Soft Pumpkin Pie Cookies are the perfect treat for anyone who loves the warm, cozy flavors of pumpkin pie but wants something a bit easier to share. These cookies are soft and chewy with delicious hints of cinnamon, nutmeg, and all those spices that make pumpkin pie so special. They have a gentle pumpkin flavor that feels like a little bite of fall in every mouthful.
I love making these cookies when the weather starts to cool down because they remind me of all the good things about autumn—cool air, cozy sweaters, and holiday baking time. One tip I always use is to not overbake them so they stay nice and soft, which makes them feel extra comforting. Plus, they’re easy to whip up, which is always a win in my book!
These cookies are great just on their own with a cup of tea or coffee, but I also like to share them with friends and family during holiday gatherings. They’re a fun twist if you want pumpkin flavor without going all the way to making a pie. Soft, sweet, and packed with spice, these cookies always bring a little warmth and happiness to the table.
Key Ingredients & Substitutions
Pumpkin puree: This gives the cookies their moist texture and signature fall flavor. Use canned pure pumpkin, not pumpkin pie filling, to control sweetness. You can swap for cooked, mashed butternut squash if needed.
Spices: Cinnamon, nutmeg, ginger, and cloves create that classic pumpkin pie taste. If you don’t have all, just cinnamon and nutmeg will do great too.
Butter and sugars: Using both granulated and brown sugar balances sweetness and moisture. For a dairy-free option, use vegan butter or coconut oil.
Chocolate chips: They add a little sweet surprise inside. Feel free to omit or replace with nuts or dried fruit.
How Do I Keep These Cookies Soft and Fluffy?
Softness comes from mixing, baking time, and moisture from pumpkin. Follow these tips:
- Don’t overmix the dough once the flour is added—just combine until no streaks remain.
- Watch your bake time carefully; 10-12 minutes is enough. Overbaking dries out the cookies.
- Use a gentle hand to flatten dough slightly—this helps even baking without spreading too thin.
- Let cookies cool on the baking sheet first. This helps them set but stay soft inside.
These little steps make a big difference in keeping your cookies soft, tender, and bursting with pumpkin spice flavor!
Equipment You’ll Need
- Baking sheets – sturdy and flat for even baking and easy cookie removal.
- Parchment paper or silicone baking mats – stop cookies from sticking and make cleanup quick.
- Mixing bowls – one large for wet ingredients and one for dry; makes mixing easier and organized.
- Electric mixer or hand mixer – helps cream butter and sugar smoothly, saving effort.
- Measuring cups and spoons – accurate measuring keeps cookies consistent every time.
- Cookie scoop or tablespoon – for evenly sized cookies that bake uniformly.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap chocolate chips for white chocolate or butterscotch chips for a sweeter twist that pairs nicely with pumpkin.
- Add chopped pecans or walnuts for crunchy texture and rich nuttiness that contrasts soft cookies.
- Mix in dried cranberries or raisins for bursts of tart sweetness, great for holiday vibes.
- Stir in a teaspoon of espresso powder to deepen the spice flavors and add a subtle coffee kick.
Soft Pumpkin Pie Cookies
Ingredients You’ll Need:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup semi-sweet chocolate chips
- Whipped cream for topping (optional)
- Additional ground cinnamon for dusting (optional)
How Much Time Will You Need?
Prepare for about 15 minutes of active prep time and 10 to 12 minutes baking per batch. After baking, allow about 5 minutes for cookies to cool on the baking sheet, then cool completely on a wire rack. Total time is around 30 minutes, making these a quick and satisfying treat.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
2. Mix Wet Ingredients:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a mixer or by hand until the mixture is light and fluffy. Add the egg and vanilla extract, beating until well combined. Stir in the pumpkin puree until smooth.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
4. Make the Cookie Dough:
Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender. Fold in the chocolate chips evenly.
5. Shape and Bake the Cookies:
Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly press each cookie down slightly with the back of a spoon or your hand. Bake for 10–12 minutes until they are set but still soft in the center.
6. Cool and Serve:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to set. Transfer to a wire rack to cool completely. Optionally, top with a dollop of whipped cream and a sprinkle of cinnamon before serving.
Enjoy these soft, cozy pumpkin pie cookies with your favorite warm drink for the perfect autumn treat!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can! Just roast and puree fresh pumpkin first. Make sure it’s fully cooked and smooth before measuring 1 cup for the recipe. This helps maintain the cookie’s moisture and texture.
How Should I Store Leftover Pumpkin Pie Cookies?
Store them in an airtight container at room temperature for up to 3 days to keep them soft. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Thaw at room temperature before enjoying.
Can I Make These Cookies Gluten-Free?
Absolutely! Swap the all-purpose flour with a gluten-free flour blend that’s meant for baking. Make sure it contains xanthan gum or add it separately to maintain the cookie’s texture.
Is It Okay to Freeze the Cookie Dough?
Yes, freezing the dough works well! Portion the dough into balls, freeze on a tray until firm, then transfer to a freezer bag. Bake straight from frozen, adding a minute or two to the baking time.
