You know it’s fall when iced pumpkin cookies appear — these pumpkin cake cookies are pillowy soft, full of autumn spice, and incredibly easy to make.
*Please note* this post was originally published in 2017. Headings have been updated, but the original recipe remains unchanged.
The name says it: these are cake-style pumpkin cookies. If you prefer thin, crisp cookies, this isn’t the recipe for you. But if you love soft, cakey, fluffy cookies with a tender crumb, these will be a new seasonal favorite. I can’t resist sharing another pumpkin cookie — they’re a fall classic and so comforting.
These cookies hold a special place in my heart because they remind me of a café treat I used to buy almost weekly years ago. I tracked down a copycat recipe back then and have since made small swaps to improve flavor and texture: swapping butter for coconut oil and replacing part of the sugar with pure maple syrup. The maple adds a warm, complementary sweetness that highlights the pumpkin and spices.
This recipe is forgiving and quick to pull together. The batter is softer than a standard cookie dough — more like cake batter — which is exactly why these cookies are so tender. I recommend scooping the batter with a tablespoon and shaping the mounds lightly with your fingers to form slightly flattened rounds before baking.
Ingredients for Pumpkin Cake Cookies
These cookies use simple pantry ingredients. For the cookie dough you’ll need:
- All-purpose flour
- Baking powder
- Baking soda
- Cinnamon
- Allspice
- Salt
- Coconut oil, melted
- Pure maple syrup
- Pure pumpkin puree (not pumpkin pie filling)
- Egg
- Pure vanilla extract
Glaze (2 ingredients): powdered sugar and heavy cream. A light dusting of cinnamon on top is optional.
How to Make Pumpkin Cake Cookies
1. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt.
3. In a medium bowl, whisk the melted coconut oil and maple syrup until combined. Add the pumpkin puree, egg, and vanilla and whisk until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined — do not overmix.
Note: The batter will be soft and cake-like rather than stiff cookie dough. Use a tablespoon to drop mounds (about 1–2 tablespoons each) onto the prepared sheet. The batter is sticky, so shaping the mounds into slightly flattened rounds with your fingers or the back of a spoon works best.
4. Bake 15–18 minutes, or until the bottoms are very lightly browned and the tops spring back gently. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
5. Prepare the glaze by whisking powdered sugar with heavy cream until fairly thick. Adjust with more cream or sugar to reach your desired consistency. Spread about 2 teaspoons of glaze on each cooled cookie and finish with a light dusting of cinnamon, if desired.
Yield and Storage
This recipe yields about 15–18 cookies, depending on size. You can double the batch to freeze extras or share with friends. Store cookies in an airtight container at room temperature for 1–2 days, or refrigerate up to one week; note that the glaze may soften when stored at room temperature.
Tips and variations:
- If you prefer a sweeter cookie before icing, increase the maple syrup to 3/4 cup or add 1/4 cup granulated sugar to the wet ingredients.
- For a dairy-free glaze, substitute canned coconut cream for the heavy cream.
- Use pure pumpkin puree only — not pumpkin pie filling, which contains added spices and sweeteners.
Recipe at a glance
- Prep time: 20 minutes
- Cook time: 20 minutes
- Yield: 15–18 cookies
These pumpkin cake cookies are soft, spiced, and perfect for fall gatherings or an afternoon treat with coffee. The simple maple-sweetened batter and two-ingredient glaze make them an easy seasonal bake to add to your repertoire.
