Soft Pumpkin Pie Cookies are like a little bite of fall in every treat. They have that warm, cozy pumpkin flavor mixed with cinnamon and spice, just like your favorite pumpkin pie—but in a soft, chewy cookie form. Each cookie is tender and melts in your mouth, making them perfect for snack time or dessert.
I love making these cookies when the weather turns crisp because they fill the house with the smell of autumn. What’s great is that they’re not too sweet, so you can enjoy a few without feeling like you’re overdoing it. I usually add a sprinkle of cinnamon sugar on top just before baking to give them a tiny bit of extra sparkle and crunch.
My favorite way to eat these pumpkin pie cookies is with a cup of hot tea or coffee on a chilly afternoon. They’re also a big hit at gatherings because they’re soft and easy to share. If you have leftover pumpkin puree from other recipes, these cookies are a wonderful way to use it up and spread some seasonal cheer.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin puree, not pumpkin pie filling, which is sweetened and spiced already. If you prefer, homemade pumpkin puree works great too. It adds natural moisture and pumpkin flavor.
Butter: Unsalted butter is best so you can control the salt in the recipe. If needed, swap with equal parts softened margarine or coconut oil for a dairy-free option.
Spices: Cinnamon, ginger, nutmeg, and cloves create the classic pumpkin pie taste. If you don’t have all, cinnamon alone still delivers great flavor. Pumpkin pie spice blend is an easy substitute.
Flour: All-purpose flour gives these cookies their soft and tender texture. For a gluten-free version, try a 1:1 gluten-free baking flour blend.
Nuts & Toppings: Chopped pecans or walnuts add crunch and a nutty depth but are optional. Coarse sugar offers a little extra texture and sparkle on top.
How Do You Make These Pumpkin Cookies Soft and Moist?
The key is balancing the wet and dry ingredients and not overbaking.
- Mix softly: When combining wet and dry, stir just until ingredients come together. Overmixing makes cookies tough.
- Watch the bake time: Bake 12-14 minutes until edges set but centers still look a bit soft; they firm up as they cool.
- Pumpkin puree: This keeps the cookies moist and tender, so don’t skip it or replace it with fresh pumpkin without adjusting moisture.
- Butter temperature: Use softened (not melted) butter to create a smooth dough that bakes evenly without spreading too much.
After baking, let cookies cool on the pan for a few minutes to finish setting up, then transfer them carefully. This helps keep their soft texture intact.
Equipment You’ll Need
- Mixing bowls – for combining wet and dry ingredients separately, making mixing easier and cleaner.
- Electric mixer or hand mixer – helps cream butter and sugar until fluffy without tiring your arm.
- Measuring cups and spoons – to get ingredient amounts just right for perfect cookie texture.
- Baking sheet – a flat surface where cookies bake evenly without burning edges.
- Parchment paper or silicone baking mat – keeps cookies from sticking and makes cleanup simple.
- Cookie scoop or spoon – for evenly sized cookies that bake uniformly and look nice.
- Wire cooling rack – lets cookies cool properly without getting soggy on the bottom.
- Small bowl and whisk – for mixing the glaze smooth and lump-free before drizzling.
Flavor Variations & Add-Ins
- Add white chocolate chips to the dough for a sweet, creamy contrast that blends beautifully with pumpkin.
- Mix in dried cranberries or raisins to give a tart bite and chewy texture; perfect for holiday treats.
- Swap half the all-purpose flour for whole wheat flour to add nuttiness and a bit more fiber.
- For extra warmth, bump up the spices with a pinch of ground cardamom or allspice—it deepens the flavor nicely.
Soft Pumpkin Pie Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup chopped pecans or walnuts (optional)
- 1/4 cup coarse sugar for sprinkling (optional)
For The Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Time Needed
Getting these delicious cookies ready takes about 15 minutes of preparation, plus 12 to 14 minutes baking time. You’ll also want to allow about 10 minutes for cooling and glazing, so plan on around 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Baking Space:
Start by heating your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat to make sure your cookies don’t stick and cleanup is easy.
2. Make the Cookie Dough:
In a big bowl, use a mixer to cream the softened butter and granulated sugar until the mix is light and fluffy. Then add the egg, pumpkin puree, and vanilla extract, and mix well. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually blend the dry ingredients into the pumpkin mixture, stirring just until combined so the dough stays tender. If you want nuts, gently fold in chopped pecans or walnuts now.
3. Shape and Bake the Cookies:
Drop the dough by spoonfuls or use a cookie scoop (about 1.5 tablespoons each) onto your baking sheet, keeping them about 2 inches apart. If you like a little crunchy sugar topping, sprinkle some coarse sugar on each cookie. Bake for 12 to 14 minutes – the edges should look set but the centers can have a slight softness. Remember, they will firm up as they cool.
4. Cool and Glaze:
Let the cookies cool on the baking sheet for about 5 minutes, then move them to a wire rack to cool completely. While they cool, mix powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Drizzle this glaze over the cookies and let it set before enjoying.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Just roast and puree fresh pumpkin first, then let it cool. Use the same amount as the recipe calls for canned puree. Keep in mind fresh pumpkin may have a bit more moisture, so monitor the dough consistency.
Can I Make These Cookies Ahead of Time?
Absolutely! You can bake the cookies and store them in an airtight container at room temperature for up to 3 days. Add the glaze just before serving to keep the cookies fresh and the topping nice.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To refresh, warm them slightly in the microwave for a few seconds to bring back their softness.
What Can I Substitute for the Nuts?
If you don’t want nuts or have allergies, just leave them out or swap with seeds like pumpkin or sunflower seeds for extra crunch. You can also add mini chocolate chips for a different twist.
