Seasonal Pumpkin Soft Cookies

I pulled my first batch of pumpkin cookies from the oven on a drizzly October afternoon when the house felt too quiet. The scent of cinnamon and nutmeg filled every corner, and suddenly the day felt warmer. These cookies became my go-to whenever I needed something comforting without much fuss. They're soft, warmly spiced, and gone faster than I ever plan for.

I remember bringing a tin of these to a potluck where someone asked if I'd used fresh pumpkin. I hadn't, just canned puree, but the spices made them taste homemade in a way that felt personal. A friend later told me she baked them with her daughter every November. That's when I realized these cookies had become more than just a recipe I liked.

Ingredients

• All-purpose flour (2 1/2 cups, 315 g): The base that holds everything together without making the cookies heavy or dense.
• Baking powder (1 tsp): Gives a gentle lift so the cookies stay soft instead of flat.
• Baking soda (1 tsp): Works with the pumpkin's acidity to create that tender crumb.
• Salt (1/2 tsp): Balances the sweetness and sharpens the warm spices.
• Ground cinnamon (1 1/2 tsp): The backbone of the spice blend, warm and unmistakable.
• Ground nutmeg (1/2 tsp): Adds a subtle earthy note that rounds out the cinnamon.
• Ground ginger (1/2 tsp): Brings a hint of brightness without any sharpness.
• Ground cloves (1/4 tsp): Just enough to add depth without overpowering the other spices.
• Granulated sugar (1 cup, 200 g): Sweetens and helps create those slightly crisp edges.
• Light brown sugar (1/2 cup, 100 g, packed): Adds moisture and a gentle molasses flavor that complements the pumpkin.
• Unsalted butter (1 cup, 225 g, softened): Creaming it with the sugars creates the soft, melt-in-your-mouth texture.
• Canned pumpkin puree (1 cup, 225 g): The star ingredient that keeps these cookies moist for days.
• Large egg (1): Binds everything together and adds richness.
• Vanilla extract (1 tsp): A quiet sweetness that ties all the flavors together.
• Semi-sweet chocolate chips or chopped walnuts (1 cup, 175 g, optional): I love chocolate chips for sweetness or walnuts for a little crunch and earthiness.

Instructions

Preheat and Prep:

Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup easy.

Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until the spices are evenly distributed. The smell alone will make you smile.

Cream the Butter and Sugars:

In a large bowl, beat the granulated sugar, brown sugar, and softened butter until the mixture is light and fluffy. This takes about two minutes and creates the soft texture you want.

Add the Wet Ingredients:

Beat in the pumpkin puree, egg, and vanilla extract until everything is smooth and well combined. The batter will look a little softer than typical cookie dough.

Combine Wet and Dry:

Gradually add the dry ingredients to the wet mixture, mixing just until you don't see any streaks of flour. Overmixing can make the cookies tough.

Fold in Add-ins:

Gently fold in the chocolate chips or walnuts if you're using them. I like to leave a few visible on top for looks.

Scoop and Space:

Drop heaping tablespoons of dough onto the prepared baking sheets, leaving about two inches between each. They'll spread slightly as they bake.

Bake Until Just Set:

Bake for 13 to 15 minutes, until the edges are just golden and the centers look set but still soft. Don't overbake or they'll lose that pillowy texture.

Cool Properly:

Let the cookies cool on the pan for five minutes before moving them to a wire rack. They'll firm up just enough to handle without breaking.

Save

One evening I left a plate of these out on the counter and came back to find my neighbor's kid sitting at the table with crumbs on his shirt and a huge grin. His mom said he'd asked if he could have just one, then quietly helped himself to three more. I didn't mind at all.

How to Store and Keep Them Fresh

I store these in an airtight container at room temperature and they stay soft for up to four days. If you want them to last longer, freeze the baked cookies in a single layer on a tray, then transfer to a freezer bag once solid. They thaw beautifully and taste just as good as fresh.

Simple Ways to Dress Them Up

A drizzle of glaze made from powdered sugar, a splash of milk, and a drop of vanilla turns these into something special for guests. I've also swapped chocolate chips for white chocolate or dried cranberries when I wanted a different flavor. Either way, they disappear just as fast.

What to Serve Alongside

These cookies pair perfectly with a mug of hot apple cider or a strong cup of coffee on a chilly afternoon. I've also packed them in lunchboxes with a thermos of soup for a cozy fall meal. They're sweet enough to feel like dessert but not so rich that you can't enjoy them anytime.

• Serve them warm with a scoop of vanilla ice cream for an easy dessert.
• Pack them in a tin with wax paper for gifting during the holidays.
• Crumble one over yogurt and granola for a breakfast treat that feels indulgent.

Save

These cookies remind me that the best recipes don't need to be complicated to feel like home. I hope they bring you the same warmth they've brought me.

Recipe Questions & Answers

→ What spices are best for enhancing pumpkin treats?

Cinnamon, nutmeg, ginger, and cloves provide warm, aromatic notes that complement pumpkin's natural sweetness.

→ Can I substitute ingredients for different flavors?

Yes, try swapping chocolate chips for dried cranberries or white chocolate to vary the taste and texture.

→ How do I achieve a moist and tender texture?

Using pumpkin purée combined with balanced wet and dry ingredients helps maintain moisture and softness.

→ What is the best method to prevent cookies from sticking?

Lining baking sheets with parchment paper or a silicone mat ensures easy release and even baking.

→ How should these treats be stored for freshness?

Store cooled items in an airtight container at room temperature for up to four days to maintain softness.