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Soft and perfectly spiced, these Pumpkin Cookies are easy to make and even easier to eat! Made in one bowl, scooped, soft-baked, and topped with a simple glaze. Just as delicious as my Pumpkin Sugar Cookies but with a softer, cakey texture. Chocolate chips are optional!
Pumpkin Cookies | Soft + Sweet
I am so excited to be sharing this pumpkin cookie recipe with you today! It’s a bit of an old-school recipe that has been passed down to me through the years. It is the definition of tried and true since it’s been around 50+ years! I love all things pumpkin (ahem…my recipe archive for pumpkin overfloweth) and these simple cookies are at the top of the list. Everyone loves them and they turn out perfectly every time. To ensure your success, be sure to read my pro tips section below!
Tips for Baking Soft Cookies
So, soft cookies don’t just happen and my biggest tip is to use light-colored baking sheets. These half-sheet pans by USA pans are the ones I use and love! They are heavy-duty, don’t warp in the oven, and keep your pumpkin cookies soft.
When you use a darker Teflon pan, the bottoms of your cookies brown much quicker and will crisp the edges at the drop of a hat. To combat this, I use a lighter-colored pan that is lined with parchment paper.
Also, if you notice your pumpkin cookies aren’t coming out quite as soft as you’d like, try baking at 325 degrees instead of 350. Cooking them a little longer at a lower oven temperature should do the trick.
Main Ingredients Needed
For these soft Pumpkin Cookies, you’re of course going to need pureed pumpkin and a handful of other basic cookie-making ingredients! Here is the full list of everything you need:
- All-Purpose Flour – this fills out most of these cookies.
- Baking Powder + Baking Soda – both baking powder and baking soda are needed! Baking powder gives that cakey texture while baking powder helps them spread. Think baking powder works up, baking soda works out.
- Cinnamon, Nutmeg, + Salt – spices to complement the pumpkin flavor along with some salt to balance all the sugar.
- Salted Butter + Granulated Sugar – feel free to use unsalted butter as well, either will work to keep these cookies buttery. Plus sugar to sweeten!
- Pumpkin Puree – just plain canned pumpkin is what I use…not to be confused with pumpkin pie filling.
- Egg – used for structure.
- Vanilla – vanilla is used in both the cookies for flavor but also in the glaze.
- Milk + Powdered Sugar – to finish the simple glaze are these two ingredients (to sweeten and to thin out).
How to Make Pumpkin Cookies
Pumpkin Cookies use the traditional creaming method to start out the dough. Then in goes the other wet ingredients and then dry! Bake until pillowy soft then drizzle with a simple glaze. SO GOOD! For full details see the recipe card down below.
Step 1: Preheat + Prep
Preheat oven. Line baking sheets with parchment paper and set them aside.
Step 2: Make Cookie Dough
In a large bowl, whisk dry ingredients until combined. Set aside. Cream butter and sugar together in the bowl of a stand mixer. Add in pumpkin, egg, and vanilla until well incorporated.
Slowly incorporate dry ingredients into the dough until just combined.
Step 3: Bake + Cool
Using a cookie scoop, portion dough onto baking sheets and bake until cookies are puffed and bottoms are lightly browned.
Cool on baking sheets before transferring to cooling racks.
Step 4: Drizzle Icing
For the glaze, whisk powdered sugar together with vanilla and milk. Add in enough milk to get the glaze the consistency of white school glue. Drizzle over cookies. The glaze should dry after a couple of minutes.
Storing Pumpkin Cookies
Pumpkin Cookies are perfect to make ahead of time! With any leftovers store in an airtight container for up to 3 days at room temperature, or 5 days in the refrigerator!
How to Freeze Pumpkin Cookies
You can also freeze the cookie dough for up to 3 months! Simply scoop dough onto the baking sheet and freeze for a couple of hours. Once frozen, transfer cookie dough balls into an airtight container or Ziploc bag. To bake from frozen, simply add a minute or two to the baking time. Then prepare glaze as normal and enjoy!
More Pumpkin/Fall Cookies to Try!
I hope you love these soft Pumpkin Cookies as much as my family does! Make them this holiday season and let me know how you liked them! I’d love to hear in the comments below!
The printable recipe card is down below… have a great day, friends!
For the pumpkin cookies:
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup salted butter at room temperature
- 1 cup granulated sugar
- 1 cup pumpkin
- 1 whole egg
- 1 teaspoon vanilla extract
For the glaze:
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup milk give or take 1 tablespoon
- Preheat oven to 350 degrees. Line light colored baking sheets with parchment paper and set aside.
- In a large bowl, whisk dry ingredients until combined. Set aside.
- Cream butter and sugar together in the bowl of a stand mixer. Add in pumpkin, egg and vanilla until well incorporated. Scrape sides of bowl and mix again to ensure it was evenly mixed.
- Slowly incorporate dry ingredients into the dough until just combined.
- Using a cookie scoop, portion dough onto baking sheets and bake 12-15 minutes or until cookies are puffed and bottoms are lightly browned.
- Cool 5 minutes on baking sheets before transferring to cooling racks.
- For the glaze, whisk powdered sugar together with vanilla and milk. Add in enough milk to get the glaze the consistency of white school glue. Drizzle over cookies. Glaze should dry after 10-20 minutes.
- Store in air tight containers for up to 3 days at room temperature, 5 days in the refrigerator.
Our family loves these cookies! Will be come a favorite for sure.