Why You’ll Love Soft Pumpkin Spice Cookies Recipe
These cookies are incredibly soft, almost like little pumpkin cakes in cookie form. You’ll love how easy they are to whip up, no chilling required, and how the pumpkin keeps them moist for days. The blend of warming spices makes them smell amazing as they bake, and they’re just sweet enough to satisfy any dessert craving. Perfect for lunchboxes, bake sales, or a cozy night in with a warm drink.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Ground cinnamon
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Ground nutmeg
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Ground ginger
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Ground cloves
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Unsalted butter, softened
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Granulated sugar
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Brown sugar
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Pumpkin puree (not pumpkin pie filling)
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Egg
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Vanilla extract
Directions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
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In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in the pumpkin puree, egg, and vanilla until well combined.
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Gradually add the dry ingredients to the wet mixture and mix until just combined—do not overmix.
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Scoop dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 10–12 minutes or until the edges are set and the centers look soft but no longer wet.
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Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe yields about 24 cookies.
Preparation time: 15 minutes
Bake time: 12 minutes
Total time: 27 minutes
Variations
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Glazed: Drizzle with a simple vanilla or maple glaze once cooled.
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Cream Cheese Frosted: Top with cream cheese frosting for a dessert-like version.
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Chocolate Chip: Fold in chocolate chips or white chocolate chips for added richness.
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Nutty Crunch: Add chopped pecans or walnuts for texture.
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Whole Wheat: Replace half the flour with whole wheat flour for a heartier cookie.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days.
They stay soft and moist longer than most cookies.
To freeze, place cookies in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.
No reheating needed—these are best enjoyed soft and fresh.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices. Use pure pumpkin puree for best results.
Why are my cookies cakey?
That’s the desired texture—these cookies are meant to be soft and cake-like due to the pumpkin and leavening agents.
Can I chill the dough?
You can, but it’s not required. Chilling may make the dough easier to handle and help develop flavor.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
Can I double the recipe?
Absolutely—these cookies are perfect for sharing during the holidays or events.
What spice blend should I use if I don’t have each individual spice?
You can use a pre-made pumpkin pie spice—about 2 to 2½ teaspoons total.
Can I make these dairy-free?
Yes, substitute the butter with a plant-based butter alternative.
Do these cookies spread while baking?
Not much. They puff up more than spread, creating a thick, soft texture.
Can I add mix-ins?
Definitely! Chocolate chips, nuts, or dried cranberries all work well.
Are these cookies freezer-friendly?
Yes, they freeze beautifully. Just thaw at room temperature when ready to enjoy.
Conclusion
Soft Pumpkin Spice Cookies are the ultimate fall comfort treat—moist, fluffy, and bursting with warm, spiced pumpkin flavor. Easy to make and hard to resist, they’re perfect for cozy evenings, seasonal celebrations, or anytime you want a sweet bite of autumn. Keep this recipe handy—once you try them, you’ll be baking these cookies all season long.
Soft Pumpkin Spice Cookies
Soft Pumpkin Spice Cookies are thick, cake-like, and full of warm autumn spices. These cozy cookies are made with real pumpkin and topped with a sweet glaze or cream cheese frosting — perfect for fall baking or holiday cookie trays.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- Optional Glaze or Frosting:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
(or use cream cheese frosting if preferred)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the pumpkin puree, egg, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Drop tablespoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are set and the centers look slightly soft.
- Allow cookies to cool completely before glazing or frosting.
- To make the glaze, whisk powdered sugar with milk and vanilla until smooth, then drizzle over cooled cookies.
Notes
- These cookies are very soft and cakey — don’t overbake!
- Add mini chocolate chips or chopped nuts for extra texture.
- Store in an airtight container for up to 5 days, or freeze for longer storage.
