Indulge in the ultimate fall treat with these soft pumpkin cookies! Packed with warm spices and creamy pumpkin puree, they're melt-in-your-mouth delicious. Whether you enjoy them plain or with white chocolate chips and nuts, these cookies are perfect for any autumn gathering. Get ready to impress your family and friends—click through to discover the full recipe and make your kitchen smell irresistible this season!
1 cup pumpkin puree (canned or fresh, well-drained if fresh)
1/2 cup unsalted butter, softened to room temperature
1 cup brown sugar, packed firmly
1/2 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 cup white chocolate chips (optional, for a sweet contrast)
1/2 cup chopped pecans or walnuts (optional, for a crunchy texture)
![Here's what you need to make soft pumpkin cookies that are tasty and fun: - 1 cup pumpkin puree - 1/2 cup unsalted butter - 1 cup brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 2 teaspoons ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup white chocolate chips (optional) - 1/2 cup chopped pecans or walnuts (optional) Each ingredient plays a key role. The pumpkin adds moisture and flavor. Butter gives richness, while sugars add sweetness and texture. The egg binds the mix together. Flour gives structure, and the baking soda and powder are your leavening agents, making the cookies puff up nicely. Spices like cinnamon, nutmeg, and ginger give warmth and depth. You can toss in white chocolate chips or nuts for extra fun. This combination creates cookies that are soft, chewy, and bursting with flavor. For the full recipe, check out the details provided. Happy baking! - Preheat oven to 350°F (175°C) - Line baking sheet with parchment paper First, turn your oven to 350°F (175°C). This step warms up the oven for baking. Next, take a baking sheet and line it with parchment paper. This helps keep the cookies from sticking. - Cream together butter and sugars - Add egg, vanilla, and pumpkin puree In a large bowl, mix the softened butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to beat it for about 3-4 minutes. It should look light and fluffy. Then, add in the egg, vanilla extract, and pumpkin puree. Beat this mixture for about 2 minutes until everything is well mixed. - Mix flour, baking soda, baking powder, and spices - Incorporate gently into pumpkin batter In another bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt. This mixture is important for the cookies' texture. Slowly add this dry mix to the pumpkin batter. Use a spatula or wooden spoon to stir gently. Do not overmix; we want soft cookies. - Scoop dough onto baking sheet - Bake cookies for 12 to 15 minutes Now it’s time to scoop your dough. Use a cookie scoop or a tablespoon to drop rounded portions onto the prepared baking sheet. Keep about 2 inches between each scoop. Bake the cookies for 12 to 15 minutes. They should be slightly golden on the edges and soft in the center. After baking, let them cool on the sheet for about 5 minutes before moving them to a wire rack to cool completely. You can find the full recipe for these delightful cookies [Full Recipe]. To get soft cookies, avoid overmixing. When you mix the dough, do it just enough to blend the ingredients. Overmixing leads to tough cookies. Also, measure your ingredients carefully. Use a kitchen scale or measuring cups to ensure accuracy. Store your cookies in an airtight container. This keeps them fresh longer. You can enjoy your soft pumpkin cookies for up to one week when stored properly. If you want them to last longer, try freezing them. They freeze well for about three months. For a lovely display, use a decorative platter. Stack the cookies high and dust them lightly with powdered sugar. You can also sprinkle some cinnamon on top for flair. If you want to enhance the taste, add toppings like white chocolate chips or chopped nuts. These add flavor and texture to your beautiful cookies. For the full recipe, check out the provided link. {{image_4}} To make gluten-free soft pumpkin cookies, you need to swap the all-purpose flour. Use a gluten-free flour blend instead. Look for blends that include xanthan gum for better texture. These blends help the cookies stay soft and chewy. You can find them at most grocery stores. Just measure the same amount as the regular flour in the recipe. For a vegan version, you can replace the egg and butter easily. Use 1/4 cup of applesauce in place of one egg. This keeps the cookies moist. For butter, substitute it with 1/2 cup of coconut oil or a vegan butter. Melt it first and let it cool before mixing. Your cookies will still taste amazing! You can add fun flavors to your soft pumpkin cookies! Try using dark chocolate chips or milk chocolate chips for a sweet twist. Nuts like walnuts or pecans also add a nice crunch. If you want, you can mix in dried cranberries for a fruity touch. For spices, consider adding a pinch of cloves or allspice. These will add warmth and depth to the cookies. Experiment with these options to find your favorite combination! Look for a few signs while baking. First, check if the edges are slightly golden. Second, the centers should feel soft but set. If the cookies spring back when lightly touched, they are ready. Make sure not to overbake; soft pumpkin cookies should be tender. Yes, you can freeze soft pumpkin cookies! To do this, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. After that, transfer the cookies to a freezer-safe bag. Make sure to remove as much air as possible. When you want to eat them, thaw the cookies in the fridge overnight. Soft pumpkin cookies can last for about one week at room temperature. Store them in an airtight container to keep them fresh. If you want to keep them longer, freezing is a great option. Follow the freezing tips above to enjoy them later. If you want to know the full recipe, check out the details for perfect soft pumpkin cookies. Making soft pumpkin cookies is simple and fun. Here is what you need: - 1 cup pumpkin puree - 1/2 cup unsalted butter - 1 cup brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 2 teaspoons ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup white chocolate chips (optional) - 1/2 cup chopped pecans or walnuts (optional) Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep cookies from sticking. Cream the softened butter, brown sugar, and granulated sugar in a large bowl. Mix until light and fluffy. Then, add the egg, vanilla, and pumpkin puree. Beat the mixture until it's smooth. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually mix this into the pumpkin batter. Be careful not to overmix. If you like, fold in white chocolate chips and nuts. Scoop rounded dough onto the baking sheet, leaving space for spreading. Bake for 12 to 15 minutes. The cookies should be soft and slightly golden around the edges. Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack. You can find the full recipe [here](#). In this post, we covered how to make soft pumpkin cookies. We explored the key ingredients, easy steps, and shared tips for the best results. Remember to blend the wet and dry ingredients carefully to keep your cookies soft. Storage in an airtight container keeps them fresh, and you can try fun variations to meet your taste. These cookies are great for any season. Enjoy baking and tasting your delicious treats!](https://tastednest.com/wp-content/uploads/2025/07/6e79276c-799c-4013-befd-b1f7c77872e3-300x300.webp)