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
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.
But isn’t cooking with kids the best? So glad they worked out for you! Thank you for your comment. Happy fall!
Perfect fall recipe and beyond easy!!! Came out exactly as pictured and tastes as heavenly as it looks 😉
So glad you enjoyed these, Lesley!
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.
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
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
These look so good! The texture makes such a big difference!
Thanks for sharing! Do they keep long?
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.
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.
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
Can I freeze the dough and bake them another day?
Is there any difference in the recipe for high altitude ,just wondering ,thank u
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
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!
Thank you for letting me know how they turned out. So glad you enjoyed!
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?
Yes, I will do that. Thank you for your comment, and I hope you still enjoyed!
Wonderful recipe!
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!!
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.
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.
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?
I make these often, I’ve played around with recipe and I think the best add was mini semi sweet choc chip morsels.
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!
Love them! Much easier to work with if you put the dough in the freezer, recipe is definitely a keeper.
Good tip, Beth, thank you!
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!
Thank you so much!
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?
I find they get a little sticky, but I don’t mind.
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.
They tasted so good and were so easy to make! I will definitely make these again! Everyone at work loved them!
Thank you, Selma!
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.
what is the purpose of cinnamon? Can I replace it with another material?
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
So glad, thanks Lisa!
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)
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?
I’m glad you liked them! We keep them out at room temperature, but they may stay fresh longer in the fridge.
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!
Hope you all enjoy, thanks so much!