Simple & Soft Pumpkin Cookies
These are my grandma’s soft pumpkin cookies, and they taste just like fall.
As you place the dough onto your baking trays, you’ll probably think, “geez, how many does this recipe make?!” and then you’ll go to eat them and realize how light and fluffy they are, so much so that you’ll easily eat three more.
My favorite kind of recipe.
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SOFT PUMPKIN COOKIES
These cookies are like mini cakes in cookie form. Plus, as mentioned, this recipe makes a ton, so they’re perfect for a family gathering.
My grandma gave birth to EIGHT children, so she was always feeding the masses, and this recipe reflects that.
The best thing about it? It’s no fuss. Just plop ‘em down and bake. No rolling them to try for a smoother exterior or swinging them around a round cookie cutter to get the perfect sphere.
Do you see my icing on these cookies? I drizzled and moved on, regardless of consistency from cookie to cookie. Oh, you want the cookie with more icing? First-come come first-served, my guy.
How to frost your soft pumpkin cookies: The easiest way to frost these cookies is with a spoon. Once whisked together, spoon a teaspoon on top and leave it to set!
INGREDIENTS
- Flour: provides structure and stability for the cookies.
- Baking powder: helps the cookies rise for a soft, cake-like texture.
- Baking soda: works with the pumpkin’s acidity to create lift and lightness.
- Cinnamon: adds warm, classic fall flavor.
- Nutmeg: deepens the spice profile with a hint of sweetness.
- Ground cloves: enhance aroma and give the cookies a cozy depth.
- Salt: balances sweetness and enhances the spices.
- Shortening: keeps the cookies soft and tender.
- Sugar: sweetens the dough and helps with browning.
- Pumpkin puree: adds moisture, flavor, and natural color.
- Egg: binds ingredients and adds richness.
- Vanilla: enhances flavor and warmth.
- Powdered sugar: forms the base of the sweet glaze.
- Milk or cream: thins the icing for easy drizzling and shine.
How do you make a simple icing for cookies? In a bowl, whisk together a cup of powdered sugar (sifted to prevent clumps) and 2 1/2 tablespoons of cream. Voila! The perfect cookie glaze.
HOW TO MAKE PUMPKIN COOKIES
Preheat your oven to 350°F and line a baking tray with parchment paper.
To start your soft pumpkin cookies, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl.
In the bowl of a stand mixer, beat the shortening on medium speed until smooth, then add the sugar and pumpkin puree. Mix until the pumpkin cookie batter is light, fluffy, and well combined.
Add in the egg and vanilla extract, mixing just until incorporated. Gradually stir the dry ingredients into the wet mixture until everything comes together — the dough will be soft and slightly sticky, which gives these cookies their signature cake-like texture.
Using a tablespoon-sized cookie scoop, portion the dough onto your prepared tray, leaving about an inch of space between each cookie. Bake for about 10 minutes, or until the tops are set and lightly golden.
Let the cookies cool on the tray for 1–2 minutes before transferring them to a wire rack. While they cool, make your simple pumpkin spice glaze by whisking sifted powdered sugar and milk together until smooth.
Spoon about a teaspoon of glaze over each cookie and let it gently drip down the sides. If the glaze is too thin, sift in more powdered sugar until it’s thick enough to set to a creamy white finish.
Allow the glaze to firm up for 15–20 minutes before enjoying your soft, spiced pumpkin cookies — the perfect easy fall dessert.
3 reasons you’ll love these fall cookies
TIPS FOR SOFT PUMPKIN COOKIES
- No need to roll! Just scoop, drop, and bake. The cookie dough itself is on the softer side, so it’s too sticky to roll anyways
- You can enjoy these with or without icing, bakers choice! Make sure your icing is thick enough that it only runs a little, so it’s not sliding right off your cookies
- For added crunch, you can mix in 1/2 cup of finely chopped walnuts when you add your flour to the batter.
STORING SOFT PUMPKIN COOKIES
Once baked, store your pumpkin cookies at room temperature for up to 4 days. Note that they do get softer as they sit, so they might lightly stick together if you stack them.
Additionally, you can place them in the freezer where they will keep for up to 3 months.
MORE PUMPKIN RECIPES
- Soft Pumpkin Cake with Cream Cheese Frosting
- Perfect Pumpkin Cake Roll
- Single-Serve Pumpkin Cupcakes
- Apple Pumpkin Puffs
EQUIPMENT YOU’LL NEED
- Baking Tray
- Parchment Paper
- Mixing Bowls
- Mixer
- Spatulas
- Measuring Cups
- Measuring Spoons
- Cookie Scoop (#60 – tablespoon)
Equipment
- Baking Tray
- Parchment Paper
- Mixing Bowls
- Mixer hand or standing
- Spatulas
- Measuring Cups
- Measuring Spoons
- Cookie Scoop #60 – tablespoon
Ingredients
- 2 ¼ cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup shortening
- 1 cup sugar
- 1 cup pumpkin puree
- 1 egg
- 1 tsp vanilla
- 1 cup powdered sugar sifted
- 2 ½ tbsp milk or cream
Instructions
- Preheat oven to 350F and line a baking tray with parchment paper
- For your cookies, combine your flour, baking powder, baking soda, spices, and salt in a bowl
- In the bowl of your mixer, beat your shortening on medium speed until smooth, and then add in your sugar and pumpkin puree. Mix to combine.
- Add your egg and vanilla to your mixer and combine
- Add your dry ingredients into your mixture and mix until just combined. This dough is very soft so don’t be alarmed
- Use a tablespoon-sized cookie scoop to scoop dough onto a baking tray. You only need to leave about an inch of space between as the dough won’t spread too much when it bakes
- Bake for 10 minutes
- When the cookies come out of the oven, leave on the tray for 1-2 minutes before transferring to a wire rack to cool completely
- Once they’re made and cooling, make your glaze by sifting your powdered sugar into a bowl, adding your milk, and whisking until combined
- Spoon about a teaspoon of glaze onto the top of each cookie. It will run but it should set to a thick white so if it’s running too much, add more powdered sugar (just be sure to sift it in so your glaze isn’t clumpy)
- Allow the glaze to set (about 15-20 minutes) and then enjoy!
