If you love that rich pumpkin flavor and you’re a fan of super-soft cookies, this is the recipe for you! These delicious cookies are almost cake-like in texture and are loaded with fall flavors!
‘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:
- Pumpkin Spice Bars
- Easy Pumpkin Spice Cake
- Homemade Pumpkin Bread (from scratch)
- Easy Bundt Cake Pumpkins
- Puff Pastry Pumpkin Rolls
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
- 1 cup room temperature butter (salted or unsalted, your choice)
- 1 cup 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
How to Make Super Soft Pumpkin Cookies
MAKE COOKIES
Cream butter until light and fluffy. Add sugar and continue to mix. Add pumpkin puree and mix well.
Add egg and 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.
Place in refrigerator for half an hour.
Preheat oven to 350 degrees Fahrenheit.
Place parchment paper on a cookie sheet.
Scoop chilled dough onto parchment paper.
Bake for 10 – 11 minutes or until set and golden on the edges. Don’t over-bake.
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.
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!)
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!
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Super Soft Pumpkin Cookies
Super Soft Pumpkin Cookies from Out of the Box Baking
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
Instructions
Cream butter until light and fluffy.
Add sugar and continue to mix.
Add pumpkin puree and mix well.
Add egg and 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.
Place in refrigerator for half an hour.
Preheat oven to 350 degrees Fahrenheit.
Place parchment paper on a cookie sheet.
Scoop chilled dough onto parchment paper.
Bake for 10 - 11 minutes or until set and golden on the edges. Don’t over-bake.
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.