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.
- 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. You can also find instructions on how to freeze pumpkin here.
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.
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).
Other Dessert Recipes You’ll Love
- Cinnamon Apple Donuts
- Apple Pie Egg Rolls
- Whole Wheat Sugar Cookies
- 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
Super Soft Pumpkin Cookies
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!
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