Soft pumpkin cookies made with real pumpkin puree, warm spices, and a light, cake-like texture. This easy pumpkin cookie recipe is perfect for fall baking, holiday dessert tables, and quick homemade treats. Made with simple ingredients like butter, cinnamon, and vanilla, these cookies pair perfectly with cream cheese frosting and are great for freezing or sharing. Ideal for anyone looking for a cozy, seasonal cookie recipe.

These soft pumpkin cookies are tender, fluffy, and full of warm fall flavor. Made with real pumpkin puree, butter, and a touch of cinnamon, they’re the perfect seasonal treat for any occasion. Add cream cheese frosting for a bakery-style finish.

Ingredients

2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/3 tsp salt
1/2 tsp ground cinnamon
16 Tbsp (1 cup) unsalted butter, softened
1 cup granulated sugar
1 large egg, at room temperature
2 tsp vanilla extract
7 oz pumpkin puree (about half of a 15 oz can)

Instructions

1. Prep the Oven and Dry Ingredients

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

2. Cream Butter and Sugar

In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter and sugar together on medium-high speed until the mixture is light and fluffy.

3. Add Wet Ingredients

Mix in the egg and vanilla extract until fully incorporated. Add the pumpkin puree and whisk until smooth.

4. Combine with Dry Ingredients

Switch to the paddle attachment. Add the flour mixture in four additions, mixing between each and scraping down the bowl as needed until fully combined.

5. Portion and Bake

Using a 1-tablespoon cookie scoop, drop dough onto the prepared baking sheet, spacing each scoop at least 1 inch apart. Gently press the tops to slightly flatten the cookies.

Bake for 10–12 minutes, or until the edges are just starting to turn golden. Let the cookies cool on a wire rack before serving. Optional: top with cream cheese frosting.

Tips

Room temperature ingredients help the dough mix evenly.
Use a cookie scoop to keep cookies uniform in size and shape.
Do not overbake – remove from the oven as soon as the edges begin to turn golden for soft centers.

Variations and Substitutions

Add-ins: Mix in mini chocolate chips, chopped nuts, or raisins.

Spices: Boost fall flavor by adding nutmeg, allspice, or ground ginger.
Butter substitute: Use plant-based butter to make them dairy-free (skip frosting or use a dairy-free version).

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just be sure it’s pureed and not too watery. Drain excess moisture if needed.

Do these cookies freeze well?
Yes. Freeze them unfrosted in an airtight container for up to 2 months. Thaw at room temperature.

Can I double the recipe?
Absolutely. Just bake in batches and store extras in an airtight container.

Serving Suggestions

Frost with cream cheese icing and sprinkle with cinnamon for a bakery-style touch.
Serve with coffee, chai, or warm apple cider.
Add them to a fall dessert table or cookie box.

Why You’ll Love This Recipe

Soft, cake-like texture with a mild pumpkin flavor.
Simple pantry ingredients – no chill time required.
Perfect for fall baking, holidays, and gifting.