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This recipe was originally published on September 24, 2017.
Making a batch of these pillowy soft pumpkin cookies is the perfect way to celebrate fall. They’re so simple to make, that even the kiddos can help! Are you ready to get started?
Can pumpkin cookies be frozen?
Yes, you can definitely freeze pumpkin cookies! Here’s some freezing tips for pumpkin cookies.
- Freeze unbaked pumpkin cookie dough in balls on a cookie sheet for a couple hours, then place in freezer bags. You can bake the cookie dough anytime you like.
- Freeze baked cookies in an airtight container or freezer bag.
- Separate layers of glazed cookies with pieces of wax paper or parchment paper so the icing doesn’t stick to the other cookies.
- Reheat already baked cookies on a cookie sheet at 275 F for 10-15 minutes.
How to Store Pumpkin Cookies
- Put the baked cookies in an airtight container or a plastic zip-top bag.
- Make sure to press the air out of the zip-top bag before sealing.
- Don’t store other cookies in the same container as the pumpkin cookies. We don’t want the flavors to mingle!
- Store the cookies at room temperature for up to 48 hours after baking.
- Freeze them for long term storage.
How to Make Soft Pumpkin Cookies
Measure out all the ingredients. (It’s probably the hardest part of this whole recipe!)
Whisk together the dry ingredients (flour, baking powder, baking soda, salt, and spices) until blended.
Beat the butter, white sugar, and brown sugar until they’re well mixed.
Add the pumpkin, egg, and vanilla with 1/3 cup of the flour mixture so the batter doesn’t curdle.
Gradually add the rest of the flour mixture, then stir in the chocolate chips.
Drop the dough by rounded tablespoonfuls onto parchment-lined cookie sheets, then bake each tray at 350 F for 15-18 minutes.
While the cookies are cooling, let’s make the glaze! Sift 1 cup of icing sugar into a small bowl.
Slowly add cold water until you have a thick but still pourable glaze.
Put the glaze in a sandwich bag, snip off the corner, and pipe onto the cookies.
Enjoy your special fall treat with a glass of cold milk.
Maybe this recipe for soft pumpkin cookies will become a family fall tradition in your house, as it has in mine. We always look forward to making these delicious cookies each fall!
Satisfy your spiced pumpkin cravings with these delicious recipes.
- Pumpkin Spice Latte: learn how to make Starbucks-quality PSL with real food ingredients.
- Easy Pumpkin Roll Recipe: this moist cake is easy to make from scratch–without cracks!
- Pumpkin Cream Cheese Muffins: these beautiful fall muffins are a family favorite.
Did you make these soft pumpkin cookies? Please leave a recipe rating below.Print
The best soft pumpkin cookies are pillowy soft and studded with chocolate chips. These chewy autumn cookies are perfect for kids and families at Thanksgiving. Making this simple dessert from scratch couldn’t be easier!
For the Cookies
- 2 1/2 cups all-purpose flour (300g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 cup unsalted butter, softened (115g)
- 1 cup granulated sugar (198g)
- 1/2 cup light brown sugar, packed (120g)
- 1 cup pumpkin puree (240g)
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup milk chocolate chips (131g)
For the Glaze
- 1 cup icing sugar (113g)
- 1–3 tablespoons cold water
Making the Dough
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg until well mixed.
- In the bowl of a stand mixer, blend together the softened butter and two sugars on medium speed until combined.
- Add the pumpkin puree, egg, and vanilla extract along with about 1/3 cup of the flour mixture to prevent curdling, and beat well.
- Scrape down the sides of the bowl with a flexible spatula, then gradually add the flour mixture. Beat until fully combined, then stir in the chocolate chips.
Baking the Cookies
- Preheat the oven to 350 F.
- Drop the cookie dough in rounded tablespoonfuls onto two large baking stones or parchment-lined cookie sheets. Space the cookies about 2 inches apart.
- Bake at 350 F for 15-18 minutes per batch, then let them cool completely on wire racks, about 20 minutes.
Decorating the Cookies
- Sift the icing sugar into a bowl.
- Stir in 1 tablespoon of cold water, then gradually add more water until the icing is thick but pourable.
- Spoon into a sandwich bag, twist the top, and snip off the corner to create a piping bag. Drizzle over the cookies, then serve.
- Make sure the spices aren’t stale. Fresh spices will give the cookies a much better flavor and aroma.
- If you need to make more than 21 cookies, just make each cookie a little smaller.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: pumpkin spice, easy