Soft Pumpkin Cookies Recipe
If you’re searching for the ultimate fall-treat that melts in your mouth and fills your kitchen with irresistible aroma, you need to make these Soft Pumpkin Cookies. The combination of perfectly spiced pumpkin, ultra-tender interiors, and a swoon-worthy maple butter glaze will have everyone reaching for seconds. This is one of those recipes you’ll want to bake over and over, sharing with friends, neighbors, or enjoying with a cup of coffee on a cozy afternoon. Trust me, these cookies are the highlight of pumpkin season!
Ingredients You’ll Need
Gathering your ingredients for Soft Pumpkin Cookies is a breeze, and each one is carefully chosen to create that magical balance of flavor and texture. Every item on the list plays a role, from the way the butter gives a rich crumb, to the pinch of spice that makes every bite sing.
- Unsalted butter (¼ cup, softened): Gives the cookies a tender, buttery foundation with a luxurious mouthfeel.
- Vegetable oil (¼ cup): Adds lightness and additional moisture, ensuring the cookies stay super soft.
- Pumpkin purée (¼ cup): The star player that adds sweet, earthy pumpkin flavor and natural orange color.
- Brown sugar (¼ cup): Brings a subtle caramel depth and extra softness to the cookies.
- Granulated sugar (¼ cup): Lends just the right amount of sweetness and helps the edges crisp up a touch.
- Pure vanilla extract (½ teaspoon): Rounds out the flavors and makes the pumpkin pop.
- Large egg (room temp): Helps bind everything together for a classic cookie texture.
- All-purpose flour (2 cups): Provides structure while keeping the cookies tender.
- Pumpkin pie spice (1 teaspoon): This blend infuses cozy, autumnal warmth throughout every cookie.
- Salt (¼ teaspoon): A tiny bit to amplify all the other flavors.
- Cream of tartar (⅛ teaspoon): Ensures the cookies bake up with a soft, pillowy texture.
- Baking soda (⅛ teaspoon): Just enough to help the cookies rise and stay fluffy.
- Powdered sugar (½ cup): The main ingredient for the dreamy maple glaze.
- Pumpkin pie spice (⅛ teaspoon, for glaze): Ties the whole cookie experience together and gives the glaze a little extra zest.
- Maple syrup (2 tablespoons): Infuses the glaze with rich fall flavor you just can’t fake.
- Butter (1 tablespoon, melted): Makes the glaze creamy, shiny, and deliciously buttery.
How to Make Soft Pumpkin Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (177°C), and then line a baking sheet with parchment paper for fuss-free cookie removal later. This little act of preparation makes everything flow smoothly when it’s time to bake.
Step 2: Blot the Pumpkin Purée
This is the secret to Soft Pumpkin Cookies that aren’t too cakey — place the pumpkin purée in a paper towel-lined bowl and gently blot out excess liquid. Different brands vary in moisture, so this step makes a big difference. Only measure what you need after blotting!
Step 3: Mix Wet Ingredients
In a large mixing bowl, combine the softened unsalted butter, vegetable oil, prepared pumpkin purée, both sugars, vanilla extract, and the egg. Use a whisk and mix everything together until the mixture is creamy and smooth, free of lumps, and beautifully blended.
Step 4: Whisk Together Dry Ingredients
In another bowl, whisk your flour, pumpkin pie spice, salt, cream of tartar, and baking soda. This step ensures each Soft Pumpkin Cookie will be evenly spiced and perfectly leavened.
Step 5: Combine and Form Dough
Slowly fold the dry mixture into the wet mixture using a spatula or wooden spoon. Be gentle and only mix until you no longer see flour streaks. Over-mixing will make the cookies less soft, so go easy for the best results.
Step 6: Scoop and Shape
With a tablespoon measurer, scoop generous heaping portions (about 1½ tablespoons per cookie) and roll into balls. Place each onto the lined sheet, then gently flatten each down to about 1 centimeter thick using the bottom of a glass or measuring cup. This helps them bake evenly and look perfectly rustic.
Step 7: Bake to Perfection
Slide your cookies into the preheated oven. Bake for 8 to 9 minutes, just until the centers look set and the edges barely begin to brown. Every oven is a bit different, so keep a watchful eye to avoid overbaking.
Step 8: Cool Gently
Remove your cookies and let them rest on the baking sheet for 5 minutes, where they’ll finish baking gently from residual heat. Then transfer to a wire rack to cool completely, letting their soft texture settle in.
Step 9: Maple Butter Glaze Magic
Sift powdered sugar and pumpkin pie spice into a small bowl. Stir in the melted butter and maple syrup, then add tiny bits of water (start with ⅛ teaspoon at a time) until you reach a smooth, pourable consistency. Drizzle generously over each cookie — it sets up into a glossy, aromatic glaze that’s absolutely irresistible.
How to Serve Soft Pumpkin Cookies
Garnishes
For a special touch, sprinkle a tiny dusting of extra pumpkin pie spice or cinnamon over the glazed cookies. You can also add a pinch of chopped toasted pecans, or even a few chocolate chips, right after glazing for a bit of crunch and flavor contrast.
Side Dishes
Soft Pumpkin Cookies are heavenly beside a steaming mug of chai or your favorite coffee. For an autumn dessert spread, pair them with spiced apple cider or creamy vanilla ice cream. Even a platter of seasonal fruits, like pears or apples, makes a lovely, colorful accompaniment.
Creative Ways to Present
If you want your Soft Pumpkin Cookies to shine at a gathering, try stacking them high on a rustic wooden board or arranging them in a circle with a bowl of extra glaze for dipping. For gift-giving, tuck a bundle into a craft paper box lined with parchment and a handwritten note — homemade coziness, guaranteed!
Make Ahead and Storage
Storing Leftovers
Once cooled and the glaze has set, store Soft Pumpkin Cookies in an airtight container at room temperature for up to three days. They’ll stay plush and flavorful, but do keep them away from too much humidity to prevent the glaze from getting tacky.
Freezing
To freeze Soft Pumpkin Cookies, place fully cooled, unglazed cookies between layers of parchment paper in a freezer-safe container or bag. Freeze for up to two months. When ready, thaw at room temperature and glaze freshly for that straight-from-the-oven vibe.
Reheating
If you love a warm cookie experience, pop unglazed cookies in a 300°F oven for a few minutes until gently warmed. For glazed cookies, a very brief trip (10 seconds) in the microwave is enough — just be careful not to melt the glaze completely.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Just be sure to blot it well as homemade purée often has more moisture, which can impact the soft, pillowy texture of Soft Pumpkin Cookies.
How can I make these cookies gluten-free?
You can substitute a 1-to-1 gluten-free all-purpose flour blend for the standard flour. Be sure your blend contains xanthan gum for structure; the results are delightfully close to the original.
Can I double the recipe?
Definitely! This Soft Pumpkin Cookie recipe scales up easily — just double each ingredient, mix in a larger bowl, and maybe rotate the trays halfway through baking if using two racks.
Is there a way to reduce the sugar?
You can use a sugar substitute or reduce each sugar amount by 1 to 2 tablespoons, but do keep enough in for texture and moisture balance. The maple glaze naturally adds sweetness on top.
Why do I need to blot the pumpkin purée?
Extra liquid from pumpkin purée can make Soft Pumpkin Cookies too cakey or even gummy, so blotting ensures they bake up with their signature tender, slightly chewy bite.
Final Thoughts
If you adore fall flavors and crave a cookie with dreamy softness and amazing aroma, you simply have to bake these Soft Pumpkin Cookies. Every batch brings cozy comfort and a bit of celebration to the season. Give them a try and let your kitchen be filled with pumpkin-spice happiness!
Print
Soft Pumpkin Cookies Recipe
- Total Time: 30 minutes
- Yield: Makes about 24 cookies 1x
- Diet: Vegetarian
Description
Soft Pumpkin Cookies are a delightful treat perfect for fall. These cookies are tender, lightly spiced, and topped with a delicious maple butter glaze.
Ingredients
Cookies:
- ¼ cup (57g) unsalted butter, softened
- ¼ cup (59ml) vegetable oil
- ¼ cup (56g) pumpkin purée
- ¼ cup (50g) brown sugar
- ¼ cup (50g) granulated sugar
- ½ teaspoon pure vanilla extract
- 1 large egg, room temperature
- 2 cups (300g) all-purpose flour
- 1 teaspoon pumpkin pie spice *
- ¼ teaspoon salt
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon baking soda
Maple Butter Glaze:
- ½ cup (65g) powdered sugar
- ⅛ teaspoon pumpkin pie spice *
- 2 tablespoons maple syrup
- 1 tablespoon (14.2g) butter, melted
Instructions
- Pumpkin Cookies: Preheat the oven. Blot excess moisture from pumpkin purée. Mix wet ingredients, then dry ingredients. Combine and form dough. Bake and cool.
- Maple Butter Glaze: Sift powdered sugar and spice. Stir in melted butter, maple syrup, and water to desired consistency. Glaze cookies.
Notes
- Ensure pumpkin purée is not too watery
- Do not overmix the dough
- Adjust glaze consistency with water as needed
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Pumpkin Cookies, Soft Cookies, Maple Glaze, Fall Baking
