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Easy Soft Pumpkin Cookies

chef Laya
Moist, cakey soft pumpkin cookies spiced with cinnamon and pumpkin pie spice. No-chill dough, ready in under 30 minutes—perfect for fall baking, Thanksgiving, and Halloween.
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Prepr Time 10 minutes
Cooking Time 12 minutes
ToTal Time 22 minutes
Type of plate Dessert
kitchen American
Serving 12

Ingredients
  

  • 1/2 cup 115 g unsalted butter, softened to room temperature
  • 1/2 cup 100 g granulated sugar
  • 1/2 cup 100 g light brown sugar, packed
  • 1 large egg room temperature
  • 1 cup 240 g pumpkin puree (canned or homemade, not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 2 cups 240 g all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon pumpkin pie spice or 1/4 tsp each: nutmeg, ginger, cloves

Optional Cream Cheese Frosting

  • 4 oz 115 g cream cheese, softened
  • 2 tablespoons unsalted butter softened
  • 1 cup 120 g powdered sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt

Instructions
 

Prep and preheat

  • Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.

Cream butter and sugars

  • In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.

Add wet ingredients

  • Beat in the egg, pumpkin puree, and vanilla extract until smooth and well combined.

Mix dry ingredients

  • In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.

Combine wet and dry

  • Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand just until a thick, slightly sticky dough forms. Do not overmix.

Scoop the dough

  • Using a cookie scoop or spoon, drop 1.5–2 tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake

  • Bake for 11–13 minutes, until the edges are set and the centers look slightly underdone. The cookies will continue to set as they cool.

Cool

  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Make the frosting (optional)

  • In a medium bowl, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, and beat until creamy. Spread or pipe onto cooled cookies.

Store

  • Store frosted or unfrosted cookies in an airtight container at room temperature for up to 5–7 days, or freeze for longer storage.