These Super Soft Pumpkin Cookies Taste Like Autumn (But I Make Them Year-Round)

Okay, so let me just start by saying: if pumpkin cookies could talk, mine would probably say “Eat me before someone else does!” Seriously, these get snatched up at my place faster than socks disappear in the dryer, and I’ve no clue where those go either. I started making this recipe after a soggy autumn afternoon years ago, and now, every time it rains, I crave these soft, cake-like pillows. The smell alone makes my grumpy old cat perk up (and he’s usually unimpressed by human food, unless it’s tuna).

Why You’ll Love These (And Why I Keep Making Them)

I make these when I need a little comfort—like when the kids come home drenched, or when I just feel like pretending I’m on a baking show. My family goes nutty for these because they’re pillowy soft (honestly, almost like tiny pumpkin clouds) and not too sweet. If you’ve ever had one of those dry, crumbly pumpkin cookies (ugh, the disappointment), you’ll get why I fuss over this recipe. Oh, and here’s the thing: if I forget the icing, nobody even cares—they’re that good. But, sometimes the dog tries to steal one off the counter, so that’s my only real complaint.

What You’ll Need (Plus My Favorite Swaps)

1 cup canned pumpkin puree (not pumpkin pie mix—though, in a pinch, I’ve used it and it’s fine, just a bit sweeter)
1/2 cup unsalted butter, softened (I’ve subbed in coconut oil when I ran out, and it worked, but gives a tiny hint of coconut)
3/4 cup brown sugar (my grandma swore by dark brown, I say go with what you’ve got)
1/4 cup granulated sugar
1 egg (or a flax egg—my neighbor’s vegan and says it’s close enough)
2 teaspoons vanilla extract
2 cups all-purpose flour (I mixed in whole wheat once by mistake; it was… not my fave, but edible)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice (or just do cinnamon and a pinch of nutmeg if that’s all you’ve got)
Optional: 1/2 cup chopped walnuts or chocolate chips (I rarely measure—just toss in what looks right)

How I Make Them (And What Usually Happens)

Preheat your oven to 350°F (about 180°C). I always forget and have to wait, so maybe do that first.
Line a baking sheet with parchment. Or just butter it up if you’re out—honestly, it sticks a little but not much.
In a biggish bowl, cream together the butter and both sugars. I use a hand mixer, but one time I did it with a wooden spoon and a lot of grumbling. It’ll be sort of fluffy (but not like, whipped cream fluffy).
Add in the pumpkin, egg, and vanilla, then beat it again. This is the part where it looks a little odd—don’t worry if it seems lumpy or separated; it comes together, promise.
In another bowl, mix your flour, baking powder, baking soda, salt, and spices. I sometimes just add everything straight in—less washing up—but technically you’re meant to do it separately.
Stir the dry into the wet. I switch to a spatula here; trying to avoid overmixing (the cookies stay softer that way, or at least that’s what some blog said).
Fold in nuts or chocolate if you’re feeling wild. Or both. Or neither. I sneak a taste here—chef’s privilege.
Scoop heaping tablespoons onto your baking sheet. They don’t spread much, so pile ’em up a bit. Sometimes I get 18, sometimes 22—depends how generous I’m feeling with the dough.
Bake 11-13 minutes. They should be set on the edges but still a bit soft in the middle. I once left them in too long; they were still tasty, just more cake than cookie.
Let cool on a wire rack. Or, you know, eat them warm and risk burning your tongue (guilty as charged).

The dough is sticky. Wet your hands or spoon if you care about perfect shapes, but honestly, who’s judging?
Actually, I find it works better if you leave the dough to rest 5 minutes before scooping. Maybe it’s magic. Maybe not.
I’ve tried baking two trays at once—bottom one always comes out a bit less golden. So swap them halfway if you can be bothered.

Variations I’ve Tried (With Mixed Results)

Swapping in raisins instead of chocolate chips: My kids staged a mini revolt, but I liked it.
Lemon glaze on top: Nice for a change, but the citrus can overpower the pumpkin. Not my top pick.
Adding a handful of oats: Actually, it makes a chunkier, more breakfast-y cookie. I still prefer the original, if I’m honest.
Once I used a chai spice blend instead of pumpkin spice—pretty decent, a bit fancy. But don’t tell my mom I broke tradition.

Equipment (And What to Do If You’re Missing Stuff)

Baking sheet (I’ve used the back of a roasting tin in a pinch—just line it, or your cookies might taste faintly of roast chicken.)
Mixing bowls—two if you follow the rules, one if you’re a rebel like me.
Hand mixer, stand mixer, or just a strong arm and a sturdy spoon.
Parchment paper (or just grease the pan and hope for the best—works fine, just a bit more crumbly on the bottom)

How To Store Them (If You Even Need To)

These cookies stay soft in an airtight container for about 3 days at room temp (though honestly, in my house it never lasts more than a day!). I think they taste even better the next day, but that’s probably because I’m not standing by the oven, impatiently poking at them. You can freeze them too—just layer with parchment or wax paper so they don’t stick together like a stack of pancakes. Here’s a freezing guide I’ve used if you want the nitty gritty.

Serving Them Up (My Way, Anyway)

I love these with a mug of milky coffee, but my sister swears by hot apple cider. We’ve had these for breakfast (no shame) and also as a midnight snack. If you’re feeling extra, slap some cream cheese frosting on top—my niece calls them “pumpkin pillows” this way. Oh, and if you want to go all out, this is the frosting recipe I use. Sometimes I just dust a bit of powdered sugar and call it a day.

Lessons Learned (a.k.a. Pro Tips…ish)

I once tried to rush the creaming step with barely-softened butter. Don’t. Lumpy cookies, sad faces.
Don’t try to use pumpkin pie filling unless you want things super sweet and a bit too runny.
If you overbake, they’re still good but less soft. Set a timer! (I get distracted by podcasts…)
On second thought, maybe don’t bake when you’re super tired. I once left out the sugar entirely. The dog still wanted them. I…did not.

Can I use fresh pumpkin?: Yep! Roast and mash it well, then blot out excess moisture. Honestly though, canned is a lifesaver, and nobody notices. One friend swears by it!
Is it okay to skip the nuts/chocolate?: Absolutely! These cookies are good naked, so to speak. If you want a bit of crunch, try sunflower seeds. (I saw that on King Arthur’s site and it’s actually kind of nice.)
Can I double the recipe?: Sure, but use two bowls unless you want a flour tornado in your kitchen—speaking from messy experience here.
They seem really sticky—did I mess up?: Nah, that’s normal. Just scoop, bake, and trust the process. They puff up beautifully!
Are they more cake or cookie?: Honestly, they’re sort of the best of both worlds; not crisp, but not totally like a muffin either. My uncle calls them “pumpkies.”

So, there you go—my not-too-fussy, super soft pumpkin cookie recipe. Let me know if you try them or if you somehow manage to make them last two days (seriously, how?). Oh, and if you’re really into pumpkin everything, you might want to check out this awesome pumpkin pie recipe round-up I found. Happy baking—and don’t forget to sneak a taste!