Soft Pumpkin Cookies bring cozy pumpkin spice flavor into every pillowy bite. They stay moist and fluffy, while rich cream cheese frosting adds a creamy finish. Plus, they take just 35 minutes from start to finish.
Table of Contents
Why You’ll Love These Soft Pumpkin Cookies
These Soft Pumpkin Cookies taste like fall in cookie form. Each one has a tender, cake like center, warm pumpkin spice, and a sweet cream cheese topping.
Also, you can bake them right away because the dough needs no chilling. From mixing to baking, the recipe stays simple enough for a relaxed afternoon treat.
In fact, pumpkin puree gives these cookies their wonderfully soft texture. The frosting adds just enough richness, so every bite feels cozy and indulgent without becoming too heavy.
You can make about 30 cookies in 35 minutes, including cooling time. So, they work beautifully for fall gatherings, Halloween parties, Thanksgiving dessert trays, or an afternoon treat with coffee.
Ingredients for Soft Pumpkin Cookies
All purpose flour: Flour gives the Soft Pumpkin Cookies enough structure while keeping the centers tender.
Baking powder: Baking powder adds lift. As a result, the cookies develop a light and fluffy texture.
Baking soda: Baking soda also helps the cookies rise. Plus, it supports their soft texture.
Pumpkin pie spice: This fragrant spice blend adds warm cinnamon, ginger, nutmeg, and clove flavors.
Salt: Salt balances the sweetness. Also, it makes the pumpkin and warm spices taste richer.
Unsalted butter: Soft room temperature butter creates a rich cookie base. Plus, it blends smoothly with the sugars.
Granulated sugar: Granulated sugar sweetens the dough. It also helps create a tender cookie.
Light brown sugar: Brown sugar adds deeper sweetness and extra moisture. Therefore, it pairs beautifully with pumpkin.
Pumpkin puree: Pumpkin gives these cookies their signature flavor, warm color, and pillowy texture.
Egg: The egg binds the ingredients together. Also, it adds richness to the cookie dough.
Pure vanilla extract: Vanilla adds warm sweetness. Plus, it rounds out the pumpkin spice flavor.
Choosing the Best Pumpkin Puree
Choose plain canned pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling already contains added sweeteners and spices, so it can change both the flavor and texture.
Also, look for a thick pumpkin puree with relatively little excess moisture. A thick puree helps Soft Pumpkin Cookies bake up fluffy rather than overly wet.
If your puree looks watery, blot it gently with a paper towel or clean kitchen cloth. This quick step can make a noticeable difference in the final texture.
Homemade Pumpkin Pie Spice
You can make your own pumpkin pie spice when you do not have a jar in the pantry. Simply combine 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
Then, mix the spices well before measuring what you need for the recipe. You can also save a little extra for sprinkling over the finished frosting.
Cream Cheese Frosting Ingredients
Block style cream cheese: Choose block style cream cheese for a thick and creamy frosting. Also, soften it slightly while keeping it cool.
Unsalted butter: Butter adds richness and helps create a smooth frosting. Keep it softened but still cool for the best consistency.
Pure vanilla extract: Vanilla adds a warm, sweet flavor that complements both pumpkin and cream cheese.
Confectioners’ sugar: Sifted confectioners’ sugar sweetens and thickens the frosting. Additionally, sifting helps keep the texture smooth.
How to Make Soft Pumpkin Cookies
These Soft Pumpkin Cookies come together quickly, so you can start baking without planning hours ahead. First, gather your ingredients and bring the butter and egg to room temperature.
Meanwhile, keep the cream cheese and frosting butter cool until you need them. This helps you make a thick frosting later.
Prepare the Baking Sheet and Dry Ingredients
First, preheat your oven to 350°F. Then, line a baking sheet with parchment paper.
Next, whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together. Mix thoroughly so the leavening and spices spread evenly throughout the flour.
Cream the Butter and Sugars
Add the softened butter, granulated sugar, and light brown sugar to a mixing bowl. Then, beat them on medium high speed for about 3 minutes.
The mixture should look fluffy and well combined. This step adds air, which helps create lighter Soft Pumpkin Cookies.
Add the Pumpkin, Egg, and Vanilla
Next, add the pumpkin puree, egg, and vanilla to the butter mixture. Mix until everything comes together.
Also, scrape down the sides and bottom of the bowl as needed. Pumpkin adds plenty of moisture, so the mixture may look softer than traditional cookie dough.
Mix the Soft Pumpkin Cookie Dough
Add the dry ingredients to the pumpkin mixture. Then, mix only until you no longer see dry streaks of flour.
The finished dough should feel soft and somewhat sticky. In fact, that moist consistency helps give Soft Pumpkin Cookies their pillowy texture.
Do not keep adding flour just because the dough sticks to your spoon. Otherwise, you may end up with heavier, drier cookies.
Scoop and Bake the Cookies
Scoop heaping tablespoons of cookie dough onto your prepared baking sheet. Also, leave about 2 inches between each portion so the cookies have room to spread.
Next, bake the cookies for 13 to 15 minutes. Look for set edges and soft, fluffy centers rather than deep browning.
Cool the Cookies Completely
Let the baked cookies sit briefly on the baking sheet. Then, carefully move them to a wire rack.
Most importantly, let the cookies cool completely before adding frosting. Otherwise, the cream cheese frosting can soften and slide off the warm cookies.
How to Make Cream Cheese Frosting
Cream cheese frosting turns these Soft Pumpkin Cookies into an extra special fall dessert. It tastes tangy, creamy, and sweet, so it balances the warmly spiced pumpkin beautifully.
Also, you only need a few simple ingredients. Keep your cream cheese and butter softened but still cool before you begin.
Mix the Cream Cheese and Butter
Beat the cream cheese and butter together for about 30 seconds, or until smooth. Next, add the vanilla and sifted confectioners’ sugar.
Mix briefly until everything comes together. However, avoid beating the frosting for too long because excessive mixing can make it loose.
Frost and Garnish the Pumpkin Cookies
Spread the cream cheese frosting over the completely cooled cookies. You can add a generous swirl or a thinner layer depending on how sweet you like them.
Then, sprinkle a little pumpkin pie spice or cinnamon over the tops. The simple garnish adds warm color and makes these Soft Pumpkin Cookies look especially inviting.
Tips for Soft and Fluffy Pumpkin Cookies
Pumpkin cookie dough contains more moisture than many classic cookie doughs. Therefore, a few small details can make a big difference in the texture.
Also, resist the temptation to treat the dough like traditional chocolate chip cookie dough. Soft and sticky dough is exactly what you want here.
Remove Excess Moisture From the Pumpkin
Thick canned pumpkin works best because it gives the cookies pumpkin flavor without adding too much liquid. However, brands can vary in consistency.
So, if your pumpkin looks watery, gently blot away some moisture before measuring it into the dough. This tip becomes especially useful when you use homemade puree.
Don’t Overmix the Cookie Dough
Mix the flour into the wet ingredients only until everything comes together. Otherwise, too much mixing can create a denser cookie.
Instead, stop as soon as you no longer see obvious flour streaks. As a result, your Soft Pumpkin Cookies will stay tender and fluffy.
Know When the Cookies Are Done
Look at the edges first. They should appear set, while the centers should still look soft and puffy.
Also, avoid waiting for the cookies to become deeply golden. Overbaking removes moisture, so pulling them from the oven at the right moment helps preserve their melt in your mouth texture.
Keep the Cream Cheese Frosting Thick and Creamy
Start with cream cheese and butter that feel softened but still cool. If they become too warm, the frosting can turn loose.
However, you can easily fix frosting that becomes too soft. Refrigerate it for about 15 minutes, then beat it briefly again before frosting the cookies.
Make-Ahead, Storage, and Freezing Instructions
Soft Pumpkin Cookies work well when you want to prepare dessert ahead of a busy day. You can refrigerate the dough, freeze it, or freeze the frosting separately.
Also, proper storage keeps the finished cookies moist. Just remember that cream cheese frosting requires refrigeration.
Making the Cookie Dough Ahead
You can refrigerate the prepared cookie dough for up to 24 hours. Then, bring the dough back to room temperature before scooping and baking.
This option works well when you want freshly baked cookies without mixing dough on the same day. However, you do not need to chill the dough when you plan to bake it immediately.
How to Store Frosted Pumpkin Cookies
Place frosted Soft Pumpkin Cookies in an airtight container and keep them in the refrigerator for up to 5 days.
Then, bring the cookies to room temperature before serving. As a result, the centers soften again and the frosting tastes extra creamy.
How to Freeze Cookie Dough and Frosting
You can freeze the pumpkin cookie dough for up to 3 months. Store it tightly covered to protect its flavor and texture.
You can also freeze the cream cheese frosting for up to 3 months. Then, thaw it overnight in the refrigerator before briefly mixing it again.
Soft Pumpkin Cookies FAQs
Why Is My Pumpkin Cookie Dough So Sticky?
Pumpkin puree naturally adds plenty of moisture, so Soft Pumpkin Cookies have a soft and sticky dough. Therefore, stickiness does not mean you made a mistake.
Can I Use Homemade Pumpkin Puree?
Yes, you can use homemade pumpkin puree. However, homemade puree often contains more water than canned pumpkin.
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No, plain pumpkin puree works best for this recipe. Pumpkin pie filling contains additional ingredients, including sweeteners and spices.
Do I Need to Chill Pumpkin Cookie Dough Before Baking?
No. You can scoop and bake Soft Pumpkin Cookies immediately after mixing the dough.
Other Recipes You May Enjoy
- Try these chewy pumpkin chocolate chip cookies when you crave pumpkin with plenty of chocolate.
- Make these easy pumpkin pie cupcakes for another simple pumpkin dessert.
- Bake this moist pumpkin chocolate chip bread for breakfast, snacking, or dessert.
- Spread this quick and easy pumpkin butter over toast, muffins, or warm biscuits.
- Try these soft sugar cookie bars when you want an easy dessert with a tender texture.
- Bake these soft Italian cookies when you need another sweet cookie for sharing.
Final Thoughts
Soft Pumpkin Cookies combine everything I love about cozy fall baking. They taste warmly spiced and sweet, while their pillowy centers practically melt in your mouth.
Better yet, the dough requires no chilling, so you can have 30 cookies ready in about 35 minutes. Add that creamy cream cheese frosting, and these cookies may disappear faster than you expect.
If pumpkin season has you reaching for another can of puree, try one of these cozy recipes next. You can also follow Ellie’s Microwave Recipes on Pinterest for more recipe inspiration.
Soft Pumpkin Cookies
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- electric mixer
- Whisk
- Cookie scoop or tablespoon
- Wire cooling rack
Ingredients
- Pumpkin Cookies
- 2 ½ cups all-purpose flour (312 g)
- 1 tsp baking powder (4 g)
- 1 tsp baking soda (6 g)
- 1 tbsp pumpkin pie spice (10 g), plus extra for garnish
- ½ tsp salt (2 g)
- ¾ cup unsalted butter (170 g), room temperature
- ¾ cup granulated sugar (150 g)
- ½ cup packed light brown sugar (100 g)
- 1 ¼ cups canned pumpkin puree (305 g)
- 1 large egg, room temperature
- 1 tsp pure vanilla extract (5 ml)
- Cream Cheese Frosting
- 8 oz block-style cream cheese (226 g), softened but still cool
- ¼ cup unsalted butter (56 g), softened but still cool
- 1 tsp pure vanilla extract (5 ml)
- 1 ¾ cups confectioners’ sugar (210 g), sifted
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a bowl until evenly combined.
- Beat the room temperature butter, granulated sugar, and light brown sugar on medium-high speed for about 3 minutes, until fluffy.
- Add the pumpkin puree, egg, and vanilla. Mix until combined, scraping the sides and bottom of the bowl as needed.
- Add the dry ingredients to the pumpkin mixture. Mix only until incorporated. The finished cookie dough should remain soft and somewhat sticky.
- Scoop heaping tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 13 to 15 minutes, until the edges look set while the centers remain soft and fluffy.
- Let the cookies cool briefly on the baking sheet. Then transfer them to a wire rack and let them cool completely before frosting.
- Beat the cream cheese and butter together for about 30 seconds, until smooth.
- Add the vanilla and sifted confectioners’ sugar. Mix briefly until smooth and combined. Avoid overmixing so the frosting stays thick.
- Spread the cream cheese frosting over the completely cooled cookies. If desired, finish with a light sprinkle of pumpkin pie spice or cinnamon.
