Old-Fashioned Soft Pumpkin Cookies (Easy Recipe)

Sharing is caring!

Pillowy-soft pumpkin cookies that taste like fall decided to become a cookie. Warm spices, a tender crumb, and a swoop of penuche frosting on top, that old-school brown sugar glaze that sets glossy and slightly crackled on top.

this …

• Prep time – 15 minutes
• Chill time – 30 minutes
• Bake time – 10-12 minutes
• Frosting time – 10 minutes

Ingredient Notes & Swaps

• Pumpkin: Use canned pure pumpkin puree, not pumpkin pie filling that has added sugar and spices. Fresh pumpkin purée works as well. For the best results, drain any extra moisture (water) before using.
• Flour: All-purpose is standard. For a slightly lighter crumb, swap up to half with cake flour.
• Butter: Unsalted butter at room temperature works best. If you only have salted butter on hand, use it, but omit the added salt.
• Spices: Cinnamon is the base. Add nutmeg, ground cloves, ginger, or allspice for more warmth. 
• Sugar: Brown sugar (light or dark) adds a caramel note. Dark brown intensifies that note. Using some granulated sugar keeps the crumb from betting too dense.
• Penuche Frosting:  You can swap milk for heavy cream for a richer, slower-setting glaze.

Step-by-Step Instructions

Combine flour, baking soda, baking powder, and ground spices. Whisk until fully incorporated and set aside.

Use an electric mixer to cream butter, brown sugar, and granulated sugar until fluffy.

Mix in the pumpkin purée.Beat in the egg and vanilla.

Gradually mix in the dry flour mixture into the wet ingredients just until combined, don’t overmix. Cover and chill the cookie dough for 30 minutes.

Preheat oven to 350°F. Drop tablespoons of dough onto cookie sheet, 2 inches apart. Bake until tops look set but still soft. Remove from the oven and transfer them to a wire rack to cool completely.

Make the penuche frosting: Melt the butter in a saucepan over medium heat. Stir in the brown sugar; cook 1-2 minutes until bubbling. Add the vanilla and milk, stir, bring to a gentle boil. Remove from heat.

Cool slightly, then gradually whisk in the powdered sugar until smooth. Frost cookies right away. It sets fast, so work quickly.

See the recipe card below for complete measurements and times.

Laura Belle’s Tips

1. Don’t overmix once the flour goes in. Overmixing makes the cookies tougher instead of cake-soft. 
2. For better results, chill the cookie dough for 30 minutes. Pumpkin dough tends to be wetter than typical cookie dough.
3. Slightly underbake rather than overbake. Pull them from the oven when the tops look set but still soft, since they firm up as they cool.
4. Cool on a wire rack, not the cookie sheet, so the bottoms don’t steam and go soggy.
5. Let the cookies cool completely before frosting. Warm cookies will melt the penuche and make it slide off.
6. When frosting, work fast. Penuche firms up quickly once it starts cooling.

What to Serve With Pumpkin Cookies 

• Hot drinks – apple cider, latte, or a cup of coffee compliment the warm spices of the cookie. Serve alongside for an afternoon delectable treat or after-dinner bite.
• A spread of pumpkin desserts – arrange these cookies an a tray with other pumpkin favorites like pumpkin bars, pumpkin bread, or a pumpkin roll for a fall dessert table that lets guests sample a variety seasonal flavors.
• Cheese board pairing – a mild creamy cheese like brie or mascarpone balances the sweetness nicely.
• Fresh fruit – pair with sliced apples or pear for a crisp, tart contrast.
• Vanilla ice cream – a scoop alongside or as a cookie sandwich makes a great dessert.

Continue to Content

Yield: 3 dozen

Old-Fashioned Soft Pumpkin Cookies

No Ratings

Print

Easy old-fashioned soft pumpkin cookies, spiced with cinnamon, nutmeg, and clove, topped with rich penuche frosting.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 35 minutes

Total Time 1 hour

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup softened butter, unsalted (1 stick)
• 1/2 cup sugar
• 1/2 cup brown sugar, lightly packed
• 1 cup canned pumpkin (100% purée) such as Libby’s
• 1 large egg at room temperature
• 1 teaspoon vanilla extract
• Penuche frosting:
• 3 tablespoons unsalted butter
• 1/2 cup light brown sugar, lightly
• 4 tablespoons milk (whole or low-fat)
• 3/4 teaspoon vanilla extract
• 1.5-2 cups confectioner’s sugar (depending on how thick your preference is)

Instructions

1. In a medium size bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.
2. In a large bowl, cream the softened butter with both brown sugar and granulated sugar. Start on low speed for about 30 seconds so the sugar doesn’t fly out of the bowl then increased the speed to medium-high for 2-3 minutes, until light and fluffy.
3. Beat in the pumpkin, a slightly beaten egg, and vanilla until fully combined.
4. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix which will make the cookies tough instead of soft and cake-like.
5. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes.
6. Preheat the oven to 350°F. 
7. Scoop rounded tablespoons of dough onto a non-stick baking sheets (or line with parchment paper), spacing them about 2 inches apart.
8. Bake for 10-12 minutes, until the tops look set but still soft. They firm up as they cool. 
9. Once baked, transfer the cookies to a wire rack to cool completely before frosting.
10. While the cookies are cooling, make the Penuche Frosting: Melt the unsalted butter in a saucepan over medium heat.
11. Stir in the brown sugar and cook for 1-2 minutes, until bubbling and fragrant.
12. Add the milk and vanilla extract, stirring constantly, and  bring to a gentle boil. Remove from heat.
13. Let the mixture cool slightly, then add the powdered sugar in stages so it doesn’t fly out of the bowl, whisking until smooth and glossy.
14. Frost the cooled cookies right away, working quickly since the frosting sets fast. 

Notes

Helpful Equipment & Tools

• Stand mixer or electric hand mixer
• Large mixing bowl
• Medium bowl
• Measuring cup & spoons
• Whisk
• Cookie scoop or large 
• Cookie sheet
• Cooling rack

Tips:

1. Don't overmix once the flour goes in. 
2. For better results, chill the cookie dough for 30 minutes. 
3. Slightly underbake rather than overbake. 
4. Cool on a wire rack, not the cookie sheet, so the bottoms don't steam and go soggy.
5. Let the cookies cool completely before frosting. 
6. When frosting, work fast. Penuche firms up quickly once it starts cooling.

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 130Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 15mgSodium: 118mgCarbohydrates: 22gFiber: 1gSugar: 10gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest