Soft Pumpkin Pie Cookies are a lovely twist on a fall favorite, packed with warm spices like cinnamon and nutmeg, and that cozy pumpkin flavor we all look forward to this season. These cookies are fluffy and tender, like a little bite of pumpkin pie you can hold in your hand. The hint of spice and the soft texture make them perfect for chilly afternoons.
I love these cookies because they’re so easy to make and they fill the kitchen with the best autumn smell while baking. I usually add a little extra cinnamon on top before baking to make them even more inviting. Plus, they’re soft enough that you don’t have to worry about them drying out if you make a batch ahead of time.
My favorite way to enjoy Soft Pumpkin Pie Cookies is with a warm cup of tea or a mug of hot cider. They remind me of cozy mornings spent with a blanket and a good book. These cookies are great for sharing with friends or for packing in lunchboxes as a sweet surprise. I’m sure once you try them, they’ll become a fall staple in your kitchen!
Key Ingredients & Substitutions
Pumpkin puree: This gives the cookies their soft texture and classic fall flavor. Use canned pumpkin for convenience, or homemade puree if you prefer. Avoid pumpkin pie filling, which is sweetened and spiced already.
Spices: Cinnamon, nutmeg, ginger, and cloves create that pumpkin pie taste. Feel free to adjust amounts to suit your preference or use pumpkin pie spice as a shortcut.
Butter and sugars: They add moisture and sweetness. Substitute coconut oil for butter if dairy-free, and try coconut sugar or maple syrup in place of brown sugar for a twist.
Rolled oats (optional): Adds a nice texture and chewiness. You can skip them if you want a smoother cookie or replace with ground oats for a gentler bite.
How Can I Keep These Cookies Soft and Moist?
Softness is key for pumpkin cookies. Here’s how you can nail it:
- Don’t overmix: Mix dry ingredients in gently to avoid toughening the dough.
- Watch baking time: Remove cookies as soon as edges set; overbaking dries them out.
- Use canned pumpkin: Its moisture keeps cookies tender.
- Cool cookies on baking sheet: Let them rest a few minutes before moving; they finish setting nice and soft.
Following these tips will help you enjoy the soft, tender pumpkin cookie texture every time!
Equipment You’ll Need
- Mixing bowls – I use a large one for wet ingredients and a medium one for dry; it keeps things neat and easy to combine.
- Electric mixer or hand mixer – makes creaming butter and sugars faster and smoother.
- Measuring cups and spoons – for accurate measurements that keep cookies tasting just right.
- Baking sheets – a flat surface helps the cookies bake evenly and hold their shape.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup simple.
- Wire cooling rack – lets cookies cool evenly to avoid sogginess.
- Cookie scoop or spoon – helps you portion dough evenly so cookies bake uniformly.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts for crunch that pairs perfectly with pumpkin.
- Mix in mini chocolate chips to add a sweet twist your family will love.
- Swap half the all-purpose flour for whole wheat to give the cookies a nuttier flavor and boost fiber.
- Try a drizzle of maple glaze instead of cinnamon glaze for a richer, deeper sweetness.
Soft Pumpkin Pie Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup rolled oats (optional, for texture)
For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
How Much Time Will You Need?
Getting these cookies ready takes about 15 minutes of prep time and around 12-15 minutes to bake. Add about 10 more minutes for cooling and glazing. All together, plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to keep the cookies from sticking and make cleanup easier.
2. Make the Cookie Dough:
In a large bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy. Then add the egg, pumpkin puree, and vanilla extract, mixing until everything is combined well.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Slowly add these dry ingredients to the wet pumpkin mixture, stirring just until mixed. If you like, add in the rolled oats for a nice texture.
3. Shape and Bake Cookies:
Use a cookie scoop or spoon to drop about 2 tablespoons of dough onto each prepared baking sheet, spacing them roughly 2 inches apart. Bake for 12 to 15 minutes or until the edges are set and the cookies spring back when gently pressed. Be careful not to overbake—the cookies should stay soft.
4. Cool and Glaze:
Let the cookies cool for about 5 minutes on the sheets, then transfer them to a wire rack to cool completely. While the cookies cool, whisk together the powdered sugar, milk or cream, vanilla extract, and cinnamon (if using) until smooth and drizzleable.
Drizzle the glaze over the cooled cookies using a spoon or piping bag. Let the glaze set before serving.
5. Store and Enjoy:
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage.
Now you’re all set to enjoy your soft, delightful pumpkin pie cookies with a warm drink for a perfect cozy treat!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! If using fresh pumpkin, cook and puree it until smooth before measuring. Make sure to drain excess water so the dough doesn’t get too wet.
How Can I Make These Cookies Gluten-Free?
Swap the all-purpose flour for a gluten-free blend that’s a 1:1 substitute. Just be sure your baking powder and oats are gluten-free too for safe results.
Can I Skip the Glaze?
Absolutely! The cookies are delicious on their own with the warm spices. The glaze just adds a little extra sweetness and visual appeal.
What’s the Best Way to Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months and thaw before serving.