Name: Easy Old Fashioned Soft Pumpkin Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: COOKIE INGREDIENTS; 1/2 cup butter, unsalted, softened; 1 1/2 cups sugar; 1 cup pumpkin, pureed; 1 egg; 1 tsp vanilla extract; 2.5 cups flour; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon; 1/2 tsp nutmeg; --; ICING INGREDIENTS; 2 cups powdered sugar; 3 tbsp milk; 1 tbsp butter, softened; 1 tsp vanilla extract

Easy Old Fashioned Soft Pumpkin Cookies drizzled with Icing

Every year I make these easy soft pumpkin cookies. Sometimes we like them with icing, other times I just want to keep it simple with some easy pumpkin cookies that don’t have icing. And still, other times I get crazy and make pumpkin chocolate chip cookies. Say what!? Oh yeah, they’re my favorite. Pumpkin and chocolate chips, in a cookie, is next level, friends.

In this blog post I’ll cut to the chase and give you my very favorite, very soft pumpkin cookies recipe. I’ll also give you a few varieties to mix it up, as well as my icing recipe for these easy soft pumpkin cookies.

Easy Soft Pumpkin Cookies with Icing Recipe

How to Make Easy Old Fashioned Pumpkin Cookies

I know, you don’t want to read how great grandma’s aunt Nancy’s second cousin blah blah blah. Cut to the chase and the recipe, right? Right. I’m right there with you. But there are a few things you need to know about making these super easy and delicious pumpkin cookies.

First, they really are soft. But the batter can be thick and almost whipped some days, and that’s ok. Don’t worry, it’s totally normal!

Next, old fashioned pumpkin cookies are easy in every way, and also very very simple. You can throw in a handful of chocolate chips, butterscotch chips, or even some nuts—they’ll still taste just as good and just as soft.

I assure you, these cookies are just as good without icing. So, I would encourage you to try them before icing them, just to make sure they aren’t too sweet. I always like to ice half of them and leave the rest plain. Plain old fashioned pumpkin cookies are to die for when dipped in a fresh cup of coffee or chai tea.

I’d also recommend you play around with the pumpkin chocolate chip cookies. A lot of people might not be fans of pumpkin, but when paired with chocolate chips, it truly does bring out a taste like no other!

Soft Pumpkin Cookies Recipe

There’s a super easy recipe card for you below, but I also like to offer an easy to read version too, in case the recipe card stops working.

Remember, you can add a lot of different things to this recipe to make it your own. But don’t change the base! This batter base is so easy, so soft and fluffy, and is a no-fail easy soft pumpkin cookie recipe you’ll pass down for generations!

Soft Pumpkin Cookie Ingredients

1/2 cup butter, unsalted, softened
1 1/2 cups sugar
1 cup pumpkin, pureed
1 egg
1 tsp vanilla extract
2.5 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

Icing Ingredients

2 cups powdered sugar
3 tbsp milk
1 tbsp butter, softened
1 tsp vanilla extract

Preheat oven to 350°. Line a baking pan with parchment paper, or coat in butter.
In a stand mixer or bowl, cream together butter and sugar.
Add in pumpkin, egg, and vanilla until combined well.
Add in flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until well combined, but don’t over mix.
Place tablespoon sized dollops of batter onto your cookie sheet, at least 2-inches apart. Flatten tops just a bit.
Bake cookies in the oven for 15 to 20 minutes. Do not over bake, otherwise the cookies will burn.
Remove cookies from oven and place on a cooling rack. Cookies should be fluffy and soft on the inside, not under baked. Crack a cookie open to be sure they are done before transferring to the cookie sheet, if possible.
Once cooled, combine icing ingredients until a smooth icing forms. Ice each cookie however you desire! Place cookies in an air tight container (or even in a covered cake stand) and eat within 3 or 4 days.