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Close up of a soft pumpkin cookie with a bite missing.

Soft Pumpkin Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Asha
  • Prep Time: 17 minutes
  • Cook Time: 8 minutes
  • Total Time: 25 minutes
  • Yield: 18 cookies 1x
  • Category: Cookies
  • Cuisine: American


These delicious and soft pumpkin cookies are infused with brown sugar and pumpkin pie spice, and covered in a delightful maple butter glaze. They are so perfect for fall!



Pumpkin Cookies:

1/4 cup (57g) unsalted butter, softened

1/4 cup (59ml) vegetable oil

1/4 cup (56g) pumpkin purée

1/4 cup (50g) brown sugar

1/4 cup (50g) granulated sugar

1/2 teaspoon pure vanilla extract

1 large egg, room temperature

2 cups (300g) all-purpose flour

1 teaspoon pumpkin pie spice *

1/4 teaspoon salt

1/8 teaspoon cream of tartar

1/8 teaspoon baking soda

Maple Butter Glaze:

1/2 cup (65g) powdered sugar

1/8 teaspoon pumpkin pie spice *

2 tablespoons maple syrup

1 tablespoon (14.2g) butter, melted


Pumpkin Cookies:

Preheat your oven to 350°F / 177°C and prepare a baking sheet by lining it with parchment paper.

First you have to remove some liquid from the pumpkin purée by placing it into a paper towel-lined bowl and gently blotting it. Some pumpkin purées have a soupier consistency than others. This step will help prevent the cookies from turning out too cakey from excess moisture. Measure out the pumpkin that you need after this step.

In a large bowl, mix together the butter, vegetable oil, pumpkin purée, brown sugar, sugar, vanilla extract, and egg. You will want the butter to be very soft for this. Whisk until it is smooth and well blended.

In a medium bowl, mix together the flour, pumpkin pie spice, salt, cream of tartar, and baking soda.

Slowly stir the dry ingredients into the large bowl with the pumpkin mixture. Be very careful to not overmix or the cookies will not be as soft and fluffy.

The pumpkin cookie dough will begin to form. Using a tablespoon measurer slightly rounded with dough, scoop out even amounts (about 1 1/2 tablespoon size scoops of dough) into balls and place them on the prepared cookie sheet.

Use the bottom of a glass, or another instrument, to flatten out the cookie dough balls into one centimetre thick rounds. Bake them for about 8-9 minutes (oven times vary).

Once they have finished baking, remove the baking sheet from the oven. Cool on the sheet for 5 minutes before transferring them to a cooling rack. They will cook slightly more on their own during this time.

Maple Butter Glaze:

Sift the powdered sugar and pumpkin pie spice into a small bowl. This will help to keep your glaze nice and smooth. Stir in the melted butter (not too hot) and maple syrup. Then add a tiny bit of water in 1/8 teaspoon increments until you get the consistency to be just runny enough for a glaze.

Spoon the glaze onto the cookies and enjoy them warm and gooey. Or, leave them sitting out for a few hours so that the glaze has time to set and harden a bit before storing.


* I make my own pumpkin pie spice by mixing together a blend of 2 tablespoons cinnamon, 1/2 tablespoon allspice, 2 teaspoons ginger, and 2 teaspoons ground nutmeg. You can make extra to store for all of your later baking needs.


  • Serving Size:
  • Calories: 146
  • Sugar: 9 g
  • Sodium: 108.1 mg
  • Fat: 6.6 g
  • Carbohydrates: 20.1 g
  • Protein: 1.9 g
  • Cholesterol: 18.8 mg
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