These soft pumpkin cookies are the perfect fall treat, made in a small batch for when you’re craving something cozy without leftovers. Flavored with warm spices and real pumpkin puree, they’re soft and melt-in-your-mouth delicious. Whether you’re enjoying them with a cup of tea or sharing with a friend, these cookies deliver all the comforting flavors of autumn in every bite!
The real magic happens when these soft pumpkin cookies are paired with a luscious cream cheese frosting. The creamy frosting perfectly balances the sweetness and warmth of the pumpkin and spices, creating an irresistible combination. It adds a silky smooth texture that complements the soft cookies, making each bite a decadent treat. This cream cheese pairing elevates the cookies to a whole new level, making them a must-have indulgence for pumpkin lovers.
Why you’ll love this soft pumpkin cookie recipe
- Satisfy your pumpkin craving without committing to a large batch of cookies.
- Easy to follow recipe and comes together quickly.
- Foolproof recipe for beginners.
- Perfect for a cozy afternoon baking session.
- Soft cookie with just the right amount of pumpkin flavor and warming spices.
- Ready to eat in about 30 minutes.
- Perfect if you have leftover pumpkin puree from other fall recipes.
- The cream cheese frosting takes them to the next level.
Ingredients needed for cookie
Ingredients needed for frosting
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Microwave butter in heatproof bowl for 30 seconds on high until melted. Set aside to cool for a couple minutes. Add brown sugar and granulated sugar and mix until combined.
- Stack a few paper towels on top of each other on your counter. Add about 1/2 cup of pumpkin puree in the middle. Fold up the sides and gently squeeze out the water. You’ll need a 1/4 cup to use for the recipe.
- Add egg, vanilla, and pumpkin puree and mix until combined.
- Add salt, baking soda, pumpkin pie spice, and flour and mix until just combined.
- Refrigerate dough for 15 minutes.
- Line a baking sheet with parchment paper. Scoop out 12 cookies. Preheat oven to 350° F. Bake for 10-11 minutes.
- Add butter and cream cheese to a small bowl. Using a hand mixer, mix together until fully combined.
- Add in powdered sugar and vanilla and beat until well combined, light and fluffy.
- Spread a small dollop of the cream cheese frosting on completely cooled cookies.
Frequently asked questions
Why didn’t my cookies spread?
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
What cookie scoop do you use?
My favorite for this recipe is a 1.5 tablespoon cookie scoop. I use this one here.
Why do I need to remove water from the pumpkin puree?
Removing water from pumpkin puree when baking is important because it helps to improve the texture and consistency of baked goods. Pumpkin puree naturally contains a lot of moisture. By removing excess water, the puree becomes thicker and more concentrated, which helps baked goods like cookies hold their shape and maintain a fluffy or chewy texture. Reducing the moisture content ensures the pumpkin flavor shines without compromising the overall balance of the recipe.
What pumpkin puree did you use?
Libby’s is my favorite. It’s flavor is great and the consistency is always reliable year after year.
Why does my dough seem more wet than normal?
Even though you remove a decent bit of water from the pumpkin puree, it still has water content in it which will make the dough more moist than normal.
Can I use homemade pumpkin puree?
Yes, absolutely. Just make sure you squeeze out excess water since homemade pumpkin puree will have a much higher water content than canned pumpkin puree.
Tips for the best soft pumpkin cookies
- Be sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices, which can throw off the balance of the recipe.
- Don’t overmix the dough. When combining the wet and dry ingredients, mix just until everything is incorporated
- Chill your dough faster by spreading the dough up the sides of your bowl before placing in the refrigerator. You’ll only need to chill it for about 15 minutes.
- Wait until the cookies have completely cooled before frosting them. If you frost while the cookies are still warm, the frosting will melt off.
Looking for more fall recipes?
- Brown Butter Iced Oatmeal Cookies
- Bourbon Pecan Chocolate Chip Cookies
- Brown Butter Snickerdoodles
- Apple Cookies with Fig Preserves
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container in the refrigerator for up to 5 days.
To freeze the cookie dough, place the cookie dough on a plate and set in the refrigerator for 30 minutes to firm up. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Thaw an hour to allow the cookie dough to come to room temp before baking. Then cool completely before frosting them.
DID YOU MAKE THIS RECIPE? ❤️
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Soft Pumpkin Cookies
Ingredients
For the cookie
- 5 tablespoons unsalted butter melted
- 1/4 cup light brown sugar
- 3 tablespoons granulated sugar
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup pumpkin puree water removed
- 3/4 cup + 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
For the frosting
- 3 oz cream cheese room temperature
- 1 tablespoon unsalted butter room temperature
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
For the cookies
- Microwave butter in heatproof bowl for 30 seconds on high until melted. Set aside to cool for a couple minutes. Add brown sugar and granulated sugar and mix until combined.
- Stack a few paper towels on top of each other on your counter. Add about 1/2 cup of pumpkin puree in the middle. Fold up the sides and gently squeeze out the water. You'll want enough leftover to fill the 1/4 cup.
- Add egg, vanilla, and pumpkin puree and mix until combined.
- Add salt, baking soda, pumpkin pie spice, and flour and mix until just combined.
- Use your spatula to spread the dough up the sides of the bowl so it requires less chilling time. Refrigerate the dough for 15 minutes.
- Line a baking sheet with parchment paper. Scoop out 12 cookies using a #40 (1.5 tablespoon) cookie scoop. Preheat oven to 350° F. Bake for 10-11 minutes.
For the frosting
- Add butter and cream cheese to a small bowl. Using a hand mixer, mix together until fully combined.
- Add in powdered sugar and vanilla and beat until well combined, light and fluffy. If the frosting is too thin, add a tablespoon or two of powdered sugar and place in the refrigerator to firm up.
- Spread a small dollop of the cream cheese frosting on completely cooled cookies.
- Top cream cheese frosting with a dash of ground cinnamon. Enjoy!
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