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!
Soft & Chewy Pumpkin Cookies
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!
Soft and Chewy Pumpkin Cookies
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 These Easy Pumpkin Cookies!
- 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!
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 Perfectly Pumpkin Cookies you’ll love:
- Pumpkin Cookies with Chocolate Chips
- Pumpkin Oatmeal Cookies
- Pumpkin Spice Sugar Cookies
- Pumpkin No Bake Cookies
If you try this recipe, I would love if you comment and rate it below, I love hearing from you!
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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!
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.
Keywords: soft pumpkin cookies
This recipe was originally published in October 2017 and updated in September 2019.
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