Pillowy Soft Pumpkin Cookies


These soft pumpkin cookies are like pillowy clouds that melt in your mouth. They’re loaded with pumpkin flavor, grain-free and made without any oil! Top with frosting for a delicious treat.

I actually shared a variation of these pumpkin cookies on my Instagram last winter! It was my take on the popular 2-ingredient pumpkin cookies made with a box of spice cake mix and a can of pumpkin. I made a version with a box of Simple Mills vanilla cake mix and they were so good.

Iced pumpkin cookies on a cooling rack with cinnamon sticks.

I don’t know why it’s taken me so long to post this recipe (I guess I was waiting for fall to come back around)! Lucky for me (and you) it’s officially pumpkin season so these pillowy soft pumpkin cookies are making an appearance.

I used a combination of almond and coconut flour and the end result was perfection. The cookies are melt-in-your-mouth soft… basically cake cookies. They taste so light and fluffy that it’s easy to pop a few in one sitting. I ate four as a snack one night!

Mixing bowl with pumpkin chocolate chip cookie batter.

Ingredients in Pumpkin Cookies

  • almond flour
  • coconut flour
  • baking soda
  • sea salt
  • eggs
  • canned pumpkin – make sure you check the ingredient list! Look for just “pureed pumpkin“… not pumpkin pie mix. Pumpkin pie mix has added sugar!
  • cane sugar
  • vanilla extract
  • pumpkin pie spice – you can make your own using my recipe or use store-bought.
  • mini chocolate chips – I used Enjoy Life mini chocolate chips for this recipe.
  • frosting – I kept things easy and used store-bought frosting, but you can always make your own. I really like the Simple Mills vanilla frosting.
Plate with iced pumpkin cookies.

Substitutions and Notes:

  • Flour: I haven’t tested this recipe with any different types of flour so I don’t recommend subbing the flours. They’re delicious as is! If you want a soft pumpkin cookie with all-purpose flour, there are plenty. Here’s one!
  • Cane sugar: I have tested this recipe with coconut sugar and it works great, but does make the cookies a bit darker in color. I haven’t tested the recipe with other natural sweeteners like maple syrup or honey. If you decide to try it, let me know how the cookies turn out.
  • Canned pumpkin: If you can’t find canned pumpkin, you can make your own pumpkin puree or use canned butternut squash.
  • Eggs: I haven’t tested this recipe with flax eggs, chia eggs or an egg replacer and I’m not sure the cookies will turn out well with these substitutes. I recommend trying my vegan pumpkin cookies if you need an egg-free recipe.
Close up photo of a pumpkin cookie frosted with white icing.

How to Frost Pumpkin Cookies

These cookies are honestly delicious on their own without any frosting, but the frosting definitely makes them look very cute (and taste extra delicious).

I’m on a mission too create a healthy frosting recipe, but I don’t have one just yet, so for these cookies I used store-bought frosting. I frosted the cookies several different ways for different looks:

  • Simple: The easiest method is to simply spread a layer of frosting on top of each cookie with a knife. I like this method to keep things quick and easy.
  • Piped Frosting: If you want the cookies to look more polished, you can pipe the frosting. For the final batch (the ones I used for these photos) I frosted with a star tip (#17).
  • Mummy Cookies: you can use this same cookie recipe to make super cute mummy cookies for Halloween.

For the frosting, I really love the ingredients and flavor of Simple Mills vanilla frosting, but you can use whatever frosting brand you like. Another option is to make your own frosting. Cream cheese frosting is delicious on pumpkin cookies!

Pumpkin cookie topped with icing and a bite is taken out of it.

How to Store Soft Pumpkin Cookies

Allow your cookies to cool completely before storing! You can frost your cookies and store or just store them unfrosted and frost right before serving. If you have multiple layers of cookies in a container, use parchment paper to separate the layers. Store cookies in the fridge for up to one week or freezer for up to two months.

More Pumpkin Recipes to Try:

If you make these pumpkin cookies be sure to leave a comment and star rating below letting us know how they turned out. Your feedback is so helpful for the EBF team and our readers!

Soft Pumpkin Cookies

5 from 16 votes
These soft pumpkin cookies are like pillowy clouds that melt in your mouth. They’re loaded with pumpkin flavor, grain-free and made without any oil! Top with frosting for a delicious treat.
Close up photo of a pumpkin cookie frosted with white icing.
Prep Time 10 minutes
Cook Time 15 minutes
Servings 24


  • 1 1/2 cups almond flour, 175 grams
  • 3 Tablespoons coconut flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 eggs
  • 1/2 cup cane sugar, or coconut sugar
  • 1 teaspoon vanilla
  • 1 cup pumpkin, canned or homemade
  • 1/3 cup mini chocolate chips, I used Enjoy Life
  • vanilla frosting, for piping (optional)


  • Prep: Preheat oven to 350°F and line a baking sheet with parchment.
  • Mix dry ingredients: Stir together dry ingredients (flours, pumpkin pie spice, baking soda and sea salt) in a mixing bowl.
  • Add wet ingredients: Mix together wet ingredients (eggs, pumpkin, sugar and vanilla) in a separate mixing bowl.
  • Combine: Combine wet and dry ingredients. The dough will seem really wet for a cookie dough. This is ideal!
  • Add chocolate chips: Stir in 1/3 cup chocolate chips.
  • Scoop: Use a medium cookie scoop to scoop and place cookies on prepared cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won’t spread very much so you can space them about 1 inch apart.
    20 unbaked pumpkin cookies on a gold baking sheet lined with parchment.
  • Bake: Bake for 15 minutes.
  • Cool: Move cookies to a wire rack and cool completely.
    20 cooked pumpkin cookies on a gold baking sheet lined with parchment.
  • Decorate with frosting: add frosting to the piping bag fitted with a #17 tip and pipe the frosting in s swirl on each cookie.
  • To store:store leftover cookies in a container in the fridge for up to one week.



Serving: 1cookie (without frosting) Calories: 54kcal Carbohydrates: 8g Protein: 1g Fat: 3g Saturated Fat: 1g Cholesterol: 15mg Sodium: 59mg Fiber: 1g Sugar: 6g
Course: Dessert
Cuisine: American
Keyword: soft pumpkin cookies


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Recipe Rating

    1. Diana
      January 10, 2021 AT 5:39 pm

      5 stars
      I made 1 batch wanting to try out these cookies and ended up making a second batch an hour later! My whole family enjoyed these. They are so soft I feel like I’m eating a cloud! I thought I had a can of pumpkin to use up but luckily I grow pumpkins so had some in storage to whip up which was nice. Thanks for posting the recipe!

      1. Brittany Mullins
        January 10, 2021 AT 11:44 pm

        Omg yay!! So glad these cookies were a hit. Thanks for coming back to leave a review. It means the world to me. 🙂

    2. Katherine
      November 29, 2020 AT 11:08 am

      5 stars
      My family loved these cookies on thanksgiving day. So tasty!

      1. Brittany Mullins
        November 29, 2020 AT 4:54 pm

        Ahh yay, that makes me so happy to hear, Katherine!! I’m so glad these cookies were a hit with your family. Thanks for making them and for coming back to leave a review. I so appreciate it!

    3. Alice Tannahill
      November 9, 2020 AT 2:29 pm

      5 stars
      These soft Pumpkin Cookies turned out great. They were delicious with or without the cream cheese frosting. I didn’t have any almond flour so I used splet flour instead. They came just fine.

      1. Brittany Mullins
        November 10, 2020 AT 5:30 pm

        Oh yay!! So glad these cookies turned out with the spelt flour, Alice. Thanks so much for letting me know, it’s super helpful for the other readers who are curious about flour subs. 🙂

    4. Lilia Mamikonyan
      November 9, 2020 AT 11:32 am

      5 stars
      Hey, thanks for the recipe!!! I loved it!!! SO soft and yummy, will certainly make another batch. Thanks for sharing <3

    5. Jennifer
      October 26, 2020 AT 11:02 am

      5 stars
      These are so good! I used oat flour instead of almond and they were perfect!

      1. Brittany Mullins
        October 26, 2020 AT 9:06 pm

        Woo!! Good to know that oat flour worked for these cookies. Thanks for making them and for coming back to share what sub you made. It’s super helpful for other readers, so I appreciate it, Jennifer. 🙂

Parchment paper lined with protein balls.


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