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These simple and easy to make Old-Fashioned Soft Pumpkin Cookies are like little pumpkin bread muffin tops with a soft texture in a puffy happy cookie that’s great year round!
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Icing
Top this pumpkin cookie recipe with the sweet vanilla glaze that I’ve included in the recipe card, and you have a delicious classic fall cookie that everyone will love.
They’re delicious with or without the icing too. I like to frost half of the batch of cookies, and leave the rest plain.
You could also frost them with Cream Cheese Frosting or top them with brown butter frosting. Hop over to my Jubilee Jumbles Cookies recipe for the brown butter frosting recipe.
cookie texture
These delightful pumpkin cookies are sure to become a family favorite. The perfect fall treat.
They aren’t the typical crunchy cookie texture; they’re more like a muffin top or a small cake. Soft. Puffy. Little cakes.
Only uses part of a can of pumpkin
This recipe uses part of a can of pumpkin. It’s only 1 cup pumpkin puree.
Which is great for those times where you needed a little bit for another recipe. This way, the pumpkin doesn’t get wasted.
Classic cookie recipe
I first started making this recipe back in 1994 when I found it on the back of the canned Libby’s canned pumpkin label.
I still have that original recipe that I cut out and taped into a 3-ring binder.
It’s so good, and everyone always asks me for the recipe, that I thought I’d share it here.
Libby’s has great recipes; be sure to check out Libby’s Pumpkin Pie Recipe as well.
Make ahead
dough
The dough can be made ahead of time, and refrigerated for up to 24 hours before baking. Cover it tightly with plastic wrap to prevent drying.
It can be frozen for longer storage. I like to scoop out the dough into balls and freeze it so that it’s easy to pull out how many cookies you want to bake and pop them into the oven.
Frozen dough will take a little longer to bake than raw dough. Increase the baking time accordingly.
baked cookies
Store the baked pumpkin cookies in an airtight container in the refrigerator for up to a week.
For longer storage, freeze them in an airtight container for up to three months.
Recipe tips
Make sure the butter is softened to room temperature before mixing into the cookie dough.
Line the cookie sheet or baking tray with parchment paper or a Silpat baking mat, so the cookies don’t burn and stick.
The cookies don’t spread much at all, so you can fit more on the baking tray than you think.
Place them close together and they’ll be fine.
Watch the baking times closely, as the color doesn’t change much between “raw” and “baked”. It’s a subtle golden brown that happens.
If you prefer thicker icing, add more powdered sugar to achieve the desired consistency. And if you prefer a thinner more drizzle glaze type of icing, add in more milk.
Try putting the icing in a plastic bag, and cut a corner off the bag for more control over the cookie drizzle.
Or, simply allow the icing to cool and use a spoon to cover the top of each cookie with icing.
It’s your choice if you want a stipe-y drizzle, or a dollop drizzle (like I did for the pictures).
Additional add-ins you may enjoy
Chocolate chips, butterscotch chips, or peanut butter chips
Walnuts or any nut for that matter
Raisins or toss in some dried cranberries
I think they would be really pretty with a sprinkle of spices like cinnamon or nutmeg over the top of the glaze as well
Make a cream cheese frosting to go over the top instead of the glaze
Try adding about a half cup of quick oats for a chewier pumpkin cookie
Add more warm spice flavor with Pumpkin pie spice, ground cloves, or ginger to the cookie dough or the icing
Serve these cookies with a nice cup of chai or a delicious Mexican Coffee
Kitchen tools you may need
Other delicious fall treats you’ll love
I love fall. So many delicious treat to try.
Pumpkin Cake with Apple Butter Cream Cheese Frosting, Pumpkin Pie Ice Cream, and Pumpkin Candy Bites are all great pumpkin treats.
And some of my apple treats: Apple Walnut Cake, and Apple Pie Ice Cream.
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via the pin.
Old-Fashioned Soft Pumpkin Cookies Recipe
Soft Pumpkin Cookies
Ingredients
Cookie dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup butter softened (1 stick)
- 1 cup canned pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
Glaze:
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon butter melted
- 1 teaspoon vanilla extract
Instructions
For cookies:
- Preheat oven to 350° Line baking sheets with parchment paper or silpat mats.
- Combine dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- Beat sugar and butter in large mixing bowl until well blended using a hand mixer, stand mixer or sturdy fork. Beat in pumpkin, egg, and vanilla extract until smooth. Gradually beat in flour mixture.
- Drop dough by rounded tablespoon onto prepared baking sheets.
- Bake for 15 to 18 minutes or until edges are firm and cookies are slightly golden in color.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
For Glaze:
- Combine powdered sugar, milk, melted butter, and vanilla extract in small bowl until smooth. Drizzle or spoon glaze over cookies.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Toni
These cookies are really good!
Ashli
Just like an old family recipe! Super yum!
Nicole
I made these this morning. They are so fluffy and the icing makes them like a dessert. Very good.
Mary
These are the best pumpkin cookies. I made butter cream frosting and they were sooo good. I took them to work and none were left. Big hit. Thank you. Not a strong pumpkin flavor everybody liked that. Even the ones who don’t like pumpkin liked the cookies.
Peggy
Awesome soft cookie and so easy to make – 5 stars
Victoria
Came out great!
Angela
These are sooo good…the kind that make you close your eyes and go “mmmmmm”! I even made a batch with gluten-free flour and you would never have known. Just made another batch for our Life Group!
Sue
Came out great!
Madilynd
Made these today. I substituted apple sauce for an egg also mixed in mini chocolate chips. Taste like super soft pumpkin muffin tops.
Emily via Pinterest
Turned out great and I used a 1:1 ratio of gluten free flour instead of
Marsha via Pinterest
Came out great! I used store bought cream cheese frosting delicious!
Christina
Delicious recipe! Light and Fluffy!