There's nothing cozier than baking up a batch of Soft Pumpkin Cookies on a crisp fall day. These fluffy, spiced treats bring together the best seasonal flavors in every bite.
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Why This Recipe Works
Cozy Fall Flavor - Rolling the dough in sugar and spice gives a sweet crunch and extra autumn magic.
Fluffy Texture - Pumpkin puree keeps the cookies soft and light.
Perfect Spice Blend - Pumpkin pie spice adds warmth and depth to each bite.
Simple Ingredients - Pantry staples make these cookies easy and approachable.
What This Recipe Needs
- Butter - Creates richness and helps with a tender crumb.
- White Sugar - Sweetens and helps the cookies bake up soft and chewy.
- Pumpkin Puree - The star ingredient, adding moisture and that signature fall flavor.
- Pumpkin Pie Spice - Infuses the cookies with cozy cinnamon, nutmeg, and cloves.
- Egg & Vanilla - Bind the dough and add subtle flavor depth.
- Sugar + Pumpkin Spice Coating - Gives a sweet, spiced exterior that makes them irresistible.
Substitutions
- Use brown sugar instead of white sugar for a deeper, caramel-like flavor.
- Swap gluten-free flour for all-purpose flour for a GF-friendly option.
- Replace pumpkin pie spice with cinnamon and nutmeg if that's what you have on hand.
How to Make Soft Pumpkin Cookies?
- Step 1: Mix sugar and pumpkin pie spice to make the cookie rolling mixture.
- Step 2: Beat butter until fluffy. Then mix in sugar, baking powder, baking soda, pumpkin pie spice, and salt, until well combined.
- Step 3: Mix in the eggs, vanilla, and pumpkin puree. Then stir in the flour.
- Step 4: Scoop the dough and place it in the sugar spice mixture. Roll the dough to coat it in the sugar mixture fully.
- Step 5: Place cookies on a baking sheet, then bake until done.
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Expert Tips
- Beat the butter and sugar until light and fluffy-this gives the cookies their soft texture.
- Chill the dough for 15 minutes if it feels sticky-it'll be easier to roll.
- Don't skip rolling in the sugar-spice mix-it creates that magical fall cookie coating.
- For uniform cookies, use a small/medium cookie scoop.
Variations
- Add chocolate chips for a pumpkin-chocolate combo.
- Stir in chopped pecans or walnuts for crunch.
- Drizzle with a maple glaze for extra sweetness.
- Make sandwich cookies by filling them with whipped cream cheese frosting.
If you like this recipe, check out my pecan pie cookies and these red velvet cookies with cake mix !
Frequently Asked Questions
Yes, just be sure to cook and puree it until smooth and thick (not watery).
Yes, store cooled cookies in an airtight container in the fridge for up to 5 days.
Absolutely - freeze baked cookies or unbaked dough balls for up to 2 months.
Yes! These cookies scale beautifully for holiday baking or gifting.
More Related Recipes
What more pumpkin in your life? Be sure to check out my pumpkin bread, mini pumpkin cheesecakes, and these pumpkin pies: classic pumpkin pie with graham cracker crust, sweet potato pumpkin pie, chocolate pumpkin pie, and sweetened condensed milk pumpkin pie!
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Video
Soft Pumpkin Cookies
Ingredients
Cookies
- 1 cup unsalted butter softened
- 1 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice*
- ½ teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
Sugar Rolling Mixture
- ⅓ cup white sugar
- 1 teaspoon pumpkin pie spice*
Instructions
- Combine sugar and pumpkin spice in a bowl and stir until evenly mixed. Set aside.⅓ cup white sugar, 1 teaspoon pumpkin pie spice*
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, beat butter on high for 30 seconds.1 cup unsalted butter
- Add in the sugar, baking powder, baking soda, pumpkin pie spice, salt, and mix until well combined.1 cup white sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice*, ½ teaspoon salt
- Add in the egg, vanilla, and pumpkin puree, mixing until well combined.1 egg, 1 teaspoon vanilla, 1 cup canned pumpkin puree
- Once the eggs and vanilla are mixed, add the flour. Mix until thoroughly combined.2 cups all-purpose flour
- Scoop dough in sugar spice mix, carefully rolling each cookie.
- Place the cookies onto the prepared parchment-lined baking sheet and bake for 10-12 minutes.
- Transfer to a wire rack to cool, then enjoy!
Notes
- *Pumpkin Pie Spice: If you don't have pumpkin pie spice, you can mix: To make your own, combine four teaspoons ground cinnamon, two teaspoons ground ginger, one teaspoon ground cloves, and ½ teaspoon ground nutmeg. Then use the amount needed for this recipe!
- Storage: Store cookies in an airtight container in the refrigerator for up to 5 days.
Lisa says
These are so tasty!