Soft Pumpkin Pie Cookies are a sweet little treat that perfectly capture all the cozy flavors of pumpkin pie in cookie form. Think warm pumpkin spice, cinnamon, and nutmeg wrapped up in a soft, cakey cookie that melts in your mouth. These cookies are easy to make and smell amazing while baking, filling your kitchen with fall vibes.
I love making these whenever the weather starts to cool down. For me, they bring back memories of family gatherings and holiday baking sessions, where the smell of pumpkin always made everything feel extra special. I usually add a little cream cheese frosting on top to give that classic pumpkin pie creaminess, but honestly, they’re delicious even all on their own.
These cookies are great for sharing with friends or keeping to yourself as a cozy snack with a cup of tea or coffee. I find they’re perfect for lunchboxes or a sweet little pick-me-up during the day. Plus, they stay soft for days, so you can enjoy that pumpkin pie feeling whenever the craving hits.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree keeps these cookies moist and gives that classic pumpkin pie flavor. You can use fresh pumpkin that’s roasted and pureed if you prefer—it just might change the texture a little.
Spices: Cinnamon, ginger, nutmeg, and cloves create the warm, cozy taste. If you don’t have all, pumpkin pie spice blend is a handy shortcut that combines them all for you.
Flour: All-purpose flour works well here, but if you want gluten-free, try a mix designed for baking. Just note it might slightly change the cookie’s softness.
Butter and Sugar: Butter adds richness, while granulated sugar balances the pumpkin. For a twist, you could swap half the sugar with brown sugar for a deeper, caramel-like flavor.
Glaze: The vanilla glaze is optional but adds a lovely sweet touch. You can swap milk with cream or even a plant-based milk to suit your needs.
How Do You Keep Pumpkin Pie Cookies Soft and Moist?
Softness is the key feature here, and it mainly comes from the pumpkin and careful mixing. Here’s what helps:
- Don’t overmix: When adding dry ingredients, stir just until combined to keep the dough tender.
- Use the right flour amount: Too much flour can make cookies dense. Use a measuring cup to scoop and level, or better yet, weigh the flour.
- Watch baking time: Bake just until the edges set and tops spring back slightly. Overbaking dries out the cookie.
- Cooling: Let cookies cool a bit on the baking sheet. This helps them set without getting hard.
Equipment You’ll Need
- Mixing bowls – a large bowl for wet ingredients and another for dry ones makes mixing easier and less messy.
- Electric mixer or hand mixer – helps cream butter and sugar until light and fluffy, which is key for soft cookies.
- Measuring cups and spoons – for accurate ingredient amounts so your cookies turn out just right.
- Baking sheets – choose rimmed, nonstick sheets or line with parchment paper to prevent sticking and promote even baking.
- Wire cooling racks – to cool cookies evenly without getting soggy bottoms.
- Small whisk or fork – useful for making the glaze smooth and lump-free.
Flavor Variations & Add-Ins
- Stir in 1/2 cup chopped pecans or walnuts for a nice crunch that pairs well with pumpkin spices.
- Add 1/2 cup mini chocolate chips for sweet bites that melt into the soft cookie.
- Mix in 1/4 cup shredded coconut for a mild, chewy texture and a touch of tropical flavor.
- Replace pumpkin with sweet potato puree for a subtle sweetness and a slightly different texture.
How to Make Soft Pumpkin Pie Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
For The Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk (or cream)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 12-15 minutes to bake, plus 20 minutes to let the glaze set, so plan for around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready to Bake:
First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to stop the cookies from sticking and help with easy cleanup.
2. Make the Cookie Dough:
In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes a couple of minutes with an electric mixer. Add in the pumpkin puree, egg, and vanilla extract and beat until everything is mixed well.
In another bowl, mix together all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly add these dry ingredients to your wet pumpkin mixture, stirring just until you have a soft cookie dough. Be careful not to overmix.
3. Bake the Cookies:
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart so they have room to spread. Bake for 12-15 minutes. The cookies are done when the edges are set and the tops spring back if you press them lightly.
4. Cool and Glaze:
Let the cookies cool on the baking sheets for 5 minutes to set, then transfer them to wire racks to cool completely. While they cool, whisk together the powdered sugar, vanilla, and enough milk to make a thick, pourable glaze. Drizzle the glaze over the cooled cookies with a spoon or piping bag. Let the glaze set for about 20 minutes before enjoying.
And that’s it! These soft pumpkin pie cookies are warmly spiced and drizzled with a sweet vanilla glaze—perfect for a cozy treat anytime.
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Just make sure to roast and puree the fresh pumpkin first. It may add a bit more moisture, so keep an eye on the dough consistency and adjust flour slightly if needed.
How Should I Store These Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days to keep them soft. You can also freeze the baked cookies without glaze for up to 3 months and thaw before glazing.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend, and the texture will still be soft and delicious.
What If I Don’t Want to Make the Glaze?
The cookies are tasty on their own without glaze! If you prefer, dust them with powdered sugar or enjoy them plain for a less sweet option.
