Ingredients
For the Cookies
- 2¼ cups (280g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 cup (240g) pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting (Optional)
- 4 ounces (113g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
Equipment
- Large mixing bowls
- Electric mixer
- Rubber spatula
- Baking sheets
- Parchment paper
- Cookie scoop
- Cooling rack
Instructions
Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C).
Line baking sheets with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Step 3: Prepare the Cookie Dough
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy.
Add the egg, pumpkin puree, and vanilla extract, mixing until smooth.
Gradually add the dry ingredients and mix just until combined. Do not overmix.
Step 4: Scoop the Cookies
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Step 5: Bake
Bake for 12–15 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 6: Make the Frosting (Optional)
Beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, vanilla extract, and cinnamon, beating until light and fluffy.
Step 7: Frost and Serve
Once the cookies have cooled completely, spread or pipe the cream cheese frosting onto each cookie.
Serve immediately or refrigerate until ready to enjoy.
Tips for Success
- Blot the pumpkin puree with paper towels if it seems very watery to prevent overly soft dough.
- Measure the flour accurately for light, tender cookies.
- Do not overbake—the cookies should remain soft and moist.
- Chill the frosting briefly if it becomes too soft for spreading or piping.
- Sprinkle with a little cinnamon or chopped pecans for extra flavor and texture.
Serving Suggestions
Serve Super Soft Pumpkin Cookies with:
- Hot coffee
- Pumpkin spice latte
- Chai tea
- Hot apple cider
- Vanilla ice cream
- Warm milk
Storage
Store unfrosted cookies in an airtight container at room temperature for up to 3 days. Frosted cookies should be refrigerated for up to 5 days. Bring them to room temperature before serving for the best flavor and texture. The unfrosted cookies can also be frozen for up to 3 months.
Nutrition (Per Cookie, Approximate, with Frosting)
- Calories: 185
- Carbohydrates: 25g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Fiber: 1g
- Sugar: 17g
- Sodium: 115mg
