What are the best pumpkin cookies ever made?

The best pumpkin cookies are soft, spiced, and easy to make—just like these 3 ingredient pumpkin cookies . They’re rich in flavor, quick to bake, and endlessly customizable with add-ins like chocolate chips or maple glaze.

How do you make an old fashioned pumpkin cookies recipe from scratch?

You can start with a traditional blend of flour, pumpkin puree, and warming spices. Or, simplify with a 3-ingredient pumpkin cookie method using spice cake mix and canned pumpkin—just as flavorful, but much faster.

Can I make healthy pumpkin cookies with just 3 ingredients?

Yes! Use canned pumpkin, a low-sugar spice cake mix, and skip the add-ins for a lighter version. These healthy pumpkin cookies bake in 10–15 minutes and stay moist for days.

What makes a soft pumpkin cookie truly soft?

Moisture from the pumpkin puree and minimal mixing help retain that soft, cake-like texture. Blotting the pumpkin and avoiding overbaking are key to a perfect soft pumpkin cookie .

3 Ingredient Pumpkin Cookies – Best Soft & Spiced Fall Treat

Name: 3 Ingredient Pumpkin Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 and 1/2 cups canned pumpkin puree; 3 cups all-purpose flour; 1 and 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 teaspoons pumpkin pie spice; 1 and 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground ginger; 3/4 cup unsalted butter, softened; 1 cup packed dark brown sugar; 3/4 cup granulated sugar; 1 large egg; 2 teaspoons maple syrup or milk; 1 and 1/2 teaspoons vanilla extract; (For Icing) 3 oz cream cheese; 2 Tbsp butter; 3/4 cup confectioners’ sugar; 2 Tbsp maple syrup; Pinch of cinnamon

Description

These soft 3 ingredient pumpkin cookies are the easiest fall treat you’ll ever bake—simple, fast, and full of flavor.

Ingredients

Scale

1 and 1/2 cups canned pumpkin puree
3 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
3/4 cup unsalted butter, softened
1 cup packed dark brown sugar
3/4 cup granulated sugar
1 large egg
2 teaspoons maple syrup or milk
1 and 1/2 teaspoons vanilla extract
(For Icing) 3 oz cream cheese
2 Tbsp butter
3/4 cup confectioners’ sugar
2 Tbsp maple syrup
Pinch of cinnamon

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Instructions

Blot pumpkin with paper towel to remove excess moisture.
Preheat oven to 350°F. Line baking sheets with parchment.
Whisk dry ingredients in a large bowl. Set aside.
Cream butter and sugars until smooth. Add egg, mix well.
Add pumpkin, syrup, and vanilla. Mix until combined.
Mix dry into wet until dough forms.
Scoop dough (1.5 Tbsp) onto baking sheet.
Bake 14–15 minutes. Cool 5 minutes before moving to wire rack.
For icing, mix all ingredients until smooth. Spread or dip onto cooled cookies.

Notes

Cookies are even better on day 2.
Store in airtight container at room temperature for up to 1 week.
Freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 10g
Sodium: 105mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg