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Soft Pumpkin Cookies

Updated: Dec 22, 2022


1 cup pumpkin

1/2 cup melted butter

1 egg

1 tbsp vanilla

1 cup brown sugar

1/2 cup white sugar

2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tbsp cinnamon

1/2 cup chocolate chips (optional)


  1. Combine wet ingredients

  2. Mix in sugars

  3. Mix in flour 1 cup at a time, and rest of dry ingredients

  4. Freeze dough until firm

  5. Preheat oven to 350 F

  6. Make balls of dough and place them on a cookie sheet

  7. Bake for 8 minutes


Freezing/refrigerating your dough

The dough is honestly too wet and sticky if you don't chill it! It will make them thicker and softer, too.


I only added chocolate chips to half my dough. The other half I left plain, and frosted those cookies after. I use a cup of powdered sugar, a splash of milk, and a tablespoon of melted butter to make my frosting. Then you can sprinkle some cinnamon over to emphasize the fall mood!

How they keep

These cookies get quite soft on day 2 in a sealed container, so try letting them breathe a little.


Baked goods are often high in sugar, fat, and carbs. As someone who bakes often, I have to watch how much I eat. I love to eat. I do. I also love to have a healthy body. That being said, I appreciate when a recipe states a calorie count. So I've decided to provide that for you.

total calories: 3,091

This is a rough estimate calculated by adding the calories of each individual ingredient. I did not factor in the chocolate chips as those are optional. Divide the total by how many cookies you made, and you'll get the calories in each cookie. I made about 16 cookies, so each cookie was 193 calories. As always, eat in moderation.


These cookies are thick, soft, and taste like fall! Pumpkin and cinnamon = yum! I highly encourage you to make these, especially if you have some pumpkin left over from another recipe (like I always do). I personally like the frosted ones best, but the chocolate chips are also delicious. You could add nuts as well! Happy fall! 🍂



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