These Soft and Delicious Pumpkin Pie Cookies are like little bites of autumn wrapped up in a cookie. They have a tender, cakey texture that’s softly spiced with cinnamon, nutmeg, and cloves—just like pumpkin pie in cookie form. The pumpkin keeps them moist and flavorful, making each bite melt in your mouth.
I love making a batch of these cookies to share when the weather starts to cool down. They’re one of those treats that everyone seems to enjoy, whether you’re a pumpkin fan or just love cozy fall flavors. I especially like to add a little cream cheese frosting on top—it’s a nice touch that adds a bit of tang and sweetness to balance the spices.
These cookies are great with a cup of hot tea or coffee, perfect for a relaxing afternoon or a casual get-together. I find they’re even better the next day when the flavors have had time to deepen. Plus, they’re easy to pack up for a snack or bring along to holiday parties, making them a favorite treat throughout the season.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for the best texture and flavor. Avoid pumpkin pie filling, which is sweetened and spiced. You can substitute with fresh cooked pumpkin, but make sure it’s well mashed and drained of excess water.
Spices: Cinnamon, nutmeg, cloves, and ginger give that classic pumpkin pie taste. If you don’t have all, just use cinnamon and a pinch of nutmeg. Pumpkin pie spice blend works great too for convenience.
Butter & Sugars: Butter adds richness and softness. Brown sugar adds moisture and a subtle caramel flavor. You can swap butter for a dairy-free margarine for a vegan version, and use coconut sugar instead of brown sugar for a different flavor twist.
Glaze: The powdered sugar glaze adds a sweet finishing touch. If you prefer, you can skip the glaze or use cream cheese frosting for a tangier topping that pairs wonderfully with pumpkin.
How Do You Keep These Cookies Soft and Moist?
The key to soft pumpkin cookies is balancing moisture and mixing technique. Here are my tips:
- Use pumpkin puree, which adds natural moisture and softness.
- Don’t overmix once you add the dry ingredients—mix just until combined to avoid tough cookies.
- Bake just until set and edges are lightly browned. Overbaking makes them dry.
- Let the cookies cool on the sheet for a few minutes; this helps them stay moist inside.
- Adding brown sugar instead of only white sugar helps keep the cookies chewy and soft.
Equipment You’ll Need
- Mixing bowls – essential for combining wet and dry ingredients separately.
- Electric mixer or hand whisk – makes creaming butter and sugar easier and faster.
- Baking sheets – use sturdy ones to bake the cookies evenly without warping.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup simple.
- Cookie scoop or spoon – helps you portion dough evenly for uniform cookies.
- Wire cooling rack – lets cookies cool properly so they don’t get soggy.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped pecans or walnuts for a crunchy texture that complements the spices.
- Mix in 1/2 cup chocolate chips or white chocolate chips for a sweet surprise in each bite.
- Swap the glaze for cream cheese frosting for a tangy contrast that pairs well with pumpkin.
- Stir in 1/4 cup dried cranberries or raisins for a chewy burst of flavor in every cookie.
How to Make Soft and Delicious Pumpkin Pie Cookies?
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Time Needed:
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake, plus cooling time. Expect roughly 35-40 minutes from start to finish, including making and drizzling the glaze.
Step-by-Step Instructions:
1. Prepare Your Oven and Cookware:
Set your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking and to make clean-up easier.
2. Mix Wet Ingredients:
In a large bowl, use a mixer or a strong spoon to cream together the softened butter, granulated sugar, and brown sugar until the mixture looks light and fluffy. Then, beat in the egg. Add the pumpkin puree and vanilla extract, mixing well until everything is combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This ensures the spices are evenly spread out.
4. Make the Cookie Dough:
Slowly add the dry ingredients to the wet pumpkin mixture, stirring gently. Mix only until everything is just combined. Overmixing can make the cookies tough.
5. Shape and Bake:
Use a spoon or cookie scoop to make rounded balls of dough. Space them about 2 inches apart on your prepared baking sheets. Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly browned and the centers feel set but still soft.
6. Cool the Cookies:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to firm up. Then transfer them to a wire rack to cool completely.
7. Make and Drizzle the Glaze:
Whisk together the powdered sugar, milk, and vanilla extract until smooth and thick but pourable. Drizzle the glaze over the cooled cookies with a spoon or a small piping bag. Let the glaze set before enjoying your cookies.
Enjoy your soft and delicious pumpkin pie cookies with a sweet glaze that perfectly complements the warm spices!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Use cooked and well-drained fresh pumpkin puree, but be sure to remove excess moisture for the right cookie texture. Canned pumpkin puree is more convenient and consistent, though.
How Should I Store These Pumpkin Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies (without glaze) in a sealed bag for up to 2 months. Thaw at room temperature before glazing.
Can I Skip the Glaze?
Absolutely! The glaze adds sweetness and a pretty finish, but the cookies are delicious on their own. You can also substitute with cream cheese frosting if you want a tangier option.
What If I Don’t Have All the Spices?
No worries! You can use just cinnamon and nutmeg or a store-bought pumpkin pie spice mix instead. The cookies will still have that cozy fall flavor.
