Name: Super Soft Pumpkin Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 48
Ingredients: FOR THE COOKIES; 1 cup room temperature butter (salted or unsalted, your choice); 1 cup granulated sugar; 1 large egg; 1 tsp pure vanilla extract; 1 cup pumpkin puree (not pie filling); 2 cups all-purpose flour; 1 teaspoon baking powder; 1 tsp baking soda?pinch salt (if you use unsalted butter); 1 teaspoon ground cinnamon; 1 teaspoon pumpkin pie spice; FOR THE GLAZE; 2 cups powdered sugar; 3 tablespoons water or milk; 1/2 teaspoon cinnamon; 1/4 teaspoon pumpkin pie spice

Jump to Recipe

These soft pumpkin cookies are melt-in-your-mouth delicious! Full of cozy fall spice and topped with a sweet glaze, they’re perfect for Thanksgiving dessert tables and autumn bake sales.

These soft pumpkin cookies are a cozy fall favorite — tender, lightly spiced, and incredibly easy to make. I tested and tweaked this recipe until the texture was perfectly soft and cake-like, the kind of cookie that disappears fast at family gatherings. If you love simple, foolproof baking, this one belongs in your autumn rotation.

'Tis the Season. . .for Pumpkin!

I've been on a roll making pumpkin treats lately. . .which is really something, considering I'm allergic! (I'm learning to substitute sweet potato puree for a similar taste profile.)

I've got a host of pumpkin recipes you might enjoy. Here are a few favorites:

I've got a host of other holiday-themed desserts, too, but these pumpkin pie cookies are going to be near the top of the list. They're so soft and sweet and that cinnamon glaze? Well, it's everything!

Pumpkin Spice Cookie Ingredients

FOR THE COOKIES

room temperature butter (salted or unsalted, your choice)
granulated sugar
large egg
pure vanilla extract
pumpkin puree (not pie filling)
all-purpose flour
baking powder
baking soda
salt (if you use unsalted butter)
ground cinnamon
pumpkin pie spice

FOR THE GLAZE

powdered sugar
water or milk
cinnamon
pumpkin pie spice

How to Make Super Soft Pumpkin Cookies

MAKE COOKIES

Cream butter until light and fluffy. I always like to whip mine until the color completely changes from bright yellow to a soft, pale yellow, almost ivory. Now add the sugar and continue to mix, mix, mix! The goal here is to bring it cream the ingredients together. Add pumpkin puree and mix well.

Now it's time to add the egg. Beat until incorporated.

Add flour, baking powder, and baking soda, as well as pinch of salt.

Mix well. You’ll have a fluffy soft batter. (At this point, you will be tempted to stick your finger in the bowl, I promise! I won't tell, if you do!)

Place your bowl of batter in the refrigerator for half an hour. (Don't skip this step, even if you're tempted!)

Preheat your oven to 350 degrees Fahrenheit.

Place parchment paper on a cookie sheet.

Scoop chilled dough onto parchment paper. (Now, aren't you glad you refrigerated it? It's so much easier to work with this way.)

Bake for 10 - 11 minutes or until set and golden on the edges. Don’t over-bake. You want these cookies to be soft and luscious.

Remove and place on wire rack to cool.

MAKE GLAZE

Place powdered sugar in a medium bowl. Add milk or water. Add spices. Stir until lump free.

Spoon glaze over cooled cookies. (Yum!)

Serve and enjoy!

Store leftovers in an airtight container. I recommended refrigerating these. They should stay good for 3 - 4 days.

What to Expect from this Recipe

These are so soft, y'all! They're almost like eating little cupcakes. They're also super easy to make and bake up so quick. You're going to be so proud to serve these to your family or to guests, and not just during the holidays. (Though, these are absolutely perfect for the Thanksgiving season!)

What to Enjoy About These Super Soft Pumpkin Cookies

Ultra-soft, cake-like texture. Light, pillowy, and melt-in-your-mouth — these cookies are like little clouds of pumpkin goodness.

Warm, cozy flavors. Pumpkin pairs perfectly with cinnamon, nutmeg, and a hint of vanilla for that classic autumn taste.

Perfectly sweet. Just the right amount of sweetness to satisfy without overwhelming the gentle pumpkin spice.

Frosted or unfrosted. Whether topped with a swirl of cream cheese icing or enjoyed plain, they’re delicious either way.

Kid-friendly, grown-up approved. Soft enough for little ones, nostalgic enough to bring out the kid in everyone.

Ideal for fall baking. Perfect for cookie trays, bake sales, or simply brightening up a blustery afternoon with a cup of tea.

That’s it for this post, friends!

I hope you enjoyed this delicious recipe.

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

About the Baker

Janice Thompson believes pumpkin season should last forever. With over 170 published books and countless kitchen adventures, she loves blending warm flavors with heartfelt stories. From first whisk to final bite, Janice bakes with the goal of making every recipe feel like home.

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