Oh, friend, there’s just something magical about autumn, isn’t there? The crisp air, the vibrant leaves, and that unmistakable cozy feeling that makes you want to wrap yourself in a blanket with a warm drink. For me, that feeling is always perfectly encapsulated by the scent of pumpkin and spice wafting from the oven. These soft pumpkin cookies aren’t just a recipe; they’re a hug in cookie form, a little bite of fall that instantly takes you back to simpler times. They’re so incredibly easy, wonderfully quick, and honestly, just unforgettable. Even if you’re new to baking, trust me, you can absolutely master the art of perfect cookies with this recipe!
Why You’ll Love Pumpkin Cookies
- Fast: From mixing bowl to cooling rack in under 30 minutes. Perfect for those sudden cookie cravings!
- Easy: No complicated steps or fancy equipment needed. Just good old-fashioned baking fun.
- Giftable: They package beautifully and make a thoughtful present for neighbors, teachers, or friends.
- Crowd-pleasing: Everyone, and I mean everyone, loves a soft, spiced pumpkin cookie.
Ingredients
Gathering your ingredients is the first step to any great bake. Here’s what you’ll need for these delightful pumpkin cookies:
- 1 cup all-purpose flour: The backbone of our cookies! Make sure to spoon and level it for accuracy.
- ½ cup quick cooking oats: These add a lovely chewy texture and a little wholesome goodness.
- ½ teaspoon baking soda: Our leavening agent, ensuring these cookies are perfectly soft and puffy.
- ½ teaspoon ground cinnamon: The star spice of fall! Feel free to add a pinch more if you love a bolder cinnamon flavor.
- ¼ teaspoon salt: Balances the sweetness and enhances all those lovely flavors.
- ½ cup butter, softened: Room temperature butter is key for a smooth, creamy base. If you forgot to take it out, a quick microwave zap (in 5-second intervals!) can help.
- ½ cup brown sugar: Adds moisture and a delicious molasses-y depth of flavor.
- ½ cup white sugar: For that perfect level of sweetness and a little crispness on the edges.
- 1 egg: Our binder, bringing everything together beautifully.
- ½ teaspoon vanilla extract: A must-have in almost any cookie recipe, it really brightens the flavors.
- ½ cup canned pumpkin puree: Make sure it’s 100% pumpkin puree, not pumpkin pie filling! They’re different, trust me.
- 1 cup raisins: These plump little gems add bursts of fruity sweetness. If you’re not a raisin fan, don’t worry, I have some ideas for you below!
How to Make Pumpkin Cookies
Alright, let’s get baking! You’re just a few simple steps away from a batch of warm, fragrant pumpkin cookies.
- Get that Oven Ready: First things first, preheat your oven to 350 degrees F (175 degrees C). This ensures your cookies start baking evenly right away.
- Whisk the Dry Crew: In a medium bowl, grab your all-purpose flour, quick cooking oats, baking soda, ground cinnamon, and salt. Give them a good whisk until they’re all combined. This step is super important for even distribution of those leavening agents and spices. Set this bowl aside for a moment.
- Cream the Wet Wonders: Now, in a large bowl, it’s time to get friendly with your softened butter, brown sugar, and white sugar. Using an electric mixer (or a strong arm!), cream these together until they’re light, fluffy, and beautifully smooth. This might take a couple of minutes, but it’s worth it for that perfect cookie texture.
- Egg & Vanilla Time: Once your butter and sugars are creamy, beat in the egg until it’s fully incorporated, then stir in the vanilla extract. Scrape down the sides of the bowl to make sure everything gets mixed in.
- Pumpkin Power: Next up, stir in your glorious pumpkin puree. The mixture will turn a lovely orange hue, signaling all that fall goodness to come!
- Combine & Conquer: Now for the magic! Gradually add your dry ingredients mixture into the wet pumpkin mixture. Mix on low speed, or by hand, until everything is just combined. Be careful not to overmix here; overmixing can lead to tougher cookies, and we want ours delightfully soft.
- Raisin Revelation: Finally, fold in your cup of raisins. If you’re using a different mix-in, this is the time to add it!
- Scoop ’em Up: Take rounded spoonfuls of dough (a cookie scoop works wonders here!) and drop them onto ungreased cookie sheets. Give them a little space, as they will spread slightly.
- Bake to Perfection: Pop your cookie sheets into the preheated oven and bake for 8 to 10 minutes. Keep an eye on them! You’re looking for edges that are set and lightly golden, while the centers still look just a tiny bit soft. That’s the secret to a chewy cookie!
- Cool Down: Once baked, let your gorgeous pumpkin cookies cool on the baking sheet for about 5 minutes. They’re delicate when hot! After that, carefully transfer them to a wire rack to cool completely. Try to resist eating them all right away!
Substitutions & Additions
This recipe is wonderfully adaptable! Here are a few ideas to make these pumpkin cookies uniquely yours:
- Swap the Raisins: Not a fan of raisins? No problem! You can easily swap them for 1 cup of chocolate chips (milk, dark, or white chocolate work beautifully!), chopped pecans or walnuts, or even dried cranberries for a tart counterpoint.
- Spice it Up: For an extra layer of fall flavor, add ¼ teaspoon of ground nutmeg, a pinch of ground cloves, or a dash of ginger along with the cinnamon. Or, simply use 1 teaspoon of pumpkin pie spice blend instead of just cinnamon.
- Add a Frosting: These cookies are delicious plain, but a simple cream cheese frosting or a maple glaze would take them to dessert heaven!
- Different Kinds of Cookies: If you loved making these, you might also adore our easy peach cobbler cookies for another fruity treat perfect for any season!
Tips for Success
Even though this recipe is super easy, a few little tricks can make your pumpkin cookies absolutely perfect:
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This helps them cream together smoothly with the sugars, creating a uniform dough and a better cookie texture.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing develops the gluten in the flour, which can lead to tough cookies.
- Measure Flour Correctly: Don’t scoop your measuring cup directly into the flour bag; this compacts it, and you’ll end up with too much flour. Instead, spoon flour into your measuring cup and then level it off with a straight edge.
- Don’t Overbake: Pumpkin cookies are best when they’re soft and slightly chewy. Pull them from the oven when the edges are set and lightly golden, and the centers still look a little moist. They’ll continue to set up as they cool.
- Prep Ahead: You can make the cookie dough a day in advance and store it, covered, in the refrigerator. Just let it sit at room temperature for 15-20 minutes to soften slightly before scooping and baking.
- More Fall Goodness: And if you’re craving more warm, comforting bakes, you absolutely have to try this moist cinnamon applesauce bread! It’s another fall favorite that fills your home with incredible aromas.
How to Store Pumpkin Cookies
These cookies are so good, they might not last long enough to worry about storage! But just in case you have some left (lucky you!), here’s how to keep them fresh:
- At Room Temperature: Store your cooled pumpkin cookies in an airtight container at room temperature for up to 3-4 days. For extra freshness, you can place a slice of bread in the container; it helps keep them soft!
- In the Fridge: If you’ve added frosting, store them in an airtight container in the refrigerator for up to a week.
- Freezing Baked Cookies: These cookies freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container, separating layers with parchment paper. They’ll keep for up to 2-3 months. Thaw at room temperature when you’re ready to enjoy them again.
- Freezing Dough: You can also scoop the raw dough onto a parchment-lined baking sheet, freeze until solid, then transfer the dough balls to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
FAQs
Got questions? I’ve got answers!
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No, please don’t! Pumpkin puree is simply cooked, mashed pumpkin. Pumpkin pie filling has added sugars and spices, and often thickeners, which will significantly alter the flavor and texture of your cookies.
Q: How do I know when the cookies are done baking?
A: The edges of the cookies should look set and slightly golden, while the centers still appear a little soft and puffy. They will firm up as they cool, so pulling them out when they still look slightly underdone in the middle is key to soft, chewy cookies.
Q: My cookies spread too much! What happened?
A: This can happen for a few reasons! Your butter might have been too soft, your oven temperature might be off, or your baking soda might be old. Chilling the dough for 15-30 minutes before baking can also help prevent excessive spreading.
Q: Can I add nuts to these cookies?
A: Absolutely! Chopped pecans or walnuts would be a fantastic addition. Add about ½ to 1 cup along with the raisins.
For more delicious recipes and kitchen inspiration, be sure to follow us on Pinterest!
Easiest Soft Pumpkin Cookies
Ingredients
Equipment
Method
- Step 1: Get that Oven Ready: Preheat your oven to 350 degrees F (175 degrees C).
- Step 2: Whisk the Dry Crew: In a medium bowl, whisk together the all-purpose flour, quick cooking oats, baking soda, ground cinnamon, and salt until combined. Set aside.
- Step 3: Cream the Wet Wonders: In a large bowl, use an electric mixer to cream the softened butter, brown sugar, and white sugar until light, fluffy, and smooth (a couple of minutes).
- Step 4: Egg & Vanilla Time: Beat in the egg until fully incorporated, then stir in the vanilla extract. Scrape down the sides of the bowl.
- Step 5: Pumpkin Power: Stir in the pumpkin puree until well combined.
- Step 6: Combine & Conquer: Gradually add the dry ingredients mixture into the wet pumpkin mixture. Mix on low speed or by hand until just combined, being careful not to overmix.
- Step 7: Raisin Revelation: Fold in your cup of raisins (or other mix-ins).
- Step 8: Scoop 'em Up: Drop rounded spoonfuls of dough onto ungreased cookie sheets, leaving a little space between each.
- Step 9: Bake to Perfection: Bake for 8 to 10 minutes, or until the edges are set and lightly golden, and the centers still look slightly soft.
- Step 10: Cool Down: Let cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely.