Name: Soft Pumpkin Spice Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/4 cup brown sugar; 1/2 cup granulated sugar; 1/2 cup pumpkin puree; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons pumpkin pie spice; 1/2 teaspoon cinnamon; Optional: 1/2 cup white chocolate chips or chopped pecans

Jump to Recipe·Print Recipe

Soft Pumpkin Spice Cookies a chewy, melt-in-your-mouth pumpkin spice cookies bursting with fall flavor and the cozy aromas of cinnamon, nutmeg, and clove. These ultra-soft treats are everything I crave in a seasonal dessert—comforting, sweet, and packed with warmth in every bite.

Soft Pumpkin Spice Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, softened

¼ cup brown sugar

½ cup granulated sugar

½ cup pumpkin puree

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 ½ teaspoons pumpkin pie spice

½ teaspoon cinnamon

Optional: ½ cup white chocolate chips or chopped pecans

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until the mixture turns light and fluffy.

Then I add the pumpkin puree and vanilla extract, mixing until everything is fully combined.

In a separate bowl, I whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.

I gradually stir the dry ingredients into the wet mixture until a soft dough forms.

If I’m feeling indulgent, I fold in some white chocolate chips or chopped pecans.

Using a tablespoon, I drop rounds of dough onto the baking sheet, spacing them about 2 inches apart.

I bake them for 10 to 12 minutes, just until the edges are set and the centers remain soft.

Once out of the oven, I let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Servings and timing

This recipe makes about 18 cookies.

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Calories: Approximately 140 kcal per cookie

Variations

White Chocolate Pumpkin Cookies: I like folding in white chocolate chips for a creamy sweetness that balances the spices.

Nutty Pumpkin Cookies: Chopped pecans add crunch and a buttery note that works beautifully with pumpkin.

Gluten-Free Option: I use a 1:1 gluten-free flour blend to make these cookies suitable for gluten-sensitive friends.

Maple Glaze Drizzle: Sometimes I top them with a simple glaze made from powdered sugar and maple syrup for a bakery-style touch.

Extra Spice: If I want a stronger kick, I add a pinch more cinnamon or even a dash of ginger.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a single layer, then transfer them to a zip-top bag—good for up to 2 months. When I want to enjoy one, I let it thaw at room temperature or give it a few seconds in the microwave to bring back that fresh-baked softness.

FAQs

How do I keep pumpkin cookies soft?

I make sure not to overbake them—the key is pulling them out when the centers are still soft. They’ll continue to set as they cool, keeping that signature melt-in-your-mouth texture.

Can I use fresh pumpkin instead of canned?

Yes, I can use fresh pumpkin puree, but I make sure to drain excess moisture so the dough doesn't turn out too wet.

Why did my cookies turn out cakey?

Pumpkin adds a lot of moisture, which can create a more cake-like texture. If I want them chewier, I slightly reduce the baking powder or add a touch more flour.

Can I make the dough ahead of time?

Absolutely. I chill the dough for up to 24 hours before baking. This can even help intensify the flavors.

What’s the best way to freeze the cookie dough?

I scoop the dough into individual portions and freeze them on a baking sheet. Once solid, I transfer them to a freezer bag. I bake them straight from frozen, just adding an extra minute or two to the baking time.

Conclusion

These soft pumpkin spice cookies are one of my favorite fall bakes—they're simple, satisfying, and packed with the cozy essence of the season. Whether I’m sharing them with loved ones or keeping a stash for myself, they always bring comfort and a little autumn magic with every bite.

Recipe:

Soft Pumpkin Spice Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 22 minutes
Yield: 18 cookies
Diet: Vegetarian

Print Recipe

Description

Chewy, melt-in-your-mouth pumpkin spice cookies bursting with fall flavor and cozy spices. Perfect for autumn gatherings or a quiet moment with coffee, these cookies are soft, sweet, and warmly spiced.

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add pumpkin puree and vanilla extract; mix until fully combined.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
Gradually stir dry ingredients into the wet mixture until a soft dough forms.
Fold in white chocolate chips or chopped pecans, if using.
Drop tablespoon-sized rounds of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, until edges are set and centers are soft.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.