Soft Pumpkin Pie Cookies – Tender, Spiced, and Perfectly Chewy
If you love the flavors of fall but want a cookie that’s soft, tender, and melts in your mouth, these Soft Pumpkin Pie Cookies are exactly what you need. Packed with warm spices, pumpkin flavor, and just the right touch of sweetness, they capture everything you love about pumpkin pie — in a perfectly portable cookie form.
These cookies are easy to make, freezer-friendly, and ideal for cozy afternoons, lunchboxes, or holiday gatherings. They’re soft, chewy, and slightly cake-like, making them a favorite for both kids and adults.
With simple ingredients, no complicated steps, and a quick baking time, you can enjoy pumpkin pie in cookie form any day of the week — without the fuss of rolling out a pie crust.
Why You’ll Love These Soft Pumpkin Pie Cookies
1. Soft, tender, and chewy
Unlike traditional cookies that can be crisp or crunchy, these cookies stay soft and cake-like, just like pumpkin pie in cookie form.
2. Packed with warm fall spices
Cinnamon, nutmeg, ginger, and cloves give every bite a cozy, comforting flavor.
3. Easy to make
No chilling, rolling, or complicated steps — just mix, scoop, and bake.
4. Gluten-free or standard options
You can make them with all-purpose flour or swap with gluten-free flour for a naturally gluten-free treat.
5. Perfect for seasonal occasions
Ideal for Thanksgiving, Halloween, fall parties, or anytime you crave pumpkin spice.
6. Great for gifting or freezing
These cookies freeze beautifully and make lovely homemade gifts.
What You’ll Need
Dry Ingredients:
- 1 3/4 cups all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (canned or homemade)
Optional Mix-ins:
- 1/2 cup white or dark chocolate chips
- 1/2 cup chopped nuts (pecans or walnuts)
- 1/4 cup raisins or dried cranberries
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
This ensures even baking and easy cleanup.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
Set aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add the egg, pumpkin puree, and vanilla extract. Beat until fully incorporated and smooth.
Step 4: Mix in Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Avoid overmixing — this keeps your cookies soft and tender.
If using optional mix-ins like chocolate chips, nuts, or dried fruit, fold them in gently at this stage.
Step 5: Scoop and Shape
Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
For slightly taller cookies, gently shape into rounds with your hands.
Step 6: Bake
Bake in the preheated oven for 12–15 minutes, or until the edges are set but the centers still look slightly soft.
They will continue to firm as they cool.
Step 7: Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy warm for a soft, tender bite or let them cool for a slightly firmer texture.
Tips for Perfect Soft Pumpkin Pie Cookies
- Use real pumpkin puree.
Canned pumpkin works best — avoid pumpkin pie filling, which contains added sugar and spices. - Don’t overbake.
Cookies may look slightly undercooked in the center — this is perfect for soft, tender cookies. - Chill the dough (optional).
For taller, more uniform cookies, refrigerate dough for 30 minutes before baking. - Adjust sweetness.
You can reduce granulated sugar slightly if you prefer less sweetness. - Customize spices.
Adjust cinnamon, ginger, and nutmeg to your taste — pumpkin spice flavor is flexible! - Use parchment paper or silicone mats.
Prevents sticking and ensures easy removal.
Flavor Variations
Classic Pumpkin Spice
Stick with the base recipe for a classic pumpkin pie flavor — simple, soft, and comforting.
Chocolate Chip Pumpkin
Fold in 1/2 cup of chocolate chips for melty chocolate with every bite.
Pumpkin Pecan
Add 1/2 cup chopped pecans and a sprinkle of coarse sugar on top before baking.
Maple Glazed
Drizzle a simple maple glaze (1/2 cup powdered sugar + 1–2 tsp maple syrup) over cooled cookies for a sweet finish.
Cranberry Orange
Add 1/4 cup dried cranberries and 1 teaspoon orange zest for a tangy twist.
Serving Suggestions
These pumpkin pie cookies are delicious on their own, but here are a few ways to serve them:
- With a hot cup of coffee, tea, or spiced latte
- As part of a fall cookie platter
- Topped with cream cheese frosting for dessert
- Crumbled over vanilla ice cream for a seasonal sundae
- Packaged as gifts in a cookie tin for friends and family
How to Store and Reheat
Room Temperature:
Store cooled cookies in an airtight container for up to 4 days.
Refrigerator:
Keep in an airtight container for up to 1 week. Bring to room temperature before serving.
Freezer:
Freeze cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag.
They’ll keep for up to 3 months.
Reheat in a 325°F (160°C) oven for 5–7 minutes, or microwave for 15–20 seconds.
Make-Ahead Option
You can mix the dough ahead of time and refrigerate for up to 24 hours before baking.
This allows the flavors to develop and is perfect for prepping cookies in advance for holidays or gatherings.
Troubleshooting
Cookies too flat:
Check the baking powder — make sure it’s fresh. Chill the dough if needed.
Cookies too dry:
Don’t overbake. Slightly underbaked centers will set as they cool.
Cookies not spiced enough:
Adjust cinnamon, nutmeg, or add a pinch of cloves to intensify flavor.
Dough too sticky:
Add a tablespoon of flour at a time until manageable.
Cookies spreading too much:
Refrigerate the dough for 15–30 minutes before baking to help maintain shape.
Frequently Asked Questions
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour blend. The cookies may be slightly more delicate but still soft and delicious.
Can I use pumpkin pie filling instead of puree?
Not recommended. Pumpkin pie filling has added sugar and spices, which can throw off the sweetness and texture.
Can I make them vegan?
Yes, replace butter with vegan butter and the egg with a flax or chia egg. Softness may vary slightly.
Can I add frosting?
Absolutely! Cream cheese frosting or a simple glaze pairs wonderfully with these cookies.
Can I freeze the dough?
Yes, you can scoop and freeze dough balls, then bake directly from frozen. Add a few extra minutes to baking time.
Nutrition Information (Approximate per cookie)
- Calories: 120
- Protein: 2g
- Fat: 5g
- Carbohydrates: 18g
- Fiber: 1g
(Nutrition values vary slightly based on ingredients and size of cookies.)
Why This Recipe Works
The combination of pumpkin puree, warm spices, and creamed butter and sugar creates cookies that are soft, tender, and flavorful. The slightly cake-like texture mimics the comfort of pumpkin pie, while individual cookies make them portable and easy to enjoy.
By controlling baking time and moisture content, these cookies stay soft for days, and the optional mix-ins allow you to make them uniquely yours.
Tips for Customizing Your Cookie Routine
- Add a drizzle of chocolate or caramel for a dessert-like treat.
- Use mini cookie scoops for bite-sized snacks.
- Mix in oats or coconut for added texture.
- Swap spices for a chai-inspired cookie with cardamom and allspice.
- Serve with a warm drink — hot cider, coffee, or spiced latte is perfect.
Final Thoughts
These Soft Pumpkin Pie Cookies are proof that fall flavors can be simple, easy, and irresistibly delicious. With tender centers, cozy spices, and a soft, chewy texture, they capture everything you love about pumpkin pie in a convenient, cookie-sized package.
Perfect for baking with family, gifting to friends, or keeping a batch in the freezer for any fall craving, these cookies are a must-try for pumpkin lovers.
Soft, flavorful, and downright addictive — pumpkin season never tasted so good.