Embrace the cozy essence of autumn with every bite of these truly exceptional **Soft Pumpkin Cookies**! Infused with rich pumpkin puree and a harmonious blend of classic pumpkin pie spices, each tender cookie is crowned with a luxurious, silky vanilla-infused frosting. These aren’t just cookies; they’re a celebration of fall, perfectly chewy, wonderfully sweet, and undeniably the best soft pumpkin cookies you’ll ever bake. Get ready to fill your home with the inviting aroma of homemade goodness and delight everyone with this beloved seasonal treat.
Soft Pumpkin Cookies: Your Ultimate Fall Baking Companion
As the leaves begin to change and a crispness fills the air, there’s nothing quite as comforting as indulging in a freshly baked batch of **soft pumpkin cookies**. This recipe promises an effortless baking experience, yielding cookies that are incredibly moist, tender, and bursting with the quintessential flavors of pumpkin and warm spices. If you’re on the hunt for new fall cookie recipes to add to your repertoire this season, look no further; this delightful treat is an absolute must-try that will quickly become one of your new favorite fall dessert recipes. These cookies offer a perfect balance of sweetness and spice, making them an ideal treat for any autumn gathering or a cozy evening at home.
The Secret to Perfect Pumpkin Cookies Every Time
With pumpkin season officially upon us and my fall baking endeavors in full swing, I couldn’t resist whipping up a batch of these exquisite **pumpkin spice cookies**. While the thought of using fresh pumpkin might seem appealing, it often adds several unnecessary steps to the baking process. For convenience and consistent results, canned pure pumpkin puree works absolutely beautifully. I always make sure to keep a few cans readily available in my pantry, just in case the mood strikes to create these homemade delights. The simplicity of using canned pumpkin allows you to enjoy the rich flavor without the added hassle, making this recipe accessible to bakers of all skill levels. These cookies embody everything you love about fall in a single, soft, and chewy bite.
If you adore these easy pumpkin cookies and are always seeking new baking adventures, you’re sure to fall in love with these other delightful options: Snickerdoodle Thumbprint Cookies offer a classic taste with a fun twist, Chewy Glazed Lemon Cookies provide a bright and tangy counterpoint, or for a sophisticated treat, try Bailey’s Chocolate Chip Cookies. Each recipe offers a unique flavor profile to expand your baking horizons.
Why These Are the Best Pumpkin Cookies You’ll Ever Make
These perfectly spiced **frosted pumpkin cookies** are an absolute joy to have on hand throughout the fall season and beyond. Their delicate texture and comforting flavors make them the ideal companion for a warm cup of coffee or tea on a chilly morning, or even a tall, refreshing glass of milk as an afternoon snack. The enchanting blend of warm spices, combined with the natural sweetness of pumpkin, will undoubtedly elevate these to the top of your list of favorite pumpkin recipes. They are perfect for sharing with friends and family, bringing to potlucks, or simply enjoying as a personal indulgence.
One of the many advantages of these delightful cookies is their excellent keeping quality. If they miraculously don’t get gobbled up immediately (which is a rare occurrence!), they store exceptionally well. You can keep them in an airtight container at room temperature for 3-4 days, maintaining their softness and flavor. For longer enjoyment, these cookies are also freezer-friendly for up to three months. This makes them perfect for meal prepping your fall treats or making a double batch to ensure you have a stash ready for unexpected guests or to enjoy well into the winter months. Imagine pulling out a homemade pumpkin cookie on a cold January day!
Essential Ingredients for Divine Pumpkin Spice Cookies
Crafting these amazing **pumpkin spice cookies** requires a careful selection of ingredients, each playing a crucial role in achieving that perfect soft texture and rich flavor. While the full, printable recipe with precise measurements can be found at the bottom of this post, here’s a closer look at what you’ll need and why each component is important:
Cookie Ingredients:
- Butter: For the best results, use high-quality salted butter, ensuring it’s at room temperature. Softened butter creams beautifully with sugar, creating an airy base for your cookies and contributing to their tender crumb.
- Sugar: A combination of white granulated sugar and brown sugar provides both sweetness and depth. Granulated sugar offers crispness, while brown sugar (either light or dark brown sugar works) adds moisture and a subtle caramel-like flavor that complements the pumpkin beautifully.
- Pumpkin Puree: This is the heart of your pumpkin cookies! It’s vital to use pure pumpkin puree, not pumpkin pie filling. Pie filling contains added spices and sweeteners that will alter the flavor balance of the cookies. Pure pumpkin is just cooked, blended pumpkin.
- Vanilla Extract: Always opt for pure vanilla extract. Its aromatic warmth enhances all the other flavors in the cookie, providing a foundational sweetness that shouldn’t be overlooked.
- Egg: A large egg acts as a binder, helping to hold the cookies together and contributing to their structure and moisture content. Room temperature eggs also blend more smoothly into the batter.
- All-Purpose Flour: Standard white all-purpose flour is perfect for these cookies, providing the necessary structure without making them tough. Measure it correctly by spooning it into a measuring cup and leveling it off.
- Baking Soda and Baking Powder: This powerful leavening duo works together to give the cookies their characteristic soft, fluffy texture and delightful rise. Don’t skip either!
- Salt: A small amount of salt is crucial for balancing and enhancing all the sweet and spicy flavors in the cookies. It prevents them from tasting overly sweet and brings out the best in the pumpkin and spices.
- Cinnamon: While part of pumpkin pie spice, an extra boost of ground cinnamon further amplifies the warm, inviting aroma and sweet notes of these fall cookies.
- Pumpkin Pie Spice: What would a fall cookie be without its signature spice blend? This mixture of cinnamon, nutmeg, ginger, and cloves is essential. For an extra special touch, consider making your own with my Homemade Pumpkin Pie Spice Recipe!
Icing Ingredients:
- Butter: Unsalted butter, also at room temperature, forms the creamy base of your vanilla frosting. Using unsalted butter gives you control over the saltiness.
- Powdered Sugar: Also known as confectioner’s sugar or icing sugar, it should be sifted to ensure a smooth, lump-free frosting. This provides the necessary sweetness and structure for the icing.
- Vanilla Extract: Again, pure vanilla extract is key here for a bright, clean vanilla flavor in your frosting that perfectly complements the pumpkin cookies.
- Whole Milk: I prefer whole milk for its richness, which contributes to a creamier frosting. However, any type of milk you have on hand will work to achieve the desired consistency.
Crafting Your Homemade Pumpkin Cookie Recipe: A Simple Guide
You’ll be delighted to discover that these incredibly delicious **homemade pumpkin cookies** are surprisingly easy to make and come together in just a few minutes of active preparation time. Follow these simple steps to bake a batch of pumpkin perfection:
For the Cookies:
- Begin by preheating your oven to 350 degrees F (175 degrees C). Prepare your baking sheets by lining them with parchment paper. This prevents sticking and makes for easy cleanup.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened salted butter, granulated sugar, and brown sugar. Beat on medium speed until the mixture is light, fluffy, and pale in color, typically 2-3 minutes. This step incorporates air, contributing to the cookies’ soft texture.
- Next, add the pure pumpkin puree, vanilla extract, and the large egg to the creamed butter and sugar mixture. Continue to beat until all ingredients are well combined and smooth, making sure to scrape down the sides of the bowl with a rubber spatula as needed to ensure everything is fully incorporated.
- In a separate, medium-sized bowl, whisk together all the dry ingredients: all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and the pumpkin pie spice. Whisk well to ensure the leavening agents and spices are evenly distributed.
- Gradually add the combined dry ingredients to the wet butter mixture. Mix on low speed *only until just combined*. Be careful not to overmix the dough, as this can lead to tough cookies. A few streaks of flour are acceptable; they will disappear during baking.
- Using a cookie scoop (or two spoons), drop about 1 tablespoon of cookie batter for each cookie onto the lined baking or cookie sheet. Ensure you leave approximately 2 inches of space between each cookie to allow for spreading.
- Bake the cookies in your preheated oven for 12-14 minutes, or until the edges are lightly golden and the centers are set. Avoid overbaking to maintain their soft and chewy texture.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely. Cooling thoroughly is essential before applying frosting.
- While the cookies are cooling, prepare the creamy vanilla frosting. In a bowl or the bowl of a stand mixer, cream the room temperature unsalted butter until it’s light and fluffy.
- Slowly add the sifted powdered sugar, one cup at a time, beating until fully incorporated and smooth. Sifting ensures a silky smooth frosting without any lumps.
- Stir in the vanilla extract and whole milk. Beat for another 3-4 minutes on medium-high speed until the icing is smooth, creamy, and wonderfully light.
- Once the pumpkin cookies have cooled completely, generously spread the vanilla icing onto each cookie. For a beautiful presentation, you can use an offset spatula or simply a butter knife.
- For an extra touch of flavor and visual appeal, garnish each frosted cookie with a light sprinkle of ground cinnamon.
- Allow the frosting to set slightly before storing the cookies. Uneaten cookies will keep beautifully in an airtight container on the kitchen counter for 3-4 days, or you can freeze them for up to 3 months for a future treat.
- Is pure pumpkin the same as pumpkin puree? Yes, “pure pumpkin” is indeed the same as “pumpkin puree.” Both terms refer to cooked and mashed pumpkin without any additional ingredients. However, it’s crucial to always read the label carefully to ensure you’re not mistakenly grabbing pumpkin pie filling, which contains spices and sweeteners that would alter your cookie’s flavor profile.
- Should pumpkin cookies be refrigerated? No, these delicious pumpkin cookies typically do not need to be refrigerated. You can safely store the cookies at room temperature in an airtight container for up to 3-4 days. If your kitchen is particularly warm or if your frosting contains ingredients that require refrigeration (like a cream cheese frosting), then refrigerating might be a good idea. Otherwise, room temperature keeps them wonderfully soft.
- What to do with leftover canned pumpkin purée? Don’t let any precious pumpkin puree go to waste! Leftover canned pumpkin puree can be frozen for up to 3 months in an airtight container or freezer bag. It’s perfect for adding to smoothies, oatmeal, or for making another batch of these cookies. Alternatively, explore other delightful pumpkin recipes such as pumpkin bread, muffins, or even savory pumpkin soups.
- Can I make these pumpkin cookies gluten-free? Yes, you can! To adapt this recipe, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture might be slightly different, but the flavor will still be fantastic. Always ensure all other ingredients are certified gluten-free.
- How do I prevent my pumpkin cookies from spreading too much? Over-spreading can be due to a few factors. Ensure your butter isn’t too soft (it should be cool to the touch but pliable). Also, avoid over-mixing the dough once the flour is added. Chilling the dough for 20-30 minutes before baking can also help them hold their shape better.
Egg Alternatives: If you or someone you’re baking for has an egg allergy, flax eggs are an excellent plant-based option. For each egg, combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water, stir, and let it sit for 5-10 minutes until it forms a gel-like consistency. This will work beautifully as a binder.
Maple Frosting: For a delightful seasonal twist, transform the vanilla frosting into a luscious maple frosting. Simply swap out the vanilla extract for pure maple syrup in the icing recipe. The warm, sweet notes of maple syrup perfectly complement the pumpkin and spice, creating an even more autumnal flavor profile.
Add-ins for Texture and Flavor: Elevate your pumpkin cookies by mixing in your favorite additions. Consider a handful of chocolate chips (white chocolate, milk chocolate, or dark chocolate all work wonders), chopped pecans or walnuts for a delightful crunch, or even dried cranberries for a touch of tartness and chewiness. Add these with the dry ingredients.
Spice It Up: If you love a bolder spice flavor, feel free to increase the amount of cinnamon and pumpkin pie spice to your liking. A pinch of ground ginger or nutmeg can also be added for extra warmth.
Citrus Zest: A little bit of orange or lemon zest can brighten up the flavors of the cookie and frosting. Add about half a teaspoon to the cookie dough and another quarter teaspoon to the frosting for a subtle, fresh note.
Uniform Cookie Size: For consistently sized cookies that bake evenly, invest in a good quality cookie scoop. This ensures each cookie is the same size, leading to uniform baking times and a professional-looking batch. A 1-tablespoon scoop is ideal for this recipe.
Manage Moisture in Pumpkin Puree: Canned pumpkin puree can sometimes be quite watery. For a thicker cookie dough that spreads less, blot any excess moisture from your pumpkin puree with a paper towel before adding it to your wet ingredients. Simply spread the puree on a few layers of paper towels, cover with more, and gently press to absorb moisture.
Pumpkin Chocolate Chip Cookies: For a delightful variation, mix about 1 cup of chocolate chips (semi-sweet, milk chocolate, or white chocolate work well) into the cookie dough during the last stage of mixing, just until combined. These **pumpkin chocolate chip cookies** are always a crowd-pleaser and offer a wonderful textural contrast.
Decadent Cream Cheese Icing: While the vanilla frosting is fantastic, for an even richer and more indulgent **pumpkin spice cookie**, frost them with a tangy cream cheese icing. Combine 4 oz softened cream cheese, 1/2 cup softened unsalted butter, 2-3 cups powdered sugar (sifted), and 1 teaspoon vanilla extract. Beat until smooth and fluffy for a truly decadent treat.
Don’t Overbake: Soft cookies are achieved by baking them just until the edges are set and lightly golden, but the centers still look slightly soft. They will continue to set as they cool on the hot baking sheet. Overbaking is the quickest way to end up with dry, hard cookies.
Room Temperature Ingredients: Ensure all your cold ingredients like butter and egg are at room temperature. This allows them to cream together more easily and create a smoother, more emulsified batter, which results in a better texture for your cookies.
Pumpkin Bundt Cake With Cream Cheese Frosting (pictured above): A show-stopping dessert, perfect for holiday gatherings, featuring a moist pumpkin cake generously topped with a rich cream cheese frosting.
Pumpkin Zucchini Streusel Bread: Combine two fall favorites in one incredible loaf, complete with a delightful streusel topping.
- Homemade Pumpkin Butter: A delicious spread that’s perfect for toast, muffins, or as an accompaniment to a cheese board. So much better than store-bought!
Pumpkin Spice Air Fryer Biscuit Donuts: Quick, easy, and satisfying, these donuts are a healthier way to enjoy pumpkin spice flavors.
Glazed Baked Pumpkin Donuts: Light and fluffy, these baked donuts are a wonderful breakfast or brunch treat, especially with a sweet glaze.
Pumpkin Spice Banana Muffins: A delicious fusion of two classic quick breads, creating a moist and flavorful muffin.
- Pumpkin Spiced Coffee Cake with Brown Butter Glaze: The perfect accompaniment to your morning coffee, with a rich pumpkin flavor and an irresistible brown butter glaze.
- Wilton Stainless Steel Cookie Scoop
- Rubber Spatulas
- Kitchenaid Stand Mixer
- KitchenAid Hand Mixer
- 13×18 Half Sheet Pan
- For the Cookies:
- 1/2 cup salted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 large egg
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- For the Icing:
- 1/2 cup unsalted butter room temperature
- 2 cups powdered sugar sifted
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add the pumpkin puree, vanilla extract, and egg. Continue to beat until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Gradually add the combined dry ingredients to the wet butter mixture and mix only until just combined. Be careful not to overmix.
- Place 1 tablespoon of cookie batter for each cookie onto the lined baking sheet, leaving about 2 inches of space between them.
- Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire cooling rack to cool completely.
- Cool completely before icing.
- For the Icing: Cream the unsalted butter in a bowl or stand mixer until light and fluffy. Slowly add the sifted powdered sugar until fully incorporated. Add in the vanilla extract and milk, and beat for another 3-4 minutes until smooth and combined.
- Spread icing generously onto each completely cooled cookie. Garnish with a sprinkle of ground cinnamon for an extra touch.
For the Icing:
Love These Soft Pumpkin Cookies? Pin It for Later!
If you’re as enchanted by this recipe for **soft pumpkin cookies** as I am, make sure you don’t lose it! Be sure to pin it to your favorite Pinterest recipe board before you go. Sharing is caring, and this recipe is definitely worth sharing with fellow baking enthusiasts. It’s the perfect addition to your fall baking collection and a reliable go-to for delicious, comforting treats.
Frequently Asked Questions About Baking Pumpkin Cookies
Here are some common questions to help you master your **pumpkin cookie recipe** and ensure perfect results every time:
Customizing Your Soft Pumpkin Cookies: Substitutions & Pro Tips
Remember that when it comes to making substitutions or adding your unique spin to recipes, there’s no need to be afraid to get creative! Baking should be an enjoyable experience, allowing you to use ingredients that suit your personal taste, dietary preferences, or simply what you have on hand. Make this recipe truly your own with these ideas:
Expert Tips & Tricks for the Best Soft Pumpkin Cookies
Achieving bakery-quality **soft pumpkin cookies** at home is easier than you think with these simple tricks:
More Irresistible Pumpkin Recipes to Love
If these **soft pumpkin cookies** have ignited your love for all things pumpkin, you’re in for a treat! The versatility of pumpkin means there are countless delicious ways to enjoy this seasonal star. Expand your autumnal baking and cooking repertoire with these fantastic pumpkin-centric recipes:
These delightful **soft and chewy pumpkin cookies** are truly perfect for this time of year, making them an essential part of any fall celebration or simply a comforting everyday treat. But who says you can’t enjoy the magic of pumpkin treats in June? The truth is, their incredible flavor and comforting appeal make them a wonderful dessert any time the craving strikes. I know for certain I’ll be baking batches of these well beyond autumn. Happy baking!
LOVE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!
Print Recipe
Frosted Soft Pumpkin Cookies
Equipment
Ingredients
Instructions
Nutrition
Calories: 166kcal |
Carbohydrates: 26g |
Protein: 2g |
Fat: 6g |
Saturated Fat: 4g |
Polyunsaturated Fat: 2g |
Cholesterol: 23mg |
Sodium: 141mg |
Fiber: 1g |
Sugar: 17g
*Nutrition information is an estimate and will vary based on ingredients used and preparation methods.