Why are my pumpkin cookies too cakey?

Pumpkin naturally adds moisture, so Soft Pumpkin Cookies have a tender, cake-like texture. However, too much flour, overmixing, or overbaking can make them dense. Measure the flour carefully, mix only until combined, and remove the cookies when the edges look set but the centers remain soft.

Can I make Soft Pumpkin Cookies without frosting?

Yes. Soft Pumpkin Cookies taste delicious without frosting and still have plenty of warm pumpkin spice flavor. You can serve them plain, dust them with confectioners' sugar, add a maple glaze, or mix chopped pecans or white chocolate chips into the dough.

Can I use homemade pumpkin puree?

Yes, but homemade pumpkin puree may contain more water than canned puree. Drain it through cheesecloth or a fine-mesh strainer until it becomes thick, then measure 1 1/4 cups. Avoid pumpkin pie filling because it contains added sugar and spices that can change the recipe.

Soft Pumpkin Cookies: 7 Amazing Fall Baking Tips

Name: Soft Pumpkin Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 1/2 cups (312 g) all-purpose flour; 1 teaspoon (4 g) baking powder; 1 teaspoon (6 g) baking soda; 1 tablespoon (10 g) pumpkin pie spice, plus more for garnish; 1/2 teaspoon (2 g) fine salt; 3/4 cup (170 g) unsalted butter, at room temperature; 3/4 cup (150 g) granulated sugar; 1/2 cup (100 g) packed light brown sugar; 1 1/4 cups (305 g) canned pumpkin puree; 1 large egg, at room temperature; 1 teaspoon (5 ml) pure vanilla extract; 8 ounces (226 g) block-style cream cheese, softened but still cool; 1/4 cup (56 g) unsalted butter, softened but still cool; 1 teaspoon (5 ml) pure vanilla extract; 1 3/4 cups (210 g) confectioners’ sugar, sifted

Description

These Soft Pumpkin Cookies have tender, pillowy centers, warm pumpkin pie spice, and smooth cream cheese frosting. The no-chill dough makes 30 easy fall cookies in about 35 minutes.

Ingredients

2 1/2 cups (312 g) all-purpose flour
1 teaspoon (4 g) baking powder
1 teaspoon (6 g) baking soda
1 tablespoon (10 g) pumpkin pie spice, plus more for garnish
1/2 teaspoon (2 g) fine salt
3/4 cup (170 g) unsalted butter, at room temperature
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 1/4 cups (305 g) canned pumpkin puree
1 large egg, at room temperature
1 teaspoon (5 ml) pure vanilla extract
8 ounces (226 g) block-style cream cheese, softened but still cool
1/4 cup (56 g) unsalted butter, softened but still cool
1 teaspoon (5 ml) pure vanilla extract
1 3/4 cups (210 g) confectioners’ sugar, sifted

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Instructions

Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt together in a medium bowl.
Beat 3/4 cup butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes, until light and fluffy.
Add the pumpkin puree, egg, and vanilla. Mix until combined, then scrape the bottom and sides of the bowl.
Add the dry ingredients and mix on low speed only until no dry flour remains. The dough will feel soft and slightly sticky.
Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing the portions about 2 inches apart.
Bake for 13 to 15 minutes, until the edges look set and the centers remain soft and fluffy.
Cool the cookies on the baking sheet for several minutes, then transfer them to a wire rack to cool completely.
Beat the cream cheese and 1/4 cup butter on medium-high speed for about 30 seconds, until smooth.
Add the vanilla and sifted confectioners’ sugar. Mix for about 30 seconds, just until creamy.
Spread the frosting over the completely cooled cookies. Garnish with pumpkin pie spice or cinnamon before serving.

Notes

For homemade pumpkin pie spice, combine 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
Use plain canned pumpkin puree, not sweetened pumpkin pie filling.
Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
Prepare and refrigerate the cookie dough for up to 24 hours. Let it move closer to room temperature before scooping and baking.
Freeze portioned cookie dough for up to 3 months. Thaw it in the refrigerator before baking.
For the neatest freezer results, freeze baked cookies without frosting and decorate them after thawing.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 168
Sugar: 16
Sodium: 133
Fat: 7
Saturated Fat: 4
Unsaturated Fat: 2.3
Trans Fat: 0.2
Carbohydrates: 25
Fiber: 1
Protein: 3
Cholesterol: 23