Easy Pumpkin Cake Cookies Recipe
Easy recipe for homemade cookies is just what you need. These flavorful pumpkin cake cookies are perfect for a quick snack or a last-minute party.
These soft and pillowy pumpkin cake cookies are the perfect fall treat that combines the best of both worlds – cake and cookies! Made with real pumpkin puree and warm spices, they’re incredibly moist and flavorful. What makes them special is their cake-like texture that melts in your mouth.
They’re surprisingly easy to make and ready in just 30 minutes, making them perfect for family gatherings or cozy afternoons. Just like our popular chocolate chip cookies, these treats disappear fast once they hit the table!
What Are Pumpkin Cake Cookies?
Ever wonder why these delightful treats are called “cake cookies”? Well, they’re basically having an identity crisis – and we love them for it! These cookies have the soft, tender crumb of cake but the convenient handheld shape of a cookie. It’s like someone decided regular cookies weren’t fluffy enough and regular cake wasn’t portable enough.
As they say, “the way to a man’s heart is through his stomach” – and these beauties are your golden ticket! Ready to fall in love with fall’s sweetest treat?
Why You’ll Love This Pumpkin Cake Cookies
Irresistibly Soft and Cake-Like Texture
These aren’t your ordinary cookies – they’re wonderfully soft and pillowy with a tender crumb that practically melts in your mouth. The secret lies in the pumpkin puree, which adds incredible moisture while infusing each bite with rich, earthy flavor. The warm blend of cinnamon, nutmeg, and vanilla creates an aromatic experience that fills your kitchen with the essence of autumn.
Budget-Friendly Fall Baking
Making these pumpkin cake cookies at home costs a fraction of what you’d pay at a bakery. With simple pantry ingredients and affordable canned pumpkin, you can create dozens of cookies for just a few dollars. Plus, you control the quality of ingredients – no preservatives or artificial flavors, just pure homemade goodness that tastes infinitely better than store-bought versions.
Versatile and Crowd-Pleasing
The beauty of these cookies lies in their adaptability. Add chocolate chips for extra indulgence, drizzle with cream cheese glaze for elegance, or dust with powdered sugar for simplicity. They’re perfect for Halloween parties,
Thanksgiving dessert tables, or just because it’s Tuesday and you need something sweet. Similar to our beloved snickerdoodles, these cookies appeal to all ages and disappear quickly at any gathering. Why not start your fall baking adventure today?
How to Make Pumpkin Cake Cookies
Quick Overview
These pumpkin cake cookies are incredibly easy to make and deliver maximum flavor with minimal effort. The soft, cake-like texture comes from the perfect balance of pumpkin puree and carefully measured flour. What sets them apart is their pillowy softness and rich autumn spices that create an irresistible aroma while baking.
Prep Time: 15 minutes
Bake Time: 12-15 minutes
Total Time: 30 minutes
Yield: 24 cookies
Key Ingredients for Pumpkin Cake Cookies
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Optional Additions:
- 1/2 cup mini chocolate chips
- 1/2 cup chopped pecans or walnuts
Step-by-Step Instructions
Prepare Your Kitchen
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even browning on the bottom of your cookies.
Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, oil, granulated sugar, and brown sugar until well combined. The mixture should be smooth and slightly thick. Add the egg and vanilla extract, whisking until everything is fully incorporated and the mixture is uniform in color.
Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure all spices are evenly distributed throughout the flour mixture to ensure consistent flavor in every cookie.
Create the Cookie Dough
Gradually add the dry ingredient mixture to the wet ingredients, stirring with a wooden spoon or rubber spatula until just combined. Don’t overmix – stop as soon as you no longer see dry flour. The dough should be soft and slightly sticky. If using chocolate chips or nuts, fold them in gently now.
Shape and Bake
Using a cookie scoop or rounded tablespoon, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. They will spread slightly during baking. Bake for 12-15 minutes, or until the edges are set and the tops spring back lightly when touched. The centers should still look slightly soft.
Cool and Enjoy
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them maintain their soft texture while preventing them from breaking apart when moved.
What to Serve Pumpkin Cake Cookies With
These versatile cookies pair beautifully with many beverages and accompaniments. Serve them alongside a steaming mug of apple cider or pumpkin spice latte for the ultimate fall experience. They’re also delicious with a glass of cold milk – the creamy coolness perfectly complements their warm spices.
For special occasions, create a dessert spread by pairing them with vanilla ice cream or whipped cream. The contrast between the soft, spiced cookies and cool, creamy accompaniments is simply divine. They also make excellent additions to fall cheese boards, providing a sweet contrast to sharp cheeses and nuts.
Consider serving them as part of a holiday cookie platter alongside gingerbread cookies, sugar cookies, and other seasonal favorites. They’re perfect for potluck dinners, bake sales, or as a thoughtful homemade gift packaged in decorative tins.
Top Tips for Perfecting Pumpkin Cake Cookies
Don’t Overbake for Maximum Softness
The key to achieving that perfect cake-like texture is to slightly underbake these cookies. They should look set around the edges but still appear slightly soft in the center when you remove them from the oven. They’ll continue cooking on the hot pan for a few minutes after removal, reaching the perfect texture.
Use Room Temperature Ingredients
Ensure your egg is at room temperature before mixing. This helps create a smoother batter and more uniform texture. If you forget to take it out early, place the egg in a bowl of warm water for 5-10 minutes to bring it to temperature quickly.
Measure Pumpkin Puree Accurately
Too much pumpkin puree can make cookies overly moist and cause them to spread excessively or not set properly. Use exactly one cup and make sure you’re using plain pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that will throw off the recipe balance.
Storage for Optimal Freshness
Store completely cooled cookies in an airtight container with a slice of bread to maintain their soft texture. The bread will help keep them moist without making them soggy. They’ll stay fresh for up to one week at room temperature.
Storing and Reheating Tips
Short-Term Storage
Store your pumpkin cake cookies in an airtight container at room temperature for up to one week. Place parchment paper between layers if stacking to prevent sticking. Add a slice of fresh bread to the container to help maintain their soft, cake-like texture.
Freezing Instructions
These cookies freeze beautifully for up to three months. Place cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to freezer-safe bags or containers. This prevents them from sticking together and makes it easy to grab just a few when you want a quick treat.
Reheating Methods
To refresh stored cookies, warm them in a 300°F oven for 3-5 minutes or microwave individual cookies for 10-15 seconds. This restores their soft texture and brings back that fresh-baked aroma. Avoid overheating, which can make them tough.
Nutritional Information
| Nutrient | Per Cookie (1 of 24) |
|---|---|
| Calories | 145 |
| Total Fat | 4.5g |
| Saturated Fat | 0.8g |
| Cholesterol | 8mg |
| Sodium | 85mg |
| Total Carbs | 25g |
| Dietary Fiber | 1g |
| Sugars | 8g |
| Protein | 2.5g |
| Vitamin A | 15% DV |
| Iron | 4% DV |
Nutritional values are approximate and may vary based on specific ingredients used
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can substitute fresh pumpkin puree for canned. Roast pumpkin until tender, then puree until smooth. Make sure to drain excess moisture by letting the puree sit in a fine-mesh strainer for 30 minutes before using.
Why are my cookies too flat?
Flat cookies usually result from too much liquid or not enough flour. Make sure you’re measuring flour correctly by spooning it into the measuring cup and leveling off. Also, ensure your baking soda is fresh – old leavening agents won’t provide proper lift.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly different but still delicious.
How do I know when the cookies are done?
The edges should be set and the tops should spring back lightly when gently touched. They’ll look slightly underdone in the center, which is perfect – they’ll finish cooking on the hot pan.
Can I add other mix-ins?
Definitely! Mini chocolate chips, butterscotch chips, chopped pecans, or dried cranberries all work wonderfully. Limit add-ins to about 1/2 cup total to maintain the proper dough consistency.
What’s the best way to get perfectly round cookies?
Use a cookie scoop for uniform portions, or roll the dough gently between your palms before placing on the baking sheet. Chilled dough holds its shape better, so consider refrigerating the dough for 30 minutes before baking.
Can I make the dough ahead of time?
Yes! The dough can be made up to 2 days in advance and stored covered in the refrigerator. You can also scoop the dough into portions, freeze on a baking sheet, then store frozen dough balls in bags for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
These pumpkin cake cookies represent everything wonderful about fall baking – they’re simple enough for beginners yet impressive enough for special occasions. The combination of warm spices, moist pumpkin, and cake-like texture creates a treat that’s impossible to resist. Whether you’re baking for family, friends, or just because you deserve something sweet, these cookies deliver comfort and joy in every bite.
