Soft Pumpkin Cookies
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These easy, Soft Pumpkin Cookies are supremely soft and chewy, with a subtle pumpkin flavor and the perfect amount of sweetness! Best of all, they are ready to eat in less than 20 minutes!
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Fall is on the horizon which means it is time for all things pumpkin! I have so many pumpkin recipes here on the blog, but these Soft Pumpkin Cookies are special because they come straight from my mom’s recipe book!
These are some of the fluffiest cookies you’ll ever meet! They have more of a cake-like consistency, it’s like biting into a fluffy little pumpkin flavored cloud!
These are not pumpkin spice cookies so they have a sweet, not spicy flavor. They are delicious with a tall glass of milk!
Why I love this recipe
- It is an EASY recipe-no dough chilling, hand rolling, or any other elaborate steps.
- The batter scoops easily and doesn’t spread out much when it bakes.
- The recipe makes three dozen cookies with just a few minutes of prep.
- The cookies are light, fluffy, soft, and chewy!
Ingredients
- butter
- sugar
- egg
- pumpkin puree
- all purpose flour
- baking powder
- baking soda
- salt
- vanilla extract
Step by step
- Cream together the butter and sugar.
- Add remaining wet ingredients and mix until blended.
- Add dry ingredients and stir until just blended.
- Use a cookie scoop to scoop the dough and place on a parchment paper lined baking sheet.
- Bake for 10 minutes
FAQs
No, you need 100% pumpkin pureé for this recipe, it will not work with pumpkin pie filling. I use the Libby’s brand of pumpkin puree.
Ido not recommend freezing the dough. These light and fluffy cookies have the best taste and texture when the dough is baked immediately after mixing.
These cookies would be delicious topped with a cream cheese frosting but I love them plain! Any way you eat them I think they’ll make your fall favourites list!
More Pumpkin Cookies you’ll love:
If you try this recipe, I would love if you comment and rate it below, I love hearing from you!
Soft Pumpkin Cookies
- Total Time: 15 minutes
- Yield: 36 cookies 1x
Description
These easy, Soft Pumpkin Cookies are supremely soft and chewy, with a subtle pumpkin flavor and the perfect amount of sweetness! Best of all, they are ready to eat in less than 20 minutes!
Ingredients
- 1/2 cup unsalted butter (softened)
- 1 1/3 cups granulated sugar
- 1 large egg
- 1 cup pumpkin puree
- 2 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F.
- Prepare a baking sheet with parchment paper.
- In a large mixing bowl (or the bowl of a stand mixer), cream butter and sugar.
- Add egg, pumpkin and vanilla extract and mix well.
- Add dry ingredients and mix until well combined.
- Using a 1 oz. cookie scoop, scoop dough onto parchment lined baking sheet about 2 inches apart.
- Bake for 10-12 minutes until cookies are set but not browned.
Notes
- Store cookies at room temperature in an airtight container up to one week with layers of parchment paper or wax paper in between to prevent sticking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 78
- Sugar: 5.8 g
- Sodium: 103.5 mg
- Fat: 2.8 g
- Carbohydrates: 12.6 g
- Protein: 1.1 g
- Cholesterol: 11.9 mg
This recipe was originally published in October 2017 and updated in September 2019.
These cookies by far were the yummiest, softest and most delicious cookie that I ever remember eating.
I made a cream cheese frosting to top them and just Wow!
Now I’m making more because everyone else thought the same.
I’m so glad you liked them Whitney!!
So soft, so chewy, SO good! Kids have already asked me to make more.
Just checking. It is correct to put one tablespoon baking powder? It seemed like a lot so just checking!
I made these and they turned out really well! I would 100% make these again. Perfect fall treat.
Good taste! Definitely need less baking powder/soda
These cookies are great! Thanks for sharing! I added about a tablespoon of pumpkin pie spice and as others mentioned, I was also not sure about the baking powder amount but they didn’t taste weird from that.