Name: Soft Pumpkin Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup white sugar; 2 tablespoons butter; 1 cup pumpkin puree; 1/2 cup chopped walnuts; 1 large egg, beaten; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt

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Soft Pumpkin Cookies are light, fluffy, and full of cozy fall flavor. With pumpkin puree, a touch of vanilla, and crunchy walnuts, these cookies are simple yet irresistibly delicious. Perfect with a cup of tea or coffee, they make a comforting seasonal treat for any occasion.

Why You’ll Love This Recipe

Easy to make with simple pantry ingredients.
Soft and cakey texture with a mild pumpkin flavor.
Perfect for fall gatherings, lunchbox treats, or holiday baking.
Customizable with add-ins like chocolate chips or dried fruit.
Ready in under 30 minutes from start to finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup white sugar
2 tablespoons butter
1 cup pumpkin puree
1/2 cup chopped walnuts
1 large egg, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Directions

Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
In a bowl, cream together sugar and butter until smooth.
Stir in pumpkin puree, egg, walnuts, and vanilla until combined.
Add flour, baking powder, and salt; mix until dough is well blended.
Drop tablespoonfuls of dough onto the prepared baking sheet.
Bake for about 15 minutes, until edges are lightly browned and cookies are firm.
Transfer to a wire rack to cool.

Servings and timing

Yield: 12 cookies
Prep time: 10 minutes
Bake time: 15 minutes
Total time: 25 minutes

Variations

Add chocolate chips for a sweeter twist.
Mix in dried cranberries or raisins for extra flavor.
Sprinkle cinnamon sugar on top before baking.
Swap walnuts for pecans or almonds.
Frost with cream cheese icing for a more decadent cookie.

Storage/Reheating

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days for longer freshness.
Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
Warm briefly in the microwave for a fresh-from-the-oven feel.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, just be sure it’s cooked, mashed, and drained well before using.

Can I double this recipe?

Yes, this recipe scales easily for larger batches.

Why are my cookies cakey instead of chewy?

Pumpkin adds moisture, which creates a soft, cake-like texture.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend.

Do I have to add nuts?

No, you can leave them out or replace them with chocolate chips.

Can I frost these cookies?

Yes, cream cheese frosting pairs perfectly with pumpkin cookies.

How do I keep cookies from spreading too much?

Chilling the dough for 15 minutes before baking can help.

Can I add spices to the dough?

Yes, cinnamon, nutmeg, or pumpkin pie spice will enhance the flavor.

Can kids help make these cookies?

Definitely—they’re easy to mix and drop onto the pan.

Can I make them ahead of time?

Yes, bake a day ahead and store in an airtight container until serving.

Conclusion

Soft Pumpkin Cookies are a simple, cozy dessert that captures the flavors of fall in every bite. With their tender texture and subtle sweetness, they’re versatile enough for everyday snacking yet special enough for holidays. Add your favorite mix-ins or toppings to make them uniquely yours.

Molly