Name: Soft Pumpkin Spice Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup (230g) pumpkin purée (not pumpkin pie filling); 1 cup (200g) brown sugar; 1/2 cup (115g) unsalted butter, softened; 1 large egg; 1 tsp vanilla extract; 2 cups (250g) all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 1 cup powdered sugar; 2–3 tbsp milk; 1/2 tsp vanilla extract

These soft pumpkin spice cookies are everything I crave when autumn rolls around—moist, cake-like, and loaded with warm spices like cinnamon, ginger, nutmeg, and cloves. With a light vanilla glaze drizzled on top, they bring the perfect touch of sweetness to every bite. Whether I’m baking for a cozy weekend at home or a festive fall gathering, these cookies are always a hit.

Ingredients

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

1 cup (230g) pumpkin purée (not pumpkin pie filling)

1 cup (200g) brown sugar

1/2 cup (115g) unsalted butter, softened

1 large egg

1 tsp vanilla extract

2 cups (250g) all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

Optional Glaze:

1 cup powdered sugar

2–3 tbsp milk

1/2 tsp vanilla extract

Directions

I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.

In a large bowl, I cream together the softened butter and brown sugar until fluffy. Then I mix in the pumpkin purée, egg, and vanilla.

In a separate bowl, I whisk together the flour, baking powder, baking soda, salt, and all the spices.

I gradually add the dry ingredients to the wet mixture, stirring just until everything is combined.

Using a spoon, I drop dollops of dough onto the baking sheets, spacing them about 2 inches apart.

I bake the cookies for 10–12 minutes, just until they’re set but still soft. Then I transfer them to a wire rack to cool.

If I’m glazing them, I whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle it over the cooled cookies.

Servings and timing

This recipe makes approximately 24 cookies.

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Calories: About 140 kcal per cookie

Variations

Add chocolate chips: I sometimes mix in 1/2 cup of mini chocolate chips for a little extra indulgence.

Make them dairy-free: I swap the butter for a plant-based alternative and use non-dairy milk in the glaze.

Skip the glaze: These cookies are flavorful enough on their own, so I often leave the glaze off for a less sweet version.

Add nuts: Chopped pecans or walnuts add a nice crunch if I want more texture.

Pumpkin pie twist: I add a teaspoon of pumpkin pie spice instead of the individual spices when I’m short on time.

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 to a freezer bag—glazed or unglazed. When I want to enjoy one, I just let it thaw at room temperature or pop it in the microwave for about 10 seconds for that fresh-from-the-oven feel.

FAQs

How do I keep the cookies soft after baking?

I store them in an airtight container with a slice of bread—it helps maintain moisture and keeps them soft for days.

Can I use fresh pumpkin instead of canned purée?

Yes, I’ve made these with homemade purée before. I just make sure it’s well-drained and smooth for the best texture.

Why are my cookies spreading too much?

If that happens, I check that the butter wasn’t too melted and make sure I measured the flour correctly. Chilling the dough for 20 minutes before baking also helps.

Can I make the dough ahead of time?

Absolutely. I often refrigerate the dough overnight and bake the cookies the next day. It even enhances the flavor a bit.

Do I have to glaze the cookies?

Not at all. I like the glaze for added sweetness and presentation, but the cookies are delicious on their own too.

Conclusion

These soft pumpkin spice cookies bring all the best flavors of fall into one bite-sized treat. They’re easy to make, full of cozy spices, and perfect for any occasion from casual snacking to holiday baking. I always keep this recipe handy during pumpkin season—it never disappoints.

Recipe:

Soft Pumpkin Spice Cookies

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Author: Sophia
Total Time: 27 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

These soft pumpkin spice cookies are moist, cake-like treats filled with warm autumn spices and topped with an optional vanilla glaze, making them a cozy and delicious fall favorite.