Super Soft Pumpkin Cookies at the Table

We’re pretty sure you’re going to fall in love with our Super Soft Pumpkin Cookies! An irresistible fusion of sugar cookies and snickerdoodles, this fall-inspired treat is in a league of its own.

These cookies are absolutely bursting with sweet pumpkin flavor and warm spices. Plus, they’re super soft, require minimal prep time (no dough chilling required!), and have a speedy cook time.

Whether you prefer them plain or topped with your go-to icing, this simple recipe is sure to become one you put on repeat!

The Finest Soft Pumpkin Cookies Recipe

What better way to celebrate fall than with a freshly baked batch of soft pumpkin cookies? Warm, sweet, and totally irresistible, they’re better than anything store-bought and are super speedy to make.

Whip them up along with pumpkin French toast casserole, baked pumpkin oatmeal, pumpkin banana bread, and healthy pumpkin pancakes, and enjoy your go-to flavors all season long!

Four soft pumpkin cookies stacked on top of each other.

Key Ingredients You’ll Need

Just a handful of ingredients are all you need to make this pumpkin cookie recipe, and you probably already have most of them on hand!

Butter – Use softened, unsalted butter.
Sugar – A combination of light brown sugar and granulated sugar creates a sweet flavor while keeping the cookies super soft and chewy. Then, we roll the dough in extra sugar for a bakery-worthy treat!
Large Egg – Let it come to room temperature for simple mixing.
Vanilla Extract – Use high-quality pure vanilla extract to enhance the flavor of the rest of the ingredients.
Pumpkin Purée – Make sure to use pure canned pumpkin purée and not pumpkin pie filling. The only ingredient should be pumpkin!
Flour – Regular all-purpose flour forms the base of the dough. If needed, swap it out for a 1:1 gluten-free all-purpose flour instead.
Spices – Cinnamon, nutmeg, ginger, cloves, and salt contribute a warm, fall-inspired taste that balances out the sweetness of the sugar.
Baking Soda and Baking Powder – Make sure they’re fresh! Otherwise, your cookies won’t rise or stay soft.

Pumpkin Perfection: Your Guide to Irresistible Soft Cookies

These might be the easiest cookies we’ve ever made, but don’t take our word for it! Try them out for yourself with the simple steps below.

Prepare. Before you begin, preheat your oven, and line a baking sheet with parchment paper.
Mix the wet ingredients. Use a hand mixer or stand mixer to cream the butter, brown sugar, and granulated sugar. Add the egg and vanilla, and beat again until well combined. Mix in the pumpkin purée until the mixture is smooth.
Whisk the dry ingredients. In a separate bowl, whisk the flour, spices, baking soda, and baking powder.
Combine the wet and dry ingredients. Working slowly, add the dry ingredients to the bowl of wet ingredients, stirring until a soft dough forms. Be careful not to overmix!
Portion and coat. Portion the dough into balls, and roll them in sugar to coat the outside. TIP: For simple, mess-free portioning use a cookie dough scoop!
Bake. Place each cookie dough ball on the prepared baking sheet leaving space between them, and bake just until the edges are a light golden brown.
Cool. Allow the cookies to cool slightly before transferring them to a wire rack completely. This is crucial to help them set and prevent them from falling apart!

A stack of four sugar coated pumpkin cookies, the top one missing half.

Icing Options

Rolled in sugar, we think these pumpkin cookies are plenty tasty on their own. However, if preferred, you can always add an extra topping!

Try icing them with buttercream frosting, cream cheese frosting, or simple vanilla icing, and feel free to decorate with sprinkles, coconut flakes, chocolate chips, or your own creative additions!

Troubleshooting Tips

Here are a few of our tried and true baking tips to ensure these soft pumpkin cookies turn out perfectly every single time you bake!

Measure Carefully. Baking is a science. So, it’s crucial that you measure all the ingredients carefully. For the finest results, we recommend using a food scale. However, if that isn’t an option, the spoon and level method also works well.
Avoid Overmixing. Be sure to combine the ingredients just until the batter is smooth. Continuing to mix will overwork the gluten, resulting in dense, tough cookies.
Adjust the Baking Time. Every oven bakes differently. So, be sure to keep a close eye on your cookies, and take them out as soon as the edges are a light golden brown. Remember, they’ll continue to bake and set as they cool so it’s okay if they look a little underdone!

Soft pumpkin cookies with one split in half.

Common Questions About This Soft Pumpkin Cookie Recipe

What makes pumpkin cookies so soft?

It’s the pumpkin puree! It adds tons of moisture, which gives the cookies their tender, cakey texture. Plus, brown sugar helps keep them extra soft even days later.

Do I need to chill the dough?

No–these cookies are thick and soft by nature, so no chill time needed—just mix, scoop, and bake. Reliable when you want cookies now and not in an hour.

Can I add chocolate chips to pumpkin cookies?

Absolutely! Chocolate and pumpkin are a match made in fall-flavored heaven. Semi-sweet, dark, or even white chocolate chips all work beautifully.

Are pumpkin cookies good for gifting?

Yes! They’re soft, cozy, and stack well in treat boxes. Add a ribbon and a tag, and you’ve got the cutest fall gift ever.

More Delectable Cookie Recipes

On the hunt for more simple cookies that are a breeze to make? Check out these favorites that we think you might just fall head over heels for:

the Ayyem kitchenServings: 24 servings

Prep: 10 mins
Cook: 10 mins
Total: 20 mins

Make this speedy and simple super soft pumpkin cookies recipe in less than 30 minutes, and enjoy the sweet, cozy flavors of fall! Email

Ingredients

¾ cup unsalted butter softened
1/2 cup light brown sugar packed
1/2 cup granulated sugar
1 egg at room temperature
2 teaspoons vanilla
1/2 cup (122 grams) canned pumpkin purée
2 cups (219 grams) all-purpose flour, spooned and leveled
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1/3 cup sugar for dipping

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth and silky.¾ cup unsalted butter, 1/2 cup light brown sugar, 1/2 cup granulated sugar
Add the egg and vanilla to the butter-sugar mixture, and beat until well combined.1 egg, 2 teaspoons vanilla
Mix in the canned pumpkin puree until the batter is smooth.1/2 cup (122 grams) canned pumpkin purée
In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt.2 cups (219 grams) all-purpose flour, spooned and leveled, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/8 teaspoon cloves, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
Gradually add the dry ingredient mixture to the wet mixture, stirring until a soft cookie dough forms.
Scoop out tablespoons of dough and roll them into balls. Roll each ball in the sugar for dipping to coat the outside.1/3 cup sugar for dipping
Place the sugar-coated dough balls on the prepared baking sheet, leaving space between them.
Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.