Super Soft Pumpkin Cookies

Nothing welcomes fall like baking a batch of Soft Pumpkin Cookies! These easy whole wheat pumpkin spice cookies are topped with an incredible cream cheese frosting. 

Truth be told, I don’t give two craps about pumpkin anything. The whole onslaught of “pumpkin-spiced everything” makes me roll my eyes so hard that I may sprain them one of these days.

But these cookies from Troy’s grandma have changed my mind about snickering at the basicness of pumpkin. They taste of Fall, and of fresh pumpkin mixed with cinnamon.

Ingredient Variations

• This recipe is whole wheat, but you can totally use all-purpose flour in these cookies! Sub in the flour cup for cup and leave out the vital wheat gluten.
• The original recipe called for chopped walnuts and dried cranberries.
• Throw in 1/2 cup of chocolate chips and go live your life!

What Kind of Pumpkin Should I Use?

For this recipe, I used plain ol’ pure organic solid packed canned pumpkin from the grocery store. It’s super affordable, incredibly easy to use, and it has a consistent texture that lets you duplicate the same results each time.

If you’re feeling adventurous, check out my post on Canning Pumpkin like a cool kid. If you’re not up for canning, my girl Katie over at Hey Nutrition Lady has an awesome post on homemade pumpkin puree. 

Here’s How to Make Easy Pumpkin Cookies

*detailed instructions are available in the printable recipe card below.

In a stand mixer, cream together the butter, sugar, eggs, and pumpkin.

Add in the vanilla (related: try homemade) and then the dry ingredients. Mix until combined.

Drop dough onto a parchment-lined baking sheet. Bake and cool completely.

Pro Tips/Recipe Notes

• The dough for these soft pumpkin cookies will be fairly sticky. Resist the urge to keep adding more flour. Use either a cookie scoop or a large spoon to drop the dough onto the baking sheet.
• The cookies will be very soft until completely cooled. Be patient and do wait until they are fully cooled before frosting.
• Make sure the butter, cream cheese, and eggs are room temperature before mixing. Don’t have time for that?Microwave the butter and cream cheese in 10 seconds increments until softened. Place eggs (in the shell) in a small bowl of warm water for 5 minutes.
• Store in an air-tight container in the fridge. If you need to stack the cookies in the container, place a piece of parchment between the layers.
• Here is the weirdest and most awesome part about these pumpkin cookies…they are even better the next day. 
• I reduced the sugar by half compared with the original recipe (for both cookie and frosting).

Fun fact: that little knife in the bowl was my play dough knife as a kid.

Other Dessert Recipes You’ll Love

• Cinnamon Apple Donuts
• Apple Pie Egg Rolls
• Air Fryer Chocolate Chip Cookies
• Nordy Bars
• The Softest Whole Wheat Chocolate Chip Cookies
• Cinnamon Pretzel Bites With Apple Syrup
• Aunt Barbara’s Old Fashioned Fudge

Print Recipe

5 from 3 votes

Super Soft Pumpkin Cookies

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

These easy soft pumpkin cookies are topped with an incredible cream cheese frosting. 

Servings: 18

Course: Baked Goods, Dessert

Cuisine: American

Keyword: easy pumpkin cookies, pumpkin spice cookies, soft pumpkin cookies

Calories: 297kcal

Author: Sarah Cook - Sustainable Cooks

Ingredients

Pumpkin Cookies

• 1 cup butter {room temperature (2 sticks){1 cup butter {room temperature (2 sticks){
• 1 cup sugar1 cup sugar
• 2 eggs {room temperature{2 eggs {room temperature{
• 2 cups pumpkin puree {1 15 oz can}2 cups pumpkin puree {1 15 oz can}
• 1 tsp pure vanilla extract1 tsp pure vanilla extract
• 4 cups whole wheat pastry flour4 cups whole wheat pastry flour
• 2 tsp cinnamon2 tsp cinnamon
• 2 tsp baking powder2 tsp baking powder
• 2 tsp baking soda2 tsp baking soda
• 1 tbsp vital wheat gluten1 tbsp vital wheat gluten
• 1 tsp salt1 tsp salt

Orange Cream Cheese Frosting

• 3 oz cream cheese {room temperature}3 oz cream cheese {room temperature}
• 2 tbsp butter {room temperature}2 tbsp butter {room temperature}
• 1 tbsp orange zest1 tbsp orange zest
• 1 tsp pure vanilla extract1 tsp pure vanilla extract
• 1 cup powdered sugar1 cup powdered sugar

US Customary - Metric

Equipment

• Mixing bowl
• Stand mixer
• Silicone spatula
• Baking sheet
• Parchment paper

Instructions

Making the Cookies

• Preheat oven to 350 degrees.
• In the bowl of a stand mixer, cream together the butter, sugar, eggs, and pumpkin on medium speed.
• Combine the dry ingredients in a medium-sized bowl and stir to combine.
• Slow the mixer down to the lowest level and add in the vanilla and then the dry ingredients. Mix until combined.
• Using a cookie scoop, drop dough onto a parchment-lined baking sheet.
• Bake for 12 minutes. Allow to fully cool before frosting.

Orange Cream Cheese Frosting

• Cream together room temperature butter and cream cheese until light and fluffy.
• Slowly add in the powdered sugar, orange zest, and vanilla and mix until combined.
• Frost your cooled and amazing cookies!

Notes

The dough for these soft pumpkin cookies will be fairly sticky. Resist the urge to keep adding more flour.

 

The cookies will be very soft until completely cooled. Be patient and do wait until they are fully cooled before frosting.

Nutrition Facts

Super Soft Pumpkin Cookies

Amount Per Serving (1 cookie)

Calories 297 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 53mg18%

Sodium 250mg11%

Potassium 225mg6%

Carbohydrates 40g13%

Fiber 3g13%

Sugar 18g20%

Protein 5g10%

Vitamin A 4680IU94%

Vitamin C 1.6mg2%

Calcium 54mg5%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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