Soft Pumpkin Cookies

I still remember the smell—warm, earthy, sweet, just a little buttery—drifting slowly through the house as these soft pumpkin cookies baked for the first time. It was a chilly afternoon, one of those slightly gray October days when tea tastes better and sweaters feel like hugs. I hadn’t meant to make cookies, honestly, but I’d had some leftover pumpkin purée from a soup I never finished, and well… here we are. These cookies came together almost shyly, like they weren’t trying too hard to impress, but then—bite after bite—you fall for them.

Why You’ll Crave It

• They’re pillow-soft and gently spiced… the kind of soft that feels almost like cake but still satisfies a cookie craving
• Great way to use up leftover canned pumpkin (you know the kind that sits half-forgotten in the fridge)
• They hold up beautifully in a tin or wrapped in parchment for gifting—charming little packages of autumn
• The dough isn’t fussy. You don’t even need a mixer if you’ve got a strong spoon and a patient arm
• You can toss in chocolate chips, nuts, or dried cranberries… or skip them. They’re pretty forgiving

The first time I made this, I hadn’t even planned to bake—and somehow, they turned into the coziest surprise of my week.

What You’ll Need

• Pumpkin purée: 1 cup of smooth, unsweetened canned pumpkin – not the pie filling stuff (easy to mix, lovely color)
• Butter: 1/2 cup, softened till it gives gently under your finger but doesn’t melt (unsalted, ideally)
• Brown sugar: 1 cup, packed – it brings that deep, almost caramelly warmth you want with pumpkin
• Granulated sugar: 1/4 cup, just to brighten things up
• Egg: 1 large, room temp if you remember (it helps everything blend better)
• Vanilla extract: 1 teaspoon – not optional, fragrant and grounding
• All-purpose flour: 2 cups, gently spooned and leveled, don’t pack it too tightly
• Baking soda: 1 teaspoon, for lift
• Baking powder: 1/2 teaspoon – works with the soda for that soft height
• Pumpkin pie spice: 2 teaspoons, or more if you like a little extra spice tingle
• Salt: 1/2 teaspoon – tiny but mighty
• Chocolate chips (optional): 1 cup, bittersweet is beautiful here, but use what you love

Easy How-To

Preheat Your Oven

Set it to 350°F (175°C)—go ahead and do this first, so it’s ready by the time your dough is.

Prep Your Cookie Sheets

Just line two sheets with parchment paper. I know some people love silicone mats, but parchment means no extra washing (and I’m always thankful for that).

Get the Wet Ingredients Together

In a big bowl, mix your softened butter with both the sugars first. I usually mash it with the back of a spoon for a bit, then stir till it’s creamy. Then add in the pumpkin, egg, and vanilla extract. Stir until it looks mostly smooth—if there are a few little butter pockets, it’s okay.

Whisk the Dry Stuff

Grab another bowl for your flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk with a fork or small whisk—no lumps if you can help it.

Bring It All Together

Slowly stir the dry into the wet in batches. Don’t overmix—you want to stop when the flour’s just disappeared. If you’re adding chocolate chips (or anything else), fold them in right at the end.

Scoop and Space Them

Use a tablespoon or small cookie scoop and drop dough mounds onto the parchment, with about 2 inches of space between each cookie. They gently spread—and puff—but won’t go wild.

Bake Them Through

12 to 14 minutes usually does it. You’re looking for edges that look set and a middle that looks dry, not glossy. They should be soft when you press lightly, but not mushy.

Let Them Cool (a little)

Let the cookies sit on the hot pan for maybe 4 or 5 minutes before moving them. Then slide them to a cooling rack if you like. Or just… eat one warm while you wait. I usually do.

Good to Know

• The dough is very soft – it might look more like a thick batter. Don’t worry, that’s right
• If you overbake even by a minute, they get more cakey than chewy. Still good, just different
• Your house will smell kind of like a candle… but in the best, very edible way

Serving Ideas

• Lovely with spiced chai or milky coffee on a quiet afternoon
• Sandwich two of them with a little cream cheese frosting for a soft, pillowy whoopie-pie treat
• Or just dust with powdered sugar if you want to dress them up gently

Top Tricks

• Chill the dough, even just 20 minutes, if you find it too sticky—it makes shaping easier
• For taller cookies, spoon dough high in the middle rather than flattening it out

Frequently Asked Questions

Can I use canned pumpkin instead of fresh?

Yes, absolutely. Just make sure it’s 100% pumpkin purée, not the pre-seasoned pie filling.

How long do these cookies stay good?

They last about 5 to 6 days in an airtight container at room temperature. Or freeze them if you want to keep them around longer.

My cookies came out too cakey—what did I do?

You probably baked a little longer than needed, or added too much flour (it happens!). Try shading under 2 cups next time, or check your cookies a minute earlier.

Can I make these gluten-free?

Yes, just use a good 1:1 gluten-free baking blend. They’ll be a bit crumblier, but still cozy-delicious.

Do I need to refrigerate the dough?

Not strictly—but if it’s too soft to scoop, or you want a thicker cookie, a quick chill helps a lot.