These soft pumpkin cookies stay tender and moist for days. They’re scented with pumpkin pie spices and are quick to prepare—no stand mixer required.
I’ve been making this pumpkin cookie recipe for years because the texture is irresistible—think of the tops of excellent pumpkin muffins. The cookies stay soft for several days and are easy to whip up.
Here’s What You Need for this Soft-Baked Pumpkin Cookies Recipe
Ready to bake? Below are the ingredients and a few tips for substitutions and tools that make the process smoother.
Soft-Baked Pumpkin Cookies Ingredients
Each ingredient contributes to flavor and texture.
- All-purpose flour: Provides structure.
- Baking powder & baking soda: Leavening for a light, tender crumb.
- Salt: Balances sweetness and enhances flavor.
- Cinnamon, ground ginger & ground cloves: The warm spice mix that defines pumpkin baked goods.
- Pumpkin puree: Adds moisture and pumpkin flavor. Use plain canned pumpkin puree—not pumpkin pie filling, which contains sugar and spices.
- Brown sugar: Adds sweetness and chew.
- Oil: Keeps cookies soft; use a neutral oil such as avocado or vegetable oil.
- Egg: Binds the dough.
- Vanilla extract: Rounds the flavor.
- Pecans or walnuts (optional): Add crunch.
- Raisins (optional): Add sweetness and texture.
Variations and Substitutions
Customize the cookies to your taste.
- Spices: Add 1/4 teaspoon nutmeg or use a pumpkin pie spice blend instead of separate spices.
- Toppings: Frost cooled cookies with a simple glaze if you prefer them iced.
- Add-ins: Stir in toasted nuts, dried cranberries, or chocolate chips.
Grab These Tools
Basic kitchen tools make this recipe easy.
- Mixing bowls: One for dry ingredients, one for wet.
- Whisk: For combining wet ingredients.
- Rubber spatula: For gentle folding.
- Baking sheets: Line with parchment for easy cleanup.
- Wire rack: For cooling.
Now you’re ready to bake.
How to Make This Pumpkin Cookie Recipe: An Easy Guide
These cookies are straightforward to make. Follow these steps for the best results.
How to Prep Your Oven and Ingredients:
- Preheat the oven to 375°F and line rimless baking sheets with parchment paper. Optional: toast nuts while the oven heats—check every couple of minutes until fragrant (about 8–10 minutes).
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
How to Mix Your Wet and Dry Ingredients:
- In a separate bowl, whisk pumpkin puree, brown sugar, oil, egg, and vanilla until smooth.
- Gently fold the wet mixture into the dry ingredients with a rubber spatula. Stop mixing when a few floury streaks remain.
- Fold in nuts and raisins if using.
How to Shape and Bake:
- Scoop heaping tablespoonfuls (about 2 tablespoons per cookie) onto prepared baking sheets, spacing cookies about 1 inch apart.
- Use dampened hands to smooth and flatten each dough ball for an even, soft appearance.
- Bake 8–10 minutes, until cookies are slightly springy to the touch.
How to Cool and Serve:
- Let cookies rest on the baking sheet for 2 minutes after removing from the oven.
- Transfer to a wire rack to cool completely.
Enjoy warm or at room temperature with tea or coffee.
Perfect Pumpkin Cookies: Final Tips + Science-Based Secrets
These tips help ensure soft, tender cookies every time:
- Use oil instead of butter. Oil remains liquid at room temperature, which keeps cookies softer than butter-based versions.
- Treat the batter like muffin batter. Minimal mixing prevents toughness—overmixing develops gluten and leads to a rubbery texture.
- Stop when a few floury streaks remain. Finish folding in nuts and raisins at this point to avoid overworking the dough.
- Avoid electric mixers. Hand folding preserves tenderness and prevents overmixing.
- Smooth and flatten with damp hands. This creates an even, soft cookie surface.
- Shape while warm if desired. Use an overturned wet glass to gently round the cookies right after they come out of the oven.
How to Store Pumpkin Cookies
Store cookies in an airtight container at room temperature for up to 3 days; they often taste even softer on day two because the brown sugar absorbs moisture from the air. For longer storage, freeze cookies in a single layer on a parchment-lined sheet until firm, then transfer to freezer bags or containers. Thaw at room temperature for about 20 minutes before serving.
FAQ
Quick answers to common questions.
Is pure pumpkin the same as pumpkin puree?
Yes. Canned pumpkin labeled as 100% pumpkin is the same as pumpkin puree—cooked and pureed pumpkin with no added ingredients.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices and will change the recipe’s balance.
Is Libby’s pumpkin pie mix the same as pumpkin puree?
No. Pie mixes include sugar and spices; pumpkin puree is just pureed pumpkin.
How much sugar is in these pumpkin cookies?
This recipe uses 1 cup packed brown sugar for about 24 cookies.
Can I freeze the cookie dough for later?
Yes. Scoop portions onto a baking sheet, freeze until firm, then store in a zip-top bag for up to 3 months. Bake from frozen, adding a minute or two to the baking time if needed.
Do pumpkin cookies need refrigeration?
No. Refrigeration can make them drier and firmer. Keep them in an airtight container at room temperature or freeze for longer storage.
What to Do With Leftover Pumpkin Puree
Freeze leftover pumpkin puree in portioned containers or use it in muffins, bread, cakes, or cupcakes to avoid waste.
Soft-Baked Pumpkin Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp ground cinnamon
- 1 ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup pumpkin puree
- 1 cup brown sugar, packed
- ¾ cup avocado oil or vegetable oil
- 1 large egg
- 1 tsp vanilla extract
Optional Add-Ins
- ¾ cup chopped pecans
- ¾ cup raisins
Cinnamon Sugar Topping
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
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Preheat oven to 375°F. Line rimless baking sheets with parchment paper. (Optional: toast nuts in the oven as it preheats, about 8–10 minutes, until fragrant.)
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In a large bowl, combine flour, baking powder, baking soda, salt, and spices. In a separate bowl, whisk pumpkin, brown sugar, oil, egg, and vanilla. Gently fold the wet mixture into the dry until mostly combined. When a few floury streaks remain, fold in nuts and raisins if using.
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Drop batter by heaping tablespoonfuls (about 2 tablespoons per cookie) onto prepared sheets, spacing 1 inch apart. Use dampened hands to smooth and flatten the dough balls.
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Bake 8–10 minutes, until slightly springy to the touch. Immediately after removing from the oven, use an overturned glass to shape the cookies into circles and press the centers slightly if desired.
To Make Cinnamon Sugar Topping
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Mix granulated sugar and cinnamon in a small bowl. Sprinkle over cookies as soon as they come out of the oven.
Notes
Nutrition
Nutrition information is an estimate.
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