Fall is here, and nothing says cozy like the sweet aroma of warm spices and pumpkin in the kitchen. These Soft Pumpkin Spice Cookies are everything you love about the season: soft, cakey, loaded with cinnamon and nutmeg, and incredibly easy to make!

Whether you’re hosting a fall party, baking for your kids’ lunchbox, or just craving a little autumnal comfort with your coffee, this recipe delivers every time. The best part? No chilling required—just mix, bake, and enjoy within 30 minutes!

And guess what? These cookies stay soft for days, making them a great make-ahead option for the holidays. Let’s get baking!

Soft Pumpkin Spice Cookies Ingredients

✅ Dry Ingredients:

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger

✅ Wet Ingredients:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup vegetable oil (for added softness)
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 cup canned pumpkin puree (not pie filling)
1 large egg
2 tsp vanilla extract

✅ Optional Topping:

1 cup powdered sugar
2-3 tbsp milk
1/2 tsp cinnamon

Step-by-Step Instructions

1️⃣ Preheat & Prep

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2️⃣ Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.

3️⃣ Cream the Wet Ingredients

Combine butter, oil, brown sugar, and granulated sugar in a large bowl. Beat in pumpkin puree, egg, and vanilla..

4️⃣ Combine & Mix

Combine the dry ingredients with the wet mixture and stir until no flour streaks remain, but do not overmix.

5️⃣ Scoop & Shape

Drop dough onto baking sheets prepared with a cookie scoop or tablespoon. Leave about two inches between each cookie.

6️⃣ Bake the Cookies

Bake for 11–13 minutes or until the edges are set and the tops spring back lightly when touched. Do not overbake!

7️⃣ Cool & Glaze (Optional)

Afterwards, let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. To make the glaze, mix powdered sugar, milk, and cinnamon. Drizzle the glaze over the cooled cookies.

💡 Recipe Notes & Tips

Pumpkin Purée Tip: Blot canned pumpkin with a paper towel to remove excess moisture for even softer cookies.
Don’t Overmix: Gently fold the flour mixture into the wet ingredients to keep cookies fluffy and tender.
Skip the Glaze?: These cookies are naturally sweet, so the glaze is optional—perfect for those reducing sugar.

Storage & Freezing

Store at Room Temp: Keep in an airtight container for up to 5 days. They’ll stay soft!
Freeze the Dough: Scoop onto a tray, freeze until solid, then store in a zip-top bag. Bake straight from frozen—just add 2 minutes to the baking time.
Freeze the Baked Cookies: Let cool completely, wrap tightly, and freeze for up to 3 months. Thaw at room temperature.

What to Serve with Pumpkin Spice Cookies

These cookies pair beautifully with:

Beverage	Pairing Notes
Hot coffee	Balances the cookie’s sweetness
Pumpkin spice latte	For the ultimate fall treat
Apple cider	Bright and tart contrast
Chai tea	Warm spices complement each other

Variations to Try

Add chocolate chips: 1 cup of dark or semi-sweet chips for a melty upgrade
Make it cream-cheese filled: Sandwich two cookies with a swirl of cream cheese frosting
Use white chocolate glaze: Melted white chocolate adds a sweet finish
Make them gluten-free: Swap in 1:1 gluten-free flour blend

Nutrition Information (per cookie)

Nutrient	Amount
Calories	140 kcal
Fat	6g
Carbohydrates	20g
Sugar	12g
Protein	2g

Based on 24 cookies. Nutritional values may vary.

🎯 Why You’ll Love This Recipe

Reason	Description
Super Soft Texture	Thanks to pumpkin and oil, these cookies stay moist
Perfect Spice Blend	A warming mix of cinnamon, nutmeg, ginger, and cloves
Quick & Easy	No chilling or complex steps—just mix and bake!
Family Favorite	Kid-approved and great for sharing
Customizable	Easy to adapt with add-ins and toppings

RELATED RECIPES:-

FAQs

1. Can I use fresh pumpkin instead of canned?

Yes, just be sure it’s pureed and well-drained. Fresh pumpkin can add more moisture, so blot it before use.

2. Why are my cookies too cakey?

Pumpkin cookies are naturally cakey, but you can reduce this by slightly decreasing the baking soda or adding a bit more butter.

3. Can I make these dairy-free?

Absolutely—substitute the butter with vegan butter or coconut oil and skip the glaze or use plant-based milk.

4. Are these cookies freezer-friendly?

Yes, both the dough and baked cookies freeze beautifully. Great for holiday baking prep!

5. Can I double the batch?

Definitely. This recipe doubles well and still bakes evenly—just use two baking sheets and rotate halfway through.

6. What if I don’t have all the spices?

Use a premade pumpkin pie spice blend—about 2 teaspoons total works great.

Final Thoughts

These Soft Pumpkin Spice Cookies are the coziest cookies you’ll bake all year. Simple to make, loaded with warm spices, and irresistibly soft, they’re a must-have for every fall baking list. Whether you’re enjoying them with coffee on a crisp morning or adding them to your Thanksgiving dessert table, these cookies deliver all the flavor and comfort of autumn in every bite.

So grab your canned pumpkin, gather those spices, and get baking—you’re about to make your new favorite fall cookie!

Save