Desserts

Super Soft Pumpkin Cookies

Byhamza November 19, 2025

So, About These Pumpkin Cookies…

Alright, friend—so you know those days when you crave something sweet but not cloyingly sweet? I started making these super soft pumpkin cookies ages ago after a cloudy October weekend turned unexpectedly cold (you know, the kind of cold where you actually want to leave the oven on for the warmth). Anyway, I was out of half the stuff a “proper” pumpkin cookie seemed to need—but the result was a fluffy, pillowy cookie that I still get asked about every time fall leaves start covering the back deck. Just beware, you might eat half the batch before you realize what happened. Or is that just me?

Why I Keep Coming Back to This—And Maybe You Will, Too

I make these when I want something quick that feels fancy (and yes, I sometimes use canned pumpkin, don’t judge), or when the kids roll in from soccer with that look that says “is there dessert?” My family basically turns into wild squirrels over these because they’re more like cake than cookie, but with that classic pumpkin spice thing happening. Plus—confession—I once overbaked a batch and they still managed to come out soft. Kind of a miracle? Plus, no rolling or chilling dough (because who actually remembers to do that?)

What You’ll Need (Plus My Real-World Swaps)

1 cup canned pumpkin puree (Fresh works if you’re, like, Martha Stewart or just feeling energetic. I’m not.)
1 cup sugar (I sometimes swap half with brown sugar, adds a little caramel-y thing)
1/2 cup unsalted butter, softened (Margarine works in a pinch; my grandma claimed only Land O’Lakes was any good—eh, I use whatever’s on sale.)
1 egg
1 teaspoon vanilla extract (Imitation is fine, honestly. No shame.)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice (Or, use 1 tsp cinnamon, 1/2 tsp ginger, and some nutmeg—as much as you like. I freestyle this part.)
Optional: 1/2 cup chocolate chips, walnuts, or both. Also once tried chopped dates, but the kids protested.

How I Actually Make These (Not a Formal List, Sorry!)

Preheat that oven to 350°F (or about 180°C, give or take). I usually start cleaning the counters while it heats but you do you!
In a big-ish bowl, mix your butter and sugar. I use an electric mixer, but honestly, a sturdy spatula and some elbow grease work too, if a mixer wakes up your housemates. Cream it ’til it’s pale and a bit fluffy.
Add your pumpkin, egg, and vanilla. Mix until you realize it looks slightly weird. It always does. Don’t panic.
In another bowl, whisk together flour, baking powder, soda, salt, and pumpkin spice (or your random handful of whatever smells autumnal). Feels fancy but keeps lumps away.
Dump dry into wet. Gently blend. Here’s where I usually sneak a taste—not for safety, just curiosity. Fold in chocolate chips or nuts if you’re feeling wild today.
Spoon onto a parchment-lined baking sheet; I make about 2-tablespoon blobs. They don’t spread much, so squish if you want them flatter. Or keep ‘em chubby. Your call.
Bake for 11–13 minutes, though I swear my oven lies to me and it sometimes takes closer to 15. Look for just set edges. The tops will look a bit matte and bounce back if poked. Grab one and eat it hot (careful, tongue-burning hazard!).

Notes: What I’ve Learned the (Sort of) Hard Way

If you overmix the dough, it’ll end up dense. Trust me, I tried beating out my stress once—bad idea.
I used to try greasing the pan, but honestly, parchment is way less hassle (and less scrubbing later!)
Sometimes I leave out the nuts. Sometimes I add double the spice. It’s almost always yummy either way.
They reheat pretty well in a toaster oven. Or cold, at midnight, if that’s how you roll.

Variations (Plus the One That Flopped)

Once I tried adding raisins. My husband called it “weird fruitcake energy,” so… probably skip that.
Used coconut oil instead of butter once—actually, it’s decent! A bit more cake-like, but nice if you’re out of butter.
Lemon glaze instead of the chocolate thing? Oddly, it works if you like lemon (which I do, though the family mutinied…)
I’ve also swapped in gluten-free flour and as long as it’s a 1-to-1 blend, it works fine, but texture is a bit more muffin-y.

Quick Note On Equipment (And How I Wing It)

You’ll want a baking sheet and either parchment or a silicone mat, but honestly I’ve made these right on tinfoil a couple times and survived. No stand mixer? Your arm muscles will thank you later.

How to Store ‘Em (Truth: They Disappear Fast)

Technically you can keep them in an airtight tin for 3 days (countertop, not the fridge). But, honestly, in my house, these don’t last the afternoon! If you do stash some away, a slice of bread keeps them extra moist (old bakery trick I learned here).

How I Like to Serve These—And a Quirky Tradition

With tea, especially if it’s the kind that comes out of a weird old tin with the label half peeled off. Or sometimes I’ll go rogue and drizzle on some maple glaze (just maple syrup and a little powdered sugar). On chilly Saturdays we dunk them in hot chocolate while watching reruns of old detective shows. I don’t even know why that started, actually.

What I Wish Someone Told Me (AKA: “Pro” Tips)

I once rushed cooling these and tried stacking ’em while warm. Do not do this unless you like edible sandcastles.
If you accidentally underbake, just call them “pumpkin whoopie pies” and no one will question it.
Oh, and don’t skip the salt—it weirdly makes the pumpkin flavor pop. I used to, but now I know better.

Frequently Asked Questions (Things Folks Have Actually Asked Me)

Can I freeze the dough? Yep, for sure! It’s a sticky dough so I usually scoop blobs onto a sheet, freeze those, then bag ’em. Defrost just a bit, bake as normal. Or just bake ’em from frozen, tack on a few minutes.
My cookies are flat and sad—what gives? Been there! Could be old baking soda, or maybe you got a bit wild with the butter. Also, check the oven’s up to temp. Or just embrace the pancake vibe?
Is canned pumpkin the same as pumpkin pie filling? Nope! Pie filling is sweetened/pre-spiced. You want the plain stuff. Here’s a good visual guide if it helps: read here.
Can I make these vegan? Actually, yes—I did it by using coconut oil for the butter and a flax egg. They’re softer, but totally craveable.
I don’t have a mixer. Can I still make these?
Absolutely. Go old-school—just grab a wooden spoon and some gumption. It’s how my aunt in Ireland does everything, weather be damned!

And if you need more pumpkin treat ideas, I genuinely like Sally’s chocolate chip twist for variety—always a hit with the little ones.

hamza