If you’re looking to fill your kitchen with the cozy scents of fall while indulging in a truly irresistible treat, this Soft Pumpkin Cookies Recipe is just what you need. These cookies are wonderfully tender and soft, loaded with warm spices and velvety pumpkin puree that keeps every bite moist and flavorful. Whether you’re baking for friends, family, or just yourself, these pumpkin gems are guaranteed to become an instant favorite, capturing all the essence of autumn in a delicious, hug-in-cookie-form. Trust me, once you try this Soft Pumpkin Cookies Recipe, your cookie jar might never be empty again!
Ingredients You’ll Need
Simple ingredients can often create the most enchanting flavors, and that’s exactly the case with this Soft Pumpkin Cookies Recipe. Each element plays a vital role—pumpkin puree brings moisture and softness, warm spices add comforting aromas, and a touch of brown sugar lends just the right sweetness. Here’s everything you’ll want at the ready before you start mixing your dough.
- 1 cup canned pumpkin puree: This is the heart of the cookies, providing natural moisture and a subtle pumpkin flavor that keeps these cookies soft and tender.
- 1/2 cup (1 stick) unsalted butter, softened: Soft butter ensures a creamy texture and helps the cookies spread perfectly while baking.
- 1 large egg: Acts as a binder, keeping everything together and contributing to the soft texture.
- 1 teaspoon vanilla extract: Adds warmth and depth, enhancing all the other flavors beautifully.
- 2 cups all-purpose flour (or gluten-free flour blend): The structure of your cookie, choose gluten-free flour if you prefer a gluten-free version.
- 1 teaspoon baking soda: Helps the cookies rise just enough to stay soft and fluffy.
- 1 teaspoon baking powder: Gives extra lift to create a light, tender bite.
- 1 teaspoon ground cinnamon: A classic fall spice that infuses warmth and sweetness.
- 1/2 teaspoon ground nutmeg: Adds a hint of nutty spice perfect for pumpkin treats.
- 1/4 teaspoon ground cloves: Brings a subtle but rich aromatic depth to the cookie.
- 1/2 teaspoon salt: Balances sweetness and enhances the spices.
- 1 cup brown sugar, packed: Provides a rich, caramel-like sweetness and moist texture.
- 1/2 to 1 cup mix-ins (semi-sweet chocolate chips, chopped nuts, or dried cranberries): A fun, customizable touch that adds texture and flavor contrast.
How to Make Soft Pumpkin Cookies Recipe
Step 1: Prep and Preheat
Start by gathering all your ingredients to make the process smooth and easy. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple prep step prevents sticking and helps your cookies bake evenly with clean bottoms and edges.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter together with the brown sugar until the mixture is light and fluffy. This step is essential because it creates air pockets that give your cookies their tender crumb and ensures the sugar is evenly spread, resulting in consistent sweetness in every bite.
Step 3: Incorporate Pumpkin and Egg
Add the pumpkin puree and egg to your butter and sugar mixture. Stir well until everything comes together in a smooth, homogenous batter. The pumpkin’s moisture will begin working its magic here, making the dough incredibly soft.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This dry mixture is packed with flavor and crucial for the cookie’s structure and rise.
Step 5: Combine Wet and Dry
Gradually add the spiced flour mixture to your pumpkin batter, folding gently just until combined. It’s very important not to overmix, because overworking the dough can make your cookies tough rather than delightfully soft and tender.
Step 6: Shape and Bake
Using a cookie scoop or spoon, drop portions of dough onto the lined baking sheet with about two inches of space between each cookie. Bake at 350°F for 10 to 12 minutes, until the edges look set but the centers are still soft. This short baking time is key to preserve moisture inside.
Step 7: Cool and Set
Let the cookies cool on the baking sheet for about 5 minutes before gently transferring them to a wire rack. This resting time allows the cookies to firm up just enough to hold their shape while keeping the inside perfectly soft.
How to Serve Soft Pumpkin Cookies Recipe
Garnishes
If you want to dress up your Soft Pumpkin Cookies Recipe for a special occasion, consider sprinkling a light dusting of powdered sugar or a drizzle of simple vanilla glaze on top. A sprinkle of finely chopped nuts or a few extra chocolate chips pressed gently into the dough just after baking can also add that extra wow factor and tempting texture contrast.
Side Dishes
These cookies pair beautifully with a warm cup of spiced chai, hot apple cider, or even a creamy latte. Their soft texture and cozy spice notes make them ideal to enjoy alongside creamy beverages, elevating your snack or dessert moment to pure comfort bliss.
Creative Ways to Present
For a festive touch, serve your Soft Pumpkin Cookies Recipe stacked on a rustic wooden platter or arrange them alongside nuts and dried fruits on a styled autumn-themed dessert board. You could even sandwich a dollop of cream cheese frosting between two cookies to make irresistible pumpkin cookie sandwiches! The possibilities are endless and sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep your Soft Pumpkin Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days—perfect for when you want a quick sweet bite without re-baking.
Freezing
Want to enjoy these cookies long after the baking day? Freeze the baked cookies in a single layer on a tray, then transfer to a freezer-safe container or bag. They keep wonderfully for up to 2 months. Just thaw at room temperature when you’re ready to indulge.
Reheating
To bring back that freshly-baked softness, warm cookies in the microwave for about 10 to 15 seconds or pop them in a preheated oven at 300°F for 5 minutes. This will revive their tender texture and melt any chocolate chips perfectly.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! If you have fresh pumpkin, roast and puree it until smooth. Just be sure to remove extra moisture by cooking it down a bit so your dough doesn’t get too wet.
Can I make these cookies gluten-free?
Yes, swap the all-purpose flour for a gluten-free blend of your choice. The recipe works beautifully with gluten-free flour, but be gentle when mixing to retain their softness.
What’s the best way to add mix-ins?
I recommend folding in semi-sweet chocolate chips, nuts, or dried cranberries at the end, after combining wet and dry ingredients. This keeps them evenly distributed without overworking the dough.
How soft are these pumpkin cookies?
These cookies are delightfully soft with a tender crumb that almost melts in your mouth. They won’t be crispy or crunchy, but that’s what makes this Soft Pumpkin Cookies Recipe so special and comforting.
Can I double the recipe?
Definitely! This recipe scales up well, so feel free to double it when baking for a crowd or to have plenty on hand for fall gatherings.
Final Thoughts
There’s nothing quite like the cozy feeling that comes with baking and sharing a batch of Soft Pumpkin Cookies Recipe straight from the oven. They’re easy to make, wonderfully fragrant, and irresistibly soft—everything you want in a fall cookie. So grab your mixing bowl and pumpkin puree, and treat yourself to these little bites of autumn delight. You’ll be so glad you did!
Print
Soft Pumpkin Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These soft pumpkin cookies are a delightful fall treat, combining the warm spices of cinnamon, nutmeg, and cloves with the moistness of pumpkin puree. Perfectly tender with a hint of sweetness and an optional addition of chocolate chips, nuts, or dried cranberries, these cookies are easy to make and ideal for cozy gatherings or afternoon snacks.
Ingredients
Main Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (or gluten-free all-purpose flour blend for GF version)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup brown sugar, packed
Optional Mix-ins
- 1/2 to 1 cup semi-sweet chocolate chips or chopped nuts (pecans or walnuts) or dried cranberries
Instructions
- Prepare Ingredients and Oven: Gather all ingredients to ensure a smooth baking process. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until light and fluffy. This creates a tender crumb and evenly distributes the sweetness.
- Add Pumpkin and Egg: Add the pumpkin puree and egg to the butter-sugar mixture, stirring well until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt to create a fragrant, spiced dry mixture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet pumpkin mixture, folding gently until just combined. Avoid overmixing to keep cookies soft and tender.
- Portion and Bake: Using a cookie scoop or spoon, drop portions of dough onto the prepared baking sheet, spacing cookies about two inches apart. Bake for 10-12 minutes until edges are set but centers remain soft.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This resting time helps them firm up while staying soft inside.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Mix-ins like chocolate chips, nuts, or dried cranberries are optional but add extra flavor and texture.
- Do not overmix the dough to maintain soft and tender cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
