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.
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.
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.
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.
PrintSoft Pumpkin Cookies
These Soft Pumpkin Cookies are the softest, fluffiest, most tender pumpkin cookies I have ever tasted! They will absolutely melt in your mouth!
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 mins
- Yield: 3 dozen 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
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
- 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 granulated 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.
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
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?
Oh man, that sounds like something I would do… I think they will still be fine!
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.
Hi. Do I use a 1/2 of stick of butter or a 1/2 cup which is 1 stick? Thanks.
Carol, use 1/2 cup of butter (1 stick). Enjoy!
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.
So glad you loved them Jane, thank you!
Only have pumpkin pie filling. Can I eliminate the spices and use this with perhaps a bit more flour ?
Only have pumpkin pie filling. Can I eliminate spices and use this
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.
I am vegan and want to try an egg replacer. Any suggestions? Will the recipe still work do you think?
I use Greek yogurt instead of egg — a little less than 1/8 cup. It worked great.
Do you know the nutritional value for these cookies. They sound yummy. Going to try them tomorrow
Sorry, Dina, I do not. Hope you enjoy!
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.
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.
Very good will definitely make it again and again
Thank you so much Mary!
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!
Thanks Nicole!
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!
I know that feeling! I bet they will still be just fine. Enjoy!
They are still delicious! Great recipe!
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!!!
I’m so glad you liked them!
Can you add pumpkin spice chips to it?
You can, but those might make them too sweet in my opinion.
Do these go well with icing? What type of icing should I use?
These cookies are great. They do stay soft and are not too strong with pumpkin flavor.
I’m glad you like them, Pat.
This is by far the best cookie recipe. So soft and fluffy. Absolutely delicious….
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.
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.
So soft and light! Wonderful recipe!!
Wow – These cookies are perfect! Thanks so much for sharing.