Soft Pumpkin Cookie Recipe

Introduction

You’re going to love these soft, cake-like pumpkin cookies. They are incredibly moist, perfectly spiced, and studded with sweet butterscotch chips. This easy, one-bowl recipe delivers a delicious taste of fall in every bite.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 16 minutes

Total Time: 31 minutes

Servings: 16 cookies

Ingredients

2 cups unbleached all-purpose flour (High Altitude H.A. add ¼ cup)
1 ½ teaspoons baking powder (H.A. reduce to 1 teaspoon)
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon pumpkin pie spice (or cinnamon)
2 eggs (large)
1 cup granulated sugar | I use all-natural cane sugar
½ cup vegetable oil | I used Avocado oil
1 cup canned pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1 cup butterscotch chips* | see notes for variations

Instructions

Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
In a separate medium bowl, whisk the eggs, sugar, and oil together until smooth and creamy.
Add the pumpkin puree and vanilla extract to the wet ingredients and whisk until fully incorporated.
Pour the wet ingredients into the bowl of dry ingredients. Use a spatula to gently fold and stir until just combined and no dry streaks remain. Be careful not to overmix.
Gently fold in the butterscotch chips.
Using a cookie scoop or two spoons, drop about 3 tablespoons of dough per cookie onto the prepared baking sheets, spacing them at least 2 inches apart. The dough will be soft.
Bake for 14-16 minutes, or until the tops spring back lightly when touched and the edges are just beginning to turn golden. The cookies will remain very soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

Cookie Shapes: For a neater look, gently flatten the dough mounds slightly with damp fingers before baking to create a more uniform shape.
Flavor Swirl: Before baking, lightly swirl a little softened cream cheese through the top of each dough mound for a marbled effect.
Dessert Style: Sandwich two cooled cookies with a layer of vanilla buttercream or cream cheese frosting.
Sugar Topping: For a sweet, sparkly finish, roll the dough balls in coarse or turbinado sugar before baking.

Tips for Success

Use Pure Pumpkin: Double-check your can label to ensure you are using 100% pumpkin puree, not the sweeter, spiced “pumpkin pie filling.”
Don’t Overmix: Stir the batter until the dry ingredients are *just* incorporated. Overmixing can lead to tough, dense cookies.
Portion Evenly: Use a cookie scoop for cookies that are all the same size, ensuring even baking.
Check for Doneness: The cookies are done when the tops look dry and spring back when lightly pressed. They will still be very soft inside.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. To reheat, warm a cookie in the microwave for 10-15 seconds to restore its soft, just-baked texture.

FAQ

Can I use homemade pumpkin puree?

Yes, you can, but make sure it is very thick and has a similar consistency to the canned variety. Excess moisture can affect the cookie’s texture.

My cookies are very puffy and cake-like. Is that normal?

Absolutely! This recipe is designed to produce soft, pillowy, cake-style cookies rather than flat and chewy ones.

Can I make the dough ahead of time?

It’s best to bake the cookies immediately after mixing the batter, as the leavening agents begin to work right away. Refrigerating the dough can result in denser cookies.

What can I use instead of butterscotch chips?

While the recipe specifies butterscotch chips for a variation note, you can omit them or use chocolate chips, white chocolate chips, pecans, or walnuts instead.

Why is the oven temperature 325°F?

The lower temperature helps the cookies bake through evenly without over-browning the bottoms before the centers are done, which is key for such a moist dough.

Are the high-altitude adjustments necessary?

If you live above 3,000 feet, following the adjustments in parentheses (adding extra flour and reducing baking powder) will help prevent the cookies from spreading too much and collapsing.