This recipe is a must for the fall season. These Pumpkin Cookies are made in no time, use common ingredients, and are packed with warm and cozy flavors. You’ll love the comforting aroma of pumpkin mixed with spices and the soft, almost cakey pumpkin cookie texture that melts in your mouth.
Do you need more recipes to get your kitchen smelling like heaven this fall? Then you should try this Pumpkin Coffee Cake, this Bread Pudding with Rum and Raisins, and this Pumpkin Curry Soup.
To make fluffy cookies, you’ll need baking powder and baking soda. They help the cookies rise, giving them a soft and cakier texture. Eggs add moisture and help leaven the dough. When a recipe uses an extra egg yolk, the result is chewier and more structured cookies, while egg whites can help make them fluffier.
Why I Love This Recipe
- Recipe gets rave reviews
- Perfect fall cookie
- Easy to make
- Not too sweet
- Easy to decorate
Helpful Items For This Recipe
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Baking Sheet Pan Set, Cookie Sheets for Oven, Nonstick Half/Quarter/Jelly Roll Pans
200 Pcs Parchment Paper Baking Sheets, 12×16 Inches Non-Stick, Precut
Ingredients for the Pumpkin Cookies
Simple ingredients, most of you will have on hand.
Unsalted butter – It gives the cookies a rich and buttery flavor. If you’d like to use salted butter, go ahead. Just remember to omit the added salt.
Sugar – I used granulated sugar for this recipe, but you can replace it with light brown sugar if desired.
Pumpkin puree – This is the star ingredient, bringing moisture and a wonderful earthy flavor to the cookies. It also adds a beautiful orange color, making them perfect for fall. Whether you use canned pumpkin puree or homemade puree, this recipe will succeed.
Egg – The egg binds the ingredients together, helping the cookies maintain their structure while adding tenderness.
Vanilla extract – This is always needed when making cookies; use a good-quality one when possible for best results.
All-purpose flour – Keep in mind that flour measurements are spoon and leveled.
Baking powder and baking soda – Create soft and slightly chewy cookies.
Nutmeg – Just a pinch is enough to recreate fall flavors in your kitchen.
Salt – It enhances flavors; omit if using salted butter.
Ground cinnamon – Adds warm and cozy flavors to these cookies. It is the main pumpkin spice flavor.
Walnuts – They add an earthy and crunchy bite. Replace with pecans as needed.
Raisins – Adds sweetness to every bite; dried figs would also rock in these cookies.
Powdered sugar and whole milk – These are needed to make the glaze.
Soft Pumpkin Cookie Recipe
First, preheat the oven to 350F. Then, add the softened butter and sugar to a large bowl and beat with an electric mixer until creamy and light, about 5 minutes.
Add pumpkin, egg, and vanilla and mix until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Fold the pumpkin mixture into the bowl with dry ingredients. Stir until combined.
Stir in raisins and chopped nuts. Mix to combine.
Drop the cookie dough using a tablespoon onto parchment paper-lined cookie sheets about 2 inches apart.
Push the cookie down slightly with your fingers.
Bake for 16-20 min. or until golden. In the meantime, mix the ingredients for the cinnamon drizzle.
Cool the cookies on a cooling rack. Finally, pour the cinnamon drizzle on top.
Why you’ll love these Pumpkin Cookies
- Perfect fall flavor – Delicious autumn cozy treat. Serve them next to a cup of tea.
- Soft and fluffy texture – These cookies are irresistibly soft and fluffy, thanks to the pumpkin puree and the right amount of baking powder. Every bite is light, tender, and melts in your mouth.
- Delicious add-ins – With crunchy walnuts and chewy raisins, these cookies offer the perfect balance of textures.
- Easy to make – These cookies come together in no time with simple ingredients and straightforward steps. Whether you’re an experienced baker or just starting out, you’ll find these cookies easy and fun.
Recipe Pro Tips!
What Flavors go Well with Pumpkin?
Warm, earthy flavors are the ones that pair better with pumpkin. Have this list on hand when making pumpkin-based recipes:
Spices
– Cinnamon, nutmeg, ginger, all-spice, cardamom and cloves.
All of these are included in most pumpkin spice blends.
Foods
– Nuts: especially walnuts and pecan nuts.
– Dried fruits such as raisins, dry figs, and dates.
– Chocolate, it is better to use dark versions to contrast pumpkin’s sweetness.
– Brown sugar and maple syrup are sweeteners that combine deliciously with pumpkin.
– Vanilla complements pumpkin’s mild sweetness.
– Caramel’s rich buttery flavor pairs excellently with moist and soft pumpkin.
Storing Pumpkin Cookies
The best way to keep these cookies fresh and moist is to keep them in an airtight container on the counter. They’ll stay moist and fresh for up to three days.
For longer storage periods, keep them in the fridge for up to seven days or in the freezer for up to three months.
Want More Cookies to Bake in the Fall?
We are cookie monsters here and love a great cookie anytime, but here are the ones we tend to make in the fall.
Pumpkin Cookies
Video
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 cup pumpkin puree canned or homemade
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour spoon and level
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp nutmeg preferably freshly grated
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup walnuts chopped
- 1 cup raisins
Cinnamon Glaze
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk use as needed
- 1/2 tsp cinnamon
Instructions
- First, preheat the oven to 350F. Then, add the softened butter and sugar to a large bowl and beat with an electric mixer until creamy and light, about 5 minutes.
- Add pumpkin, egg, and vanilla and mix until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Fold the pumpkin mixture into the bowl with dry ingredients. Stir until combined.
- Stir in raisins and chopped nuts. Mix to combine.
- Drop the cookie dough using a tablespoon onto parchment paper-lined cookie sheets about 2 inches apart. Push the cookie down slightly with your fingers.
- Bake for 16-20 min. or until golden. In the meantime, mix the cinnamon glaze ingredients in a small bowl. Adjust milk as needed.
- Cool on a cooling rack. Finally, pour the cinnamon drizzle on top.
Comments & Reviews
Patsy says
This cookie looks amazing! Another great way to use pumpkin!
Noshing with the Nolands says
Thanks so much Patsy!!
Tammi @ Momma's Meals says
Look at these little bites of deliciousness! Yummy!! Happy #SS!
Noshing with the Nolands says
These are one of my favorite cookies, I had to share again!!
Sheila Fretz says
These look delicious and a great snack to serve in between dessert and Pie time for Thanksgiving Supper.
Noshing with the Nolands says
More desserts the merrier!!