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!

Prep Time: 40 minutes
plate of soft pumpkin cookies
Cookies

The Best Soft Pumpkin Cookies

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?

holding a soft pumpkin cookie that's broken in half

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.

a plate of soft pumpkin cookies

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.

holding a plate of soft pumpkin cookies

How to Make Soft Pumpkin Cookies

Measure out all the ingredients.  (It’s probably the hardest part of this whole recipe!)

ingredients for soft pumpkin cookies

Whisk together the dry ingredients (flour, baking powder, baking soda, salt, and spices) until blended.

dry ingredients for soft pumpkin cookies

Beat the butter, white sugar, and brown sugar until they’re well mixed.

butter and sugar for soft pumpkin cookies

Add the pumpkin, egg, and vanilla with 1/3 cup of the flour mixture so the batter doesn’t curdle.

making the dough for soft pumpkin cookies

Gradually add the rest of the flour mixture, then stir in the chocolate chips.

the dough for soft pumpkin cookies

Drop the dough by rounded tablespoonfuls onto parchment-lined cookie sheets, then bake each tray at 350 F for 15-18 minutes.

spooning the dough for soft pumpkin cookies on the tray

While the cookies are cooling, let’s make the glaze!  Sift 1 cup of icing sugar into a small bowl.

glaze ingredients for soft pumpkin cookies

Slowly add cold water until you have a thick but still pourable glaze.

making the glaze for soft pumpkin cookies

Put the glaze in a sandwich bag, snip off the corner, and pipe onto the cookies.

drizzling glaze on soft pumpkin cookies

Enjoy your special fall treat with a glass of cold milk.

soft pumpkin cookies on a plate with a jug of 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.

two glasses of pumpkin spice latte pumpkin pie with forks pumpkin cream cheese muffins on a wire cooling rack

Did you make these soft pumpkin cookies?  Please leave a recipe rating below.

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plate of soft pumpkin cookies

The Best Soft Pumpkin Cookies


  • Author: Emma
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 21 cookies
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

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!


Ingredients

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

Instructions

Making the Dough

  1. Whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg until well mixed.
  2. In the bowl of a stand mixer, blend together the softened butter and two sugars on medium speed until combined.
  3. Add the pumpkin puree, egg, and vanilla extract along with about 1/3 cup of the flour mixture to prevent curdling, and beat well.
  4. 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

  1. Preheat the oven to 350 F.
  2. Drop the cookie dough in rounded tablespoonfuls onto two large baking stones or parchment-lined cookie sheets.  Space the cookies about 2 inches apart.
  3. Bake at 350 F for 15-18 minutes per batch, then let them cool completely on wire racks, about 20 minutes.

Decorating the Cookies

  1. Sift the icing sugar into a bowl.
  2. Stir in 1 tablespoon of cold water, then gradually add more water until the icing is thick but pourable.
  3. Spoon into a sandwich bag, twist the top, and snip off the corner to create a piping bag.  Drizzle over the cookies, then serve.

Notes

  • 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.

Keywords: pumpkin spice, easy

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