I love making these soft pumpkin spice cookies when I want something cozy, comforting, and full of warm fall flavors. They turn out pillowy and tender with just the right balance of pumpkin and spice, making them perfect for cool afternoons, holidays, or anytime I crave a homemade treat that feels like autumn.
Why You’ll Love This Recipe
I like this recipe because it’s simple, reliable, and always delivers soft cookies. The pumpkin puree keeps them moist without being cakey, and the spices create that classic pumpkin spice aroma I enjoy so much. I also appreciate that the dough comes together quickly and doesn’t need chilling, which makes baking these cookies easy even on busy days.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
3/4 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves (optional)
Directions
I start by preheating my oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until the mixture looks light and fluffy. Next, I mix in the pumpkin puree, egg, and vanilla extract until everything is smooth and well combined.
In a separate bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. I slowly add the dry ingredients to the wet mixture, stirring just until the dough comes together. I make sure not to overmix so the cookies stay soft.
Using a cookie scoop or tablespoon, I place portions of dough onto the prepared baking sheets, leaving space between each cookie. I bake them for about 11 to 13 minutes, until the edges are set and the tops look lightly baked. After baking, I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings And Timing
This recipe makes about 24 cookies. I usually need around 15 minutes to prepare the dough and another 11 to 13 minutes to bake each batch, so the total time is roughly 30 minutes.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to five days. To keep them extra soft, I sometimes place a slice of bread in the container. If I want to store them longer, I freeze the baked cookies and let them thaw at room temperature before eating. I can also freeze the dough balls and bake them straight from the freezer with a couple of extra minutes added to the baking time.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
I can use homemade pumpkin puree as long as it’s well-drained and thick. Too much moisture can make the cookies spread less and become too soft.
How do I keep the cookies from becoming dry?
I avoid overbaking them and take them out of the oven as soon as the edges are set. Keeping them stored properly also helps maintain their softness.
Can I add chocolate chips or nuts?
I like to add about 1/2 cup of chocolate chips, chopped walnuts, or pecans when I want extra texture and flavor.
Can I make these cookies gluten-free?
I can substitute a good-quality gluten-free all-purpose flour blend. I make sure it includes xanthan gum for the best texture.
Do these cookies need frosting?
I enjoy them plain, but I sometimes add a light glaze or cream cheese frosting when I want something a little more indulgent.
Conclusion
I find these soft pumpkin spice cookies to be one of my favorite seasonal bakes. They’re easy to make, full of warm spices, and perfectly soft every time. Whenever I bake them, they fill my kitchen with the comforting smell of fall, and they never last long once they’re on the table.
These soft pumpkin spice cookies are tender, fluffy, and full of cozy fall flavor. Made with real pumpkin and warm spices like cinnamon, nutmeg, and ginger, they’re perfect for holiday baking or autumn afternoons.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
3/4 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves (optional)
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add pumpkin puree, egg, and vanilla extract. Mix until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
Drop dough by tablespoonfuls onto the prepared baking sheets, spacing cookies apart.
Bake for 11–13 minutes, until edges are set and tops look baked.
Cool on baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
Add chocolate chips, chopped nuts, or a light glaze for variation.
Use homemade pumpkin puree if it’s thick and well-drained.
Store with a slice of bread in the container to keep cookies extra soft.
