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.
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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PrintSoft Pumpkin Cookies
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 mins
- Yield: 3 dozen 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These Soft Pumpkin Cookies are the softest, fluffiest, most tender pumpkin cookies I have ever tasted! They will absolutely melt in your mouth!
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
Shyloa says
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?
Maureen says
I followed the recipe and added white chocolate chips. Soo good!
Sonia says
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!!
Tawn Roddey says
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!
Tawn Roddey says
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 !
Julie says
Great tips, so glad you like them!
habitat says
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
Jill says
Awesome recipe!!! I have made these at least ten times since December. So soft and moist…melt in your mouth kinda cookie.
Julie says
I’m so glad you love these as much as we do, Jill!
blog@lasesana says
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.
Claire says
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 ❤
Julie says
Well now I’m going to have to try that! Glad it turned out so well for you.
Lory says
What can i use instead of sugar in the dough? I want to make this for my son who is 17 months !
Tess says
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!
Elisa says
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.
Julie says
But isn’t cooking with kids the best? So glad they worked out for you! Thank you for your comment. Happy fall!
Lesley says
Perfect fall recipe and beyond easy!!! Came out exactly as pictured and tastes as heavenly as it looks 😉
Julie says
So glad you enjoyed these, Lesley!
Linda Burke says
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.
Williams says
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
Melissa says
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
Suzanne says
These look so good! The texture makes such a big difference!
Vanessa says
Thanks for sharing! Do they keep long?
folksmith says
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.
Donna says
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.
Julie says
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
Erika says
Can I freeze the dough and bake them another day?