You'll love these Soft Pumpkin Cookies because they're full of sweetness and warm spice. They're a wonderful treat for the holidays and throughout the year.
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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 over 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.
What these cookies are like:
- Soft and thick
- Sweet
- Moist
- Full of pumpkin pie spices, like cinnamon, ginger, and nutmeg
What is the secret to moist cookies?
One of the secrets to moist cookies is simply not to overbake them, which pulls 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, but also things like sour cream and pumpkin purée. As luck would have it, my soft, baked pumpkin cookies have all of these ingredients! That's why they turn out so soft and fluffy, and really moist.
Why we love this pumpkin cookie recipe
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, bring to cookie exchanges, or set out at 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.
Pumpkin purée is also delicious in Pumpkin Cranberry Hand Pies.
🔪 How to make iced Soft Pumpkin Cookies
Ingredients:
- Sugar: Use regular granulated sugar.
- Brown Sugar: Light brown sugar is my choice for these cookies.
- Butter: I use Cabot unsalted butter.
- Eggs: Use large eggs, from local farms and cage-free if you can.
- Vanilla Extract: Always use the pure stuff—you deserve it.
- Pumpkin Purée: In cans in the baking aisle. Choose pure pumpkin—not pumpkin pie mix.
- Flour: All-purpose flour is what you need here.
- Baking Soda and Baking Powder: These leaveners give the cookies a light texture.
- Spices: Cinnamon, ginger, allspice, and nutmeg, for that perfect pumpkin spice flavor.
- Confectioner's Sugar: For the cinnamon frosting
- Salt: Just a little.
Step 1: 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.
Step 2: Scoop the dough
Use a medium-sized cookie scoop to portion the batter out on the baking sheet.
Step 3: Bake
Bake the cookies for around 18 minutes, then let them cool on a cooling rack.
Step 3: Mix the icing
Whisk together the powdered sugar, cinnamon, and milk to make a thick, smooth glaze.
Step 4: 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!
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.
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.
Tips:
- Check the label carefully when buying pumpkin purée at the store. What you want for these cookies is pure pumpkin purée. It's easy to get it confused with pumpkin pie mix, also sold in cans.
- 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. (affiliate link.)
- 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.
These are going to be your new favorite cookie—I just know it! Super Soft Pumpkin Cookies are wonderful for the holidays when we can't get enough of cinnamon, ginger, and nutmeg flavors.
And 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.
💬 Have you tried these cookies? Leave a comment and a star rating below.
📖 Recipe
Soft Pumpkin Cookies
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 (16 ounces) pumpkin purée
- 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 confectioner's 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, 3 teaspoons of 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 scoop, spacing them about 2 inches apart.
- Bake the cookies for 18 minutes until they are baked all the way through. 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 contained for up to three days.
- Makes about 48 cookies.
Notes
Tips:
- Check the label carefully when buying pumpkin at the store. What you want for these cookies is pure pumpkin purée—not pumpkin pie mix.
- 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.
Holly Kemp
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
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!