Soft pumpkin cookies are a fantastic fall treat, especially alongside a warm drink. This pumpkin cookie recipe makes fluffy drop cookies that are so yummy!
This old fashioned drop cookie recipe is one of my favorite fall treats! Thanks to the use of pumpkin puree, the flavor doesn't taste fake, like treats made with pumpkin spice sometimes do.
Why You'll Love This Recipe
- Quick and easy. A batch of pumpkin cookies takes about 20 minutes to make, start to finish.
- You don't have to chill the dough. The dough is sturdy, so it doesn't spread much in the oven.
- An easy and affordable homemade gift to share. Homemade cookies are always a welcome gift! Package them in a nice food storage container or cellophane. Then, gift them to your neighbors, family, and/or coworkers.
And if you love pumpkin desserts, there are plenty to be found around here! Make a pumpkin cream pie or some pumpkin walnut bread!
Ingredient Notes
See ingredient substitutions in the next section. ⬇️
To make my old fashioned soft pumpkin cookies recipe, you'll need
- butter - I prefer to use salted butter, but unsalted is fine, too.
- pumpkin puree - Don't confuse this with pumpkin pie filling, which is seasoned and has sugar added. What you need is 100% pureed pumpkin.
- pumpkin pie spice: This is a blend of cinnamon, nutmeg, allspice, and ground cloves
- leaveners: You'll need both baking soda and baking powder
Substitutions and Recipe Variations
- all-purpose flour: If you'd like to make this recipe gluten free, substitute the AP flour with any cup-for-cup brand of gluten-free all-purpose flour. Two reliable brands are Bob's Red Mill and King Arthur Flour.
- baking powder: If you happen to be out of baking powder, but you have baking soda and cream of tartar on hand, you can make a baking powder replacement!
To use baking soda as a substitute for baking powder, mix ½ teaspoon of cream of tartar with ¼ teaspoon of baking soda for every 1 teaspoon of baking powder. - white granulated sugar: To reduce the calories, you can substitute the sugar with any cup-for-cup variety of granulated sugar substitute. Monkfruit sugar is a good option.
- unsalted butter: If you need or want to use salted butter, just omit the salt this recipe calls for.
Although this cookie recipe hasn't been tested with a plant-based butter substitute, most of them work well. - egg: The egg yolk is important for adding moisture and providing structure to the dough. If you need a substitute, check out my post, egg substitutes for baking.
- Pumpkin Pie Spice: Instead of buying it, you can make your own pumpkin pie spice. Just combine 2 parts ground cinnamon with 1 part ground ginger, ground nutmeg, allspice, and ground cloves.
- vanilla extract: If you need an alcohol-free flavoring, you can use vanilla essence. Or, if necessary, you can omit the extract.
- Want to make glazed or frosted pumpkin cookies? After they cool, drizzle powdered sugar glaze over the tops. Or, for a sweeter treat, use my recipe for cream cheese frosting.
- Add chocolate chips - Chocolate and pumpkin pair well together. Toss in a half cup of chocolate chips if desired.
- Make the cookies larger - You can make your cookies bigger, just be sure to space them out a bit more. You may need to bake them a minute or two longer as well.
- For more pumpkin flavor - If you like a really noticeable pumpkin flavor, you can add some pumpkin extract, or double the amount of pumpkin spice.
How to Make Soft Pumpkin Cookies
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Cream the butter and sugar together. It should be smooth and creamy, not grainy.
- Incorporate the remaining ingredients. Add the flour last, to avoid over mixing.
- Drop portions of pumpkin cookie dough 1 inch apart on the sheet pan.
- Bake in preheated oven for 9-11 minutes.
Liz's Tips for the Best Drop Cookies
- Line your baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking to the pan.
- Use butter that is soft, but still cool. If it's too soft, the butter will be difficult to incorporate with the sugar.
- Cream the butter and sugar on high speed, for 2 to 3 minutes. When it's properly creamed, the mixture should have a lighter color, and it should feel somewhat smooth between your fingers. If there's still a lot of graininess from the sugar, continue mixing for another minute.
- Avoid over mixing the dough or your cookies won't be soft and fluffy.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This allows them to set up a bit, so they don't fall apart.
Storing and Freezing
Storing: Store the baked cookies at room temperature in an airtight container for up to 4 days, or in the fridge for a week.
To freeze baked pumpkin cookies, stack them between layers of wax paper, in a freezer-safe container. They'll keep for a couple of months. Let them thaw at room temperature.
To freeze unbaked cookie dough, portion the balls onto a parchment-lined sheet pan and pop it in the freezer for a couple of hours. After it freezes, transfer the balls of pumpkin cookie dough to a freezer-safe container. It will keep for about 3 months.
Pumpkin Cookie Recipe FAQ
How do you prevent soft cookies from becoming soggy?
Allow the pumpkin cookies to cool completely before adding them to a container or plastic bag. If they are stored before they've cooled the steam from the cookie will soften and make the cookie wet.
Why are my pumpkin cookies flat?
Overmixing the cookie dough can lead to a flatter cookie. Mix just until the ingredients are just combined.
Soft Pumpkin Cookies
Soft pumpkin cookies are a sweet treat, especially with coffee or tea. This pumpkin cookie recipe makes drop cookies with warm fall flavors.
Print
Pin
Rate
Servings: 48 cookies
Calories: 56kcal
Ingredients
- ½ cup salted butter room temp (1 stick)
- 1 cup granulated white sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ¼ teaspoon sea salt
- 2 cups all purpose flour fluff, spoon, and level to measure
Instructions
- Preheat the oven to 400℉. Line a baking sheet with parchment paper; set aside.
- In the large mixing bowl of a stand mixer (or use an electric hand mixer), cream together the butter and sugar for about 1 minute to combine.
- Add pumpkin puree, egg, vanilla extract, pumpkin pie spice, baking soda, baking powder and salt. Beat on medium speed until combined (The batter may look odd/separated - don't worry!)
- Add the flour and mix on low speed until it's just incorporated.
- Using a cookie scoop or tablespoon, drop the cookies about an inch apart on the prepared baking sheet.
- Bake in preheated oven for 9-11 minutes, or until the tops are soft and edges are golden brown. Remove from the oven and let the cookies cool on the pan for 5 minutes before enjoying!
Helpful Notes and Tips From Liz
- Use butter that is soft, but still cool. If it's too soft, the butter will be difficult to incorporate with the sugar.
- Line the baking pan with parchment paper. This helps prevent the cookies from sticking.
- Avoid over mixing the dough or your cookies won't be soft and fluffy.
- Want to make glazed or frosted pumpkin cookies? After they cool, drizzle powdered sugar glaze over the tops. Or, for a sweeter treat, use my recipe for cream cheese frosting.
- Add chocolate chips - Chocolate and pumpkin pair well together. Toss in a half cup of chocolate chips if desired.
- Make the cookies larger - You can make your cookies bigger, just be sure to space them out a bit more. You may need to bake them a minute or two longer as well.
- For more pumpkin flavor - If you like a really noticeable pumpkin flavor, you can add some pumpkin extract, or double the amount of pumpkin spice.
Nutrition
Serving: 1cookie | Calories: 56kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 77mg | Potassium: 19mg | Fiber: 1g | Sugar: 4g | Vitamin A: 859IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Leave a Reply