A single pumpkin cookie that melts on your tongue is not a dream, it happens when tender pumpkin puree meets a lightly sweet dough and a dusting of powdered sugar. These cookies are soft, subtly spiced, and built around the natural taste of cooked pumpkin.
They work brilliantly as an afternoon treat with tea, a cozy autumn bake for guests, or a make ahead cookie for seasonal gatherings. Expect a tender crumb, a gentle pumpkin flavor, and a finish so pretty that a simple powdered-sugar snowfall is all they need.
What are Pumpkin Cookies?
Pumpkin cookies are soft, cake-like cookies made by folding pumpkin puree into a flour-sugar mixture, then shaping and baking until set. Unlike crunchy butter cookies or drop cookies, these have a moist interior because of the cooked pumpkin and oil in the dough.
Variations across baking blogs and magazines range from spiced pumpkin cookies studded with chocolate chips to thin, crisp pumpkins. This recipe lands squarely in the tender, shortbread-adjacent family, lightened by pumpkin and powdered sugar.
Pro Tips for the Best Pumpkin Cookies
- Use cooked, pureed pumpkin and not canned pie filling, so texture and sweetness are controlled.
- Cool the pumpkin puree completely before mixing with eggs so the eggs don’t scramble and the dough keeps its light texture.
- Don’t overmix once the dry ingredients meet the wet. Mix just until the dough comes together to keep cookies tender.
- If the dough feels sticky, chill for 10-15 minutes. Slightly cooler dough is easier to shape and holds indents better.
- For a festive touch, add a pinch of cinnamon or nutmeg to the dry mix.
Frequently Asked Questions
Why add oil instead of butter?
Vegetable oil keeps the texture uniformly tender and helps the cookie melt in the mouth. Butter gives more flavor but can change the crumb slightly to be denser. You can swap if you prefer, but expect a different texture.
How do I prevent the cookies from spreading or becoming flat?
This dough is meant to be soft and tender rather than crisp and flat. If they spread too thin, chill the shaped ropes for 10 minutes before baking or reduce the oven temperature by 10°C and watch closely.
Can I Freeze Pumpkin Cookies?
To freeze, first bake, and cool fully. Transfer to a container with parchment between layers and freeze for a couple of months. Thaw at room temperature and dust with powdered sugar just before serving.
How to Store Pumpkin Cookies
Cookies can last at room temperature, and they will remain soft for 2–3 days. You can also refrigerate them for up to 5 days.
Ingredients
How to Make Melt-in-Your-Mouth Pumpkin Cookies
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Put the pumpkin pieces into a skillet, sprinkle sugar over them, and pour water on top.
Put the pumpkin pieces into a skillet, sprinkle sugar over them, and pour water on top.
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Cover the skillet with a lid and cook over medium heat for 15 minutes. Remove the lid and let any excess steam escape.
Cover the skillet with a lid and cook over medium heat for 15 minutes. Remove the lid and let any excess steam escape.
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Transfer the pumpkin to a bowl, let it cool fully, and puree.
Transfer the pumpkin to a bowl, let it cool fully, and puree.
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In a mixing bowl, whisk the pumpkin puree with eggs, vanilla sugar, and vegetable oil. Aim for a smooth mixture that is a cheerful orange in color.
In a mixing bowl, whisk the pumpkin puree with eggs, vanilla sugar, and vegetable oil. Aim for a smooth mixture that is a cheerful orange in color.
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In a separate bowl, mix powdered sugar, flour, and baking powder. Then, add the dry ingredients to the pumpkin mixture, and mix until a thick dough forms.
In a separate bowl, mix powdered sugar, flour, and baking powder. Then, add the dry ingredients to the pumpkin mixture, and mix until a thick dough forms.
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Divide the dough into 6 equal pieces.
Divide the dough into 6 equal pieces.
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Working with one piece at a time, roll each into a long rope, and keep the ropes as even as possible. Use a fork to press gentle indents on each cookie, as this gives them personality and texture.
Working with one piece at a time, roll each into a long rope, and keep the ropes as even as possible. Use a fork to press gentle indents on each cookie, as this gives them personality and texture.
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Cut each rope into bite-sized pieces and place them on a lined baking tray, leaving space between.
Cut each rope into bite-sized pieces and place them on a lined baking tray, leaving space between.
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Preheat the oven to 190°C (374°F) and bake the cookies for 20 minutes..
Preheat the oven to 190°C (374°F) and bake the cookies for 20 minutes..
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Remove the tray and let cookies cool slightly on the tray for 5 minutes, then transfer to a serving plate.
Remove the tray and let cookies cool slightly on the tray for 5 minutes, then transfer to a serving plate.
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Once cool, dust generously with powdered sugar right before serving.
Once cool, dust generously with powdered sugar right before serving.
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