The Ultimate Soft Pumpkin Cookies Recipe

The Ultimate Soft Pumpkin Cookies Recipe with Brown Butter Cream Cheese Frosting

You know that smell? When the oven door cracks open and the entire house floods with cinnamon, ginger, and nutmeg? That’s the scent of pure fall happiness, delivered by the simplest, softest pumpkin cookies you will ever bake.

Seriously, these things are pillow soft, perfectly spiced, and topped with a brown butter cream cheese frosting that will make your knees weak.

I tried baking soft pumpkin cookies for years, fighting the battle between "cakey" and "chewy." And honestly, with high moisture recipes like this, cakey usually wins but that's the point! These aren't supposed to be flat and crunchy.

They are plump, satisfying, and reminiscent of a mini pumpkin loaf. This Easy Pumpkin Cookies Recipe cuts out all the fuss and guarantees a perfect batch every single time. If you’re looking for a seasonal treat that delivers maximum comfort with minimal effort, you’ve found it.

The Science Behind the Perfect Cakey Texture

What Makes These Cookies So Pillowy Soft?

The secret to why these Soft Pumpkin Cookies Recipe turns out so beautifully plump relies on two things: moisture and chilling.

1. Pumpkin Puree is Your Friend (and Foe): Canned pumpkin puree is roughly 90% water. This high moisture content is what keeps the finished cookie incredibly tender and prevents it from drying out, giving it that classic cakey texture. However, because the dough is so wet, it will spread into thin puddles if you don't firm up the fat.
2. The Chill Factor: By chilling the dough for a minimum of 60 minutes, you accomplish two critical things:
   • The fat (butter) re-solidifies, which dramatically slows spreading when the dough hits the hot oven, ensuring the cookies stay thick.
   • The starches in the flour fully hydrate in the high moisture environment, which helps stabilize the final cookie structure.
3. The Double Leavening Agent: We use both baking soda and baking powder. This powerhouse combo creates maximum steam pockets, lifting the dough high and fast, guaranteeing a pillowy crumb rather than a dense, fudgy one.

Quick Look: Preparation Time and Yield

Metric	Time	Notes
Prep Time	35 Minutes	Includes ingredient prep and frosting making.
Cook Time	12 Minutes	Until edges are golden and centers look slightly soft.
Chill Time	60+ Minutes	CRUCIAL for thick cookies!
Total Time	120 Minutes
Yield	13 Cookies	Uses a 3 Tbsp scoop for large, cafe style cookies.
Calories (per cookie)	179	(Approximate)

Key Ingredients and Smart Swaps for Pumpkin Cookies

This is a classic recipe, but I know sometimes you’re out of one thing or need to adapt for dietary needs. Remember, baking is chemistry if you make a swap, there’s usually a trade off.

Pantry Staples Checklist

• Pumpkin Puree: MUST be 100% pumpkin, not pumpkin pie filling. Pie filling has sugar and spices already added, which throws off the balance.
• Brown Sugar: Provides moisture and that deep, molasses flavor that pairs so well with the spice.
• Spices: Cinnamon, ginger, and nutmeg. Don’t skimp! They are the soul of these pumpkin cookies .
• Unsalted Butter: Used for the dough and, most importantly, browned for the frosting.

Substitutions for Pumpkin Puree (And What Not to Use)

Original Ingredient	Best Substitute	Why It Works
Pumpkin Puree (1 cup)	Sweet Potato Puree (1 cup)	Similar consistency and moisture level, though it may be slightly sweeter. Flavor is milder than pumpkin.
All-Purpose Flour	1:1 gluten-free Flour Blend (with xanthan gum)	Xanthan gum provides necessary structure. Texture may be slightly grainier or denser than the AP flour version.
Brown Sugar	Coconut Sugar (1:1 ratio)	Works great for moisture control and adds a subtle caramel note. Note: Color will be slightly lighter, and it lacks the rich molasses flavor.
Cream Cheese	Vegan Cream Cheese (Tofutti or Miyoko’s brand)	Provides the necessary tang and fat structure for the frosting. Ensure it's very cold before beating.

Baking Soft Pumpkin Cookies: step-by-step Instructions

Prep Time: 35 Minutes | Cook Time: 12 Minutes

Step 1: Prepare the Dry Ingredients and Spices

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Whisking thoroughly ensures the leavening agents are evenly distributed crucial for those super soft cookies! Set this aside.

Step 2: Creaming the Wet Ingredients Properly

In a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the softened butter, granulated sugar, and brown sugar on medium high speed. Beat for a full 3 minutes until the mixture is visibly light and fluffy.

This aeration process is what traps air, giving structure to the final cookie.

Step 3: Incorporate the Pumpkin and Egg

Beat in the egg and vanilla extract until just combined. Then, add the pumpkin puree. Mix on low speed only until the streaks of orange disappear . Do not overmix here! Pumpkin is delicate.

Step 4: Combining and Chilling (Do Not Skip!)

Gradually add the dry ingredients to the wet mixture on the lowest speed. Mix only until you no longer see pockets of flour. The dough will be very sticky and soft almost like a thick pancake batter.

Cover the bowl tightly with plastic wrap and chill for a minimum of 60 minutes. This step is non-negotiable for thick, beautiful pumpkin cookies .

Step 5: Scoop and Bake

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Use a 3 tablespoon cookie scoop (or a ¼ cup measuring scoop if you want huge ones!) to portion the dough onto the sheets, spacing them 2 inches apart. Bake for 10– 12 minutes.

The edges should look just set and lightly golden, and the centers should still look slightly soft. They will continue to set on the pan.

Step 6: Prepare the Brown Butter Frosting

While the cookies cool, make the magic happen. Melt the butter in a small saucepan over medium heat. Let it sizzle, foam, and eventually, the milk solids at the bottom will turn deep golden brown and release an incredible nutty aroma.

Immediately pour the brown butter into a heatproof bowl and let it cool slightly (about 10 minutes).

Beat the cooled brown butter with the softened cream cheese until smooth. Gradually add the powdered sugar, a cup at a time, along with the vanilla extract, until the frosting is thick and velvety.

Step 7: Frost and Serve

Allow the cookies to cool completely on a wire rack before frosting. If they are even slightly warm, the brown butter cream cheese frosting will melt right off. Once fully cooled, spread or pipe the frosting liberally onto each cookie. For another decadent fall treat that uses deep chocolate flavor, you might want to try these Crinkle Cookies: The Ultimate Fudgy Chocolate Recipe .

Expert Tips, Troubleshooting, and Common Baking Mistakes

My goal is for you to succeed on the first try. So, let’s talk about the common pitfalls that ruin pumpkin cookies and how to avoid them.

Common Mistake	Root Cause	The Fix
Cookies Spread Too Much	Dough was not chilled long enough OR too much residual moisture in the pumpkin.	Ensure a full 60 minute minimum chill time. If dough still seems very wet, dust the scooped mounds with 1 tsp flour before baking.
Cookies Are Dry/Dense	Overmixing the dough after adding flour OR using too much flour.	Measure flour by weight (1 cup = 120g) if possible. Mix only until the last streak of flour disappears.
Frosting is Runny	Brown butter was added while too hot, or cream cheese was too soft.	Beat the frosting ingredients, then place the whole bowl in the fridge for 15- 20 minutes to firm up before spreading.
No Pumpkin Spice Flavor	Using old or insufficient spices.	Check your spice dates! Use a generous amount of fresh spices, especially cinnamon and ginger, to really make the flavor pop in these seasonal pumpkin cookies .

The Chilling Debate: To Chill or Not to Chill Cookie Dough

Absolutely chill it. Seriously, if you put these high moisture pumpkin cookies dough straight into the oven, you will get flat, crispy discs. Chilling the dough solidifies the butter, giving the cookies height and that gorgeous, thick, pillowy structure we are aiming for.

Storage and Freezing: Keeping Your Cookies Fresh

Best Practices for Short Term Storage (Frosted)

Because of the cream cheese frosting, these pumpkin cookies must be stored in the refrigerator.

• Place the frosted cookies in a single layer in an airtight container. If you need to stack them, separate layers with parchment paper to protect the frosting.
• They will last beautifully for 4 5 days in the fridge. Bring them to room temperature for 15– 20 minutes before serving for the best, softest texture.

Instructions for Freezing Baked Cookies Long Term

You can freeze these both frosted or unfrosted, though unfrosted is slightly easier.

1. Unfrosted: Once fully cooled, transfer the cookies to a large zip-top freezer bag or airtight container, separated by parchment paper. Freeze for up to 3 months. Thaw overnight on the counter before frosting.
2. Frosted: Freeze the cookies solid first on a parchment lined baking sheet. Once frozen (about 2 hours), stack them carefully in an airtight container. This keeps the delicate frosting from sticking. Thaw overnight in the fridge.

Pairings: Drinks That Complement Pumpkin Spice

These pumpkin cookies are phenomenal with a piping hot cup of black coffee or dark roast the bitterness balances the sweetness perfectly. But if you're looking for other easy, classic cookie ideas to round out a holiday platter, don't miss my recipe for [Peanut Butter Blossom Cookies: Soft, Chewy, Classic Recipe](https://timesofrecipe.com/recipes/ultimate peanut butter blossom-cookies/).

If you’re planning ahead for the holiday season, these are much faster to make than elaborate cut-outs. However, if you are in the mood for traditional holiday baking, you should definitely check out my Christmas Cookies: Best Brown Butter Cut-Outs Recipe .

Go bake a batch of these pumpkin cookies right now. Your house deserves that smell!

Recipe FAQs

What makes these pumpkin cookies so soft?

These cookies achieve maximum softness through the addition of pumpkin puree, which adds moisture, and ensuring they are slightly underbaked before cooling completely. Overbaking is the main culprit for hard pumpkin cookies.

Can I substitute canned pumpkin puree with fresh pumpkin?

While fresh pumpkin can be used, canned, unsweetened pumpkin puree is recommended for consistency in texture and moisture level. If you use fresh, make sure to roast and drain it very thoroughly first.

How should I store leftover pumpkin cookies?

Store unfrosted cookies in an airtight container at room temperature for up to 4 days. If frosted, they are best kept in the refrigerator, though bring them to room temperature for 30 minutes before serving for the best texture.

Why is the frosting brown butter? What difference does it make?

Browning the butter adds a deep, nutty, caramelized flavor that perfectly complements the warm spices in the cookie base. This step elevates the standard cream cheese frosting into something truly special and complex.

Can I make the cookie dough ahead of time?

Yes, you can chill the dough for up to 3 days before baking, which can actually deepen the flavors. Make sure to let the dough sit out briefly to soften slightly before scooping, or they may spread unevenly.

Do I need to chill the dough before baking these cookies?

Chilling the dough for at least 30 minutes is highly recommended, although not strictly required. Chilling helps the butter solidify, preventing the cookies from spreading too thin and ensuring they remain thick and pillow soft.