There’s something nostalgic and comforting about baking during fall, and these soft pumpkin sugar cookies capture that magic perfectly. With their pillowy texture, warm spices, and sweet pumpkin flavor, they deliver a taste of autumn in every bite. I find them ideal for chilly days, family gatherings, or just when I want my kitchen to smell like the season.

Soft Pumpkin Sugar Cookies: Cozy Autumn Delights

Why You’ll Love This Recipe

I love this recipe because it’s easy enough for beginner bakers but impressive enough to wow a crowd. The dough comes together quickly, the ingredients are simple pantry staples, and the cookies always come out soft, chewy, and full of flavor. Whether I’m baking for a party or just for myself with a warm cup of coffee, these cookies never disappoint. Their cozy aroma alone is reason enough to make them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pumpkin puree
granulated sugar
brown sugar
unsalted butter
large egg
all-purpose flour
baking powder
baking soda
ground cinnamon
ground nutmeg
vanilla extract
salt

Directions

I start by preheating my oven to 350°F (175°C) to make sure the cookies bake evenly.
In a large mixing bowl, I cream together the softened butter with both sugars until the mixture is light and fluffy—this usually takes about two minutes with a hand mixer.
Next, I add in the pumpkin puree and the egg, mixing until the batter becomes smooth and slightly glossy.
In a separate bowl, I sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Sifting helps avoid clumps and ensures the spices distribute evenly.
Then, I gently fold the dry mixture into the wet ingredients using a spatula. I’m careful not to over-mix to keep the cookies soft and tender.
I scoop the dough onto a lined baking sheet, spacing them about two inches apart. A cookie scoop works great for this step.
I bake them for 10–12 minutes, just until the edges are set but the centers are still soft. After pulling them from the oven, I let them cool on the tray for a couple of minutes before transferring to a wire rack.

Servings and timing

Yield: Approximately 24 cookies
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: 27 minutes

Variations

I sometimes like to swap the pumpkin puree for mashed sweet potato—it gives the cookies a slightly different sweetness and color. For extra indulgence, I’ll mix in chocolate chips or chopped pecans. A dash of ground ginger or cloves can also deepen the spice profile. And if I want to take things up a notch, I’ll drizzle a simple glaze of powdered sugar and milk over the cooled cookies.

storage/reheating

I store these cookies in an airtight container at room temperature, and they stay soft for up to a week. If I want to enjoy them warm, I pop one in the microwave for about 10 seconds—it brings back that fresh-from-the-oven feel. I also freeze extra dough balls on a baking sheet, then transfer them to a freezer bag to bake later.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I’ve done this before. I just roast, mash, and strain fresh pumpkin to remove excess moisture before using it. The flavor is more earthy and homemade.

How do I know when my cookies are done?

I check that the edges are set but the centers still look slightly soft. They’ll continue to firm up as they cool on the baking sheet.

Can I freeze pumpkin sugar cookies?

Absolutely. I freeze both the baked cookies and the raw dough. For baked cookies, I wrap them tightly. For dough, I freeze in scooped portions for easy baking later.

What makes these cookies so soft?

The pumpkin puree adds a lot of moisture, and I make sure not to overbake them. Using both granulated and brown sugar helps with softness too.

Can I make these gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. I just make sure the blend includes xanthan gum to help with structure.

Conclusion

Baking these soft pumpkin sugar cookies is one of my favorite fall traditions. Every time I make them, my kitchen fills with warmth and spice, and my family lines up for a bite before they’ve even cooled. Whether I’m sharing them at a party or enjoying a quiet moment with tea, these cookies always bring a little piece of autumn into my day.