Go Back
For the best soft pumpkin spice cookies, gather these key items: - 1 cup canned pumpkin puree - 1 cup granulated sugar - ¾ cup brown sugar, packed - ½ cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 2 teaspoons pumpkin pie spice - ½ teaspoon salt These ingredients create a rich, soft texture and provide a warm, spiced flavor. You can boost the flavor and texture with these extras: - 1 cup white chocolate chips - 1 cup chopped pecans These add-ins give your cookies a sweet or nutty crunch. Feel free to mix and match based on your taste. If you need to swap ingredients, consider these options: - Use coconut oil instead of butter for a dairy-free version. - Substitute maple syrup for granulated sugar for a richer flavor. - Whole wheat flour can replace all-purpose flour for added nutrition. Make sure to adjust the measurements if you switch out ingredients. By knowing your options, you can keep the cookies delightful and soft every time. Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large mixing bowl, combine ½ cup of softened unsalted butter, 1 cup of granulated sugar, and ¾ cup of packed brown sugar. Mix these until they are light and fluffy. Next, add 1 cup of canned pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Stir until everything blends well. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 2 teaspoons of pumpkin pie spice, and ½ teaspoon of salt. Gradually add this dry mixture to the wet ingredients. Stir gently until just combined. If you want to add some fun, fold in 1 cup of white chocolate chips or chopped pecans. Using a cookie scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheets. Make sure to space them about 2 inches apart. Bake these in your preheated oven for 12-15 minutes. The edges should be set, while the centers stay soft. Once baked, let the cookies cool on the baking sheets for 5 minutes. After that, transfer them to a wire rack to cool completely. To store your cookies, place them in an airtight container. They will stay fresh for several days, making them a perfect treat for sharing or enjoying later. To make soft pumpkin spice cookies, moisture is key. Use canned pumpkin puree. It adds moisture and flavor. Cream the butter and sugars well. This step creates air in the dough, making cookies light. Mix the wet and dry ingredients just until combined. Avoid overmixing, as it can make the cookies tough. Bake them until the edges are set but the center looks soft. This ensures a chewy texture. One common mistake is measuring flour incorrectly. Too much flour can lead to dry cookies. Use the spoon and level method to measure flour. Another mistake is baking too long. Keep an eye on the baking time. If the edges are set but the center is soft, they are done. Lastly, do not skip the resting time on the baking sheet. This helps the cookies finish baking and stay soft. To boost flavor, add extra spices. A pinch of nutmeg or ginger can elevate the taste. You can also mix in white chocolate chips or chopped pecans. These add sweetness and crunch. For a fun twist, try adding a sprinkle of sea salt on top before baking. This contrast makes the cookies even more delightful. {{image_2}} You can make gluten-free pumpkin spice cookies easily. Use gluten-free flour instead of all-purpose flour. You may add a bit of xanthan gum for texture. This will keep your cookies soft. Follow the same recipe steps, and enjoy a tasty treat! To make vegan pumpkin spice cookies, swap the egg for a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. Use vegan butter instead of regular butter. The rest of the recipe stays the same. You still get that soft, yummy taste! You can customize your cookies with fun flavors. Adding nuts like pecans or walnuts gives a nice crunch. If you love chocolate, try adding white chocolate chips. Just fold them in when mixing. You can also mix in dried fruits, like cranberries, for a sweet twist. Each of these variations makes the cookies unique! To keep your pumpkin spice cookies fresh, place them in an airtight container. I recommend using a container that fits the cookies well. This keeps air out and prevents them from drying out. You can also add a slice of bread in the container. This tip helps to keep your cookies soft longer. You can freeze both the dough and the baked cookies. For the dough, scoop out balls and place them on a baking sheet. Freeze them for about one hour, then transfer them to a freezer bag. This way, you can bake fresh cookies anytime. For baked cookies, let them cool completely. Then, layer them between parchment paper in a freezer bag. This prevents them from sticking together. When stored properly, these cookies can last about a week at room temperature. If you keep them in the fridge, they can last up to two weeks. If frozen, they can stay good for up to three months. Just remember that the longer they sit, the less soft they may become. Pumpkin spice cookies stay soft due to the moisture in the pumpkin puree. The butter also helps keep them tender. Using brown sugar adds more moisture than white sugar. This combination gives the cookies their lovely, soft texture. Yes, you can use fresh pumpkin! Just cook the pumpkin and puree it until smooth. Make sure to drain any excess water. This helps keep the cookies from becoming too wet. Fresh pumpkin can add a nice flavor too. To make these cookies egg-free, use a substitute. You can use 1/4 cup unsweetened applesauce or 1/4 cup mashed banana. These options add moisture and help bind the dough. Your cookies will still turn out soft and tasty. Absolutely! Doubling the recipe is easy. Just multiply each ingredient by two. Make sure to have enough baking sheets and space in your oven. This way, you can bake a larger batch of these delicious cookies! You now have all the tools to make yummy pumpkin spice cookies. We covered the key ingredients, step-by-step baking instructions, and helpful tips to get the perfect texture. You learned about fun variations, storage methods, and answered common questions. With these insights, you can create treats that everyone will love. Enjoy the process and share your delicious cookies with others!

Soft Pumpkin Spice Cookies

Indulge in the ultimate fall treat with these soft pumpkin spice cookies! Made with creamy pumpkin puree, warm spices, and a hint of sweetness, these cookies are perfect for cozy gatherings or a special snack. Follow our simple recipe to create 24 delectable cookies in just 30 minutes. Don't miss out on this seasonal delight! Click through to explore the full recipe and make these irresistible cookies today!
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1 cup granulated sugar

¾ cup brown sugar, packed

½ cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons pumpkin pie spice

½ teaspoon salt

1 cup white chocolate chips or chopped pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

      Add in the pumpkin puree, egg, and vanilla extract. Mix until fully combined.

        In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.

            If using, fold in the white chocolate chips or chopped pecans for an extra burst of flavor.

              Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

                Bake in the preheated oven for 12-15 minutes, or until the edges are set and the cookies appear soft in the center.

                  Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 min | Total Time: 30 min | Servings: 24 cookies

                      - Presentation Tips: Plate the cookies on a festive serving tray, and dust lightly with powdered sugar for a beautiful winter touch. Add a small pumpkin and cinnamon sticks for a decorative fall theme.