Soft Pumpkin Cookies with Buttercream Glaze

Soft pumpkin cookies

Homemade soft pumpkin cookies


Just because Halloween is over doesn’t mean you have to stop savoring all your favorite pumpkin treats.  Matter of fact, this recipe could possibly work using that left over jack-o-lantern you have sitting on your porch…

Pumpkin is one of my favorite flavors in the Fall.  And yes, sometimes people can go overboard with pumpkin spice everything, but I can promise you one thing:

These are the best soft pumpkin cookies you’ll ever taste.

Every single person I know devours them (and I know some really picky eaters!)

AND, their main ingredient is a vegetable, so that makes them kind of healthy, right?!

These soft pumpkin cookies are perfectly moist and just the right amount of fluffy.  They aren’t super sweet, but have the perfect blend of Fall spices to keep you coming back for more.

This recipe is adapted from the Libby’s Pumpkin company, but I’ve made a few enhancements to make them even better! So, keep on reading for the recipe!

Soft moist pumpkin cookies

How to Make Soft Pumpkin Cookies

Yields: Approx 36 cookies

Prep Time: 10 mins

Cook Time: 15-18 mins

Soft Pumpkin Cookie Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup salted butter, softened (1 stick)
  • 1 cup Libby’s pure pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract ( I love this bourbon vanilla extract on Amazon!)


Vanilla Glaze Ingredients:

The original recipe calls for double this amount of glaze, but I always find I have tons of it leftover.  So, I’ve cut the amounts in half here and it should be enough for one batch, lightly drizzled onto cookies.  Unless you love your pumpkin cookies completely covered in glaze, then I would go ahead and double it to make sure you have enough.

  • 1 cup sifted powdered sugar
  • 2 tablespoons milk
  • 1/2 tablespoon melted butter
  • 1/2 teaspoon vanilla extract

*Edited to note* I’ve found that I actually love these more with a traditional buttercream frosting. I usually use this recipe I found on Pinterest, which works great in a piping bag.

Pumpkin cookies
The butter/sugar mixture–my favorite part!

Soft Pumpkin Cookie Directions:

  • While you’re gathering your ingredients you can preheat the oven to 350°F.
  • First, combine your dry ingredients in a medium size bowl.  Mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt with a wire whisk until combined.
  • Next, in a large bowl beat the butter and sugar mixture together until it forms a grainy, but fluffy, paste.
Pumpkin cookies
The butter/sugar mixture with the added pumpkin, egg and vanilla
  • To the butter/sugar mixture add in the pumpkin, egg, and vanilla extract and beat until smooth.  It will look pretty grainy (and almost separated)  at this point, but that’s perfectly fine, it will even out once you add the flour.
  • Next, gradually beat in the flour spice mixture and blend until smooth.  I usually add the flour in 3 parts to ensure I’m mixing it evenly.
Pumpkin cookies
The finished dough
  • Once the dough is completely mixed, drop by rounded tablespoons onto well greased baking sheets.  Make sure the cookies are spread out enough, as they do plump up in the baking process.
  • Bake the cookies for 15-18 minutes, or until they become golden brown on the edges.
  • I tend to bake for about 16 mins, which has worked best for me to ensure I get a nice soft cookie.  If you like a firmer cookie you can bake them for the full 18 mins, but keep an eye on them, as you can run the risk of the cookie being dry and overcooked. You’ll know they’re fully cooked when the top bounces back when touched.

Moist Pumpkin Cookies

  • When they are cooked to your liking, take the pumpkin cookies out of the oven and cool them on a wire rack.
  • While they’re cooling, mix all the above ingredients for the glaze (or buttercream) in a small bowl.
  • If the glaze turns out too thick, add a touch more milk or butter (a little bit goes a long way).  If it’s too runny, add more powdered sugar.
  • Allow the cookies to cool completely before you glaze them, or the glaze will melt off and not stay on the cookie (been there, done that).
  • Drizzle the glaze onto the cookies with a small spoon.  If you like a more precise look you can also use a pastry bag.

Homemade soft pumpkin cookies

Right after they’re glazed, sometimes I like to add an element of decoration to my pumpkin cookies by dusting them with festive fall sprinkles.

Make sure to sprinkle the cookies before the glaze dries completely, or they will not stick.

You can also leave some of the cookies plain with just a light glaze.  This way you won’t feel as guilty when you eat them for breakfast.  Not that I’ve ever done that…but I just thought I’d mention it 🙂

These pumpkin cookies would also make a great addition to your Thanksgiving (or Friendsgiving) dessert and will give your guests all the cozy Fall feels!

Let me know if you end up trying this recipe…I may be biased, but I think it’s the best!

And, if you’re a real cookie fan, you’ll also love my Mrs. Field Chocolate Chip Cookie recipe. You can find it here!

I’d love to hear how your pumpkin cookies turn out, so let me know in the comments below or send me a DM on Instagram!



Moist & Soft Pumpkin Cookies

Pumpkin cookies

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