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Soft Pumpkin Cookies

November 17, 2016

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Soft Pumpkin Cookies on a plate.

These Soft Pumpkin Cookies are a fall favorite around here.  I think these pumpkin cookies are the perfect way to celebrate the fall season! We just recently realized we’d never shared them with you all on Lovely Little Kitchen. Time to change that, friends!

We both thought for sure they were on here somewhere… If I remember correctly, these Soft Pumpkin Cookies even won first place in a cookie baking contest at church years ago!  They are loved by many, for sure.

Soft Pumpkin Cookies on a baking sheet.

These are probably the softest, fluffiest pumpkin cookies I’ve ever tasted.  They are like little pumpkin-y pillows that melt in your mouth.

I think they probably do fall into the category of a more “cake-like” cookie, which I think some baker’s try to avoid, but to me they are so tender and light, the texture is just perfect.  They are a cross between a cookie and the top half of a muffin.  

Soft Pumpkin Cookies on a plate.

I love how rolling the dough in powdered sugar gives them that crinkle cookie look, and their resemblance to a snow-covered mountain peak makes them decidedly wintery and cozy.

Sometimes the powdered sugar melts into the dough before you bake it, and won’t be as visible when they come out of the oven. You can roll them in powdered sugar twice if you’d really like to see that powdery crackle.

Soft Pumpkin Cookies on a plate.

Does Soft Pumpkin Cookie dough need to be chilled?

The dough for Soft Pumpkin Cookies will be pretty sticky.  If you have a cookie dough scoop, you may be able to unload the dough straight from the scoop into the powdered sugar so you don’t have to roll them in your hands.  Chilling the dough will help, but they are a little messy, as are most good things!

Can I use fresh pumpkin rather than canned?

Some of us love the convenience of keeping a can of pumpkin puree in the pantry and pulling it out to make Soft Pumpkin Cookies, or the Best Ever Pumpkin Muffins when the craving strikes. But it you have fresh pumpkins available to roast and use in your baking, this is a great recipe to try. This is the easiest way to roast a pumpkin. Sometimes a freshly roasted pumpkin will have more liquid than a can, so make sure you strain out as much of the liquid as possible. You can set the pumpkin puree in a fine mesh stainer over a bowl for a few hours to catch the drips.

What is the difference between pumpkin puree and pumpkin pie filling?

A can of pumpkin puree will only list pumpkin for the ingredients. Look for 100% pure pumpkin puree on the front of the label. Pumpkin pie filling is often right next to the pumpkin puree on the grocery store shelf and looks similar but is a very different ingredient. It is already spiced and much sweeter. Because of this they are not interchangeable in recipes.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen

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Soft Pumpkin Cookies

★★★★★ 4.9 from 98 reviews
  • Author: Julie
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 mins
  • Yield: 3 dozen 1x
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Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter, softened
  • 1 cup pure pumpkin
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Instructions

  1. Line baking sheets with parchment paper or spray with non-stick baking spray.
  2. Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
  3. Beat granulated sugar and butter with mixer on medium high speed, then blend in pumpkin, egg, and vanilla until incorporated.
  4. Gradually mix in flour and dry ingredients. Refrigerate dough for 3-4 hours.
  5. Preheat oven to 375 degrees.
  6. Scoop dough into one inch balls. Roll in powder sugar, place dough balls on baking sheet (12 per sheet) and bake for 11-13 minutes.
  7. Remove from baking sheet to a cooling rack. When completely cool, store cookies in an airtight container.


Nutrition

  • Serving Size: 1 Cookie
  • Calories: 103
  • Sugar: 12g
  • Sodium: 101mg
  • Fat: 2.8g
  • Saturated Fat: 1.7g
  • Unsaturated Fat: 0.9g
  • Trans Fat: 0.1g
  • Carbohydrates: 19g
  • Fiber: 0.5g
  • Protein: 1.2g
  • Cholesterol: 12mg
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Filed Under: Dessert, Recipes

« Roasted Butternut Squash Soup
Maple Glazed Donut Muffins »

Comments

  1. cathyburrrows says

    November 19, 2016 at 2:49 pm

    Love the pumpkin coolie receipe! Thank you!

    Reply
    • Julie says

      November 20, 2016 at 6:02 pm

      Glad to hear that Cathy!

      Reply
      • Kathy says

        October 28, 2018 at 5:16 pm

        Can you omit the cinnamon? I have someone who is allergic to cinnamon.

        Reply
        • Molly says

          October 30, 2018 at 5:19 am

          I’m not the original poster, but you can definitely omit the cinnamon. I’d probably substitute it with another fall spice because that’s what really brings out the pumpkin flavor, but you don’t have to. It shouldn’t effect the outcome besides that 🙂

          ★★★★★

          Reply
        • Margaret Plunk says

          October 19, 2019 at 12:46 pm

          Substitute allspice for cinnamon.

          Reply
          • Dee says

            September 1, 2020 at 10:47 pm

            all spice is a mixture of spices- the main ingredient being cinnamon…

          • Lauren says

            September 7, 2020 at 9:24 pm

            Allspice does not contain cinnamon. Allspice is a dried berry from a tropical tree. Just wanted to clarify the person below is wrong.

          • Julie says

            September 8, 2020 at 5:59 am

            Thank you, Lauren. I never knew that!

      • Emily says

        November 27, 2019 at 8:40 am

        I’ve made this twice now and both times turned out fabulously! Everyone who has tried them has loved them, thank you for the recipe!

        ★★★★★

        Reply
        • Julie says

          November 28, 2019 at 9:06 am

          Thank you, Emily! So glad everyone loved them.

          Reply
        • Pete says

          December 26, 2019 at 7:01 pm

          I take them to work with me and I don’t understand why the place looks smaller, ha! They all love them and so do I. Thank you for sharing…

          Reply
    • Catherine Fuqua Forbes says

      May 7, 2018 at 8:58 pm

      This was so delish! My neighbors and I enjoyed them so much!

      Reply
      • Julie says

        May 9, 2018 at 12:54 pm

        Wonderful, thank you for leaving me a sweet comment to let me know!

        Reply
        • Wendy says

          November 9, 2018 at 7:24 pm

          Can you put nuts in them

          Reply
          • Julie says

            November 9, 2018 at 7:38 pm

            I have never added nuts to these cookies, but I don’t see why you couldn’t? Maybe a 1/2 – 3/4 cup chopped pecans or walnuts? Let me know what you think if you try it.

    • Emily says

      November 4, 2019 at 6:04 pm

      These turned out great. I added 1/2 teaspoon on pumpkin pie spice and it made these extra good

      Reply
    • Anita Saenz says

      November 20, 2019 at 8:13 am

      What size can of pumpkin

      Reply
      • Julie says

        November 21, 2019 at 7:51 am

        Usually the cans of pumpkin puree are about 15 ounces, but this recipe calls for one cup so you will not use the whole can. Leftovers can be frozen in a ziplock bag for later.

        Reply
    • Vanessa says

      November 20, 2019 at 12:40 pm

      Made these but instead of rolling then in powdered sugar, I rolled in granulated sugar. When they were done cooking, I pushed a white chocolate Hershey “hug” on to the top(similar to peanut butter blossom cookies). So good!

      ★★★★★

      Reply
    • Christine L. says

      July 13, 2020 at 10:46 pm

      Such a great recipe!

      After chilling the dough for 3 hours, it was still very sticky. It was a bit tricky to roll in the powdered sugar, any suggestions?

      ★★★★★

      Reply
      • Marissa says

        July 28, 2020 at 1:41 pm

        I had the same problem. For stickier batters I freeze my dough for a little bit so it stiffens up. I also spray my hands with a little bit of pan spray for when I’m rolling my cookie balls to help keep the dough from sticking too much. Hope this helps. 🙂

        Reply
      • Gina says

        August 14, 2020 at 10:19 pm

        Something I did was spoon it on the pan like dumpli gs, then sift the powdered sugar on top

        Reply
      • Vera Moore says

        November 24, 2020 at 5:37 pm

        I am making them now, and I just spray my hands with a bit of cooking oil. Helps a lot! I do the same when I make my chocolate crackle cookies , so figured it would work for this just the same 🙂

        Reply
        • Julie says

          November 24, 2020 at 6:03 pm

          Great tip, thank you!

          Reply
  2. Alyssa Armstrong says

    November 24, 2016 at 10:12 pm

    Would this dough be safe to refrigerate overnight if covered?

    Reply
    • Julie says

      November 25, 2016 at 10:22 am

      Yes, absolutely! Enjoy!

      Reply
  3. Stephanie says

    December 8, 2016 at 7:23 pm

    I just made these and they are sooo good and soft. My whole family can’t stop eating them!

    Reply
    • Julie says

      December 8, 2016 at 9:14 pm

      Haha! We know the feeling! So glad to hear that!

      Reply
  4. Rosa says

    December 13, 2016 at 6:22 pm

    Do you add the powdered sugar to the recipe or only to roll the dough in?

    Reply
    • Julie says

      December 14, 2016 at 10:44 am

      Hi Rosa,
      The granulated sugar goes in the cookie dough, and the powdered sugar is for rolling. Thanks for your question!

      Reply
      • Tonya says

        November 8, 2017 at 7:17 pm

        Do you have to roll them in powered sugar?

        Reply
        • Helena says

          November 11, 2017 at 12:27 pm

          No, you don’t have to roll them in the powdered sugar. When I make my cookies, I don’t roll them in powdered sugar and they still taste great!

          Reply
      • Zachary Mathis says

        September 19, 2020 at 1:32 pm

        Oough that’s not very clear. It says to “add sugar” while mixing and ingredients include 1 cup of powdered sugar. If powdered is just for rolling, it might be helpful to say mix “granulated sugar” or in the list of ingredients just say powdered sugar for rolling instead of specifically 1 cup powdered. For us baking newbies lol

        ★★★★

        Reply
        • Julie says

          September 19, 2020 at 2:23 pm

          Thanks for that feedback! I clarified “granulated sugar” in the recipe instructions, so hopefully it is more clear now.

          Reply
        • Brittany says

          November 14, 2020 at 9:09 am

          I have learned that recipes usually list the ingredients in order, so if since powdered sugar is listed last (and not immediately after granulated sugar) you could assume that you wouldn’t use it until the end of the recipe

          ★★★★★

          Reply
  5. Rosa says

    December 14, 2016 at 9:38 pm

    Hi. Made these cookies tonight. I mistakenly added an entire 15 oz can of pumpkin and made them anyway. I also spooned bigger than an inch but still got over 36 cookies. They taste a bit doughy. Help!

    Reply
    • Diane says

      October 11, 2018 at 6:14 am

      Hi. I did the same thing. One can is double the pumpkin called for in this recipe so just double the other ingredients and they turn out delicious!

      ★★★★★

      Reply
      • Michelle says

        December 3, 2019 at 6:19 am

        These are so good, but you should really add the chilling time to the total time. Every time I make these, I forget about that and think it will only take me 40 minutes or so.

        ★★★★

        Reply
        • Sharon says

          November 10, 2020 at 7:19 pm

          I only chilled for 3 minutes and kept dipping my hands in the flour to roll the dough. Sprinkled with powdered sugar . They came out great!

          ★★★★★

          Reply
    • Marilyn says

      January 3, 2019 at 3:09 pm

      I made these with flax eggs and vegan soft margerine. I also added craisns .They came out so good. They raised a lot so next time I will spoon out a bit smaller cookies. I did not roll out but sprinkled powdered sugar on top. Great recipe!

      Reply
    • Lisette says

      August 12, 2020 at 2:17 pm

      They came out really good… round, soft and delicious!
      I lessened the granulated sugar to 1 and 1/4 cups and probably could have lessened to 1 cup. If you like a little less sweet, do that!

      ★★★★★

      Reply
  6. Daniela says

    December 25, 2016 at 7:33 pm

    Hi julie! Can I freeze the dough?? If I could, for how long can I leave it in the freezer? Thanks! By the way I used oatmeal flour instead and still the recipe is delicious!

    Reply
    • Julie says

      December 27, 2016 at 2:19 pm

      Yes you can! I’d say 3 months is a safe bet.

      Reply
  7. MJ says

    January 2, 2017 at 5:23 pm

    I used Organic All purpose Gluten Free Baking Mix my Puppy Loved them. Thanks for sharing this great recipe.

    Reply
  8. Amy says

    January 6, 2017 at 12:57 pm

    Delicious!!!!! And easy to make. Didn’t like having tonwait 3-4 hours for the dough to chill but they are worth it!! Highly recommend using a scoop and just dumping them into a container of powedered sugar. Thanks!!!

    Reply
    • AB says

      November 12, 2018 at 1:45 pm

      I tossed mine in the freezer for 30 minutes and put the bowl back in while one batch baked.

      ★★★★

      Reply
      • Julie says

        November 12, 2018 at 2:50 pm

        Thank you for the tip!

        Reply
      • Scott S says

        January 3, 2020 at 7:03 pm

        It was delightfully fluffy, almost like eating a pumpkin flavored cloud covered in sugar!

        I made it gluten free and halved everything but the egg and it turned out great!

        ★★★★★

        Reply
  9. Chris says

    February 6, 2017 at 7:54 am

    Everyone in my large family loved this recipe, even the hard to please.

    Reply
    • Julie says

      February 6, 2017 at 12:16 pm

      Wonderful Chris! Thank you for taking the time to let me know!

      Reply
  10. Sylvia Hurtado says

    June 16, 2017 at 5:50 am

    What size can of pumpkin?

    Reply
    • Julie says

      June 16, 2017 at 7:08 am

      Hi Sylvia – the recipe calls for one cup of pure pumpkin. I buy a 15 ounce can and freeze the leftovers for another use.

      Reply
      • Jen says

        March 28, 2020 at 6:43 am

        My dogs enjoy the leftover pumpkin mixed in with their food!

        Reply
        • Julie says

          March 29, 2020 at 8:40 am

          Good idea, Jen!

          Reply
  11. Valerie says

    August 5, 2017 at 5:35 pm

    I made these and they are very good! The taste just like Panera Bread’s muffins which I love. This recipe is a keeper. Thanks!

    Reply
    • Julie says

      August 7, 2017 at 6:28 am

      Thanks Valerie!

      Reply
  12. Samira says

    September 11, 2017 at 6:34 am

    Hey is that raw pumpkin or kinda cooked?

    Reply
    • Julie says

      September 12, 2017 at 11:53 am

      Hi, this recipe uses pumpkin from a can, which is raw. Hope you enjoy!

      Reply
      • Cami says

        October 12, 2018 at 5:39 am

        Canned pumpkin is cooked in the canning process. It is not raw.

        Reply
    • Laura says

      March 13, 2019 at 10:43 am

      I use raw pumpkin (from my garden), it works perfectly fine

      ★★★★★

      Reply
      • Caryn says

        November 7, 2020 at 8:55 pm

        Yummy cookies. Thanks for the recipe. I promised my son we would bake pumpkin cookies today then realized I didn’t have nutmeg. We used a half teaspoon of pumpkin pie spice (contains cinnamon, nutmeg, ginger & allspice) instead. They were delicious. We rolled some of the cookies in just powdered sugar and some in powdered sugar mixed with cinnamon. Both were delicious.

        ★★★★★

        Reply
  13. Samantha says

    September 14, 2017 at 11:47 am

    Great cookies! In Utah 14 minutes is the idea cooking time, 12 was good but they had to set for a few hours until you could pick them up. Will make again.

    Reply
    • Julie says

      September 19, 2017 at 12:39 pm

      Thanks Samantha! Glad you enjoyed them.

      Reply
  14. Kimi says

    September 21, 2017 at 6:49 am

    Thanks for sharing this recipe. I made them a few weeks ago and they turned out perfectly and tasted wonderful!! MY 21 year old son absolutely loved them as well. I’m make another batch of them today. Thx

    Reply
  15. Adam says

    October 2, 2017 at 3:30 pm

    I am making these tonight, what # cookie scoop did you use?

    Reply
    • Julie says

      October 2, 2017 at 3:49 pm

      My cookie scoops aren’t labeled but that would be nice if they were! As long as you make the dough balls about 1 inch around you should be good. Hope you enjoy!

      Reply
      • Adam says

        October 2, 2017 at 3:58 pm

        Thanks! Normally it says it on the part that moves through the bottom of the scoop if you press it halfway you can see it.

        Reply
        • Julie says

          October 2, 2017 at 4:09 pm

          Oh nice, thanks I see it now! Mine says #50. Learned something new!

          Reply
          • Adam says

            October 2, 2017 at 4:37 pm

            You’re welcome, glad to help!!! I just did some calculations and figured out that each cookie is about 1 ounce of dough for 36 cookies.

  16. Dawn says

    October 6, 2017 at 1:01 pm

    Gonna point out a little silly flaw in your steps.

    I am preheating my oven after they sit in the fridge for a few hours. Rather than at the beginning and letting it sit for 3 to 4 hours. <3

    They are sitting in the fridge now and i'm excited to try them. 😀

    My only worry is that I am high altitude and I worry my calculations changes wont work out.

    Reply
    • Julie says

      October 6, 2017 at 3:02 pm

      Oh goodness, I see what you mean. 3-4 hours is definitely too long to let the oven preheat! Thanks for pointing that out. I hope they work out for you even with the altitude.

      Reply
      • Upsetatdumbpeople says

        November 23, 2020 at 3:22 pm

        How are you going to say total time 32 minutes but then say put in fridge for 3-4 hours… Gotta love it when people do this.

        Reply
  17. Marilyn says

    October 7, 2017 at 11:07 am

    I made these for a fundraiser. The chilling helps but they still are sticky, so for the second batch I just dropped onto cookie sheets and sprinkled the powdered sugar on top. Still got the crackle appearance but not they aren’t as uniform. Still taste good. I’m sure they’ll be a hit.

    Reply
    • Julie says

      October 7, 2017 at 12:24 pm

      Hi Marilyn, sounds like your batch of dough could have used a bit more flour, but yes the dough is a bit sticky. I think that sticky dough makes the cookies very tender though. Good luck with your fundraiser and thanks for taking the time to leave me a note!

      Reply
  18. Melanie says

    October 7, 2017 at 1:28 pm

    Can you add chocolate chips to this recipe?

    Reply
    • Julie says

      October 11, 2017 at 7:20 am

      Sure, maybe 1 or 1/2 cups?

      Reply
  19. Laurie says

    October 8, 2017 at 12:33 pm

    Just made these – YUM! We love these in Florida!!!!!

    Reply
    • Julie says

      October 11, 2017 at 7:20 am

      Thanks Laurie!

      Reply
  20. ellen says

    October 10, 2017 at 2:57 am

    Hi

    I need to make this for tomorrow’s bake me something for my son’s school activity.
    I have all the ingredients except nutmeg. Can I do without it? Or do you have a substitute for it.

    Would highly appreciate your prompt reply. Just sort of urgent(sorry)

    Thank you in advance!

    Reply
    • Julie says

      October 11, 2017 at 7:19 am

      Ellen, they will be fine without the nutmeg. Sorry if I didn’t get to your question in time!

      Reply
  21. Katie says

    October 24, 2017 at 2:20 pm

    Oh shoot. My dough is currently in the fridge but i accidentally blended in the powdered sugar instead of rolling it. Do you think they will still come out okay?

    Reply
    • Julie says

      October 24, 2017 at 2:33 pm

      Oh man, that sounds like something I would do… I think they will still be fine!

      Reply
  22. Arpi says

    October 25, 2017 at 11:15 am

    These cookies were so delicious and soft! Thank you for sharing the recipe. My husband who doesnt usually eat sweets had so many I lost count.

    Reply
  23. Carol says

    November 22, 2017 at 9:37 am

    Hi. Do I use a 1/2 of stick of butter or a 1/2 cup which is 1 stick? Thanks.

    Reply
    • Julie says

      November 22, 2017 at 10:38 am

      Carol, use 1/2 cup of butter (1 stick). Enjoy!

      Reply
  24. Jane Hume says

    December 13, 2017 at 7:22 pm

    Had pumpkin left over from a pumpkin mousse I made for Thanksgiving. Found this recipe. The cookies are delicious and keep well in a well sealed container. Absolutely worthwhile. Will definitely make them again.

    Reply
    • Julie says

      December 14, 2017 at 5:49 pm

      So glad you loved them Jane, thank you!

      Reply
  25. Gail says

    January 8, 2018 at 8:35 am

    Only have pumpkin pie filling. Can I eliminate the spices and use this with perhaps a bit more flour ?

    Reply
  26. Gail says

    January 8, 2018 at 8:36 am

    Only have pumpkin pie filling. Can I eliminate spices and use this

    Reply
    • Julie says

      January 8, 2018 at 4:17 pm

      Gail, you could try that, but I’m not sure how it would work out since I really haven’t had the chance to test it out.

      Reply
  27. Victoria says

    January 14, 2018 at 6:49 am

    I am vegan and want to try an egg replacer. Any suggestions? Will the recipe still work do you think?

    Reply
    • Jim says

      August 13, 2019 at 5:59 pm

      I use Greek yogurt instead of egg — a little less than 1/8 cup. It worked great.

      ★★★★★

      Reply
  28. Dina Chandler says

    March 17, 2018 at 9:46 pm

    Do you know the nutritional value for these cookies. They sound yummy. Going to try them tomorrow

    Reply
    • Julie says

      March 20, 2018 at 1:19 pm

      Sorry, Dina, I do not. Hope you enjoy!

      Reply
  29. Erica L says

    April 21, 2018 at 4:58 am

    Wow!! This recipe is spot on. K knew the moment i tasted the dough they were going to be amazing. Then when i tasted one fresh out the oven, it was like heaven on earth! Thanks for this amazing recipe.

    Reply
  30. Susan Bollinger says

    July 22, 2018 at 12:07 pm

    I have made these cookies several times. If you are a fan of pumpkin bread, these cookies are for you. I am looking forward to surprising my daughter with the cookies. She associates the bread with the holidays and now she can enjoy the taste year round. Thank you for sharing with us.

    Reply
  31. Mary says

    September 9, 2018 at 11:00 pm

    Very good will definitely make it again and again

    ★★★★★

    Reply
    • Julie says

      September 13, 2018 at 2:28 pm

      Thank you so much Mary!

      Reply
  32. Nicole Daneault says

    September 16, 2018 at 9:03 pm

    Made these and they turned out delicious! The powdered sugar didn’t really stick on too well and they didn’t get that crackle appearance like the photo. But still tasted great!

    ★★★★

    Reply
    • Julie says

      September 17, 2018 at 7:10 am

      Thanks Nicole!

      Reply
  33. Erica says

    September 21, 2018 at 12:12 pm

    I was distracted by my 3 year old and added the sugar to the dry ingredients instead of mixing it with the butter. I hope they still turn out! Fingers crossed!

    Reply
    • Julie says

      September 21, 2018 at 1:50 pm

      I know that feeling! I bet they will still be just fine. Enjoy!

      Reply
      • Erica says

        September 22, 2018 at 7:40 am

        They are still delicious! Great recipe!

        Reply
  34. C.cookie says

    September 22, 2018 at 10:53 pm

    So ya know how there is always that dessert during the holidays that is a habitual must?? Like, maybe,pumpkin pie. Well that particular dessert is not one of them for us. In fact my hubby and I kinda don’t like pumpkin anything (‘cept for Halloween yard decor). HOWEVER, this cookie recipe….OMG and Great Balls of Fire!! We are still wondering why if we don’t like pumpkin pie we love this. I only bothered with this recipe because of upcoming fall festivities and wanted to test it on others. While making the dough I, out of habit, licked the spoon and yumm-ohhhhh!
    The only issue I had was how sticky it was to roll into a ball. I moistened my hands which helped, then I rolled it in pwdr sugar. Not sure if i messed up somewhere or if that was to be expected. No matter, it came out so delicious. With a texture like an actual muffins top. I shared it with my husband’s co-workers. It was new to them and they couldn’t get enough. Thanks for sharing what now is my go to holiday cookie!!!

    ★★★★★

    Reply
    • Julie says

      September 26, 2018 at 8:10 am

      I’m so glad you liked them!

      Reply
      • Pamela says

        November 19, 2018 at 12:52 pm

        Can you add pumpkin spice chips to it?

        Reply
        • Julie says

          November 19, 2018 at 1:12 pm

          You can, but those might make them too sweet in my opinion.

          Reply
          • Dorothy says

            September 1, 2020 at 10:57 pm

            Do these go well with icing? What type of icing should I use?

  35. Pat says

    October 1, 2018 at 9:51 am

    These cookies are great. They do stay soft and are not too strong with pumpkin flavor.

    Reply
    • Julie says

      October 2, 2018 at 8:31 am

      I’m glad you like them, Pat.

      Reply
  36. Ronda Morales says

    October 7, 2018 at 6:34 am

    This is by far the best cookie recipe. So soft and fluffy. Absolutely delicious….

    ★★★★★

    Reply
  37. Diane K (foodieforpeace) says

    October 7, 2018 at 1:01 pm

    I made this recipe as written. Loved the crunch from the sugar coating. I don’t know what I did wrong but it made about 5 dozen. I started with 1″ but wound up going to at least 1 1/2″. Keeping the dough in the fridge was a good idea.

    ★★★★

    Reply
  38. Stephanie says

    October 14, 2018 at 2:36 pm

    Just made these for a fall dinner party. So delicious. They fill the house with a delicious spiced pumpkin smell as they bake. The perfect autumn treat! Thanks for sharing.

    ★★★★★

    Reply
  39. Rebecca says

    October 14, 2018 at 3:18 pm

    So soft and light! Wonderful recipe!!

    ★★★★★

    Reply
  40. Kelley says

    October 16, 2018 at 10:18 am

    Wow – These cookies are perfect! Thanks so much for sharing.

    ★★★★★

    Reply
  41. Maria says

    October 17, 2018 at 2:45 pm

    Hi, have you ever tried using just granulated sugar (no powdered) and did it turn out okay? My friend and I suddenly decided to make some cookies and we wanted to know how to adjust the measurements if we only use granulated.

    Reply
  42. Mariam says

    October 17, 2018 at 7:20 pm

    Absolutely tasty cookies.My children asked me to make more the next day 😊

    ★★★★★

    Reply
  43. jnine says

    October 18, 2018 at 9:15 am

    made these yesterday and added choc chips to half the recipe they were instant gone lol they are super good with or without choc chips. Excellent recipe and making another batch tonight.

    ★★★★★

    Reply
  44. Lacey Chamberlain says

    October 18, 2018 at 2:36 pm

    Could I use almond flour as a gf substitute??

    Reply
  45. stellina says

    October 19, 2018 at 5:46 pm

    the most wonderfully delicious melt in your mouth cookie recipe. my family and my friends could not get enough.

    ★★★★★

    Reply
  46. Amy says

    October 20, 2018 at 8:10 am

    Do you use pumpkin that you scoop out of an actual pumpkin or from a can?

    Reply
    • Julie says

      October 20, 2018 at 8:19 am

      I use canned pumpkin purée

      Reply
    • Missy says

      December 14, 2018 at 6:11 pm

      For future reference- You can make your own pumpkin puree. Just cut a small pumpkin in half, scoop out the seeds. Place in a glass pan face down with a little bit of water. Then put in the microwave for 12 minutes. Scoop out and blend! Better than a can every time

      Reply
  47. Karen says

    October 23, 2018 at 10:13 am

    Can you freeze the cookies?

    Reply
    • Julie says

      October 23, 2018 at 10:49 am

      You can, but as they thaw the powdered sugar coating will be absorbed into the cookie.

      Reply
  48. Debra says

    October 23, 2018 at 2:46 pm

    I read through the comments but didn’t see anyone ask about using real pumpkin. I’ve never baked pie or muffins or anything with canned pumpkin. I want to make cookies for a church event. What do you think? Have you tried using cooked real pumpkin?

    Reply
    • Debra says

      October 26, 2018 at 1:29 pm

      I tried it with real pumpkin and the cookies are awesome!!

      Reply
      • Julie says

        October 26, 2018 at 2:13 pm

        Wonderful, thank you!

        Reply
  49. Lisa says

    October 25, 2018 at 5:04 am

    HI ! I was wondering can I use coconut flour instead ?

    Reply
    • Julie says

      October 26, 2018 at 2:14 pm

      I haven’t tried it before do not sure. Let me know how it goes.

      Reply
  50. Dee 10/26/18 says

    October 26, 2018 at 2:01 pm

    Soft Pumpkin Cookie recipe – does this recipe work using gluten free flour mix.
    Also instead of greased parchment would the cookies peel cooled from a silpat.
    Thanks

    Reply
    • Julie says

      October 26, 2018 at 2:13 pm

      I haven’t tried a gluten free mix, but it should be fine on Silpat. Hope you enjoy!

      Reply
  51. Kathy says

    October 28, 2018 at 5:18 pm

    Can you omit the cinnamon? I have someone who is allergic to cinnamon.

    Reply
  52. Renee Ondrajka says

    October 30, 2018 at 7:41 am

    Amazing cookies. I’m pretty particular in my cookies and these pads the test! Thanks for sharing.

    Reply
  53. dimitry says

    October 30, 2018 at 8:24 am

    It’s amazing! I made these cookies and put some cream cheese frosting in them and they tasted really good.

    ★★★★★

    Reply
  54. Vigil says

    October 30, 2018 at 7:09 pm

    Does the dough need to be refrigerated?

    Reply
    • Julie says

      October 30, 2018 at 7:50 pm

      Yes, the dough should be chilled for 3-4 hours or it may be too sticky to shape into dough balls.

      Reply
  55. Jerrica says

    October 30, 2018 at 9:16 pm

    The best pumpkin cookie we have ever made! Hands down the best. Thank you!

    ★★★★★

    Reply
    • Julie says

      October 31, 2018 at 11:43 am

      You are so welcome! Glad you loved them too.

      Reply
  56. Michelle says

    October 31, 2018 at 7:20 am

    I made this for my Chinese students for Halloween and they loved them (and Chinese people are hard to please with desserts since they don’t typically like sweet things). I made them a bit spicier, adding half a teaspoon of ginger and a quarter teaspoon of cloves so they would have that pumpkin pie taste. I also used caster sugar for rolling instead of powdered sugar, since powdered is hard to find in China, and I sprinkled some cinnamon in with it. They turned out delicious! I do think you get a slightly bigger batch if you make your pumpkin puree from scratch, but I wouldn’t say that was a problem. 😁

    ★★★★★

    Reply
    • Julie says

      October 31, 2018 at 11:41 am

      So interesting! Thanks so much for taking the time to leave me a note.

      Reply
  57. Donna says

    October 31, 2018 at 8:32 am

    I just made these last night an accidentally used gluten-free flour. They turned out fantastic! Super moist and flavorful! Thanks for the recipe!

    Reply
    • Julie says

      October 31, 2018 at 11:41 am

      That’s great! Thanks!

      Reply
  58. Alicia says

    October 31, 2018 at 9:17 am

    I just made these last night and they are pretty yummy. The dough was pretty sticky and hard to work with, so my cookies are lopsided and not quite all the same size. Also, the powdered sugar didn’t quite keep on some of them, looks it melted in on others. They are a tad sweet for me, but everyone at works loves them! The pain in the buttedness of the dough is the only reason I may hesitate before making them again.

    ★★★★

    Reply
    • Tracy says

      November 7, 2018 at 9:29 am

      So I just made these today, and they are yummyyyyy! I didn’t have parchment so scraping them off the cookie sheet was a little tricky, but not really a big deal. I love the combo of a little crunch and the softness of the cookie! I did add a little pumpkin spice to the batter because we just love that flavor. I scooped the dough in my little dough scooper like in the video ,and dropped the dough right into the powdered sugar and once it got a little covered, just rolled them in that a bit and took them out and put them right on the cookie sheet. Not so messy that way. I will make these again for all the kids coming in for TG!! Yum!

      ★★★★★

      Reply
  59. Jeannie says

    November 9, 2018 at 1:59 pm

    Did you use salted or unsalted butter?

    Reply
    • Julie says

      November 9, 2018 at 2:01 pm

      I usually bake with salted butter just because I always have it on hand. Someday I might be a real baker and stock up on unsalted. 🙂

      Reply
      • Jeannie says

        November 9, 2018 at 3:58 pm

        Thanks for replying so quickly! Can’t wait to see how these turn out!

        Reply
  60. Miemie says

    November 10, 2018 at 2:36 pm

    Great recipe, tastes great, but I think you should include the refrigerating time in the prep time, because it was a little misleading. Thanks!

    ★★★★★

    Reply
  61. suzanne says

    November 11, 2018 at 9:27 am

    Made these yesterday and they’ve grown on me – enough to make again. I would increase the cinnamon, add a little ginger and reduce the nutmeg (or maybe i grated in too much nutmeg and that’s all I tasted). But the texture is truly ‘cloud-like’, so soft and squishy they are addictive! I chilled for 10 min and really, they weren’t that hard to roll. Made 50 cookies.

    ★★★★

    Reply
  62. Lea-anne says

    November 12, 2018 at 12:59 pm

    Hi, sounds amazing. Do you perhaps have a gluten free sugar free alternative? Thanks Lea-anne

    Reply
    • Julie says

      November 12, 2018 at 1:35 pm

      No I don’t, sorry.

      Reply
  63. Dina Grimes says

    November 14, 2018 at 10:35 am

    These cookies are so delicious! Fluffy pillows from heaven.

    ★★★★★

    Reply
  64. Christa says

    November 14, 2018 at 4:03 pm

    Make sure to dip only the top of the cookie in powdered sugar, the bottom of mine burned black after 10 minutes and I think it might be because it had the sugar on the bottom too? 🙁

    Reply
  65. Cindy McFarland says

    November 18, 2018 at 2:48 pm

    OMG This is by far one of the best tasting cookies I have ever made. I added one cup of coconut to the mix and heavily rolled them in the sugar. Talk about melt in your mouth! What a great flavor and texture. Baking for 12 minutes was perfect. I used parchment paper and the bottoms stayed a nice color. I also used 1 cup of blue hubbard squash from my garden instead of pumpkin. You can’t tell the difference. A++++ recipe!!

    ★★★★★

    Reply
    • Julie says

      November 18, 2018 at 8:00 pm

      Cindy, I love that you used squash you grew in your own garden to make these! How wonderful. I bet they tasted amazing!

      Reply
  66. Stephanie says

    November 19, 2018 at 3:00 am

    Mine tasted amazing but they were more muffin textured than cookie….. Did I do something wrong? I thought I followed the recipe correctly….

    Reply
  67. Tina says

    November 19, 2018 at 12:45 pm

    You didn’t put what temperature to bake these on this would be very helpful to know.

    Reply
    • Julie says

      November 19, 2018 at 1:11 pm

      Instruction number 5 says preheat oven to 375 degrees.

      Reply
  68. Jamie says

    November 21, 2018 at 8:09 am

    My dough is in the fridge now but I just realized I used the whole 15 oz can of pumpkin instead of a cup! What should I do?

    Reply
    • Julie says

      November 21, 2018 at 11:08 am

      Hmm… not sure! You can either give them a try as they are, or add a little more flour to thicken the dough… or double all the rest of the ingredients. Sorry I’m not more help.

      Reply
  69. Jennifer says

    November 22, 2018 at 2:06 am

    These cookies are Amazing!!!!!!!!! First time through and they came out perfect. Making a new batch this morning 🙂

    Reply
    • Julie says

      November 22, 2018 at 8:09 am

      So glad! Happy Thanksgiving, Jennifer!

      Reply
  70. Barbara says

    November 24, 2018 at 8:12 pm

    I did not chill the dough to this recipe. I have a small scoop so I just dropped the dough one at a time into the powdered sugar and swirled the bowl around until the dough was covered, then gently placed it on the cookie sheet. Came out perfect.

    ★★★★★

    Reply
  71. Mary says

    November 26, 2018 at 12:45 pm

    I made a couple of modifications, using whole wheat pastry flour and reducing the sugar to 1 cup. They turned out perfectly, very light and delicious. Great way to get more vegetables! 🙂

    ★★★★★

    Reply
  72. Anthony Allen says

    November 26, 2018 at 7:35 pm

    Amazing recipe and looks great!!!Thank you for sharing! can’t wait to try it at home and report back with my results!

    ★★★★★

    Reply
  73. Anna says

    November 28, 2018 at 8:07 pm

    These were so awesome! Such a hit and I loooove the cake-style cookie. In fact, I am wondering what I can sub out the pumpkin with to still get the same texture result but maybe for a different season? Also seems like not everyone is a pumpkin fan (weird…I know) so just curious! Thanks!!

    ★★★★★

    Reply
    • Julie says

      November 29, 2018 at 7:27 am

      Thank you so much Anna. Interesting question about what to sub to get the cake like texture in a cookie without pumpkin flavor. Cream cheese comes to mind! I don’t think you would sub ounce for ounce, but adding cream cheese to a cookie will definitely make them more cake like in texture. Hope this is helpful!

      Reply
  74. sanchez says

    December 1, 2018 at 12:49 am

    My grandma make pumpkin cookies every Halloween season, this kind of cake makes me miss her so much. I pinned, and surely will make it later! Thank you Julie!

    ★★★★★

    Reply
    • Julie says

      December 1, 2018 at 5:31 pm

      I’m glad the cookies brought back happy memories for you. Thank you for letting me know that the recipe worked well for you. Happy December!

      Reply
  75. Alexandra says

    December 1, 2018 at 4:49 pm

    Can this same recipe be used to make pumpkin bread? Everything seems the same, right?

    Reply
    • Julie says

      December 1, 2018 at 5:29 pm

      I haven’t made this recipe into a bread, but I do have a recipe for Pumpkin Bread that I love… Here is a link:
      https://lovelylittlekitchen.com/easy-pumpkin-bread/

      Reply
  76. Judy says

    December 2, 2018 at 5:47 pm

    I made these for the 1st time today. I used steamed and pureed home grown pumpkin. They were baking really nice, so to the last half of the dough I decided to try some cinnamon chips in them. The 1st half was rolled in powder sugar. Loved them. Of course I went 1 step more and made a glaze using mascarpone cheese (I used all my cream cheese in pumpkin cheese cake bars) a little powder sugar and a few drops of milk. And lightly drizzled it over the cookies. Results AMAZING. Making these again with the 3 different variations and taking them to work.

    ★★★★★

    Reply
    • Julie says

      December 2, 2018 at 5:55 pm

      I love how you think, Judy! Thanks for all the great ideas!

      Reply
      • Tory Graham says

        November 22, 2019 at 2:22 am

        My husband loved these. He has requested that I bake them in muffin tins for his birthday breakfast in a couple days. I doubled the batch and froze half when I first made them, he thought they were almost better weeks later. This will be a regular November bake for me, thank you!

        ★★★★★

        Reply
  77. Vanessa says

    December 2, 2018 at 11:48 pm

    These are not only EASY TO MAKE, BUT THEY ARE ALSO VERY YUMMY! This is my quick & easy go to receipe. Ive tried these with and without chilling the dough. They come out AMAZING either way!! I love adding sun dried cranberries!!

    Thank You FOR SHARING!!

    ★★★★★

    Reply
  78. Stephanie says

    December 7, 2018 at 11:37 pm

    Great recipe! SO light and fluffy. It’s possible I almost ate the entire test batch………

    Reply
  79. Hilery says

    December 9, 2018 at 7:53 am

    I was looking for a pumpkin recipe and found this one and then I saw your picture and we went to college together. Small world nice to see pictures of you And your family. I tried the recipie and somehow missed the cinnamon and they are still amazing. My family already said that this is a keeper recipe. So now I will look forward to having them next time with cinnamon.

    Reply
    • Julie says

      December 9, 2018 at 7:31 pm

      Hi Hilery! That’s so funny that you stumbled upon my blog and remembered me. Thanks for saying hello, and I’m so glad your family enjoyed the cookies.

      Reply
  80. Lisa@eatfrysmith says

    December 13, 2018 at 8:33 am

    Thanks for sharing! cant wait to try it

    Reply
  81. Shyloa says

    December 13, 2018 at 4:09 pm

    I bake a lot but i dont usually bake a lot of pumpkin things and was wondering if there is a difference between pure pumpkin and puree pumpkin and will it matter if substituted with the other?

    Reply
  82. Maureen says

    December 17, 2018 at 6:48 pm

    I followed the recipe and added white chocolate chips. Soo good!

    ★★★★★

    Reply
  83. Sonia says

    February 3, 2019 at 4:52 pm

    This is the perfect recipe! I made a double batch, which yielded 120 cookies (I must have scooped them smaller), took half of them to work and everyone loved them. They’re so light and fluffy, like little pillows! Thank you!!

    ★★★★★

    Reply
  84. Tawn Roddey says

    March 31, 2019 at 12:17 pm

    Made these today. They are Amazing! I doubled the receipe and made them about 1 1/2 to 2 inch balls to save time. This required me to cook them for 15-17 minutes but they turned out perfect! Thanks for a new Thanksgiving and Christmas dinner go to cookie for my huge family! Bravo!

    ★★★★★

    Reply
    • Tawn Roddey says

      March 31, 2019 at 12:23 pm

      I forgot to mention i put this double batch in the freezer for one hour. The dough was stiff enough to work with. To combat the sticky dough as it warmed, i used the powdered sugar to dust my hands before forming the balls. Again an awesome receipe !

      ★★★★★

      Reply
      • Julie says

        March 31, 2019 at 6:13 pm

        Great tips, so glad you like them!

        Reply
  85. habitat says

    April 8, 2019 at 9:01 am

    Pumpkin Cookies are great! It’s really attractive, from color to taste, everything is perfect, and I really like it. I don’t think it’s so easy to do it. Thanks for your recipe

    ★★★★★

    Reply
  86. Jill says

    April 14, 2019 at 10:13 am

    Awesome recipe!!! I have made these at least ten times since December. So soft and moist…melt in your mouth kinda cookie.

    ★★★★★

    Reply
    • Julie says

      April 14, 2019 at 2:45 pm

      I’m so glad you love these as much as we do, Jill!

      Reply
  87. blog@lasesana says

    June 11, 2019 at 5:16 am

    It sounds new for me, I like cookies and make them sometimes to have as snack. I haven’t tried soft cookies, even pumpkin flavor, thanks for sharing.

    Reply
  88. Claire says

    August 11, 2019 at 6:47 pm

    I was too impatient to put it in the freezer so i spread it out in a pan and baked. It turned into the most delicious and fluffy pumpkin cake I have EVER had. I am in love ❤

    Reply
    • Julie says

      August 11, 2019 at 9:34 pm

      Well now I’m going to have to try that! Glad it turned out so well for you.

      Reply
  89. Lory says

    September 6, 2019 at 4:21 pm

    What can i use instead of sugar in the dough? I want to make this for my son who is 17 months !

    Reply
  90. Tess says

    September 8, 2019 at 6:58 am

    Two things:
    1. I made these last week and they tasted rly good but the powdered sugar dissolved on them before I even put them in the oven! So when they came out it was kind of like a thin layer of glaze on top. (Which wasn’t bad but not as pretty as the pictures) So do i need to put more on next time?
    2. Can I bake these and freeze them for like a week and then defrost and eat?
    Thanks!

    ★★★★★

    Reply
  91. Elisa says

    September 23, 2019 at 7:29 am

    I made this recipe and it turned out amazing. Definitely a keeper. My daughter accidentally mixed in the powdered sugar, so I didn’t roll them in more, and they still turned out ok.

    ★★★★

    Reply
    • Julie says

      September 23, 2019 at 6:56 pm

      But isn’t cooking with kids the best? So glad they worked out for you! Thank you for your comment. Happy fall!

      Reply
  92. Lesley says

    September 28, 2019 at 10:41 pm

    Perfect fall recipe and beyond easy!!! Came out exactly as pictured and tastes as heavenly as it looks 😉

    ★★★★★

    Reply
    • Julie says

      September 29, 2019 at 1:26 pm

      So glad you enjoyed these, Lesley!

      Reply
  93. Linda Burke says

    October 2, 2019 at 12:13 pm

    I made these cookies today. They were flavorful, soft and delicious! My husband enjoyed them. I will make them again. Thanks for sharing the recipe.

    ★★★★★

    Reply
  94. Williams says

    October 16, 2019 at 8:11 pm

    I love to cook. I’m always looking for new recipes for my menu, which makes me always interested in my work. Today’s my lucky day, Soft Pumpkin Cookies is great, just follow the instructions and everything is easy, I like that. Thanks for your sharing

    ★★★★★

    Reply
  95. Melissa says

    October 30, 2019 at 8:52 am

    What is the purpose you add cinnamon. because cinnamon tastes spicy. In addition, pure pumpkin is powder or fresh pumpkin. Hope you don’t mind answering

    ★★★★★

    Reply
  96. Suzanne says

    November 3, 2019 at 3:20 pm

    These look so good! The texture makes such a big difference!

    Reply
  97. Vanessa says

    November 3, 2019 at 3:21 pm

    Thanks for sharing! Do they keep long?

    Reply
  98. folksmith says

    November 21, 2019 at 3:50 pm

    For some reason my batter never set up. It was a little soft making it not easy to roll in your hands. I left it in the fridge for way over the amount of time you were suppose to. I made these before, and everyone loved them, I just don’t remember them being that soft to roll in the powder sugar. I only used 1 cup of pumpkin. I will make them again for Christmas and see what happens. Thanks for the recipe.

    Reply
  99. Donna says

    November 22, 2019 at 3:41 pm

    This recipe looks delicious. Do you know if substituting dark or light brown sugar for the 1 1/2 cups granulated sugar would work, and would the same amount be used?
    Additionally, are there any adjustments needed for high-altitude baking? I live at 6,000 feet.

    Reply
    • Julie says

      November 22, 2019 at 3:59 pm

      Hi Donna, either type of brown sugar will be fine. I don’t have a lot of experience with high altitudes baking, but this chart is helpful. Enjoy! https://www.kingarthurflour.com/learn/resources/high-altitude-baking

      Reply
  100. Erika says

    November 24, 2019 at 11:14 pm

    Can I freeze the dough and bake them another day?

    Reply
  101. Dwayne Marquez says

    November 26, 2019 at 1:42 pm

    Is there any difference in the recipe for high altitude ,just wondering ,thank u

    ★★★★★

    Reply
    • Julie says

      November 26, 2019 at 2:37 pm

      I haven’t tested this recipe in high altitude so I’m not sure, but this chart might be helpful for you. https://www.kingarthurflour.com/learn/resources/high-altitude-baking

      Reply
  102. AndreaG says

    November 27, 2019 at 3:57 pm

    I just made these cookies for the first time … and they are delicious & beautiful! I made several changes, and they turned out great. I rarely, if ever, use more than half the sugar called for in baking recipes. I only used a 1/2 cup of (organic cane) sugar. I also used way more spices: 1 Tbsp cinnamon & 2 tsp ginger & 1 tsp nutmeg. I also used a gluten-free baking mix (Cloud 9). Once the balls were formed, I rolled them in a special mix of 1/4 cup (organic cane) sugar with 1/2 cup hemp seeds & the spices (same as those I added to the cookie batter). Wow!

    Reply
    • Julie says

      November 28, 2019 at 9:06 am

      Thank you for letting me know how they turned out. So glad you enjoyed!

      Reply
  103. Jess H says

    November 27, 2019 at 10:19 pm

    Oh no i added the powdered sugar into the dough because it said to mix the sugar 🙁

    Can you add a note next to the powdered sugar that says it’s only for rolling?

    Reply
    • Julie says

      November 28, 2019 at 9:04 am

      Yes, I will do that. Thank you for your comment, and I hope you still enjoyed!

      Reply
  104. Laura Powell says

    December 5, 2019 at 10:19 pm

    Wonderful recipe!

    ★★★★★

    Reply
  105. Caroline says

    December 6, 2019 at 10:24 am

    These cookies are REALLY good! My husband says they are his favorite cookie and he is not a big fan of pumpkin. Every time I make these cookies they are a hit. Thank you!!

    Reply
  106. Kelley says

    December 9, 2019 at 8:04 pm

    My sister recommended this recipe and I made them with a gluten free flour mix and they were really delicious. They were a hit at the event I brought them to tonight.

    Reply
  107. Kathy says

    December 22, 2019 at 5:42 am

    Way too sticky. They taste good, but I will be looking for a different recipe to save. The amount of time it takes to get them off your hands is frustrating.

    ★★★

    Reply
  108. Thea says

    January 25, 2020 at 9:11 pm

    Julie, these look and sound delicious! Before I “play around with the recipe” thought I’d check if you or any of your followers have tried this. I would like to healthy them up a little for a diabetic friend. I am going to use coconut sugar, try 1/4 c coconut oil & 1/4 c butter and sub some flour for almond flour. Thoughts?

    Reply
  109. Bobbi Smith says

    February 6, 2020 at 4:10 am

    I make these often, I’ve played around with recipe and I think the best add was mini semi sweet choc chip morsels.

    ★★★★★

    Reply
  110. Beth Wiwad says

    February 22, 2020 at 12:49 pm

    I made a pumpkin cake and had enough pumpkin leftover for something else. I googled cookie recipes and found this one. The dough is chilling, can’t wait to try them!

    Reply
    • Beth Wiwad says

      February 22, 2020 at 5:08 pm

      Love them! Much easier to work with if you put the dough in the freezer, recipe is definitely a keeper.

      ★★★★★

      Reply
      • Julie says

        February 23, 2020 at 8:07 pm

        Good tip, Beth, thank you!

        Reply
  111. Thomas James says

    March 5, 2020 at 7:37 am

    Look yummy! One of my favorite Soft Pumpkin Cookies, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!

    ★★★★★

    Reply
    • Julie says

      March 11, 2020 at 11:01 am

      Thank you so much!

      Reply
  112. ryan says

    April 9, 2020 at 11:48 am

    Mine turned out really good but I have a few left over. I already put them in an airtight container. Is it best to put them on the refrigerator or leave them out?

    ★★★★★

    Reply
    • Julie says

      April 9, 2020 at 5:10 pm

      I find they get a little sticky, but I don’t mind.

      Reply
  113. neal says

    April 18, 2020 at 3:50 pm

    Great cookies! Made three mods: reduced sugar by 50% (3/4c granulated instead of 1.5c), omitted salt, and used turbinado sugar rather than powered sugar (and 1/4 cup at most). Also, did not chill the batter before forming into blobs. Used two spoons to form blob and dip the top in the sugar. Will definitely make again.

    ★★★★★

    Reply
  114. Selma Svitak says

    April 21, 2020 at 12:23 pm

    They tasted so good and were so easy to make! I will definitely make these again! Everyone at work loved them!

    ★★★★★

    Reply
    • Julie says

      April 26, 2020 at 8:39 am

      Thank you, Selma!

      Reply
  115. Josiel Sousa says

    April 22, 2020 at 12:03 pm

    Hi. 2 1/2 cups of sugar? At fisrt I thought the powder sugar had an specific direction. Apparently it goes all together in the mix. It’s too much. Half if this does the job.

    Reply
  116. Donda says

    April 30, 2020 at 4:34 am

    what is the purpose of cinnamon? Can I replace it with another material?

    ★★★★★

    Reply
  117. Lisa says

    June 3, 2020 at 8:17 pm

    Great guide! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you

    ★★★★★

    Reply
    • Julie says

      June 8, 2020 at 11:40 am

      So glad, thanks Lisa!

      Reply
  118. Shireen says

    June 14, 2020 at 5:43 am

    I’ve made these cookies twice now and they turn out well but just a bit gummy. The first time I thought I’d mixed the batter too much hence the gummy texture but my second attempt wasn’t any better. What could I be doing wrong? (I used homemade pumpkin puree both times, roasted pumpkin slices till they softened and then pureed them)

    Reply
  119. Melissa says

    June 20, 2020 at 4:28 pm

    Definitely a cloud of pumpkin fall or even Christmas cookies. Loved them but I wonder if I should keep them out over night or store them in the fridge to keep their freshness?

    ★★★★★

    Reply
    • Julie says

      June 21, 2020 at 12:29 pm

      I’m glad you liked them! We keep them out at room temperature, but they may stay fresh longer in the fridge.

      Reply
  120. Rivermarket Kitchen says

    August 3, 2020 at 4:58 am

    Looks great! The recipe is quite simple and easy to prepare, added to the menu for this weekend. Hope to enjoy the best Soft Pumpkin Cookies with my family. Thanks and have a nice day!

    ★★★★★

    Reply
    • Julie says

      August 4, 2020 at 4:51 pm

      Hope you all enjoy, thanks so much!

      Reply
  121. Laura says

    August 23, 2020 at 9:09 pm

    These cookies were AMAZING!!!! Perfect texture, delicious taste! I could eat the whole dang batch.

    Quick question, has anyone attempted a sugar free version? I adore these but I’m also diabetic lol! Soooo need to be careful with the sugar content.

    ★★★★★

    Reply
  122. Margie says

    September 14, 2020 at 10:12 am

    I use Greek yogurt instead of egg — a little less than 1/8 cup. It worked great.

    ★★★★★

    Reply
    • Jana says

      November 23, 2020 at 9:55 pm

      I needed to use a can of pumpkin pie purée, so I tried it with a few adjustments. They turned out absolutely delicious! I used the full can of pumpkin pie purée and didn’t add any granulated sugar at all, but coated the cookies well in the powdered sugar before putting them in the oven. All other measurements, including the cinnamon and nutmeg, stayed the same as your recipe. They came out like a delicious puffy muffin top- not too sweet. I’m not sure how it compares to the original, but these are some of the best cookies I’ve made. Thanks so much!

      ★★★★★

      Reply
  123. Hayley Johnston says

    September 25, 2020 at 5:53 am

    About to make this recipe for the 6th time made it for a yard sale and people were asking about the recipe offering to pay for it even (I quickly showed them this sight). I have also made it for friends and family who can’t stop talking about how good it is. I plan on trying a vegan version of this recipe and can’t wait to see if it works out.

    ★★★★★

    Reply
    • Julie says

      September 25, 2020 at 9:58 am

      Thank you so much for sharing the recipe! So glad they are a hit!

      Reply
  124. Kathy says

    September 29, 2020 at 9:07 am

    Delicious! I was pressed for time so instead of draining my pumpkin puree, I threw a handful of dried currants into the batter to suck up any extra moisture. I put the batter in the freezer for one hour instead of the fridge for 3. The recipe is very forgiving.

    ★★★★★

    Reply
    • Julie says

      September 30, 2020 at 8:26 am

      Yes, I agree – so many LLK bakers have adapted it to their own preferences and it always seems to work well! Thanks for letting me know how yours turned out!

      Reply
  125. Debbie Whittington says

    September 29, 2020 at 4:15 pm

    Everyone loved this recipe!! Thanks!!

    ★★★★★

    Reply
    • Julie says

      September 30, 2020 at 8:24 am

      I’m so glad Debbie, thanks for letting me know!

      Reply
  126. Donna says

    September 30, 2020 at 7:28 am

    Do you use unsalted butter or salted butter for this recipe thank you.

    Reply
    • Julie says

      September 30, 2020 at 8:23 am

      Hi Donna, I used salted butter for this recipe. Enjoy!

      Reply
  127. Donna says

    September 30, 2020 at 1:21 pm

    Thank you.

    Reply
  128. Beryl says

    October 11, 2020 at 9:15 pm

    Oh, wow! They are really amazing! I made simple, with chocolate chips and walnuts. Good with coffee or milk. Thank you

    ★★★★★

    Reply
  129. Cindy says

    October 19, 2020 at 11:24 am

    These are delicious – a new fall tradition. Thank you!

    ★★★★★

    Reply
  130. phx cooks says

    October 22, 2020 at 6:12 am

    Amazing food. I like your recipe. It is so easy and good. These were amazing! So nutty and moist, delicious! I made them today, even though I was a little skeptical. Great. I’ve had THREE so far… I’ve put some in the freezer but something tells me they won’t stay there that long. Thanks.

    ★★★★★

    Reply
  131. Julie says

    October 27, 2020 at 7:32 pm

    Best cookies ever! We catch ourselves eating way too many! Love the light sweetness and fluffiness. My boys don’t usually like pumpkin flavored anything, but there is something about these cookies that won them over immediately! Thank you for a perfect recipe. I roasted some sugar pumpkins and used that purée and it turned out great. I also chilled the dough in the freezer like you suggested and they were pretty easy to roll into balls. This is a new staple in my cookie repertoire!

    ★★★★★

    Reply
  132. Jeanne Spaulding says

    October 28, 2020 at 6:46 am

    These were really good!! I posted a picture on my IG! I will make these again.

    ★★★★★

    Reply
  133. Simran says

    November 2, 2020 at 2:42 pm

    I made this recipe yesterday, and it turned out wonderfully! The cookies taste sweet, with a pleasant mix of spices and a hint of the bitter aftertaste of pumpkin. Describing them as a cross between a cookie and a muffin is accurate, since they’re very fluffy. They go nicely with a cup of coffee!

    I made a few minor changes to the procedure. Instead of leaving the dough in the fridge for a few hours, I put it in the freezer for one hour to save time. It was still relatively sticky, but it was manageable since I worked quickly. I used an ice-cream scoop to shape the cookies. I also made the cookies a bit bigger, so they needed to be baked for about 15-20 minutes. I also sprinkled icing sugar on the top (before baking, and also after) instead of rolling the cookies in it.

    A really great recipe! I will definitely be making these again for the fall season!

    ★★★★★

    Reply
  134. pascale villeneuve says

    November 4, 2020 at 1:20 pm

    The are absolutely divine… omg…. the best cookies ever! They taste like heaven!!

    ★★★★★

    Reply
  135. Donna Stevenson says

    November 6, 2020 at 4:58 pm

    I wanted tea and a quick cookie, using the leftover canned pumpkin from another baking item. I halved the recipe since that’s about how much pumpkin I had. I used a borrowed bowl-lift stand mixer, something I’ve never had a chance to try before. OMG, I just threw all the ingredients into the bowl and presto, cookie dough. I used a couple of spoons to scrape the dough onto parchment lined cookie sheets. No time to refridgerate — Into the oven, and 11 minutes later, pulled them out. (I did cut the sugar down somewhat, as I must watch my glucose intake – still perfectly sweet enough.) It drew my husband and son into the kitchen with the wafting cookie baking aroma.
    Delicious! Thanks!

    ★★★★★

    Reply
  136. Aryn says

    November 13, 2020 at 7:21 pm

    Do the baked cookies freeze well?

    Reply
    • Julie says

      November 15, 2020 at 7:19 am

      The powdered sugar will melt into the cookie, but they still taste great!

      Reply
  137. Ali says

    November 19, 2020 at 1:39 pm

    Best pumpkin cookies ever!!!

    ★★★★★

    Reply
  138. Pafr says

    November 20, 2020 at 9:21 pm

    I reduced sugar to 1c, used half whole wheat flour, half unbleached, added 1/2t ground ginger, 1T fresh grated orange and lemon peel, 1/2c chopped pecans. So melty delicious warm, and still plenty sweet. I’m sending to out of state family, since no Thanksgiving visit, hoping the cookies travel well. Mine were more brown than the orange pictured – the whole wheat flour, I think. Dough in freezer 1hr, two people working dough quickly into cookie balls, still sticky by end of bowl, but ok. Most cookies not have that nice white crackle – powdered sugar needs to be very thick. May try chopped dried cranberries instead of nuts next time. Recipe is a keeper – thanks!

    Reply
  139. Rice says

    November 22, 2020 at 5:39 pm

    These were surprisingly easy to make! Even though mine turned out like little domes and not exactly cookie shaped, they still taste amazing otherwise! It was really easy for me to make as well, and it is a very well done recipe.

    ★★★★★

    Reply
  140. Rebekah says

    November 23, 2020 at 5:58 pm

    Turned out great, yummy & fluffy, even when made gluten free, dairy free, and sugar free!

    ★★★★★

    Reply
  141. Veronika Robles says

    November 24, 2020 at 11:43 am

    I have made these cookies 3 times now and everybody just LOVES them!! I was wondering though, can I refrigerate the dough overnight or maybe a couple days and they still come out the same?

    Reply
    • Julie says

      November 24, 2020 at 6:04 pm

      I haven’t tried it overnight, but I think it should be fine!

      Reply
      • Pam Schwartz says

        December 25, 2020 at 4:27 pm

        Can I substitute applesause for the butter?

        ★★★★

        Reply
        • Julie says

          December 26, 2020 at 3:04 pm

          I think that could work out okay, but I haven’t tested to be sure. You may want to try subbing half of the butter for applesauce just to see how that goes.

          Reply
  142. Stefanie Cardillo says

    November 27, 2020 at 7:28 pm

    This is the most amazing recipe. Bakery quality! So light and delicious.

    ★★★★★

    Reply
  143. Crystal says

    November 29, 2020 at 3:33 pm

    These really are good thanks for the recipe

    ★★★★★

    Reply
  144. Pamela says

    December 1, 2020 at 2:26 pm

    These are so yummy! I love the outside is a little crunchy and then the middle is so soft and melts in your mouth! Thank you as these are my new favorite cookie!

    ★★★★★

    Reply
  145. Marina says

    December 1, 2020 at 7:36 pm

    Just about 32 minutes for pumpkin cookies, great! Thanks for your sharing.
    My kids love sweetness of pumpkin, so I often cook using pumpkin too.

    ★★★★★

    Reply
  146. Joyce Gum says

    December 3, 2020 at 7:26 pm

    Delucious, made this in the past and its wonderful and light. As a little add in i added dried cranberries about 3/4-1 cup excellent♡♡♡

    ★★★★★

    Reply
  147. karen says

    December 5, 2020 at 2:54 pm

    Made the cookies today. Recipe was easy, which made the final product even more satisfying. The cookies are absolutely delicious, light, fluffy, not too sweet, and the spices are obvious without being overwhelming. They look exactly like the recipe image, which I count as an accomplishment ;). This is a keeper. Thank you.

    ★★★★★

    Reply
  148. Josh says

    December 8, 2020 at 11:47 am

    Has anyone tried this recipe with almond flour???

    Reply
  149. Laura says

    December 8, 2020 at 12:45 pm

    Made these Soft Pumpkin Cookies yesterday. They are Perfection!!

    ★★★★★

    Reply
  150. Alice says

    December 13, 2020 at 7:48 am

    Super delicious… my kid ate 4. We made them together. Thank you for sharing.

    ★★★★★

    Reply
  151. Alice Chu says

    December 20, 2020 at 2:01 am

    They are delicious. The texture is like muffin tops. They were gone in 2 days.

    ★★★★★

    Reply
  152. bistro sk says

    December 24, 2020 at 7:48 am

    That’s so great!!! Your share is very awesome. I really love cooking. I hope you will share more recipe like these. Thank you for sharing.

    ★★★★★

    Reply
  153. Rachel says

    December 30, 2020 at 3:30 am

    these were great with a few adjustments! Here’s what I did: add 1 1/2 tsp. pumpkin pie spice use 1/2 a cup brown sugar and 1/2 white I used homemade pumpkin puree which was really watery so I added more flour also. they were really good!

    ★★★★★

    Reply
  154. Denise says

    January 23, 2021 at 2:16 pm

    Love, love this recipe!! My family does too! I do add mini chocolate chips! The BEST!

    ★★★★★

    Reply

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