Soft Pumpkin Pie Cookies are little bites of autumn joy! They have that tender, cakey texture you love, filled with warm pumpkin flavor and cozy spices like cinnamon, nutmeg, and cloves. These cookies taste like your favorite pumpkin pie but in a soft, handheld treat that’s perfect for snacking anytime.
I love making these cookies when the leaves start turning because they fill the house with the sweetest fall smells. One tip I’ve learned is not to overbake them so they stay soft and chewy. I usually enjoy them fresh out of the oven with a cold glass of milk or a warm cup of tea—it’s simple, but it makes me feel right at home.
These cookies are great for sharing at gatherings or packing in lunchboxes for a little seasonal surprise. Whenever I bring them to friends, they always ask for the recipe, so it’s become a favorite in my circle. They’re like a cozy hug in cookie form, reminding me of crisp fall days and good times with family.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience, or make your own by roasting and pureeing fresh pumpkin. Avoid pumpkin pie filling, which is sweetened and spiced already.
Butter: Unsalted butter gives the best flavor control. You can swap with coconut oil for a dairy-free option, but expect a slight change in texture.
Pumpkin Pie Spice: This blend brings the cozy fall flavor. If you don’t have it, mix cinnamon, nutmeg, cloves, and ginger.
Sugars: The combination of granulated and brown sugar adds both sweetness and moisture. Brown sugar helps keep the cookies soft and tender.
Glaze: Simple powdered sugar glaze adds a sweet finish. You could skip it or swap milk with almond or oat milk for dairy-free.
How Can You Keep These Cookies Soft and Not Dry?
Soft pumpkin cookies need gentle baking and the right balance of wet and dry ingredients.
- Measure Flour Carefully: Too much flour can make cookies dry. Spoon and level your flour instead of scooping directly with the cup.
- Watch Your Bake Time: Bake just until set, about 12-15 minutes. Pull them out when a toothpick shows moist crumbs, not wet batter.
- Use Both Brown and Granulated Sugar: Brown sugar adds moisture and chewiness, while granulated sugar helps with structure.
- Don’t Over-mix the Dough: Mix just until ingredients come together. Overmixing can make the cookies tough.
- Cooling on the Sheet: Let cookies cool 5 minutes on the baking sheet before moving to a wire rack. This helps them set without drying out.
Equipment You’ll Need
- Mixing bowls – You’ll need at least two for wet and dry ingredients to keep things organized and easy to mix.
- Electric mixer or hand whisk – Makes creaming butter and sugars smooth and quick.
- Measuring cups and spoons – Essential for getting the right ingredient amounts every time.
- Baking sheet – A flat tray to bake your cookies evenly.
- Parchment paper or silicone baking mat – Prevents sticking and makes cleanup a breeze.
- Cooling rack – Helps cookies cool evenly and stay soft without soggy bottoms.
- Small bowl and spoon for glaze – Easy to whisk glaze ingredients and drizzle over cookies.
Flavor Variations & Add-Ins
- Fold in 1/2 cup chopped pecans or walnuts for a nice crunch that pairs well with pumpkin spices.
- Replace the glaze with a cream cheese frosting for a tangy, creamy twist.
- Add 1/2 cup dark chocolate chips or white chocolate chips for a sweet, melty surprise in every bite.
- Include 1/4 cup raisins or dried cranberries for a chewy texture and a hint of tartness.
How to Make Soft Pumpkin Pie Cookies?
Ingredients You’ll Need:
For the Cookies:
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves, 1/4 tsp ground ginger)
- 1/2 cup brown sugar (light or dark)
- Optional: 1/2 cup chopped nuts or pumpkin seeds for garnish
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Time You’ll Need:
This recipe takes about 15 minutes to prepare, 12-15 minutes to bake, plus 20 minutes for cooling and glazing. Overall, you can expect around 45 minutes from start to finish, including glaze setting time.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking.
2. Mix the Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the egg, then add the pumpkin puree and vanilla extract. Stir until everything is well combined.
Meanwhile, in a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The dough will be soft.
3. Bake the Cookies:
Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or just until the cookies are set and a toothpick inserted in the center comes out with a few moist crumbs.
Avoid overbaking to keep your cookies soft and tender.
4. Cool and Glaze:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To prepare the glaze, whisk powdered sugar, milk, and vanilla extract together in a small bowl until smooth and drizzly. Adjust the consistency by adding more powdered sugar to thicken or a little more milk to thin.
Drizzle the glaze over the cooled cookies. While the glaze is still wet, sprinkle with chopped nuts or pumpkin seeds if you’d like. Let the glaze set for about 15-20 minutes before serving.
Enjoy these soft pumpkin pie cookies with their warm spices and sweet glaze—a perfect fall treat anyone can make and enjoy!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure the frozen pumpkin puree is fully thawed and well-drained of excess moisture before using so your dough isn’t too wet.
Can I Make These Cookies Ahead of Time?
Absolutely! You can bake them a day in advance and store in an airtight container at room temperature. Add the glaze right before serving for the freshest look and taste.
How Should I Store Leftover Cookies?
Keep leftovers in an airtight container at room temperature for up to 3 days. To maintain softness, avoid refrigerating as it can dry them out.
Can I Substitute the Glaze?
Yes! Try a cream cheese frosting or simply dust with powdered sugar for a different twist that still complements the pumpkin flavor perfectly.
