Imagine the coziest autumn day, captured in a single, delightful bite.
That’s the magic of these soft pumpkin cookies, a treat that feels like a warm hug.
They’re wonderfully cakey, perfectly spiced, and simply melt in your mouth.
Beyond their incredible flavor, these cookies are a dream to make.
There's no fussy chilling of the dough, which means you're moments away from baking.
It’s the perfect recipe for when a sudden pumpkin craving strikes, which, let's be honest, happens often this time of year.
Gathering these simple ingredients is the first step to cookie bliss.
You likely have most of them in your pantry already, waiting for this very purpose.
Not all pumpkin purees are created equal, and your choice truly matters here.
Opt for a trusted brand like Libby’s for a consistently thick and flavorful puree.
Avoid anything labeled "pumpkin pie mix," as it’s pre-sweetened and spiced.
Begin by heating your oven to 350°F (175°C).
Line your baking sheets with parchment paper for effortless cleanup and to prevent sticking.
In a stand mixer or a large bowl with a hand mixer, combine the soft butter and brown sugar.
Beat them together until the mixture becomes light, fluffy, and wonderfully pale.
Beat in the egg until it’s fully blended into the sugary butter.
Next, add the pumpkin puree and vanilla, mixing until the batter is smooth and homogenous.
Sprinkle the pumpkin pie spice, baking powder, baking soda, and salt over the wet mix.
Give it a good mix, then add the flour and stir on low speed until just combined.
This dough is soft, more like a thick, luxurious batter—that’s exactly right.
Use a two-tablespoon cookie scoop to drop rounded mounds onto your prepared sheets.
Bake one sheet at a time for the most even heat distribution.
They’re done when the tops are set and the edges have the faintest hint of gold.
Let the cookies rest on the hot baking sheet for five minutes to firm up.
Then, transfer them to a wire rack to cool completely before even thinking about frosting.
If your dough seems too soft to scoop, a brief 15-minute chill will fix it right up.
For the best rise and texture, make sure your baking soda and powder are fresh.
And please, resist eating them warm if you’re frosting them; patience is a virtue here.
A swirled layer of cream cheese frosting transforms these cookies into pure decadence.
The tangy, creamy frosting is a stunning contrast to the spiced, cakey cookie beneath it.
For the best results, ensure both your cookies and frosting are completely cool before assembling.
Unfrosted cookies will stay soft and delicious for up to three days in an airtight container.
Once frosted, they must be stored in the refrigerator due to the dairy in the frosting.
They also freeze magnificently for up to three months; just thaw at room temperature.
Feel free to stir in a handful of chocolate chips or toasted pecans into the dough.
A drizzle of simple powdered sugar glaze is a lovely alternative to cream cheese frosting.
For a fun twist, a sprinkle of flaky sea salt on top of the frosting is absolutely divine.
So, preheat that oven and embrace the comforting aroma of pumpkin spice.
This recipe is your ticket to creating a truly unforgettable autumnal treat.
Happy baking!
These Soft Pumpkin Cookies are the perfect fall treat: tender, cake-like, and bursting with warm pumpkin spice flavor. Made with real pumpkin puree, they're moist and airy, resembling little pumpkin muffin tops. Enjoy them plain with a cup of coffee or take them to the next level with a generous swirl of cream cheese frosting.
Servings 24
Serving Size 1 cookie
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.