How to Make Pumpkin Cookies (Best Pumpkin Cookies 2026)

If you want soft, cakey pumpkin cookies filled with warm cinnamon spice and rich pumpkin flavor, this pumpkin cookies recipe is the perfect fall bake. These tender cookies come together easily, need no complicated technique, and taste especially delicious with a simple vanilla glaze or cream cheese frosting. For a reliable soft-cookie reference, see these soft pumpkin cookies from Sally’s Baking Addiction.

What Are Pumpkin Cookies & Why You’ll Love Them

Pumpkin cookies are soft-baked cookies made with pumpkin purée, flour, sugar, eggs, butter or oil, and warm spices. Unlike crisp chocolate-chip cookies, pumpkin cookies usually have a soft, cakey texture because pumpkin adds moisture to the dough.

The flavor is built around classic autumn spices such as cinnamon, ginger, nutmeg, and cloves. Pumpkin itself has a mild, earthy sweetness, so the spices help give the cookies their recognizable seasonal character.

These cookies are ideal for fall gatherings, school lunchboxes, holiday cookie trays, afternoon snacks, and casual baking with children. You can serve them plain, dusted with powdered sugar, drizzled with vanilla glaze, or topped with cream cheese frosting.

Pumpkin cookies are also flexible. Add chocolate chips for richness, pecans for crunch, dried cranberries for tart sweetness, or maple icing for a stronger autumn flavor. Unlike complicated decorated cookies, this recipe is forgiving and easy to prepare.

Key Benefits:

• Ready in about 30 minutes.
• Soft and cakey rather than dry.
• No complicated decorating required.
• Easy to customize with chocolate, nuts, or dried fruit.
• Great for fall parties and holiday dessert tables.
• Can be made with canned pumpkin purée.
• Freezes well for make-ahead baking.

🍳 Equipment You’ll Need

• Large mixing bowl — combines the wet and dry ingredients.
• Medium cookie scoop — creates evenly sized cookies.
• Parchment-lined baking sheets — prevent sticking and encourage even browning.
• Wire cooling rack — allows the cookies to cool without becoming damp underneath.

How to Make Pumpkin Cookies (Best Pumpkin Cookies 2026)

Recipe by Marco Benilli

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Yields

24

cookies

Prep time

15

minutes

Cooking time

15

minutes

Calories

145

kcal

Total time

30

minutes

Soft, cakey pumpkin cookies made with pumpkin purée, cinnamon, ginger, nutmeg, and cloves. These easy fall cookies are tender, warmly spiced, and delicious plain, glazed, or topped with cream cheese frosting.

Ingredients

• 🎃 Pumpkin Cookies:

• 2½ cups (312g) all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1½ tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground cloves

• ¼ tsp ground ginger

• ½ tsp salt

• ¾ cup (170g) unsalted butter, softened

• ½ cup (100g) granulated sugar

• ½ cup (110g) light brown sugar, packed

• ¾ cup (180g) pumpkin purée, not pumpkin pie filling

• 1 large egg, room temperature

• 1 tsp pure vanilla extract

• 🍁 Cinnamon Glaze:

• 1¼ cups (150g) powdered sugar

• 1 tsp ground cinnamon

• ½ tsp vanilla extract

• 1–2 tbsp milk or cream, as needed

• ✨ Optional Add-Ins:

• ¾ cup (130g) semi-sweet chocolate chips

• ½ cup (60g) chopped pecans or walnuts

• ½ cup dried cranberries

• Cream cheese frosting instead of cinnamon glaze

• 2 tbsp coarse sugar for sprinkling

Directions

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
• In a large bowl, beat the softened butter, granulated sugar, and brown sugar until smooth and slightly fluffy.
• Add the pumpkin purée, egg, and vanilla extract. Mix until evenly combined.
• Add the dry ingredients to the pumpkin mixture in two additions.
• Mix gently with a rubber spatula until no dry flour remains. Do not overmix.
• Fold in chocolate chips, nuts, or dried cranberries if using.
• Use a medium cookie scoop to place rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
• Bake for 14–16 minutes, until the edges are set and the centres look soft but no longer wet.
• Let the cookies cool on the baking sheets for 5 minutes.
• Transfer them to a wire rack and cool completely.
• For the glaze, whisk together powdered sugar, cinnamon, vanilla, and enough milk or cream to create a smooth drizzle.
• Drizzle the glaze over the cooled cookies.
• Allow the glaze to set for about 15 minutes before storing or serving.

Recipe Video

Notes

• Use pumpkin purée, not pumpkin pie filling — pie filling already contains sugar and spices and will change the recipe balance.
• Measure pumpkin accurately — excess moisture can make the cookies spread or remain wet in the centre.
• Do not overmix the dough — gentle mixing keeps the cookies soft and cakey.
• Leave enough space between cookies — this allows them to spread and bake evenly.
• Cool completely before glazing — warm cookies can cause the glaze to melt and slide off.

Pumpkin Cookies Variations

The Classic Soft Pumpkin Cookies are the best starting point because they highlight the pumpkin and spices. The Cream Cheese Frosted variation is perfect for celebrations, while the Chocolate Chip version is especially popular with children.

What To Serve With Pumpkin Cookies

Pumpkin cookies are delicious with warm drinks, fruit desserts, and other autumn-inspired bakes.

🍽️ Food Pairings

• Pumpkin bread — serve them with our Pumpkin Bread Recipe for a complete fall baking platter.
• Zucchini bread — our Zucchini Bread Recipe adds another tender vegetable-based bake.
• Chocolate zucchini bread — pair with our Chocolate Zucchini Bread for a rich chocolate option.
• Elderberry syrup — drizzle a small amount of our Elderberry Syrup Recipe over yogurt served beside the cookies.
• Peach crisp — our Peach Crisp Recipe provides warm fruit flavor and buttery crunch.
• Plum compote — serve our Plum Recipe with pumpkin cookies for a fruity, spiced contrast.
• Cherry cake — our Cherry Cake makes a colorful addition to a dessert table.
• Watergate salad — our Watergate Salad Recipe adds a chilled, creamy element to a fall potluck.

☕ Beverage Pairings

• Coffee — balances the sweetness and complements the warm spices.
• Chai tea — echoes the cinnamon, ginger, and nutmeg in the cookies.
• Apple cider — creates a classic autumn pairing.
• Warm milk — a simple family-friendly option.

Expert Tips for Perfect Pumpkin Cookies

✅ Use pumpkin purée, not pumpkin pie filling — pie filling already contains sugar and spices, which can make the cookies too sweet and change the texture.

✅ Measure the pumpkin accurately — excess pumpkin can make the cookies too wet and difficult to set.

✅ Do not overmix the dough — mix only until the flour is incorporated to keep the cookies soft.

✅ Use parchment paper — pumpkin dough is moist and may stick more easily than traditional cookie dough.

✅ Leave space between cookies — allow at least 2 inches between scoops so they can spread and bake evenly.

✅ Do not expect crisp edges — most pumpkin cookies are naturally soft and cakey rather than thin and crunchy.

✅ Cool completely before frosting — warm cookies will melt frosting and create a messy finish.

✅ Chill sticky dough if needed — if the dough is difficult to scoop, refrigerate it for 20–30 minutes.

Storage Instructions

Make-Ahead Tip

Prepare the dough up to 24 hours ahead and refrigerate it tightly covered. Let it sit at room temperature for a few minutes before scooping if it becomes firm.

You can also bake the cookies ahead, cool them completely, and freeze them without frosting. Thaw them at room temperature, then add glaze or frosting before serving.

Nutrition Per Serving

Approximate values based on 24 unfrosted soft pumpkin cookies. Frosting, glaze, chocolate chips, and nuts will increase the nutrition values.

Troubleshooting

Frequently Asked Questions

❓ Are pumpkin cookies supposed to be soft?

Yes. Most pumpkin cookies have a soft, cakey texture because pumpkin purée adds moisture to the dough. They are different from thin, crisp cookies and should remain tender in the centre.

❓ Can I use fresh pumpkin instead of canned pumpkin?

Yes. Cook fresh pumpkin until tender, blend it smoothly, and drain any excess water before measuring. Canned pumpkin purée is more convenient and usually provides a more consistent texture.

❓ Can I make pumpkin cookies without eggs?

Yes. Depending on the recipe, applesauce, mashed banana, or a commercial egg replacer can work. Because pumpkin already adds moisture, use substitutions carefully to avoid overly soft dough.

❓ Why are my pumpkin cookies cakey instead of chewy?

Pumpkin naturally adds water, which creates a cakey crumb. If you want a chewier cookie, use a recipe designed for reduced pumpkin moisture and avoid adding too much purée.

❓ Can I add chocolate chips?

Absolutely. Add about ¾ cup of semi-sweet chocolate chips after mixing the dough. Mini chocolate chips distribute especially well through soft pumpkin cookie dough.

❓ What frosting tastes best with pumpkin cookies?

Cream cheese frosting, maple glaze, and vanilla icing all work beautifully. Cream cheese provides tanginess, maple adds autumn flavor, and vanilla keeps the topping simple.

❓ Can I freeze pumpkin cookies?

Yes. Freeze unfrosted cookies in an airtight container for up to 3 months. Thaw at room temperature before decorating or serving.