If you are on the hunt for a cozy, fall-inspired treat that melts in your mouth, look no further than this Soft Pumpkin Cookies Recipe. These cookies boast a tender texture, subtle spices, and a rich pumpkin flavor that makes every bite feel like a warm hug. Whether you’re baking for a holiday gathering or just because pumpkin season calls for it, these cookies deliver softness and sweetness in the best possible way.
Ingredients You’ll Need
Every ingredient in this Soft Pumpkin Cookies Recipe plays a vital role in creating that perfect balance between moisture and lightness, with just the right hint of spice to elevate the pumpkin flavor. These simple ingredients are likely already in your pantry, making it a breeze to start baking straight away.
- 2 1/2 cups all-purpose flour: The base that provides structure without overpowering the cookie’s soft texture.
- 1 tsp baking powder: Helps the cookies rise gently and keeps them tender.
- 1 tsp baking soda: Enhances spread and browning while balancing acidity.
- 1/3 tsp salt: Brings out the flavors perfectly by cutting through sweetness.
- 1/2 tsp ground cinnamon: Adds comforting warmth that complements pumpkin beautifully.
- 16 Tbsp unsalted butter (softened): Essential for richness and the unbelievably soft bite.
- 1 cup granulated sugar: Sweetness that balances the earthiness of pumpkin.
- 1 large egg (room temperature): Binds the ingredients and adds moisture for softness.
- 2 tsp vanilla extract: Deepens the flavor profile with its sweet, floral notes.
- 7 oz pumpkin puree: The star ingredient for moisture, natural sweetness, and that beautiful orange color.
How to Make Soft Pumpkin Cookies Recipe
Step 1: Prepare the Dry Ingredients
Start by preheating your oven to 350˚F and lining a baking sheet with parchment paper, which ensures your cookies won’t stick and makes clean-up easier. Then, whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. This mixes the leavening agents and spices evenly so every cookie will have a consistent and delightful flavor.
Step 2: Cream Butter and Sugar
Using a stand mixer fitted with a whisk attachment, cream the softened unsalted butter and granulated sugar on medium-high speed. Whisking until the mixture is light and fluffy will incorporate air, giving your cookies a subtle lift and a tender crumb that’s hard to resist.
Step 3: Add Egg and Vanilla
Next, blend in the egg and vanilla extract until everything is well combined. These ingredients add moisture and bind the dough while the vanilla enhances the sweet and spicy notes in the cookies.
Step 4: Incorporate Pumpkin Puree
Now comes the magic touch — adding the pumpkin puree. Whisk it into your butter mixture until fully combined. The pumpkin keeps these cookies beautifully soft and moist, giving them that signature texture that you’ll fall in love with.
Step 5: Combine Dry and Wet Mixtures
Switch to the paddle attachment on your mixer, and gradually add the dry ingredients in four batches. Pause between additions to let the flour mix smoothly into the wet ingredients, scraping down the bowl as needed. This slow combination avoids overmixing, which helps keep the cookies tender and soft.
Step 6: Scoop and Shape the Cookies
Drop the dough by tablespoon-sized scoops onto your prepared baking sheet, spacing them at least an inch apart since they’ll spread slightly. Because the dough is soft, using a cookie scoop makes this step much easier and creates a uniform size. Gently press the tops down – this helps them bake evenly and creates that perfect cookie shape.
Step 7: Bake Until Just Golden
Bake in the preheated oven for 10 to 12 minutes, or until the edges turn just golden brown. Don’t worry if the centers look slightly underbaked—they’ll set as the cookies cool on a wire rack. This careful baking ensures the wonderful softness and moist texture you expect from this Soft Pumpkin Cookies Recipe.
How to Serve Soft Pumpkin Cookies Recipe
Garnishes
While these cookies are delightful on their own, a generous spread of cream cheese frosting adds an irresistible tang and richness. You can also sprinkle some chopped pecans or a dusting of powdered sugar for extra flair and texture, turning each cookie into a little celebration of autumn flavors.
Side Dishes
Pair your pumpkin cookies with a warm cup of chai tea or a frothy latte to complement their spiced sweetness perfectly. For a lighter option, a glass of cold milk keeps it classic and comforting. These accompaniments make every bite even more inviting and help balance the sweetness with soothing warmth.
Creative Ways to Present
If you’re serving these at a gathering, try stacking them with layers of cream cheese frosting in between to create mini cookie sandwiches. Or, plate them on a rustic wooden board with small bowls of pumpkin butter or caramel sauce for dipping. Presentation like this makes your Soft Pumpkin Cookies Recipe the star of the dessert table.
Make Ahead and Storage
Storing Leftovers
You can store your baked pumpkin cookies in an airtight container at room temperature for up to 4 days. Because they stay soft, they won’t harden like some cookies do, so you can enjoy that freshly baked texture for days after baking.
Freezing
If you want to keep these cookies longer, freeze your baked cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. This method prevents them from sticking together. When properly stored, they will keep for up to 3 months without losing their signature softness.
Reheating
To bring your frozen or stored cookies back to life, warm them in a 300˚F oven for about 5 minutes or pop them in the microwave for 15 seconds. This tiny bit of heat softens the cookies again, making them taste comfortingly homemade all over again.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree, as pumpkin pie filling contains added sugars and spices that could throw off the balance of flavors and texture in the cookies.
Will these cookies be gluten-free if I use a gluten-free flour?
You can substitute a gluten-free all-purpose flour blend, but results may vary depending on the blend. Look for blends designed for baking to maintain the soft texture of the cookies.
Can I add nuts or chocolate chips?
Absolutely! Chopped walnuts, pecans, or semi-sweet chocolate chips work wonderfully in this recipe. Just fold them in after combining the wet and dry ingredients to keep an even distribution.
How do I make the cookies less sweet?
Reducing the sugar slightly is okay, but keep in mind that sugar contributes to the moistness and softness of the cookies. You can experiment by cutting the sugar down by 1/4 cup and see how you like the texture.
Can I make this recipe vegan?
To veganize this recipe, use a plant-based butter substitute, replace the egg with a flax egg or another binder, and ensure your vanilla extract is vegan-friendly. The texture will be slightly different but still delicious.
Final Thoughts
This Soft Pumpkin Cookies Recipe is a true seasonal treasure that brings joy with every bite. Its soft, moist texture combined with the comforting flavors of pumpkin and cinnamon make it a cookie you’ll want to bake over and over again. Invite your friends and family to share in the cozy goodness—you won’t regret it!
Print
Soft Pumpkin Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Soft Pumpkin Cookies are moist, tender, and packed with warm fall flavors like cinnamon and pumpkin puree. Quick and easy to make, they feature a perfectly balanced sweetness and a delightful soft texture. Ideal for cozy autumn snacks or festive gatherings, these cookies can be enjoyed plain or topped with cream cheese frosting for an extra special treat.
Ingredients
Dry 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
Wet Ingredients
- 16 Tbsp unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg (room temperature)
- 2 tsp vanilla extract
- 7 oz pumpkin puree (about half of a 15 oz can)
Instructions
- Preheat and Prepare Dry Ingredients: Preheat your oven to 350˚F (175˚C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt thoroughly, then set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a whisk attachment, combine the softened butter and granulated sugar. Whisk on medium-high speed until the mixture is light, fluffy, and pale in color, which usually takes a few minutes.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the butter-sugar mixture. Whisk until fully combined and smooth to ensure good incorporation.
- Mix in Pumpkin Puree: Add the pumpkin puree to the wet mixture and whisk again until everything is evenly combined and smooth, giving the dough its characteristic autumn flavor and moisture.
- Combine Dry and Wet Ingredients: Switch to the paddle attachment on your stand mixer. Gradually add the flour mixture in four parts, mixing well after each addition. Scrape down the sides of the bowl as needed to achieve a completely uniform dough without overmixing.
- Shape Cookies on Baking Sheet: Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, spacing them about 1 inch apart. Since the dough is soft, lightly press the tops of each cookie to flatten them slightly, ensuring even baking.
- Bake and Cool: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges begin to turn golden brown but the centers remain soft. Remove from the oven and transfer the cookies to a wire rack to cool completely to room temperature before serving. Optionally, top with cream cheese frosting for added flavor.
Notes
- Use room temperature egg and softened butter to ensure a smooth, creamy batter.
- Do not overbake; cookies should be soft and just lightly golden on the edges for the best texture.
- Allow cookies to cool completely before frosting to prevent melting the frosting.
- This recipe can be doubled or halved depending on your desired yield.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
