Soft Pumpkin Pie Cookies are a delightful treat that captures the warm flavors of fall in every bite. These cookies are tender and moist with a gentle pumpkin spice mix that feels just like pumpkin pie, but in a fun, handheld form. They have a soft texture that makes them perfect for cozy afternoons or sharing with friends and family.
I love making these cookies when I want something comforting but not too heavy. They’re great because they’re easy to bake and fill the house with that wonderful pumpkin and cinnamon aroma everyone loves this time of year. I sometimes add a little cream cheese frosting swirl on top to make them even more special, but they’re delicious all on their own too.
These cookies are my go-to whenever I want to bring a little bit of the pumpkin pie feeling without the fuss of baking a whole pie. They’re perfect with a cup of tea or coffee, and they always bring a smile to the table. If you enjoy cozy fall flavors, these soft pumpkin pie cookies will quickly become a favorite in your kitchen!
Key Ingredients & Substitutions
Pumpkin Puree: Using canned pumpkin puree keeps the cookies moist and soft. You can swap it with homemade pumpkin puree or even sweet potato puree for a slightly different flavor.
Spices: The blend of cinnamon, ginger, nutmeg, cloves, and allspice is key to that classic pumpkin pie taste. If you don’t have all the spices, just cinnamon and ginger work well too.
Flour: All-purpose flour gives the right texture, but you can use a gluten-free flour blend for a gluten-free version. Just be mindful of added thickening agents in those blends.
Walnuts & Toppings: Chopped walnuts add a nice crunch, but feel free to leave them out or use pecans or pepitas. The cinnamon-sugar sprinkle adds a little extra warmth and sweetness.
Glaze: A simple powdered sugar glaze with vanilla and milk adds sweetness and a pretty finish. You can adjust the milk amount to get your preferred drizzle consistency or skip it for a rustic cookie.
How Do You Keep These Cookies Soft and Moist?
The secret to soft pumpkin pie cookies lies in a balance of wet and dry ingredients and proper baking time.
- Use pumpkin puree and oil: These add moisture without making the dough greasy.
- Don’t overmix: Stir just until combined to keep the dough tender.
- Watch baking time closely: Bake just until edges are set and tops spring back slightly. Overbaking dries cookies out.
- Cool on a wire rack: Letting cookies cool properly keeps their soft texture intact.
These steps help create cookies that are soft in the center and lightly firm around the edges, making them perfect for that cozy pumpkin pie feel without being cakey or dense.
Equipment You’ll Need
- Baking sheet – perfect for even baking and easy cookie removal.
- Parchment paper or silicone baking mat – stops cookies from sticking and makes cleanup simple.
- Mixing bowls – you’ll want one for wet ingredients and one for dry to mix well.
- Whisk or spoon – for blending ingredients smoothly without much fuss.
- Cookie scoop or spoon – shapes cookies evenly and speeds up dropping dough on the sheet.
- Wire cooling rack – lets cookies cool evenly and keeps them from getting soggy.
- Small bowl and spoon – handy for mixing and drizzling the glaze over the cookies.
Flavor Variations & Add-Ins
- Add mini chocolate chips for a sweet surprise that pairs well with pumpkin spice.
- Mix in chopped pecans or toasted walnuts for extra crunch and nutty flavor.
- Stir in a teaspoon of espresso powder to enhance the spices and deepen flavor.
- Try adding a touch of orange zest to brighten the taste with citrus notes.
Soft Pumpkin Pie Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
For the Topping (optional):
- 1/4 cup chopped walnuts
- Additional cinnamon and sugar mix for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 12-15 minutes to bake, and an additional 15 minutes to let the glaze set. In total, you should budget around 40-45 minutes to enjoy these soft pumpkin pie cookies from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and egg until the mixture is smooth and well combined.
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice ensuring the spices are evenly mixed.
4. Create the Cookie Dough:
Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently until just combined. The dough should be soft but not too loose to handle.
5. Shape and Prepare the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoonfuls of dough onto the prepared baking sheet. Leave about 2 inches between each cookie. Optionally, sprinkle chopped walnuts and a cinnamon-sugar mix on top.
6. Bake the Cookies:
Bake for 12-15 minutes or until the edges are set and the tops spring back slightly when gently touched.
7. Cool the Cookies:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
8. Prepare and Add the Glaze:
While the cookies cool, whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Drizzle the glaze over the cooled cookies using a spoon or piping bag for a pretty finish.
9. Let the Glaze Set:
Allow the glaze to settle and harden for about 15 minutes before serving.
Enjoy your soft pumpkin pie cookies with their warm spices and delicate glaze — a perfect bite of fall in every cookie!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast and puree it first, then drain any excess moisture so your dough isn’t too wet. This helps keep the cookies soft and not soggy.
How Should I Store These Cookies to Keep Them Soft?
Store the cookies in an airtight container at room temperature for up to 3 days. To maintain softness, place a slice of bread in the container—it helps keep moisture in.
Can I Freeze the Cookie Dough or Baked Cookies?
You can freeze the cookie dough balls by placing them on a tray, freezing until firm, then transferring to a freezer bag. Bake from frozen, adding a couple of extra minutes. Baked cookies freeze well too; just thaw at room temperature before glazing.
Can I Skip the Glaze or Use a Different Topping?
Absolutely! The glaze adds sweetness and a nice finish, but the cookies are delicious on their own. You can also dust them with powdered sugar, drizzle melted chocolate, or add a cream cheese frosting for variation.
