The Ultimate Soft Pumpkin Cookies Recipe

The Ultimate Soft Pumpkin Cookies Recipe: The Only One That Doesn’t Taste Like Dry Cake

You know that exact moment in the fall when you walk into your kitchen, and you can smell the sharp spice of cinnamon and the deep warmth of nutmeg? That’s the feeling I want to bottle up, and honestly, the best way to do it is with amazing pumpkin cookies .

But let's be real: Most homemade pumpkin cookies are a total letdown. They either spread out into greasy, flat discs, or they end up so dry they taste like the bottom of a muffin tin.

For years, I struggled to nail that perfect, plump, cake like texture that makes these seasonal treats so special. This is the Soft Pumpkin Cookies Recipe that finally solved all my problems.

We are making thick, chewy cookies topped with the essential tangy cream cheese frosting. This recipe is fast you’ll have 18 delicious treats ready in just 45 minutes and it’s perfectly calibrated to deliver maximum flavor without turning into a pumpkin bread puck.

Get ready for the best Easy Pumpkin Cookies you’ve ever baked.

Achieving That Perfect Cake Like Texture: The Science

What Makes These Cookies So Exceptionally Soft?

The secret to keeping these pumpkin cookies pillowy soft isn't more butter; it's less. We use a lower overall fat content (which helps us hit those macro goals) combined with plenty of moisture from the pumpkin.

However, pumpkin puree is 90% water, and that’s where the trouble usually starts. If you dump wet puree directly into your dough, the excess moisture releases steam too quickly in the oven, causing the cookies to collapse and spread.

The Importance of Blotted Pumpkin Puree

This step is non-negotiable. Before mixing, you need to blot your canned pumpkin puree (NOT pie filling that has extra sugar and stabilizers). By patting the puree down with paper towels or straining it through cheesecloth, you are removing the excess water, concentrating the flavor, and controlling the moisture level.

This prevents spread and guarantees that satisfying, thick, cake like crumb.

Why You Need Cream Cheese Frosting

The cookie itself is perfectly spiced, but the frosting isn't just decoration it's structural. The high sugar content and tang of the cream cheese cut through the rich spices in the cookie, balancing the entire bite.

Plus, the frosting keeps the open cellular structure of the cookie from drying out after baking.

Essential Ingredients for the Best Pumpkin Cookies

Ingredients for the Cookie Base

• Pumpkin Puree: About 1 cup. Remember to blot the excess liquid!
• Dry Ingredients: All-Purpose Flour, Baking Soda (our main leavener), Salt, and plenty of Pumpkin Pie Spice.
• Fats and Sweeteners: Granulated Sugar, Brown Sugar (for chew), and softened Unsalted Butter.
• Egg: Just one large egg acts as the primary binder.

(Optional but highly recommended: Throw in a half cup of white chocolate chips to make amazing Pumpkin Cookies with White Chocolate Chips .)

Making Smart Substitutions (Dairy, Flour, etc.)

How to Make Easy Soft Pumpkin Cookies: step-by-step Guide

The secret to that 35 minute prep time is efficiency. We are multitasking while the cookies are chilling and cooling!

Step 1: Blot and Cream the Basics (10 Minutes)

1. Blot the Pumpkin: Line a bowl with paper towels and spoon in your 1 cup of pumpkin puree. Let it sit for 5 minutes, then gently press down with a fork or a fresh paper towel to soak up visible moisture. You want it thick, like paste.
2. Cream the Fats and Sugar: In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for about 2- 3 minutes until light and fluffy. This step incorporates air, which is essential for that cakey lift.
3. Add Wet Ingredients: Beat in the egg, then the vanilla, and finally, the blotted pumpkin puree. Scrape down the sides of the bowl. The mixture will look thick and smooth, like a rich custard.

Step 2: Combine Dry Ingredients and Scoop (10 Minutes)

1. Whisk the Dry: In a separate medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Whisking ensures the leavener is evenly distributed, guaranteeing uniform lift across all 18 cookies.
2. Combine Carefully: Add the dry ingredients to the wet mixture. Mix only until combined usually about 30 seconds on low speed. Stop the moment you no longer see streaks of flour. If you overmix, you develop gluten, and you’ll get tough, dense cookies instead of soft ones. If you love chewy cookies like I do, you might also want to check out my tips for Snickerdoodle Cookies: Classic Chewy Crinkly Perfection .
3. Scoop: Use a medium cookie scoop (about 2 Tbsp) to drop the dough onto parchment lined baking sheets, leaving 2 inches between each mound.

Step 3: Bake and Frost (25 Minutes Total)

1. Bake: Bake for 10- 12 minutes at 350°F (175°C). The edges should look set, but the center should still look slightly underdone and soft. They won’t turn very brown you’re looking for a soft, matte finish.
2. Cool Completely: Remove the pumpkin cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is critical before frosting.
3. Make the Frosting (While Cookies Cool): Beat softened cream cheese and butter until smooth. Add vanilla and gradually beat in the powdered sugar until smooth and creamy. The frosting should be velvety and thick enough to hold its shape.
4. Frost: Once the cookies are entirely cool (if they're warm, the frosting melts and runs!), spread a generous layer of cream cheese frosting on top. A small offset spatula is your best tool here. These beautiful pumpkin cookies with cream cheese frosting are now ready for serving!

Expert Baking Tips and Common Mistakes to Avoid

This type of cakey cookie is sensitive to temperature and mixing time. Pay attention to these common pitfalls.

The Critical Temperature of Butter and Eggs

If you want the loft in these soft pumpkin cookies , your butter should be perfectly softened not melted! If your butter is melted, it won't be able to hold the air necessary during the creaming stage (Step 1), resulting in flat, greasy cookies.

For cookies that require delicate handling and no spreading, like these, precision is everything. That’s why I take similar care when making my cutout cookies; you can see more precision tips in my guide on Sugar Cookies: The Chefs No-Spread Recipe for Decorating .

Storage and Freezing: Keeping Pumpkin Cookies Fresh

One batch of 18 pumpkin cookies goes fast, but if you manage to save some, here is how to keep them tasting perfect.

Storing Frosted Cookies for Maximum Freshness

Because these include cream cheese frosting, they must be stored in the refrigerator.

• Fridge: Store frosted pumpkin cookies in an airtight container for up to 5 days. Layer them carefully or use parchment paper between layers to prevent smushing the frosting.
• Reheating: Let them sit at room temperature for 15- 20 minutes before serving. You don't want to eat cold cakey cookies!

Freezing Cookie Dough vs. Baked Cookies

These cookies freeze well, which is great if you want to make a huge batch of Easy Iced Pumpkin Spice Cookies ahead of the holidays.

1. Freezing Baked Cookies (Recommended): Bake and cool the cookies completely, but do NOT frost them. Place them in an airtight container separated by parchment paper. Freeze for up to 3 months. Thaw completely at room temperature, then apply the fresh cream cheese frosting.
2. Freezing Dough: Scoop the cookie dough balls onto a baking sheet and freeze until solid (about 2 hours). Transfer the frozen balls to a freezer bag. Bake from frozen, adding 2- 4 minutes to the total baking time.

If you’re looking for a quick and simple fall treat that satisfies that seasonal spice craving, this pumpkin cookies recipe is it. Seriously, ditch the dry, crumbly versions and make these immediately.