Whip up a batch of my soft pumpkin cookies, a New England favorite! It's an easy, from-scratch recipe made with pumpkin puree and spices. The recipe makes plenty to share with your family and friends.
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While discussing all things pumpkin with a friend of mine, he shared that one of his favorite pumpkin sweets is an old-fashioned, iced pumpkin cookie—a treat that he used to have all the time as a kid. He remembered the cookies as being super soft with icing on the tops.
Inspired by that description, I created this Soft Pumpkin Cookies recipe—and now they're one of my family's favorites, especially during the fall (pumpkin spice season!) and at holiday time.
In a nutshell...
- What it is: They're soft and moist cookies that are full of fall spices.
- You'll love this part: The tender pumpkin spice cookies are topped with a cinnamon-spiced glaze.
- How they're made: Combine the wet ingredients, then fold in the dry ingredients. Spoon the batter onto cookie sheets and bake.
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Notes from fellow cooks:
"Oh my GOSH, TO DIE FOR. I made a batch for my family this morning… by 10pm, there was ONLY 1 LEFT! One of my new holiday favorites!" - Holly K.
⭐⭐⭐⭐⭐
What is the secret to moist cookies?
One of the secrets to moist cookies is to avoid overbaking them; this will pull every last bit of moisture from the cookie. However, the ingredients in the cookie also play a huge role.
Ingredients like brown sugar and butter help make a cookie more moist, and so do others like sour cream and pumpkin purée—my soft, baked pumpkin cookies have all of these ingredients! That's why they turn out so fluffy and tender.
The flavor of autumn and winter holidays
As soon as the calendar flips to September, I get the itch for the beginning of fall in New England—is it the same for you? It's the woodsmoke from chimneys as the nights grow cool, the gorgeous color of the trees and mountains, acorns on the ground, the aroma of warm apple donuts, and of course the flavors of pumpkin and spice.
Take a bite of a soft pumpkin cookie and you'll be transported—even if you're nowhere near the Northeast. They hold the color and flavor of pumpkin and plenty of warming spices. Put on your flannel shirt, get a cup of hot apple cider, and settle in by a cozy fire with a plate of sweet, spiced cookies.
Why you'll love these pumpkin cookies
My Soft Pumpkin Cookies are a cinch to make—the batter comes together quickly and doesn't need to chill before baking. The recipe makes a good heap of cookies, too, so you'll have some for yourself and plenty to share with friends or bring to cookie exchanges and parties.
You'll also love this easy, iced pumpkin cookie recipe because the cookies turn out sooo soft and full of sweet, pumpkin spice flavors. The cinnamon glaze on top looks pretty and, of course, is a delicious finish to the cookies.
These are pumpkin drop cookies made with common baking ingredients and easy-to-find canned pumpkin purée, which is stocked in the baking aisle, from brands like Libby's.
Use pumpkin here, too!
Pumpkin Cranberry Hand Pies
Pumpkin pie filling and tart cranberry sauce, inside flaky handheld treats.
Reader Review
"Oh my gosh, TO DIE FOR. I made a batch for my family this morning, mind you there are 7 of us. It's 10:12pm same day, ONLY 1 LEFT. AMAZING, ONE OF MY NEW HOLIDAY FAVORITES!!!❤❤❤❤"
⭐⭐⭐⭐⭐
🔪 How to make Soft Pumpkin Cookies
Ingredients:
- Sugar: Use regular granulated sugar as one of the sweeteners for the cookies.
- Brown sugar: Light brown sugar is the other sweetener, once that adds moisture and notes of molasses.
- Butter: Use unsalted butter here, and a brand with good flavor, like Cabot or Kate's.
- Eggs: Use large eggs, from local farms and cage-free if you can.
- Vanilla extract: Always use the pure stuff; a good, quality brand like Nielsen-Massey
- Pumpkin Purée: In cans in the baking aisle. Choose pure pumpkin—not pumpkin pie mix.
- Flour: My go-to brand for all-purpose flour (and other flours) is King Arthur Baking.
- Baking soda and baking powder: These leaveners give the cookies a light texture, and also help with browning.
- Spices: Cinnamon, ginger, allspice, and nutmeg; the combination gives the cookies that perfect pumpkin spice flavor.
- Confectioner's Sugar: This is for the cinnamon frosting. It dissolves quickly and smoothly
- Salt: Just a little bit of salt makes all the ingredients in these cookies have a brighter, more tantalizing flavor.
Make the batter
Mix together the butter, sugar, eggs, extract, and pumpkin purée. Whisk together the dry ingredients and spices, and stir these into the butter mixture.
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Scoop the dough
Use a medium-sized cookie scoop to portion the batter out on the baking sheet.
Bake
Bake the cookies for around 18 minutes, then let them cool on a cooling rack.
Mix the icing
Whisk together the powdered sugar, cinnamon, and milk to make a thick, smooth glaze.
Frost the cookies
Use a spoon or a piping bag to cover the tops of the cookies with icing. Allow them to set for about an hour, then enjoy!
FAQs
Store any leftover pumpkin purée in a sealed container in the fridge for up to one week. Or, scoop it into a freezer-safe resealable bag and freeze the puree for up to 3 months. Use extra puree in quick bread, soups, and smoothies—there are so many possibilities. Here's a collection of pumpkin purée recipes for inspiration.
Yes! If you make your own pumpkin purée from fresh pumpkin, simply use an equal amount of it in place of canned pumpkin.
It's easy: just fold 1-½ cups of semisweet chocolate chips into the batter before scooping them onto the baking sheet. Yum!
Stack the cookies in a resealable container with wax paper between the layers. Seal them tightly and store them at room temperature for up to one week. In hot or humid weather, the icing may melt. In this case, store the cookies in the fridge.
Yes! Once the icing has set, freeze the cookies in a single layer in a freezer-proof bag or dish for up to two months. Allow the sealed cookies to thaw in the refrigerator. The day you want to serve them, let them sit out at room temperature with the cover or bag opened a crack (so that no condensation collects on the icing) until they're no longer cold. (Or, freeze them un-iced.)
You can also freeze the cookie dough to bake it up later. Store the dough tightly wrapped for up to three months. Allow the dough to thaw in the fridge before scooping and baking. Check the cookies for doneness after 15 minutes.
Tips:
- Use softened butter so that it will properly aerate when blended with the sugars. Leave it out at room temperature to soften, or try one of these tricks to soften butter faster.
- A cookie scoop is great for this recipe: it makes it easy to portion the sticky dough onto the baking sheet. Here are the cookie scoops I use.
- Bake the cookies until they're just set and light—don't overbake or they'll be dry.
- The cinnamon icing should be thick enough to cover the top of the cookie without soaking in. If your icing seems thin, whisk in more confectioner's sugar to thicken it.
- Once the cookies are iced, let them set at room temperature until the icing is firm. If you need to stack the cookies, place pieces of wax paper between layers so they don't stick.
Notes from fellow cooks:
"Don't just take my word for it: I made them for a picnic and everyone loved them. My cousin asked her son, 'Did you try one of those amazing pumpkin cookies?' He said, 'ONE? I’ve had 5!'" - Brenda V.
⭐⭐⭐⭐⭐
This is going to be your new favorite cookie—I just know it! Pumpkin Cookies are wonderful in the fall and for the holidays when we can't get enough of cinnamon, ginger, and nutmeg flavors.
Since the ingredients are available year-round, this cookie should really come out of the recipe box more often: for potlucks, after-school snacks, to have with a cup of homemade Pumpkin Spice Coffee, and to bring to a friend.
The old-fashioned Soft Pumpkin Cookie recipe is below, and here are a few more sweets you should try.
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Soft Pumpkin Cookies
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Ingredients
For the cookies:
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups pumpkin purée (16 ounces)
- 4 cups all-purpose flour, unbleached
- 2 teaspoons baking soda
- 3 teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- ¾ teaspoon allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon baking powder
For the icing:
- 1½ cups confectioners' sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons milk
Instructions
Make the cookies:
- Preheat the oven to 350° F. Line a large baking sheet with parchment paper.
- In the bowl of a stand mixer, beat together the sugar, brown sugar, and butter for about 3 minutes.
- Beat in the eggs, one at a time until thoroughly mixed in. Add in the vanilla extract and combine. Add in the pumpkin and thoroughly combine with the other wet ingredients.
- In a separate, large bowl whisk together the flour, baking soda, cinnamon, ginger, allspice, nutmeg, salt, and baking powder.
- Add the dry ingredients to the wet mixture in two or three additions until everything is just combined.
- Drop the dough onto the prepared baking sheet using a 1½ tablespoon cookie scoop, spacing them about 2 inches apart.
- Bake the cookies for about 18 minutes: they should be set at the edges and on top. If you break one open it should be baked through with no unbaked spots.
- Remove the cookies to a cooling rack to cool thoroughly.
Make the icing:
- In a small bowl whisk together the confectioner's sugar and ½ teaspoon of cinnamon. Stir in the milk until it creates a thick icing.
- Spoon the icing over the top of each cookie, then place them on a cooling rack to let the icing set: about 1 hour.
- Serve them up, or store the cookies in a sealed container for up to three days.
- Makes about 48 cookies.
Notes
- Use softened butter so that it will properly aerate when blended with the sugars. Leave it out at room temperature to soften, or try one of these tricks to soften butter faster.
- Bake the cookies until they're just set and light—don't overbake or they'll be dry.
- The cinnamon icing should be thick enough to cover the top of the cookie without soaking in. If your icing seems thin, whisk in more confectioner's sugar to thicken it.
Nutrition
Melissa says
We are making them for a work cookie contest, can the dough be frozen to use at a different date.
Nancy Mock says
Hi Melissa,
Yes, you can freeze the dough to bake later. Store the dough tightly wrapped in the freezer for up to three months. Allow the dough to thaw in the fridge before scooping and baking. Check the cookies for doneness after 15 minutes. Best of luck at your work cookie contest!!
Susan says
These are really delicious. They're soft, not dry and crumbly, and actually very hard to not eat six! The batch made 3 1/2 dozen cookies. The first half I frosted with the cinnamon glaze icing. Yum! I added chocolate chips and chopped pecans (and no icing) to the last half of the dough. Wow, were they ever good! Highly recommended from this household.
Nancy Mock says
Susan, I'm so happy to read this and grateful for your glowing review! I think your variation with chocolate chips and pecans sounds incredible; I'll have to try that. Thank you for making my recipe!
Trish Hollinger says
love em. tasty &suits the season.
Thank you.
Nancy Mock says
I'm so happy to hear you like them, Trish. Thank you for making my recipe!
Ludi says
everyone loves them
Nancy Mock says
Hi Ludi, well that's excellent feedback for sure! Thanks so much for making the recipe, I'm happy to hear the cookies are a hit.
Heather Young says
These pumpkin cookies are EXACTLY the way I like them: soft and cakey! The only tweak was I baked mine for 15 minutes. They are absolutely delish and I already know they're gonna be gone by tonight 😋
Nancy Mock says
Heather, I'm so happy to hear this! Thanks for trying my recipe and for the 5-star rating, I really appreciate that. I hope the recipe is one that you come back to often!
Sharon House says
I made these today to take to church dinner tomorrow. Oh my goodness so good!! My husband has had several already and he usually doesn’t indulge in sweets.
Nancy Mock says
Hi Sharon, I'm so happy that that you both liked these cookies! Thank you for making my recipe, I hope the folks at your church dinner enjoy them, too!
Patricia says
Ok everyone, let me tell you these pumpkin cookies are the absolute best cookies ever. My grandbabies and myself made these together. We followed the recipe exactly and they were perfect. This will be the only pumpkin cookie recipe I will ever use. You won’t be disappointed. Delicious. Thank you for sharing this recipe.
Nancy Mock says
I'm so honored that you chose my recipe to make with your grandchildren, and thrilled that you all enjoyed them! Thank you so much Patty, I enjoyed chatting with you over email and really appreciate this review.
Brenda Vincent says
I made them yesterday to take to a picnic today. Oh my . Everyone loved them. My cousin said to her son did you try one of those amazing pumpkin cookies? He said ONE I’ve had 5. Yes they are that good.
Nancy Mock says
Hahaha, I think his response is the best! I'm so happy that the cookies were such a hit, thank you Brenda for sharing this with me!
Brenda Vincent says
Getting ready to make this tomorrow. Made these before and they are #1. Rave reviews from everyone. 5 star for sure.
Nancy Mock says
Brenda, this is the best feedback ever! Thanks for making my recipe and coming back to make it again. I'm so happy that you and everyone you bake them for like these pumpkiny cookies! ♥
Heidi says
I will definitely be trying these. They look amazing!
Nancy Mock says
You'll love them, Heidi! ♥
Annab says
I can't wait to try this recipe. in my box that I plant potatoes.a few new plants came up
since I hadn't planted them I could wait to see what I was growing.It was white. when I looked it up I found out it is ghost pumpkin. I.had never heard of it. When it got big enough I opened it. some of the biggest pumpkin seeds I had seen. Your recipe sounds great. I will let you know how great your recipe is!
Nancy Mock says
I wonder if a squirrel planted those ghost pumpkin seeds for you, lol! I hope you get to try my Pumpkin Cookies soon, please let me know what you think. Thanks Annab!
Katherine says
These Pumpkin cookies are the BEST!! Soft and pumpkiny!
Nancy Mock says
😊 Thank you, Mom!!
Brenda Vincent says
Made these yesterday for my husband to take to work today. They were a huge hit. Girls in office said they taste like heaven. Had requests for recipe. One of the guys requested a dozen in future just for him. I did use a brown butter icing instead.
Nancy Mock says
Wow, this is such a lovely review of my pumpkin cookies—you made my day! I'm really happy that everyone at your husband's office enjoyed them. Thank you Brenda for making my recipe and sharing it with others!
Brenda Vincent says
I had to call the office this am because when I sent recipe in I forgot to write down the salt in dry ingredients. The secretary thanked me and her words were I know you made the cookies but honestly when I tasted them I would have sworn they were sent down from heaven.
I will definitely be making these again. There going in my book.
Nancy Mock says
Oh my gosh, that's so sweet! I'm glad to know my recipe is one you'll be coming back to, the pumpkin cookies are one of my family's favorites, too. Thank you so much Brenda!!
Holly Kemp says
Oh my GOSH, TO DIE FOR. I made a batch for my family this morning, mind you there are 7 of us. It's 10:12pm same day, ONLY 1 LEFT. AMAZING
ONE OF MY NEW HOLIDAY FAVORITES!!!❤❤❤❤
Nancy Mock says
Hi Holly - what awesome feedback this is! I certainly understand how quickly they disappear - I have the same problem when I make them for my family. 🙂 I am so happy to read how much you and your family like them, and I hope it will be a recipe you come back to often. THANK YOU!