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!

Print
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Close up photo of a pumpkin cookie frosted with white icing.

Soft Pumpkin Cookies


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 24
  • Diet: Vegetarian

Description

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.


Ingredients

  • 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)

Instructions

  1. Preheat oven to 350°F and line a baking sheet with parchment.
  2. Stir together dry ingredients (flours, pumpkin pie spice, baking soda and sea salt) in a mixing bowl.
  3. Mix together wet ingredients (eggs, pumpkin, sugar and vanilla) in a separate mixing bowl.
  4. Combine wet and dry ingredients. The dough will seem really wet for a cookie dough. This is ideal!
  5. Stir in 1/3 cup chocolate chips.
  6. 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.
  7. Bake for 15 minutes.
    20 cooked pumpkin cookies on a gold baking sheet lined with parchment.
  8. Move cookies to a wire rack and cool completely.
  9. Decorate with frosting: add frosting to the piping bag fitted with a #17 tip and pipe the frosting in s swirl on each cookie.
  10. To store: store leftover cookies in a container in the fridge for up to one week.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie (without frosting)
  • Calories: 54
  • Sugar: 6g
  • Sodium: 59mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 15mg

Keywords: soft pumpkin cookies

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    21 comments
    1. Emily
      October 24, 2020 AT 7:46 pm

      So good! Another amazing recipe from you! Thank you so much!

    2. Julie Brown
      October 24, 2020 AT 8:53 am

      These are spectacular! So simple and I didn’t ice them – they are a party in your mouth! Thank you for providing these awesome recipes!✌️❤️

      1. Brittany Mullins
        October 24, 2020 AT 3:54 pm

        You’re so welcome, Julie! I’m so glad you’re loving these cookies. 🙂 Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it!

    3. Kristin W
      October 23, 2020 AT 5:40 pm

      Wish I could give these 6 out of 5 stars! The texture/consistency was AMAZING! It was so nice to make a fluffy/soft cookie recipe for a change. They were A+!! My boyfriend is equally as obsessed with them as I am!

      1. Brittany Mullins
        October 24, 2020 AT 4:02 pm

        Ahh yay!! That makes me so happy to hear, Kristin. I’m so glad these cookies turned out for you! Thanks for making them and for coming back to leave a comment + star rating. The reviews are super helpful for other readers, so I really appreciate it. <3

    4. SP
      October 22, 2020 AT 9:47 pm

      Made these. Used monk fruit, 1/3 cup. Turned out perfect! Super cakey.

      1. Brittany Mullins
        October 24, 2020 AT 4:13 pm

        Good to know monkfruit worked for you! Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it!

    5. Chasity Roth
      October 21, 2020 AT 1:53 pm

      Could I use honey or maple instead of regular or coconut sugar for this recipe?
      Just wondering if a liquid sweetener would work instead of a dry sweetener.

      1. Brittany Mullins
        October 21, 2020 AT 9:13 pm

        Hey Chasity – I wouldn’t recommend swapping a liquid sweetener for a dry one as the dough will likely be too liquidy.

        1. Terry
          October 23, 2020 AT 11:49 am

          I just came upon your website. I thought I’d join the other first-time commenters. In your comment about swapping sweeteners, I believe you swapped the sweeteners. Did you mean to write, “I wouldn’t recommend swapping a liquid sweetener for a dry one…?”

          I’m excited, looking forward to making this new pumpkin recipe!

          1. Brittany Mullins
            October 24, 2020 AT 4:06 pm

            Ahh yes, good catch on that comment I left, Terry! I just edited my response. 🙂 Can’t wait to hear what you think of these cookies if you make them!

    6. Marieve
      October 21, 2020 AT 1:23 pm

      I never leave comments, but wow these cookies are the perfect Fall combination. Made them without the frosting and cannot stop eating them. I love your approach to food and cooking to bring a healthy approach to our all our favorites. Thank you so much!

      1. Brittany Mullins
        October 21, 2020 AT 9:11 pm

        Ahh yay!!! This makes me so happy to hear, Marieve. I’m so glad you’re loving these cookies. Thanks so much for making them and for coming back to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it! <3

    7. Seanna
      October 19, 2020 AT 7:20 pm

      I never leave comments but I had to for these cookies, they are the softest most delicious pumpkin cookies I have ever made! Super easy to whip up and absolutely delicious, I highly recommend!!

      1. Brittany Mullins
        October 20, 2020 AT 2:13 pm

        Ahh yay!! That makes me so happy to hear, Seanna. I’m so glad these cookies were a hit. Thanks so much for making them and for coming back to leave a comment + star rating. I really appreciate it. <3

    8. Gabi
      October 12, 2020 AT 2:41 pm

      Yummy! Super pillowy indeed, with all the flavors that remind of fall! Love them, thank you! I used Serve instead of cane sugar and made them without the frosting. Now, I MUST put these cookies away before I eat them all!

      1. Brittany Mullins
        October 12, 2020 AT 10:54 pm

        Omg I know, it’s hard to put them down!! I’m so glad you’re loving these cookies, Gabi. Thanks for making them and for coming back to share the subs you made. It’s super helpful for other readers, so I appreciate it. 🙂

    9. janet
      October 12, 2020 AT 2:07 pm

      Cream cheese frosting would be my go-to for these. I’m glad you suggested it!

      1. Brittany Mullins
        October 12, 2020 AT 10:54 pm

        Yes, it would be so yummy!! Let me know if you end up making these and what you think of them, Janet. 🙂

    10. Nancy A Zeldin
      October 12, 2020 AT 10:15 am

      Would love to see NO SUGAR highly inflammatory, would like to see MONKFRUITE inspired, so as to really show healthy choices, I will try yours and substitute monk fruit I reduce monk fruit by 1/3 because it’s too sweet.
      Thank you for considering my suggestion

      1. Brittany Mullins
        October 12, 2020 AT 11:04 am

        Hey Nancy – I haven’t tried it, but you can certainly try these with monkfruit instead of regular sugar. Let me know if you do end up trying them and how they turn out for you.

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