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+ servings
Soft Pumpkin Cookies

Soft Pumpkin Cookies

YIELD 32 cookies



  • 2 1/4 cups (310g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup (115g/1 stick) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light or dark brown sugar
  • 1 cup (230g) pumpkin puree (I use canned)
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Maple Glaze (Optional)

  • 1 cup (120g) powdered sugar
  • 1 tablespoon (15g) unsalted butter, softened to room temperature
  • 1/4 cup (60 ml) pure maple syrup, plus more as needed
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350°F/180°C. Line 2 baking sheets with parchment paper.
  2. In a medium bowl whisk together flour, baking soda, baking powder, salt and spices. Set aside.
  3. In a mixer bowl fitted with the paddle attachment, beat together butter, brown sugar, and granulated sugar on medium speed for 3 minutes. Add pumpkin puree, egg, and vanilla extract, and beat until combined. Add flour mixture and beat on low speed just until combined.

  4. Shape dough into balls, the size of 1.5 tablespoons (30g) each (I like to use this medium scoop), and place on prepared baking sheets, spacing them 2-inches apart. The cookies won't spread much during baking.

  5. Bake for 15-18 minutes, until the edges appear set. Allow cookies to cool for 10-15 minutes in the cookie sheet, then gently transfer them to a wire rack to cool completely.

  6. To make the glaze (optional): Whisk all the ingredients in a small bowl until smooth. Add more maple syrup as necessary until you get a thick yet pourable consistency. Drizzle over cookies using a spoon or a piping bag (it's easier with a piping bag). Allow glaze to set, 15-30 minutes.

  7. Store cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to one week. Cookies can also be frozen for up to 2 months. To thaw, leave on the counter, still covered, or overnight in the fridge.