Soft Pumpkin Cookies
These pillowy soft pumpkin cookies are the ultimate fall treat — perfectly spiced with cinnamon, nutmeg, ginger, and cloves, and loaded with real pumpkin puree for incredible moisture and flavor. They come together in just one bowl with no chilling required, making them the ideal weeknight bake or holiday gathering showstopper that stays tender and fresh for days.
Equipment
- Large mixing bowl For combining all ingredients
- Stand mixer or hand mixer To cream butter and sugars
- Medium bowl For whisking dry ingredients
- Cookie scoop 2-tablespoon size for uniform cookies
- Baking sheets At least two for efficient baking
- Parchment paper or silicone baking mats To prevent sticking
- Wire cooling racks To cool cookies properly
- Measuring cups and spoons For accurate measurements
- Rubber spatula For scraping down the bowl
- Whisk For combining dry ingredients
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour 300g; spoon into cup and level off for accurate measurement
- 1 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 0.5 tsp ground ginger
- 0.25 tsp ground cloves
Wet Ingredients
- 1 cup unsalted butter 225g / 2 sticks, softened to room temperature (about 65–70°F)
- 1 cup light brown sugar 200g, packed
- 0.5 cup granulated sugar 100g
- 1 cup pumpkin puree 240g; use 100% pure pumpkin puree, NOT pumpkin pie filling
- 1 large egg room temperature
- 2 tsp vanilla extract pure vanilla extract recommended
Optional Add-ins
- 1 cup white chocolate chips or butterscotch chips optional; about 170g
- 0.5 cup chopped pecans or walnuts optional; about 60g
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Position the oven rack in the center for even baking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined. Set aside.
- Beat the softened butter in a large bowl on medium speed for 1 minute, then add both sugars and beat on medium-high for 2–3 minutes until light, fluffy, and pale. Scrape down the sides of the bowl.
- Add the pumpkin puree and beat on medium speed until combined, then mix in the egg and vanilla extract on low speed just until incorporated — do not overmix.
- Add the flour mixture in two additions, mixing on low speed just until no dry flour remains. Scrape the bottom and sides of the bowl — the dough will be soft and slightly sticky.
- If using chocolate chips, butterscotch chips, or nuts, gently fold them into the dough with a spatula until evenly distributed.
- Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart, and slightly flatten each one. Bake for 11–13 minutes until the edges are set but the centers still look slightly underdone.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely — they will firm up as they cool but stay perfectly soft and tender inside.
Notes
- Room temperature butter is key: Butter that's too cold won't cream properly; butter that's too warm causes excessive spreading. Aim for 65–70°F.
- Measure flour correctly: Spoon flour into the measuring cup and level off with a knife — scooping directly compacts the flour and can make cookies cakey.
- Don't overbake: Pull cookies when centers look slightly underdone and puffy — they continue cooking on the hot pan and will firm up perfectly as they cool.
- Pumpkin puree only: Do NOT substitute pumpkin pie filling, which contains added sugar and spices that will throw off the flavor balance.
- If dough is too soft: If your kitchen is warm, refrigerate the dough for 15–20 minutes before scooping to prevent excess spreading.
- Gluten-free option: Substitute a 1:1 gluten-free baking flour blend (such as King Arthur Measure for Measure) with great results.
- Room temperature storage: Store in an airtight container with a slice of bread to maintain moisture for up to 1 week. Layer cookies between parchment paper.
- Freezing baked cookies: Flash freeze on a baking sheet for 1 hour, then transfer to freezer bags for up to 3 months. Thaw at room temperature for 30 minutes.
- Freezing dough: Freeze unbaked dough balls for up to 3 months; bake from frozen, adding 1–2 extra minutes to baking time.
- Reheat for freshness: Warm stored cookies in a 300°F oven for 3–5 minutes to restore that just-baked softness.
Nutrition
Serving: 1CookieCalories: 165kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 125mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 35IUVitamin C: 1mgCalcium: 2mgIron: 6mg
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