Soft Pumpkin Pie Cookies are like little bites of fall comfort rolled into soft, chewy treats. They have that warm pumpkin flavor mixed with cozy spices like cinnamon, nutmeg, and cloves that remind me of pumpkin pie but in a cookie form. The texture is just perfect — tender and soft, not crunchy — making them so easy to munch on.
I love making these cookies when the weather starts to cool down, and the smell of pumpkin spice fills the kitchen. I often sneak a few while they’re still a little warm from the oven because that’s when they taste the best. I also like to add a simple glaze or cream cheese frosting on top, but they’re delicious just as they are too.
These cookies always bring a smile to my face and are great for sharing with friends and family during the holidays or any cozy weekend. They’re easy to make and remind me of sitting by the fire with a warm drink, enjoying the simple, happy moments of fall. If you’re looking for a soft, flavorful pumpkin treat, these cookies are a wonderful pick!
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling. It gives moisture and pumpkin flavor. If fresh pumpkin is your only option, roast and puree it well, but canned is easier and consistent.
Spices: Cinnamon, ginger, nutmeg, and cloves create classic pumpkin pie flavor. You can use pumpkin pie spice blend instead to simplify. Adjust spice amounts to your taste.
Butter and Sugar: Butter adds richness and helps cookies stay soft. Using softened butter is key for proper creaming with sugar, which traps air for fluffiness. You can swap granulated sugar for brown sugar for a deeper flavor and softer texture.
Flour and Leavening: All-purpose flour works well here. Baking powder and baking soda help cookies rise gently and stay tender. Don’t skip these or cookies may be dense.
How Do I Keep These Cookies Soft and Tender?
Softness is the star here. Follow these tips:
- Use softened butter, not melted—it helps create a fluffy batter.
- Don’t overmix after adding the dry ingredients; mix just until combined.
- Watch your baking time closely. Baking 12-15 minutes is enough. Pull them out as soon as edges set but centers still look a bit soft.
- Let cookies cool on the baking sheet for 5 minutes before moving them. This lets them firm up gently without drying out.
These steps help your cookies keep that tender, cakey texture that makes them so cozy and fun to eat.
Equipment You’ll Need
- Baking sheet – a flat, rimmed pan to bake your cookies evenly without spreading too much.
- Parchment paper or silicone baking mat – stops cookies from sticking and makes cleanup easy.
- Mixing bowls – one for dry ingredients and one for wet; helps keep things organized.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and smooth, which keeps cookies light.
- Cookie scoop or tablespoon – for evenly sized cookies that bake uniformly.
- Cooling rack – lets cookies cool properly so they don’t get soggy underneath.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped pecans or walnuts for a nice crunch and a nutty contrast to the soft cookie.
- Mix in 1/2 cup mini chocolate chips to add a touch of chocolate that pairs well with pumpkin and spices.
- Use maple extract instead of vanilla extract for a warm, autumnal twist to the glaze and dough.
- Swap out some all-purpose flour for whole wheat flour (about 1/2 cup) for a nuttier taste and a bit more fiber.
Soft Pumpkin Pie Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
Total time is about 30 to 40 minutes. You’ll spend around 15 minutes prepping the dough, 12 to 15 minutes baking the cookies, plus time to cool and add the glaze.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this mix aside for later.
2. Make the Cookie Dough:
In a large bowl, use a hand mixer or stand mixer to cream softened butter and sugar until light and fluffy. Then add the egg, pumpkin puree, and vanilla extract, mixing well. Gradually add the dry ingredients you set aside, mixing just until combined. The dough will be soft.
3. Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Scoop dough by rounded tablespoons onto the sheet, leaving about 2 inches between cookies. Bake for 12 to 15 minutes or until the edges are set and tops crack slightly but still stay soft inside. Let cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
4. Glaze the Cookies:
Mix powdered sugar, milk, and vanilla extract in a small bowl until smooth. The glaze should be thick but pourable—adjust milk or sugar if needed. Drizzle the glaze over cooled cookies using a spoon or piping bag. Allow the glaze to set before serving.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Just be sure to roast and puree the fresh pumpkin until smooth and drain any extra moisture before using. This keeps the dough from becoming too wet.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage—just thaw at room temperature before enjoying.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results. The texture may be slightly different but still delicious.
What Can I Use Instead of Butter?
You can swap butter for an equal amount of coconut oil or a dairy-free margarine to make these cookies dairy-free. For best texture, make sure your substitute is softened before mixing.
