Ready for the coziest bite of fall? These Super Soft Pumpkin Cookies are the ultimate autumn treat, bursting with warm spices and topped with a dreamy vanilla glaze. They’re pillowy and cake-like in texture, perfectly sweet, and always a crowd-pleaser whether you’re staying in for a coffee break or packing up goodies for friends. Baking up a batch is just as fun as eating them — especially when your kitchen fills with the irresistible aroma of cinnamon, nutmeg, and pumpkin. Let’s dive in and make the season taste a little extra special!
Ingredients You’ll Need
You don’t need anything fancy for these Super Soft Pumpkin Cookies — just simple pantry staples that each play a key role. Every ingredient helps create the cookies’ tender texture, deep flavor, and beautiful color.
- All-purpose flour: The backbone of the cookie, giving structure while keeping things soft and light.
- Baking powder & baking soda: These leaveners work together to help the cookies puff up and stay irresistibly soft.
- Salt: Just half a teaspoon balances sweetness and sharpens all those lovely fall flavors.
- Ground cinnamon: Two teaspoons add signature warmth and that unmistakable autumn spice.
- Ground nutmeg: Gives a subtle earthy note that makes the cookies complex and fragrant.
- Ground cloves: Adds a hint of deep, spicy aroma — don’t skip it if you want that classic pumpkin spice vibe!
- Unsalted butter (softened): Adds rich flavor and a tender crumb; soft butter creams perfectly with sugar for a light texture.
- Granulated sugar: Sweetens the cookies and helps with that soft chew.
- Packed brown sugar: Adds extra moisture and a touch of molasses flavor, helping keep the cookies super soft.
- Canned pumpkin puree: The star ingredient! Pumpkin keeps these cookies moist and gives them that gorgeous color.
- Large egg: Binding and moisture for a perfectly fluffy cookie finish.
- Vanilla extract: Both in the dough and the glaze for a sweet, fragrant background note.
- Powdered sugar: Essential for a smooth, go-on-everything glaze.
- Unsalted butter (melted): Gives the glaze shine and rich flavor.
- Milk: Thins the glaze to the perfect drizzling consistency.
- Vanilla extract (for glaze): Doubles down on flavor in every sweet bite.
How to Make Super Soft Pumpkin Cookies
Step 1: Prep Your Oven and Baking Sheets
First, get everything ready for baking success. Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper. Lining the trays means your cookies come off easily, and the bottoms won’t get too brown. While the oven heats up, you’ll have plenty of time to mix up your dough.
Step 2: Whisk Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mixing these dry ingredients separately ensures your spices will be evenly distributed — that means every single bite gets its fair share of pumpkin pie magic!
Step 3: Cream Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is nice and fluffy. This process helps trap air in the dough, creating that signature super soft pumpkin cookie texture.
Step 4: Add Pumpkin, Egg, and Vanilla
Now, it’s time to introduce your wet ingredients. Beat in the pumpkin puree, large egg, and vanilla extract. The batter will look beautifully orange and smell like pure autumn bliss at this point!
Step 5: Combine Wet and Dry Mixtures
Gently add the dry ingredients to the pumpkin mixture in batches, mixing just until you don’t see any dry streaks. Avoid over-mixing, which can make the cookies tough; a few turns with a spatula will do the trick for super soft results.
Step 6: Scoop and Bake
Drop rounded tablespoons of dough onto your lined baking sheets, leaving space between each cookie (they’ll spread just a bit). Bake for 12 to 15 minutes, checking at the 12-minute mark. The cookies should be set and just barely golden on the edges for that dreamy, tender bite.
Step 7: Cool Completely
Let the cookies sit on the baking sheet for 5 minutes — this helps them firm up and makes moving them easier. Then, transfer to a wire rack to cool all the way. Glazing warm cookies can cause the glaze to melt, so patience pays off here!
Step 8: Make and Add the Glaze
In a small bowl, whisk together powdered sugar, melted butter, milk, and vanilla extract until smooth. Drizzle the glaze generously over your cooled cookies, letting it drip and set. For an extra burst of flavor, sprinkle a light dusting of cinnamon on top before the glaze hardens.
How to Serve Super Soft Pumpkin Cookies
Garnishes
Dress up your Super Soft Pumpkin Cookies with a final flourish of cinnamon or even a sprinkle of finely chopped toasted pecans. A light dusting really brings out the warm spices in each cookie and adds a little visual sparkle that feels festive, no matter the season.
Side Dishes
For the ultimate cozy snack, serve these cookies with a mug of hot chai, your favorite latte, or even a glass of cold milk. Their pillowy texture pairs beautifully with warm fall drinks or a scoop of vanilla ice cream for a more decadent twist.
Creative Ways to Present
These cookies look stunning on a wooden board surrounded by miniature pumpkins or fall leaves. Stack them in a rustic tin, tie up a few in cellophane bags with twine for gifting, or layer on a cake stand for a party centerpiece. For Halloween or Thanksgiving, try drizzling the glaze in playful patterns or adding a pinch of themed sprinkles.
Make Ahead and Storage
Storing Leftovers
To keep Super Soft Pumpkin Cookies fresh, store them in an airtight container at room temperature for up to 4 days. Their cake-like texture stays pillowy and moist — just make sure the glaze is fully set before stacking to avoid any sticky surprises.
Freezing
Want to indulge in pumpkin goodness later on? These cookies freeze beautifully! Place completely cooled, unglazed cookies in a single layer on a baking sheet to freeze, then transfer to a freezer bag or container. When you’re ready, thaw at room temperature and glaze before serving. Glazed cookies can also be frozen, just in a single layer with parchment between them to protect the icing.
Reheating
If you like your cookies slightly warm (and who doesn’t?), pop a cookie in the microwave for about 8 to 10 seconds. Not only does it revive that fresh-from-the-oven softness, but the spices seem to come alive all over again!
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just be sure your homemade puree is well-drained to prevent excess moisture, which can make the cookies too cakey. Look for a thick, smooth consistency and you’re good to go.
Why are my cookies coming out flat?
Check the freshness of your baking powder and baking soda; expired leaveners won’t provide the lift needed for these cookies. Also, make sure to measure the flour accurately for the best super soft pumpkin cookie structure.
Is it possible to make these cookies dairy-free?
Yes! Swap out the butter for your favorite dairy-free alternative and use a plant-based milk in the glaze. You’ll still get soft, tender cookies with the same wonderful flavor.
Can I add mix-ins like chocolate chips or nuts?
Go for it! Fold in up to a cup of chocolate chips, white chocolate chips, toasted pecans, or walnuts with the dry ingredients for added texture and fun flavor combinations.
How do I know when the cookies are done?
The edges should look set and just barely golden, while the tops may still look soft. Don’t overbake, as the magic of Super Soft Pumpkin Cookies is all in their delicate, cake-like crumb!
Final Thoughts
There’s nothing quite like sharing a plate of Super Soft Pumpkin Cookies with loved ones (or just savoring a few yourself!). If you’re after a tender, crowd-pleasing pumpkin treat that’s effortless yet impressive, this is the recipe you’ll reach for all season long. Happy baking and enjoy every super soft bite!
Print
Super Soft Pumpkin Cookies Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Super Soft Pumpkin Cookies are a delightful fall treat that are tender, cake-like, and full of warm spices. Topped with a sweet glaze, they are perfect for enjoying with a cup of tea or coffee.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mix Wet Ingredients: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until smooth.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 12 to 15 minutes until set and lightly golden.
- Cool and Glaze: Cool on baking sheets for 5 minutes, then transfer to a wire rack. Whisk together powdered sugar, melted butter, milk, and vanilla for glaze. Drizzle over cookies.
Notes
- Store in an airtight container at room temperature for up to 4 days.
- Add a sprinkle of cinnamon on top of the glaze for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 13g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
