Old-Fashioned Soft Pumpkin Cookies Recipe | Yummly
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Old-Fashioned Soft Pumpkin Cookies

Davis: "They were good, like eating a muffin top though i…" Read More
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  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick, softened)
  • 1 cup pumpkin (packed)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla
  • 3 tablespoons milk
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories120Calories from Fat25
    Total Fat3g5%
    Saturated Fat2g10%
    Trans Fat
    Calories from Fat25
    Total Carbohydrate22g7%
    Dietary Fiber0g0%
    Vitamin A10%
    Vitamin C2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Davis a month ago
    They were good, like eating a muffin top though instead of a cookie.
    Christina 2 months ago
    Excellent! Very soft and flavorful
    Drea Serrato 2 months ago
    Great soft cookie. Use a bit of a heavy spoonful, a bit big cookie was softer and nicker. Would make again.
    Lisa A 3 months ago
    These are sooooo good. Crushed my pumpkin craving. I halved the amount of glaze and there was still plenty
    Yummly User 4 months ago
    These are amazing!!! So fluffy and delicious. I didn’t have baking powder so I used one teaspoon of baking soda as a substitute and they came out great. Will definitely make these again!
    d j. a year ago
    Excellent soft cookie.
    Lexi Villarreal a year ago
    Followed instructions as is — super easy, it was a hit at thanksgiving!
    Great doubles on pumpkin and put in small muffin tins
    Mikayla Clarizio a year ago
    best pumpkin cookie recipe I've tried so far! I didn't make the glaze, but the cookies came out soft inside with a nice outer crust. I also just used a heaping teaspoon of pumpkin pie spice for a less spicy dough.
    Lindy Carter a year ago
    The family really enjoyed these. I used homemade pumpkin puree and skipped the glaze.
    Dumbari Taoh a year ago
    Turned out very soft and tasted great! Will definitely make it again.
    Y a year ago
    AMAZING! So moist, so flavorful. I added in ginger powder and ground cloves as well, which set off the cinnamon and nutmeg nicely. My father kept eating them and had to assert some serious self-control to stop.
    Zanon 2 years ago
    They were ok. Had a consistency of doughy pumpkin bread as opposed to a cookie. After the first batch I added pecans and scooped the remainder of the mixture into mini loaf pans. Won’t make these again.
    angela s 2 years ago
    these are great! my son loved them even without the icing. mine did not spread at all so i ended up with little mounds instead of a cookie shape yet they are still baked all the way through, moist and delicious!
    Georg 3 years ago
    Made these and they turned out great! Were gone the same day!
    Hing - Jones 3 years ago
    Not a bad cookie. Mine didn’t turn out looking anything like the picture. They came out flat 😕 maybe my baking powder was expired? I ended up baking the last batch whole in a baking dish like brownies and they came out great.
    steve a. 3 years ago
    Great! I'm going to try substituting the pumpkin for banana. Maybe even carrot or zucchini?
    Jenna Campbell 3 years ago
    Amazing! The whole family loved them