This easy soft pumpkin cookie recipe is a blessing to any serious pumpkin lover. Make cookies ahead of time and keep them in the pantry for up to a week. If you can keep them around, they store beautifully!

Soft homemade pumpkin cookies on a plate with a napkin and glass of milk.

A Great Make Ahead Cookie

The dough needs to chill for at least an hour before baking. However, longer is okay. Make the dough up to 3 days ahead of time and keep refrigerated. 

This is ideal because it breaks it all up on busy days. Make the dough on Wednesday after work and bake the cookies Saturday morning for a weekend treat. 

Use Any Winter Squash

Pumpkin is, of course, amazing in cookies and most every baked good. However, any cooked and pureed winter squash will work with equally tasty results.

A person could use canned pumpkin in a pinch, but making your own pureed pumpkin (or any winter squash) is easy and frugal too!

Amazing Keepers

Pumpkin keeps cookies moist, meaning these will last at least a week in at room temperature (in an airtight container). These soft pumpkin cookies freeze incredibley well. 

They even stay softer than most cookies in the freezer, meaning they’re quite good cold but could also make for delightful ice cream sandwiches.

And because they are such good keepers, consider making a double batch eating some now and freezing the rest for later.

So Many Options to Customize

These cookies are amazing plain, just as the recipe is written. However, if a person wanted to fancy them up or switch things around they are an amazing canvas for just that. 

Skip the spice or add more based on personal preference.

Add some or all of the following to make for heartier cookies:

  • 1 cup of chopped nuts or toasted seeds
  • 1 cup of raisins or other dried fruit
  • 1 cup of chocolate chips

For a fancier presentation try these ideas:

  • Drizzle the cooked & cooled cookies with melted chocolate
  • Frost the cookies with cream cheese or spice frosting
  • Make smaller cookies and sandwich some frosting between two for whoopie pies

Yield: 3 Dozen

The Best Soft Pumpkin Cookie Recipe Around

The Best Soft Pumpkin Cookie Recipe Around

These soft pumpkin cookies are lightly spiced and moist making them great keepers and perfect for any fall buffet.

Prep Time 20 minutes
Chill Time 1 hour
Baking Time 15 minutes
Total Time 1 hour 35 minutes



  1. Sift together the flour, baking powder, baking soda, cinnamon, ginger, and allspice. Set aside.
  2. Cream together the butter and sugars until light and fluffy.
  3. Add the pureed pumpkin, egg, and vanilla extract. Beat until well combined.
  4. Stir the dry ingredients into the sugar mixture, mixing until completely incorporated.
  5. Cover the dough and chill for at least 1 hour.
  6. When ready to bake, prheat the oven to 350 degrees Fahrenheit.
  7. Line cookies sheets with silicone baking sheets or parchment paper.
  8. Drop the cookie dough by large tablespoons full onto the sheets.
  9. Bake in the preheated oven for 12 to 15 minutes. The edges will be lightly browned.
  10. Remove from sheets to cool on wire racks.

Nutrition Information:



Serving Size:

1 Cookies

Amount Per Serving: Calories: 97 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 19mg Sodium: 106mg Carbohydrates: 11g Fiber: 0g Sugar: 6g Protein: 1g
We cannot guarantee that these are accurate, use them as a guideline only.
Soft pumpkin cookies on a plate with a napkin and glass of milk.


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Kathie is a writer, gardener, and teacher living with her soulmate, Jeff, in northwestern Montana. As a fiercely D.I.Y. individual, she is dedicated to living a life made of her own hands as much as possible.

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