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Life Currents
Home » Soft Old-Fashioned Pumpkin Cookies

Soft Pumpkin Cookies

September 4, 2019 by Debi 12 Comments

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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!

Pumpkin cookies on a black plate in front of a cooling rack of cookies with a pumpkin in the background

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

A bite taken out of a pumkin cookie that I'm holding with out of focus cookies on a tray in the background

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.

Soft Old-Fashioned Pumpkin Cookies without icing on a cooling rack and a pumpkin in the background

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.

glazing the pumpkin cookie with glaze from a spoon

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.

orange pumpkin cookies iced and cooling on a rack with a green and an orange pumpkin in the background

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.

pumpkin cookie dough in a bowl with two cookies scooped out and a spoon with dough on it

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).

pumpkin cookies cooling on a rack with parchment paper in the background

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

four iced pumpkin cookies on a cooling rack

Kitchen tools you may need

Cookie dough scoop

Cookie sheets

Silpats

Parchment paper

Cooling racks

Cookie boxes to give as gifts

Cookie storage container & carrier

Three iced pumpkin cookies on a blackplate

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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Old-Fashioned Soft Pumpkin Cookies Recipe

four iced pumpkin cookies on a cooling rack

Soft Pumpkin Cookies

Debi
These simple and easy to make Soft Old-Fashioned Pumpkin Cookies are like little pumpkin bread cakes with a soft texture, and a puffy little friendly demeanor.
4.88 from 16 votes
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Prevent your screen from going to sleep.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 36 cookies
Calories 121 kcal

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

Calories: 121kcalCarbohydrates: 22gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 12mgSodium: 91mgPotassium: 38mgFiber: 1gSugar: 15gVitamin A: 1155IUVitamin C: 0.2mgCalcium: 11mgIron: 0.5mg

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.

Keyword cookies, pumpkin
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
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Filed Under: Breakfast, Budget, Cookies, Desserts, Gifts Tagged With: baked, baking, Christmas, Cookies, Cooking, desserts, Food, pumpkin, recipe

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Reader Interactions

Comments

  1. Toni

    September 5, 2019 at 11:20 pm

    5 stars
    These cookies are really good!

  2. Ashli

    July 21, 2022 at 2:42 pm

    5 stars
    Just like an old family recipe! Super yum!

  3. Nicole

    October 8, 2022 at 10:18 am

    5 stars
    I made these this morning. They are so fluffy and the icing makes them like a dessert. Very good.

  4. Mary

    May 14, 2023 at 9:59 pm

    5 stars
    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.

  5. Peggy

    August 27, 2023 at 5:35 am

    5 stars
    Awesome soft cookie and so easy to make – 5 stars

  6. Victoria

    September 26, 2023 at 5:29 am

    5 stars
    Came out great!

  7. Angela

    October 15, 2023 at 5:30 am

    5 stars
    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!

  8. Sue

    November 19, 2023 at 6:29 am

    5 stars
    Came out great!

  9. Madilynd

    August 14, 2024 at 6:03 am

    5 stars
    Made these today. I substituted apple sauce for an egg also mixed in mini chocolate chips. Taste like super soft pumpkin muffin tops.

  10. Emily via Pinterest

    October 7, 2024 at 5:49 am

    5 stars
    Turned out great and I used a 1:1 ratio of gluten free flour instead of

  11. Marsha via Pinterest

    October 31, 2024 at 6:05 am

    5 stars
    Came out great! I used store bought cream cheese frosting delicious!

  12. Christina

    November 12, 2024 at 6:41 am

    5 stars
    Delicious recipe! Light and Fluffy!

4.88 from 16 votes (4 ratings without comment)

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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