Irresistibly Soft Pumpkin Cookies with Creamy Vanilla Frosting: Your Ultimate Fall Baking Guide
Embrace the cozy spirit of autumn with these truly delightful Soft Pumpkin Cookies! Perfectly spiced with a comforting blend of pumpkin pie spices, these cookies are incredibly moist and tender, thanks to a generous amount of rich pumpkin puree. Each bite is a harmonious symphony of fall flavors, beautifully complemented by a luscious, silky vanilla-infused frosting. Whether you’re a seasoned baker or just starting your culinary journey, this recipe promises perfectly chewy and sweet results every time, making them arguably the best soft pumpkin cookies you can possibly bake. They are the epitome of fall comfort in cookie form, an absolute must-have for your autumn baking repertoire.
The Allure of Homemade Soft Pumpkin Cookies
There’s something uniquely special about the aroma of pumpkin and warm spices filling your home as the leaves begin to turn. These homemade pumpkin cookies are more than just a treat; they’re an experience. They capture the essence of fall in every soft, chewy bite, making them a perfect companion for a chilly evening or a festive gathering. The simplicity of this recipe ensures that even on your busiest days, you can whip up a batch of these comforting delights without any fuss. Their super moist and tender texture, combined with that unmistakable pumpkin flavor, guarantees they’ll quickly become one of your new favorite fall recipes.
Why These Are the Best Soft Pumpkin Cookies
- Unbeatable Texture: These cookies live up to their name – “soft” is an understatement. They boast a tender crumb that practically melts in your mouth, perfectly balanced with a delightful chewiness.
- Rich Pumpkin Flavor: We use pure pumpkin puree to ensure an authentic and robust pumpkin taste, not just a hint of it.
- Perfectly Spiced: A thoughtful blend of cinnamon and pumpkin pie spice creates a warm, inviting flavor profile that evokes all the best feelings of autumn.
- Decadent Vanilla Frosting: The silky-smooth vanilla frosting isn’t just an afterthought; it’s an integral part of the experience, adding a sweet, creamy contrast that elevates the cookies to another level.
- Easy to Make: Despite their gourmet taste, these cookies are surprisingly straightforward to prepare, requiring no complex techniques or fancy equipment.
Embracing Pumpkin Season with Easy Pumpkin Cookies
With pumpkin season in full swing, my fall baking adventures are always a joy. And these pumpkin spice cookies are always at the top of my list. While the idea of using fresh pumpkin might seem appealing, canned pumpkin puree works beautifully and saves a significant amount of time and effort without compromising on flavor. I always make sure to keep a few cans of pure pumpkin puree stocked in my pantry. That way, whenever the mood strikes for these homemade pumpkin cookies, I’m ready to bake up a batch of cozy goodness. Canned pumpkin is a convenient and consistent ingredient, ensuring your cookies turn out perfectly moist every time.
If you find yourself loving these easy pumpkin cookies, you might also enjoy exploring other delightful cookie recipes like: Snickerdoodle Thumbprint Cookies for a nostalgic twist, Chewy Glazed Lemon Cookies for a burst of citrusy brightness, or Bailey’s Chocolate Chip Cookies for an indulgent adult treat. Each offers a unique flavor profile but shares the same homemade charm.
The Best Pumpkin Cookies for Any Occasion
These perfectly spiced pumpkin cookies are truly a versatile treat. They are fantastic to have on hand throughout the autumn months, whether for an impromptu get-together, a school bake sale, or simply to enjoy a quiet moment. They pair exquisitely with a warm cup of coffee or tea, making for a perfect morning or afternoon pick-me-up. For a classic comfort experience, serve them alongside a tall, cold glass of milk. The harmonious blend of warm spices and rich pumpkin flavor will undoubtedly make them one of your most cherished pumpkin recipes.
One of the best features of these cookies is their excellent shelf life. If they manage to last beyond the initial “gobbling up” phase, they’ll keep wonderfully in an airtight container at room temperature for 3-4 days. For longer enjoyment, these soft pumpkin cookies freeze beautifully for up to 3 months. This makes them ideal for meal prepping your desserts! Consider making a double batch so you can effortlessly enjoy these seasonal delights well into the winter months, perfect for holiday entertaining or satisfying those unexpected cravings.
Essential Ingredients for Your Pumpkin Spice Cookies
Creating these delectable cookies requires a few simple, high-quality ingredients. For a precise list of measurements and step-by-step instructions, please scroll down to the bottom of this post for the full printable recipe card. Here’s a closer look at what makes these cookies so special:
Cookie Ingredients:
- Butter – Opt for salted butter at room temperature. The salt balances the sweetness and enhances the overall flavor. Room temperature butter creams better, leading to a lighter, fluffier cookie.
- Sugar – A combination of white granulated sugar and brown sugar provides both sweetness and a wonderfully soft, moist texture. Brown sugar, with its molasses content, contributes to the chewiness and depth of flavor. You can use either light brown sugar or dark brown sugar; dark brown sugar will lend a slightly richer, deeper caramel note.
- Pumpkin Puree – This is the star ingredient! Absolutely crucial: make sure to use pure pumpkin puree, NOT pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will alter the flavor and texture of these cookies.
- Vanilla Extract – Pure vanilla extract is essential for the best flavor. It complements the pumpkin and spices beautifully, adding a layer of warmth and sweetness.
- Egg – A large egg acts as a binder, adding moisture and structure to the cookies, helping them achieve their soft texture.
- All-Purpose Flour – Standard white all-purpose flour provides the necessary structure. Ensure it’s spooned and leveled for accurate measurement, as too much flour can result in dry cookies.
- Baking Soda and Baking Powder – Both leavening agents work in tandem to give these cookies their characteristic soft and slightly fluffy rise. Baking soda reacts with the acidic pumpkin, while baking powder provides additional lift.
- Salt – A pinch of salt is vital for balancing the sweetness and enhancing all the other flavors, making the pumpkin and spices truly shine.
- Cinnamon – Ground cinnamon contributes a classic warm spice note that pairs perfectly with pumpkin and amplifies the overall sweetness.
- Pumpkin Pie Spice – What would a fall cookie be without the signature blend of pumpkin pie spice? This blend typically includes cinnamon, nutmeg, ginger, and cloves, bringing all those familiar autumn comforts. For an extra touch of homemade goodness, try my Homemade Pumpkin Pie Spice Recipe!
Icing Ingredients:
- Butter – Unsalted butter, at room temperature, forms the creamy base of our frosting. Using unsalted butter allows you to control the total salt content.
- Powdered Sugar – Also known as confectioner’s sugar or icing sugar, sifted powdered sugar is crucial for a smooth, lump-free frosting. Sifting prevents grainy textures.
- Vanilla Extract – Again, pure vanilla extract enhances the frosting with its sweet, aromatic notes, creating a classic, irresistible flavor.
- Whole Milk – Whole milk adds richness and helps achieve the perfect consistency for a spreadable, silky icing. Any type of milk will work, but whole milk yields the creamiest result.
How to Make This Dreamy Pumpkin Cookie Recipe
These delightful pumpkin cookies are not only incredibly easy to make but also come together in just a few straightforward steps, perfect for bakers of all skill levels. Here’s how to create your own batch of fall happiness:
For the Cookies:
- Prepare Your Workspace: Begin by preheating your oven to 350 degrees F (175 C). Line a baking sheet with parchment paper. This prevents sticking and makes for easy cleanup.
- Cream the Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step incorporates air, contributing to the cookies’ soft texture.
- Incorporate Pumpkin & Vanilla: Add the pumpkin puree, vanilla extract, and the large egg to the creamed butter and sugar mixture. Continue to beat until all ingredients are well combined. Remember to scrape down the sides of the bowl with a rubber spatula as needed to ensure everything is thoroughly mixed.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together all the dry ingredients: all-purpose flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Whisking them separately ensures even distribution of the leavening agents and spices.
- Combine Wet and Dry: Gradually add the combined dry ingredients to the wet butter mixture. Mix on low speed, just until everything is combined and no streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies.
- Scoop and Bake: Drop approximately 1 tablespoon of cookie batter for each cookie onto the parchment-lined baking sheet. Ensure you leave about 2 inches of space between each cookie to allow for spreading.
- Bake to Perfection: Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden and the centers are set. They should still be very soft.
- Cooling Process: Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire cooling rack to cool completely. This initial cooling helps them firm up without breaking.
For the Icing:
- Cream the Butter: In the bowl of a stand mixer (or using a hand mixer), cream the unsalted butter until it’s light and fluffy, usually for 2-3 minutes.
- Add Sugar: Slowly add the sifted powdered sugar, a cup at a time, beating until fully incorporated after each addition. This prevents a sugar cloud and ensures a smooth frosting.
- Finish the Frosting: Pour in the vanilla extract and milk. Beat the frosting for another 3-4 minutes on medium-high speed until it is smooth, creamy, and wonderfully combined. If the frosting is too thick, add a tiny bit more milk (1/2 teaspoon at a time) until desired consistency is reached. If it’s too thin, add more sifted powdered sugar.
- Frost and Garnish: Once the cookies have cooled completely (this is crucial, otherwise the frosting will melt!), generously spread the vanilla icing onto each cookie. For an extra touch of flavor and visual appeal, garnish with a light sprinkle of ground cinnamon.
- Store and Enjoy: Allow the frosting to set slightly before storing the cookies. Uneaten cookies will keep wonderfully in an airtight container on the kitchen counter for 3-4 days. For longer storage, they can be frozen for up to 3 months.
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If you absolutely adore this recipe for soft pumpkin cookies and know you’ll want to make them again and again, don’t let it get lost! Pin it to your favorite Pinterest recipe board before you go. Sharing is caring, and your friends will thank you for introducing them to these irresistible fall treats!
Frequently Asked Questions About Pumpkin Cookies
Here are some common questions and helpful answers to ensure your pumpkin cookie baking is a complete success:
- Is pure pumpkin the same as pumpkin puree? Yes, pure pumpkin is indeed the same thing as pumpkin puree. Both terms refer to cooked and mashed pumpkin, typically found in a can. Canned pumpkin puree is made from fresh pumpkin that has been steamed and pureed. However, it’s always important to read the label carefully just to be sure you’re not picking up pumpkin pie filling, which contains added sugars, spices, and sometimes other ingredients that would alter your recipe significantly.
- Should pumpkin cookies be refrigerated? No, these frosted pumpkin cookies do not need to be refrigerated. You can safely store them in an airtight container at room temperature for up to 3-4 days. The frosting is stable at room temperature, and refrigerating baked goods can sometimes dry them out. If you live in a very warm or humid climate, or if you prefer them chilled, refrigeration is an option, but it’s not essential for food safety or quality.
- What to do with leftover canned pumpkin purée? Don’t let any leftover pumpkin puree go to waste! It’s a versatile ingredient. You can freeze it in an airtight container or even in ice cube trays for smaller portions for up to 3 months. Thaw in the refrigerator before use. Alternatively, use it to make one of these other delicious pumpkin recipes: pumpkin bread, pumpkin muffins, pumpkin pancakes, or even savory pumpkin soup.
Creative Substitutions for Your Pumpkin Cookie Recipe
Remember that when it comes to making substitutions in recipes, don’t be afraid to get creative and use ingredients that suit your personal taste, dietary preferences, or simply what you have on hand. Baking should be fun, so feel free to make this recipe your own!
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Egg-Free Option: If you or someone you’re baking for has an egg allergy, flax eggs are an excellent substitute. For each egg, combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let it sit for about 5-10 minutes until it forms a gel-like consistency, then use as you would a regular egg.
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Flavorful Frosting Variations: While vanilla frosting is classic, you can easily change the flavor. Make a delightful maple frosting by substituting the vanilla extract with an equal amount of pure maple syrup. For a spiced frosting, add a pinch of cinnamon or pumpkin pie spice to the vanilla frosting. For a richer, tangier option, swap out some of the butter for cream cheese to make a cream cheese frosting.
Expert Tips & Tricks for Perfect Pumpkin Cookies
Achieving bakery-quality pumpkin cookies at home is easy with a few insider tips:
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Uniform Size for Even Baking: For perfectly sized and uniformly baked cookies, use a cookie scoop to measure out your dough. This ensures all cookies are the same size, allowing them to cook at the same pace and preventing some from being overdone while others are undercooked.
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Reduce Excess Moisture: Pumpkin puree can sometimes have varying moisture levels. To prevent your cookies from becoming too cake-like, you can blot any excess moisture on the pumpkin puree with a paper towel before adding it to the dough. Simply spread the puree on a few layers of paper towels, cover with more, and gently press.
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Add Chocolate Chips: For a delightful twist, mix chocolate chips into the cookie dough. Pumpkin chocolate chip cookies are a beloved variation, offering a wonderful combination of spiced pumpkin and sweet chocolate. White chocolate chips or dark chocolate chunks would also be excellent.
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Elevate with Cream Cheese Icing: While vanilla frosting is fantastic, you can make a super decadent pumpkin spice cookie by frosting them with a rich and tangy cream cheese icing. The slight tang of cream cheese beautifully cuts through the sweetness of the cookie and pumpkin spice, creating an unforgettable dessert.
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Don’t Overmix: Overmixing the dough after adding the flour can develop the gluten too much, resulting in tougher cookies. Mix just until the ingredients are combined. A few streaks of flour are better than an overmixed, tough dough.
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Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to emulsify better, creating a smoother, more uniform dough and contributing to the soft texture of the cookies.
More Pumpkin Recipes to Love
If you’re as big a fan of pumpkin as we are, you’ll want to explore these other fantastic recipes that celebrate the flavor of autumn:
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Pumpkin Bundt Cake With Cream Cheese Frosting (pictured above) – A show-stopping dessert perfect for any fall gathering.
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Pumpkin Zucchini Streusel Bread – A moist and flavorful bread with a delightful streusel topping.
- Homemade Pumpkin Butter – Perfect for spreading on toast, muffins, or enjoying by the spoonful!
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Pumpkin Spice Air Fryer Biscuit Donuts – Quick and easy donuts with all the fall spices.
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Glazed Baked Pumpkin Donuts – A healthier alternative to fried donuts, bursting with pumpkin flavor.
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Pumpkin Spice Banana Muffins – A lovely fusion of two classic comfort foods.
- Pumpkin Spiced Coffee Cake with Brown Butter Glaze – An exquisite treat for breakfast, brunch, or dessert.
These soft and chewy pumpkin cookies are truly a joy to make and share, perfect for this time of year or any time you’re craving that comforting taste of pumpkin and spice. Who says you can’t make pumpkin treats in June? I know I certainly will be indulging in these delightful cookies year-round!
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Print Recipe
Frosted Soft Pumpkin Cookies
Equipment
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Wilton Stainless Steel Cookie Scoop
-
Rubber Spatulas
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Kitchenaid Stand Mixer
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KitchenAid Hand Mixer
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13×18 Half Sheet Pan
Ingredients
- For the Cookies:
- 1/2 cup salted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 large egg
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- For the icing:
- 1/2 cup unsalted butter room temperature
- 2 cups powdered sugar sifted
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk
Instructions
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Preheat the oven to 350 F. Line a baking sheet with parchment.
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In a large bowl or stand mixer, beat the butter, granulated sugar and brown
sugar until light and fluffy.
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Add pumpkin puree, vanilla extract, and egg. Continue to beat until combined, scraping down the sides of the bowl as needed.
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In a separate bowl whisk together the dry ingredients, all purpose flour,
baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
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Add combined dry ingredients to the butter mixture and mix only
until combined.
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Place 1 tablespoon of cookie batter for each cookie on the lined baking
sheet leaving about 2 inches of space between.
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Bake the cookies in the preheated oven for 12-14 minutes or until cooked
through. -
Let the cookies cool for a few minutes before removing them from
the pan to a cooling rack.
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Cool completely before icing.
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For the Icing: Cream butter in a bowl or stand mixer until light and fluffy. Slowly add the sifted powdered sugar until fully incorporated. Add in the vanilla extract and milk and beat for another 3-4 minutes
until smooth and combined. -
Spread icing onto each cookie. Garnish with a sprinkle of ground cinnamon.
Nutrition