Soft Pumpkin Cookies


Pumpkin is a wonderful vegetable that is too often limited to the fall months. With the advent of commercial canning, home cooks everywhere can enjoy the wonders of pumpkin-y baked goods any month of the year. Which actually makes more sense, since pumpkin is low in fat, high in nutrition, and gives baked goods tons of moisture without needing to add a ton of oil or butter. Tons of deliciousness, and even better the next day, as the spices blend together.

This cookie is a moist, cake-like cookie that brings together this wonderful vegetable inside a healthy (shh, don’t tell) snack. Happy healthy baking!

Soft Pumpkin Cookies

Print Recipe
Cooking Time: 12 min per batch


  • 1 1/2 cups all-purpose flour
  • 1 tablespoons cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup canola or vegetable oil
  • 1 1/2 cups chilled pumpkin puree (canned pumpkin)
  • 1 egg
  • 1/2 teaspoon vanilla extract



1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.


2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.


3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.


4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.


5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.


6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.


Honey and Butter Pumpkin Cookies


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  • Reply
    October 27, 2015 at 4:39 pm

    hi, the ingredients list only 1 egg, but tsp 3 in the instructions say to add ‘eggs’, wondering which is correct? would love to bring these for a halloween dessert potluck at work thurs!

  • Reply
    December 10, 2013 at 5:15 am

    making these now

  • Reply
    October 24, 2013 at 5:39 pm

    I used 1 tsp of cinnamon and 2 tsp of pumpkin pie spice. Then I topped them with a cinnamon glaze. My boys loved them as did I. Definitely a keeper!

    • Reply
      November 11, 2013 at 3:30 pm

      Thanks Lori!
      I’m so glad you enjoyed this recipe. It’s definitely my go-to holiday cookie!

  • Reply
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    October 6, 2012 at 2:02 pm

    […] Pumpkin Cookies Source: Honey & Butter These little moist pillows of pumpkin are the perfect harbinger of autumn. They are cute vehicles […]

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    September 16, 2012 at 1:54 pm

    Mmmm pumpkin cookies are one of my favorite types and these look divine!! I love that you use oil in these instead of butter.

  • Reply
    March 10, 2012 at 8:22 pm

    I just made these tonight and they turned out amazing! Since I’m gluten free I changed up the flour, I used a mix of 3/4 cup tapioca flour, 1/4 cup almond flour, 1/4 cup oat flour, and 1/4 cup sorghum flour. This one is a keeper, thank you!

  • Reply
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    October 19, 2011 at 7:33 am

    […] when touched. Remove from the oven and let the cookies cool completely on a cooling rack. Source: Honey and Butter GA_googleAddAttr("AdOpt", "1"); GA_googleAddAttr("Origin", "other"); […]

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    September 25, 2011 at 12:26 pm

    i just made these last night for my family and they were amazing! tasted exactly like pumpkin pie. we were dipping them in whipped cream.

  • Reply
    July 10, 2011 at 2:53 pm

    Would love to make these. Any chance you know the calories per serving? Thanks!

    • Reply
      July 10, 2011 at 10:04 pm

      Hi Angela,
      Sorry, don’t have that info 🙂

  • Reply
    July 8, 2011 at 5:32 pm

    These things converted beautifully to my gluten and egg free diet (GF flours and flax gel)! I’d probably use less cinnamon next time (reduce to 1/2 tbsp) but this is a great recipe. Thanks a bunch! I think I’ll make another batch today 🙂

    • Reply
      July 10, 2011 at 10:04 pm

      Glad you liked them Elle, awesome that it converted so well!

  • Reply
    June 30, 2011 at 3:46 pm

    I love that you use pumpkin in May. And I love that these are ‘healthy’ cookies. NICE!

  • Reply
    May 23, 2011 at 8:35 am

    I made these last night. They were delicious! I was calling them pumpkin pillows because that’s what they remind me of. Just as good today, too (albeit more moist). Pumpkin cookies in the summer? Don’t mind if I do!

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  • Reply
    May 9, 2011 at 5:55 am

    Made these last night…wow, they are soooo good!!!!

    • Reply
      May 9, 2011 at 1:28 pm

      Glad to hear it Katie! They’re also really good with cream cheese icing…yum. 🙂

  • Reply
    May 7, 2011 at 8:55 pm

    I can eat pumpkin all year long. I love it and I always make sure to buy a few extra cans of it during the fall months to last me the rest of the year. These cookies sound soooo good!

  • Reply
    May 7, 2011 at 4:21 pm

    If I had pumpkin in the house I would make these right now!

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