Soft Pumpkin Cookies

These soft pumpkin cookies are light, fluffy, and packed with cozy fall flavors. Made with real pumpkin puree and a hint of cinnamon, they’re perfect for autumn gatherings or anytime you’re craving a melt-in-your-mouth treat. Top them with cream cheese frosting for an extra indulgent touch!

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, room temperature
• 2 tsp vanilla extract
• 7 oz pumpkin puree (about half a 15 oz can)

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Cream butter and sugar: In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter and sugar on medium-high speed until light and fluffy.
4. Add wet ingredients: Mix in the egg and vanilla extract until well combined. Add the pumpkin puree and whisk until fully incorporated.
5. Add dry ingredients: Switch to the paddle attachment. Gradually add the flour mixture in 4 additions, mixing after each and scraping down the sides of the bowl as needed until a soft, cohesive dough forms.
6. Scoop the dough: Use a tablespoon or small cookie scoop to portion the dough onto the prepared baking sheet, spacing the cookies at least 1 inch apart. Lightly press down each mound to flatten slightly.
7. Bake for 10–12 minutes, or until the edges are just beginning to turn golden.
8. Cool and serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Frost with cream cheese frosting if desired.

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Why You’ll Love This Recipe

• Soft and fluffy: These cookies have a cake-like texture that’s irresistibly tender.
• Easy to make: Simple ingredients and no chilling required.
• Perfectly spiced: A hint of cinnamon adds just the right amount of warmth.
• Fall favorite: Great for holiday trays, potlucks, or cozy evenings with tea or coffee.

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Tips

• Use room-temperature ingredients for the best texture and even mixing.
• Don’t overbake – remove the cookies as soon as the edges start to color for a soft interior.
• Use a cookie scoop to keep the cookies uniform in size and ensure even baking.
• Press lightly before baking, as the dough doesn’t spread much.

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Variations and Substitutions

• Add mix-ins: Try mini chocolate chips, chopped pecans, or raisins.
• Make them gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Spice it up: Add nutmeg, cloves, or pumpkin pie spice for a deeper flavor.
• Make it dairy-free: Use plant-based butter and skip the cream cheese frosting or use a dairy-free version.

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FAQs

Can I use fresh pumpkin instead of canned puree?
Yes! Just make sure it’s well-drained and smooth. Avoid watery or chunky textures.

How do I store these cookies?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Can I freeze them?
Yes. Freeze the baked (and unfrosted) cookies for up to 2 months. Thaw at room temperature and frost just before serving.

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Serving

These cookies are delicious on their own or topped with cream cheese frosting. For a festive touch, sprinkle with cinnamon sugar, chopped nuts, or orange zest.

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Suggestions

• Pair with a pumpkin spice latte or chai tea.
• Great addition to a holiday dessert tray.
• Wrap them up for a homemade edible gift.