Soft Pumpkin Pie Cookies are little bites of fall all wrapped up in a soft, chewy treat. They have that warm pumpkin flavor blended with cozy spices like cinnamon and nutmeg, making each cookie taste like a slice of pumpkin pie in cookie form. These cookies are tender and moist, with a hint of sweetness that’s just right.
I love making these cookies when the leaves start to change because the smell of pumpkin and spices baking fills the whole house and instantly makes me feel cozy. What’s great about these cookies is they stay soft for days, so I like to bake a big batch and enjoy them with a cup of tea or coffee over a few days. They’re simple enough to make but feel special enough for sharing with friends or bringing to a fall gathering.
One of my favorite ways to enjoy these cookies is to pair them with a little cream cheese frosting or simply dust them with powdered sugar for a light touch. They’re perfect for lunchbox treats, afternoon snacks, or just a sweet bite when you want something comforting. If you’re a pumpkin pie fan but want something easier to grab and eat, these Soft Pumpkin Pie Cookies are a great choice!
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling, since the latter has added sugar and spices. Fresh pumpkin puree works great too. It gives the cookies that classic pumpkin taste and a moist texture.
Sugars: A mix of granulated and brown sugar helps balance sweetness and adds chewiness. Brown sugar gives a nice depth of flavor. If you want less sugar, you could reduce granulated sugar slightly.
Oil or Butter: Both work, but oil keeps cookies soft and tender. Butter adds richness and a bit more flavor. I prefer oil here for a softer cookie, but melted butter is a tasty swap.
Spices: Cinnamon, ginger, nutmeg, and cloves create the warm pumpkin pie flavor. If you don’t have all, a pumpkin pie spice blend works well. Adjust spices to your taste for more or less warmth.
Flour: All-purpose flour is best for chewy, soft cookies. You can try half whole wheat for a nuttier taste, but it may change texture slightly.
How Do I Keep My Pumpkin Cookies So Soft?
Soft texture is key for these cookies. Here’s how to get it right:
- Use pumpkin puree: Its moisture keeps cookies tender.
- Don’t overmix dough: Stir just to combine dry and wet ingredients for a soft crumb.
- Watch baking time closely: Bake 10-12 mins until edges set but center feels soft.
- Cool on baking sheet briefly: This helps cookies firm up without drying out.
- Store properly: Keep cookies in an airtight container to lock in moisture and freshness for days.
I like to add a simple glaze after cooling—it adds a nice touch without drying the cookies. Enjoy them fresh for the best soft texture!
Equipment You’ll Need
- Baking sheets – sturdy and flat for even baking; lined with parchment paper or silicone mats to prevent sticking.
- Mixing bowls – one large for wet ingredients and one for dry; helps keep things organized and mixing easier.
- Whisk – great for blending sugars and wet ingredients smoothly without lumps.
- Measuring cups and spoons – accuracy is key in baking, so these will help you get the right amounts.
- Cookie scoop or spoon – makes uniform cookie sizes, so they bake evenly and look nice.
- Wire cooling rack – lets cookies cool quickly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Chocolate chips – add a sweet melty surprise in each bite; classic combo with pumpkin.
- Chopped pecans or walnuts – give a nice crunch and nutty flavor that pairs well with warm spices.
- White chocolate chips with dried cranberries – adds a festive touch and a tart contrast to sweet pumpkin.
- Swap some spices for pumpkin pie spice blend – easier way to get the perfect flavor balance if you don’t want to measure individual spices.
How to Make Soft Pumpkin Pie Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For The Glaze:
- ½ cup powdered sugar
- 2–3 tablespoons milk
- ¼ teaspoon vanilla extract
- Coarse sugar for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, around 10-12 minutes for baking, plus cooling and glazing time, making the total about 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil or melted butter, egg, and vanilla extract until smooth.
2. Mixing Dry Ingredients:
In a separate bowl, sift together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until everything is just combined. The dough will be soft but manageable.
3. Baking the Cookies:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing each about 2 inches apart. If you like, sprinkle the tops lightly with coarse sugar for a sparkly finish. Bake for 10-12 minutes, or until the edges are set but the cookies remain soft. Avoid overbaking to keep them moist inside.
4. Cooling and Glazing:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. Meanwhile, mix powdered sugar, milk, and vanilla extract in a bowl until smooth and thin enough to drizzle. Once the cookies are cool, drizzle the glaze over the tops and let it set before serving.
5. Storing:
Store the cookies in an airtight container at room temperature. They stay soft and delicious for several days, perfect for enjoying over time with a warm drink.
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree, not pie filling, because pie filling contains added sugars and spices that can alter the cookie’s texture and flavor. If you only have pie filling, reduce the sugar in the recipe to avoid overly sweet cookies.
Can I Substitute Butter for Vegetable Oil?
Yes! Melted butter will add a richer flavor, though the cookies may be slightly less soft compared to using oil. Either works well, so choose based on your preference.
How Should I Store These Pumpkin Cookies to Keep Them Soft?
Store cookies in an airtight container at room temperature. Adding a slice of bread to the container can help maintain moisture and keep cookies soft for several days.
Can I Freeze the Cookie Dough or Baked Cookies?
You can freeze the dough by scooping balls onto a baking sheet, freezing until firm, then transferring to a freezer bag for up to 3 months. Bake straight from frozen, adding a couple of extra minutes to the baking time. Baked cookies freeze well too—wrap tightly and freeze for up to 2 months.
