Close-up of freshly baked, soft pumpkin cookies with white glaze and spice on a rustic plate.

Fall is here, and with it comes the irresistible aroma of cozy spices! Get ready to bake the ultimate soft and chewy pumpkin cookies. These delightful treats are thick, cakey, and packed with warm spices. Our easy, no-chill recipe makes baking a breeze, perfect for busy parents and beginners. Topped with a dreamy maple cream cheese icing, these pumpkin cookies are truly a taste of autumn.

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Why You’ll Love These Pumpkin Cookies

Perfect Texture: Enjoy unbelievably soft, thick, and moist pumpkin cookies every time.
Rich Flavor: We enhance these fall favorites with extra spices and a blend of brown and granulated sugar.
Quick & Easy: There is no need to chill the dough, so you can bake and enjoy them faster.
Customizable: Easily adapt these cookies with your favorite mix-ins like chocolate chips or nuts.
Crowd-Pleaser: These spiced cookies are always a hit at gatherings, potlucks, and family events.

Ingredients

Making these delightful pumpkin cookies requires a few simple ingredients, easily found at any grocery store. Using high-quality components ensures the best flavor and texture for your homemade treats. From the star pumpkin puree to the warming spices, each element plays a crucial role.

For the Soft Pumpkin Cookies:

1 and 1/2 cups (340g) fresh or canned pumpkin puree
3 cups (375g) all-purpose flour
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice*
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar (I use and recommend dark)
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure maple syrup, milk, or orange juice (see note)
1 and 1/2 teaspoons pure vanilla extract

For the Maple Cream Cheese Icing (Optional):

3 ounces (85g) full-fat brick cream cheese, softened to room temperature
2 Tablespoons (28g) unsalted butter, softened to room temperature
3/4 cup (90g) confectioners’ sugar
2 Tablespoons (30ml) pure maple syrup
Pinch ground cinnamon (about 1/8 teaspoon)

Notes & Substitutions

Always use pure pumpkin puree, not pie filling, as pie filling contains added sugars and spices. Understanding the difference between pumpkin puree and pumpkin pie filling is crucial for successful baking results. You can adjust the spices to your preference; a homemade pumpkin pie spice blend works wonderfully. Pure maple syrup adds a lovely flavor, but milk or orange juice are also suitable liquids. For consistent results, always use unsalted butter. Ensure you measure flour correctly by spooning it into the measuring cup and then leveling it off. Use a large, room temperature egg for better emulsification. For dairy-free options, explore plant-based butter and cream cheese alternatives. While not tested, a 1:1 gluten-free flour blend might work for gluten-free pumpkin cookies.

Equipment

Gathering your equipment before you start baking makes the process much smoother. You will need two large baking sheets, which you should line with parchment paper or silicone baking mats for a non-stick surface. An electric mixer, either handheld or a stand mixer, is essential for creaming ingredients. You will also need large and medium mixing bowls, a whisk for dry ingredients, a medium (1.5 Tablespoons) cookie scoop for uniform cookies, and a cooling rack for even air circulation.

Instructions

Let’s get baking! Follow these simple steps for perfectly soft and chewy pumpkin cookies.

Prepare Pumpkin: First, blot the pumpkin puree with paper towels to remove excess moisture. This step is crucial for concentrated flavor and a less cakey texture. You should end up with slightly less than 1 and 1/2 cups of pumpkin. Set it aside. Research suggests that removing excess moisture from pumpkin puree helps prevent soggy baked goods and improves texture.
Preheat Oven: Preheat your oven to 350°F (177°C). While the oven heats, prepare your baking sheets.
Prep Baking Sheets: Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup easy.
Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger. Make sure all dry ingredients are well combined. Set this bowl aside.
Cream Wet Ingredients: In a separate medium bowl, using a hand mixer or stand mixer with a paddle attachment, cream the softened unsalted butter and both brown and granulated sugars together on medium speed for about 2 minutes until light and fluffy.
Add Egg & Liquids: Add the room temperature egg to the creamed mixture and mix on high for about 1 minute until fully combined. Scrape down the sides of the bowl. Next, add the pure maple syrup, vanilla extract, and the blotted pumpkin puree. Mix on high speed until just combined. The mixture might look slightly curdled, which is perfectly normal for these pumpkin cookies.
Combine Dough: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined, being careful not to overmix. The dough will be thick and sticky.
Scoop Dough: Use a medium (1.5 Tablespoons) cookie scoop to portion out the dough. Place scoops about 3 inches apart on the prepared baking sheets to allow for spreading.
Bake Cookies: Bake for 14-15 minutes, or until the edges of the pumpkin cookies appear set. The centers will still look soft and slightly undone.
Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, carefully transfer them to a wire rack to cool completely. The flavor of these fall cookies deepens as they cool.
Make Icing (Optional): If making the icing, use a mixer to beat the softened cream cheese in a medium bowl on medium-high speed until smooth and creamy.
Finish Icing: Beat in the softened unsalted butter until combined. Add the confectioners’ sugar, pure maple syrup, and a pinch of ground cinnamon (about 1/8 teaspoon). Beat on low speed until the icing is smooth and creamy. Taste and adjust cinnamon if desired.
Ice Cookies: Once the cookies are completely cool, dip the tops into the icing or spread it onto each cookie with a knife. Enjoy your spiced pumpkin cookies!

Pro Tips & Troubleshooting

Blotting Pumpkin: Blotting excess moisture from the pumpkin puree is vital. This prevents cakey, less flavorful cookies by concentrating the pumpkin flavor and preventing a soggy dough.
Room Temperature Ingredients: Ensure your butter, cream cheese, and egg are at room temperature. This allows them to cream together smoothly, creating an even, well-emulsified batter.
Do Not Overmix: Mix the dry ingredients into the wet until just combined. Overmixing develops gluten, which can lead to tough, dense pumpkin cookies.
Cookie Scoop: A cookie scoop ensures each cookie is the same size, promoting even baking. This results in perfectly cooked fall cookies every time.
Cooling Time: Allow cookies to cool completely. The flavors meld and deepen over time, making these spiced cookies even more delicious on the second day.
Sticky Dough: The dough is naturally thick and sticky. Using a cookie scoop helps manage it. Do not add extra flour, as it will alter the cookie’s texture.
Flat Cookies: Ensure your leavening agents (baking powder and soda) are fresh. Also, measure ingredients precisely, especially flour and butter, to avoid flat results.
Icing Consistency: If the icing is too thick, add a tiny bit more maple syrup or milk. If it is too thin, beat in a tablespoon more of confectioners’ sugar until desired consistency is reached.
Blandness: If you prefer a stronger spice flavor, feel free to add an extra 1/4 to 1/2 teaspoon of pumpkin pie spice or cinnamon to the dough.

Serving, Storage, & Variations

These delightful pumpkin cookies are perfect for any occasion! Serve them with a warm cup of coffee, a frothy latte, or a mug of hot apple cider for the ultimate fall treat. They are also wonderful for sharing at gatherings.

Storage:

Un-iced Cookies: Store these fall cookies in an airtight container at room temperature for up to 1 week.
Iced Cookies: If iced, store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.

Make Ahead: You can prepare the cookie dough up to 48 hours in advance. Store it covered in the refrigerator. Let it come to room temperature slightly before scooping and baking.

Freezing:

Dough: Form the dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a couple of minutes to the bake time.
Baked Cookies (Iced or Un-iced): Place cooled cookies in a single layer in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months. Thaw at room temperature.

Variations:

Add-ins: Stir in 1 cup of white chocolate chips, dark chocolate chips, chopped pecans, walnuts, or dried cranberries for extra texture and flavor.
Different Icings: Try a simple vanilla glaze or a rich salted caramel icing instead of the maple cream cheese.
Spice Adjustments: Feel free to customize the spice blend. Add a pinch of nutmeg or allspice for a deeper flavor profile in your pumpkin cookies.

Nutrition Information

Please note that these values are estimates and can vary based on specific ingredients and brands used.

Nutrient	Per Cookie (Estimated)
Calories	250 kcal
Total Fat	12g
Saturated Fat	7g
Cholesterol	30mg
Sodium	180mg
Total Carbs	35g
Dietary Fiber	1g
Total Sugars	25g
Protein	3g

Disclaimer: Nutritional information is an estimate based on ingredients used and typical serving sizes. It is provided for informational purposes only and is not a substitute for professional nutritional advice.

FAQ

What kind of pumpkin puree should I use? Use 100% pure canned pumpkin puree. Do not use pumpkin pie filling, which contains added sugars and spices that will alter your pumpkin cookies.

Can I skip blotting the pumpkin? Blotting is highly recommended. It removes excess moisture, ensuring your cookies are soft and chewy, not cakey or dry.

Why are my cookies still cakey? Overmixing the dough can develop gluten, leading to a cakey texture. Also, ensure you blot the pumpkin thoroughly.

Do these cookies need to be chilled? No, these pumpkin cookies are designed as a no-chill recipe, so you can bake them right away.

Can I make these gluten-free or dairy-free? While not tested, you can try a 1:1 gluten-free flour blend. For dairy-free, substitute unsalted butter and cream cheese with plant-based alternatives.

How long do pumpkin cookies last? Un-iced cookies last up to a week at room temperature in an airtight container. Iced cookies last 2 days at room temperature or 1 week in the refrigerator.

Can I freeze these cookies? Yes! You can freeze the dough balls for up to 3 months or freeze baked (iced or un-iced) pumpkin cookies for up to 3 months.

Can I use fresh pumpkin instead of canned? Yes, but ensure it is cooked, pureed, and thoroughly blotted to remove excess moisture.

Conclusion

These soft and chewy pumpkin cookies are truly the ultimate fall treat. With their rich spiced flavor, perfect texture, and easy no-chill recipe, they are an absolute delight to bake and share. The optional maple cream cheese icing adds an extra layer of irresistible sweetness that makes these cookies shine. Do not wait for a special occasion; whip up a batch today! We hope you and your family enjoy these comforting fall flavors. Let us know how your delicious pumpkin cookies turn out in the comments below!