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–+ servings
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5 from 1 vote

Soft Pumpkin Cookies Recipe

These super soft and cakey old fashioned pumpkin cookies are full of pumpkin spice flavor, drizzled with dark chocolate and made from scratch in 30 minutes with no chill time.

Equipment

Ingredients

Pumpkin Spice Cookies

  • 4 ounces unsalted butter, room temperature 1 stick
  • ⅔ cup brown sugar 120 grams
  • 2 large eggs room temperature
  • ½ teaspoon vanilla extract
  • ½ cup pumpkin puree 120 grams
  • 1 cup all purpose flour 130 grams
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ¼ cup dark chocolate chips, for drizzling

Instructions

  • Preheat the oven to 375 degrees F/190 degrees C.
  • In a large bowl, add the room temperature butter and sugar. Mix with a large wooden spoon until they are completely combined and there are no butter chunks.
  • Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract.
  • Add the pumpkin puree and mix well to combine.
  • Add the flour, baking powder, baking soda, salt, and pumpkin spice. Mix until just combined.
  • Scoop the batter with a tablespoon cookie scoop onto a parchment lined baking tray, spaced 1 ½ inches apart in 4 rows of 6 for 24 total cookies per tray.
  • You can use a regular sized cookie scoop as well, scoop into 9-10 cookies about 2-3 inches apart.
  • Bake the mini cookies for 6-7 minutes, or until the top springs back when touched. Regular sized cookies will bake 10-11 minutes, or until the top springs back when touched.
  • Allow the cookies to cool completely on a wire rack. Meanwhile, melt the chocolate chips in a small bowl. Drizzle the cookies with the melted chocolate and enjoy!

Notes

If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Step by step process photos are provided above, in the body of this post.
Ingredient Notes and Substitutions
  • Pumpkin puree is different from pumpkin pie puree, so make sure you pay close attention when buying canned pumpkin!
  • The dark chocolate chips can be substituted with white or milk chocolate instead.
Expert Tips
  • Always spoon measure your flour when baking! This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking.
  • Make sure your ingredients are at room temperature- if the eggs and butter are cold, the cookies will not have the same texture after baking.
  • How to warm your eggs quickly- place the eggs in a bowl of hot tap water and let them sit for 5-10 minutes, replacing the water once it gets cold. Your eggs will be warm in no time!
Storage and Freezing Instructions
  • Store the baked cookies in an airtight container or tightly wrapped on a baking tray at room temperature for 2-3 days.
  • Store the baked cookies in an airtight container and keep in the freezer for up to 1 month.
Modifications
  • Want to make regular sized cookies? Use a standard cookie scoop and bake them at the same temperature for 10-11 minutes or until the tops spring back to touch.