These pumpkin spice cookies are soft and moist. They are delicious and easy to make, no mixer, no chilling required!

Half of a Pumpkin Spice Cookie to show the interior on stacked cookies.

Today I want to share my soft pumpkin cookies.  If you like my soft cinnamon cookies and soft ginger cookies I am sure you’ll enjoy these soft cookies too.

While I was making these cookies, I tried to use my cinnamon cookies as a base.  But it was too cakey with egg.  

So I left out the egg.  Also, I replace some of the butter with pumpkin puree.  

Below I share how I make the substitutions. If you are interested in reading how I transformed my cinnamon cookie recipe into a pumpkin cookie recipe, you can continue to read. Otherwise, you are better to scroll down to the next title.

Pumpkin as Egg and Butter Substitute

I replace 1 large egg(which weighs almost 55 grams without a shell) that I use in my cinnamon cookies with 55 grams (¼ cup) of pumpkin puree. So substitution is 1:1 by weight.

As I want to increase the pumpkin amount, I cut a little amount from the butter that I use in my cinnamon cookies and add the same amount to my pumpkin cookies.  

Soft Cinnamon Cookies    170 g (3/4 cup) unsalted butter          

Pumpkin Cookies                 115 g (½ cup)unsalted butter + 55g(¼ cup pumpkin)

I add brown sugar into my pumpkin cookies, as they aren’t moist with white sugar only.  When I make this change, I change the leavener from baking powder to baking soda+baking powder.  I tried to use only baking soda, but I wasn’t happy with the result. So I use a mixture of two.

Lastly, it is too much flour with 280 grams (2 cups) of flour, so I decrease the amount to 235 grams (I reduce ⅓ cup of flour.). 

This is the story of my cinnamon cookie recipe turning into a pumpkin cookie recipe.  

Pumpkin Spice Cookies on a baking sheet.

Why You Should Try These Soft Pumpkin Cookies

  • If you are looking for an easy and delicious egg-free pumpkin cookie, this is the recipe!
  • These cookies are soft and moist.
  • No mixer needed!
  • No chilling required!
  • Fall spices; cinnamon, ginger, nutmeg, allspice, cloves come together in this simple recipe.

How to Store Pumpkin Cookies

You can keep these pumpkin spice cookies in an airtight container at room temperature up to a week and in the freezer up to 3 months.

Let’s go through the stages;

How to Make Pumpkin Cookies

First I place the flour, pumpkin spice, cinnamon and cloves in a medium bowl. If you don’t have cloves that’s fine, you can omit it. 

Pumpkin Cookies step by step-Mixing the flour, pumpkin spice, cinnamon and cloves in a medium bowl with a spatula.

Next, I put the melted butter in a large bowl and add the white and brown sugar. 

Pumpkin Cookies step by step- Mixing brown, granulated sugar and melted butter in a bowl.

Then I add the pumpkin puree and mix until combined.

Pumpkin Cookies step by step-Adding the pumpkin puree into the butter-sugar mixture.

Finally, I add the flour in batches.  When it is hard to mix the mixture with a whisk, I start to use my spatula and I don’t overmix the mixture.

Pumpkin Cookies step by step-Adding the dry ingredients into wet mixture.

I use my 1,5 tablespoon cookie scoop to make balls. It makes 30 grams.

Pumpkin Cookies steo by step-Cookie dough mixed with a spatula and placed in a cookie scoop.

First I transfer the dough from the scoop onto the baking sheet.  Then I make nice balls from those pieces and flatten them with my palm. If you don’t press the balls, they won’t spread while baking.  The reason I make balls after I take them from the cookie scoop is to have nice round cookies once they are baked.

If the cookies look puffy you can slightly press them with the back of a spoon.  Let them cool on the baking sheet for 15 minutes before placing on a wire rack to cool completely.

Pumpkin Spice Cookies on a parchment paper lined baking sheet.


Stacked Soft Pumpkin Cookies

Other Fall Recipes You May Enjoy!

Pumpkin Spice Cookies
Prep Time
10 mins
Total Time
1 hr

These homemade pumpkin cookies are soft and moist.  They are delicious and easy to make!

Course: Cookies, Dessert
Keyword: pumpkin cookies, fall cookies, soft pumpkin cookies
Servings: 20 cookies
Calories: 117 kcal
Author: Pastry and Beyond
  • 235 g (1 and 2/3 cup) all-purpose flour, dip and sweep*
  • 1 and 1/2 teaspoons pumpkin spice
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 pinch ground cloves (optional)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 115 g (1/2 cup) melted butter
  • 75 g (1/3 cup) brown sugar
  • 85 g (1/3 cup and 1 tablespoon) granulated sugar
  • 110 g (1/2 cup) pure pumpkin puree
  1. Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.

  2. Place the flour, pumpkin spice, ground cinnamon,cloves if using, baking soda and baking powder in a med-large bowl. Set aside.

  3. Mix the melted butter, brown and granulated sugar in a medium bowl with a whisk. Mix in the pumpkin puree and stir until combined.

  4. Add the butter mixture into flour mixture in batches. First you can mix with a whisk. Then gently stir with a spatula. Don't overmix.

  5. Take 1 and 1/2 tablespoon (30 grams) large balls from the dough and place them on the baking sheet. Make nice balls out of them(so they can be nicely rounded cookies once baked) and flatten the balls with your palms as these cookies won't spread if you bake them in balls.

  6. Bake for 7 and 1/2 minutes or until the top of the cookies slightly set but still soft and the edges are lightly brown.

  7. Remove from the oven let the cookies set on the baking sheet for 15 minutes before transferring them on a wire rack.

Recipe Notes

*You can click here for dip and sweep method if you use cup measurements.

How to Store Pumpkin Cookies: You can keep these pumpkin spice cookies in an airtight container at room temperature up to a week and in the freezer up to 3 months.

Pumpkin Spice Cookies


Pumpkin Spice Cookies

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