These Soft Pumpkin Cookies are a fall favorite around here. We just recently realized we’d never shared them with you all on Lovely Little Kitchen. We both thought for sure they were on here somewhere… If I remember correctly, these cookies even won first place in a cookie baking contest at church years ago! They are loved by many, for sure.
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.
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.
The dough for these 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!
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PinIngredients
- 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
- Line baking sheets with parchment paper or spray with non-stick baking spray.
- Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- Beat sugar and butter with mixer on medium high speed, then blend in pumpkin, egg, and vanilla until incorporated.
- Gradually mix in flour and dry ingredients. Refrigerate dough for 3-4 hours.
- Preheat oven to 375 degrees.
- 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.
- Remove from baking sheet to a cooling rack. When completely cool, store cookies in an airtight container.
cathyburrrows says
Love the pumpkin coolie receipe! Thank you!
Julie says
Glad to hear that Cathy!
Catherine Fuqua Forbes says
This was so delish! My neighbors and I enjoyed them so much!
Julie says
Wonderful, thank you for leaving me a sweet comment to let me know!
Alyssa Armstrong says
Would this dough be safe to refrigerate overnight if covered?
Julie says
Yes, absolutely! Enjoy!
Stephanie says
I just made these and they are sooo good and soft. My whole family can’t stop eating them!
Julie says
Haha! We know the feeling! So glad to hear that!
Rosa says
Do you add the powdered sugar to the recipe or only to roll the dough in?
Julie says
Hi Rosa,
The granulated sugar goes in the cookie dough, and the powdered sugar is for rolling. Thanks for your question!
Tonya says
Do you have to roll them in powered sugar?
Helena says
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!
Rosa says
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!
Daniela says
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!
Julie says
Yes you can! I’d say 3 months is a safe bet.
MJ says
I used Organic All purpose Gluten Free Baking Mix my Puppy Loved them. Thanks for sharing this great recipe.
Amy says
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!!!
Chris says
Everyone in my large family loved this recipe, even the hard to please.
Julie says
Wonderful Chris! Thank you for taking the time to let me know!
Sylvia Hurtado says
What size can of pumpkin?
Julie says
Hi Sylvia – the recipe calls for one cup of pure pumpkin. I buy a 15 ounce can and freeze the leftovers for another use.
Valerie says
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!
Julie says
Thanks Valerie!
Samira says
Hey is that raw pumpkin or kinda cooked?
Julie says
Hi, this recipe uses pumpkin from a can, which is raw. Hope you enjoy!
Samantha says
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.
Julie says
Thanks Samantha! Glad you enjoyed them.
Kimi says
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
Adam says
I am making these tonight, what # cookie scoop did you use?
Julie says
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!
Adam says
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.
Julie says
Oh nice, thanks I see it now! Mine says #50. Learned something new!
Adam says
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.
Dawn says
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.
Julie says
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.
Marilyn says
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.
Julie says
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!
Melanie says
Can you add chocolate chips to this recipe?
Julie says
Sure, maybe 1 or 1/2 cups?
Laurie says
Just made these – YUM! We love these in Florida!!!!!
Julie says
Thanks Laurie!
ellen says
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!
Julie says
Ellen, they will be fine without the nutmeg. Sorry if I didn’t get to your question in time!
Katie says
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?
Julie says
Oh man, that sounds like something I would do… I think they will still be fine!
Arpi says
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.
Carol says
Hi. Do I use a 1/2 of stick of butter or a 1/2 cup which is 1 stick? Thanks.
Julie says
Carol, use 1/2 cup of butter (1 stick). Enjoy!
Jane Hume says
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.
Julie says
So glad you loved them Jane, thank you!
Gail says
Only have pumpkin pie filling. Can I eliminate the spices and use this with perhaps a bit more flour ?
Gail says
Only have pumpkin pie filling. Can I eliminate spices and use this
Julie says
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.
Victoria says
I am vegan and want to try an egg replacer. Any suggestions? Will the recipe still work do you think?
Dina Chandler says
Do you know the nutritional value for these cookies. They sound yummy. Going to try them tomorrow
Julie says
Sorry, Dina, I do not. Hope you enjoy!
Erica L says
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.
Susan Bollinger says
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.
Mary says
Very good will definitely make it again and again
★★★★★
Julie says
Thank you so much Mary!
Nicole Daneault says
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!
★★★★
Julie says
Thanks Nicole!
Erica says
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!
Julie says
I know that feeling! I bet they will still be just fine. Enjoy!