree creates a moist, tender texture, while cinnamon, ginger, nutmeg, and cloves fill each cookie with warm seasonal flavor.
PrintSoft Pumpkin Spice Cookies
Soft Pumpkin Spice Cookies are moist, tender, and cake-like, with warm cinnamon, ginger, nutmeg, and clove flavor in every bite. Enjoy them plain or finish them with creamy cream cheese frosting for an indulgent fall treat.
- Prep Time: 15 minutes
- Cook Time: 11–14 minutes per batch
- Total Time: 50–60 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 4 ounces cream cheese, softened, optional for frosting
- 1/4 cup unsalted butter, softened, optional for frosting
- 1 1/2 cups powdered sugar, optional for frosting
- 1 teaspoon vanilla extract, optional for frosting
- 1–2 teaspoons milk, if needed for frosting
- Ground cinnamon, optional for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and well combined.
- Add the pumpkin puree, egg, and vanilla extract and mix until incorporated.
- Gradually add the dry ingredients to the pumpkin mixture and mix just until no streaks of flour remain. Avoid overmixing.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between the cookies. Gently flatten the tops if a wider cookie is desired.
- Bake for 11–14 minutes, until the edges are set and the centers remain soft. Avoid baking until deeply browned.
- Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
- For the optional frosting, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar and vanilla extract. Add 1–2 teaspoons milk if needed to reach the desired consistency.
- Spread the cream cheese frosting over the completely cooled cookies and garnish with a light sprinkle of cinnamon if desired.
Notes
- Use plain pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
- For chocolate chip pumpkin cookies, fold about 1 cup semisweet or dark chocolate chips into the dough.
- Chopped toasted pecans or walnuts can be added for extra texture and nutty flavor.
- For maple pumpkin cookies, replace the cream cheese frosting with a glaze made from powdered sugar, maple syrup, and a little milk.
- White chocolate chips and dried cranberries make a sweet and slightly tart variation.
- For stronger spice flavor, increase the cinnamon or add a pinch of allspice.
- For simpler cookies, omit the frosting and sprinkle the dough with cinnamon sugar before baking.
- Store unfrosted cookies in an airtight container at room temperature for 3–4 days.
- Store cream cheese-frosted cookies covered in the refrigerator for up to 4–5 days.
- Unfrosted cookies can be frozen for up to 2–3 months.
Nutrition
- Serving Size: 1 frosted cookie
- Calories: 210 kcal
- Sugar: 24 g
- Sodium: 135 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
