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Pumpkin Cake Cookies

You know it’s fall when you see iced pumpkin cookies on the menu! These pumpkin cake cookies are so SOFT and delicious and incredibly easy!

Pumpkin Cake Cookies
*Please note* this post was originally published in 2017. I’ve updated the headings but the original post and recipe remains the same

The title of the recipe says it all. If you’re one of those people that hates a cookie with a cakey texture, than these are decidedly not for you; however, if you love a pillowy soft, fluffy, cakey cookie, then these are most definitely for you. I hope you’re not sick of seeing pumpkin cookies yet, as it seems almost every food blogger has their own version, but I just had to share mine too!

I have a soft spot in my heart for these cookies, because they remind me so much of my time working at a previous job, almost 10 years ago (wow)! There was a café within walking distance that sold pumpkin cookies very similar to these ones, along with the raspberry filled sugar cookies I shared a couple years ago. One of my good friends and I would buy these cookies nearly weekly – I guess my metabolism was 10 years younger too. Le sigh.

Anyway, I had hunted down a copycat recipe to those pumpkin cookies quite a few years ago, but I’ve since tweaked it by changing out the butter for coconut oil and the white sugar for maple syrup. I have to say, the maple syrup is such a nice compliment to the pumpkin flavour!

pumpkin cake cookies
pumpkin cake cookies

How do you make pumpkin cake cookies?

The cookie “dough” texture will have you wondering if you’re doing it right, since it’s fairly soft and more like cake batter than cookie dough – hence – the CAKEY cookie appeal. I find using a spoon to make the mounds on the cookie sheet is the easiest, as the dough is too sticky for a cookie scoop. I usually re-shape the mounds a bit with my fingers too once I’ve got them all spread out!

The recipe makes 15-18 cookies, depending on how big you make them. You could easily double the batch if you wanted to freeze some for later, or give some away! They are best enjoyed within a week.

We finally have fall leaves and warm, autumn days instead of snow. Thank goodness! I wasn’t ready for winter to start.

Happy pumpkin-ing!

pumpkin cake cookies

All the fall things! Here’s a few other tasty treats and cookies:

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pumpkin cake cookies

Pumpkin Cake Cookies

  • Author: Katherine
  • Total Time: 40 minutes
  • Yield: 1518 cookies 1x


You know it’s fall when you see iced pumpkin cookies on the menu! These pumpkin cake cookies are so SOFT and delicious and incredibly easy!


  • 1 1/4 all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp salt
  • 1/4 cup coconut oil, melted
  • 1/2 cup pure maple syrup*
  • 1/2 cup pure pumpkin (not pumpkin pie filling)
  • 1 egg
  • 1/2 tsp pure vanilla extract


  • 1 cup powdered sugar
  • 2 tbsp heavy cream
  • cinnamon, for dusting (optional)


  1. Preheat the oven to 350 F and line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, combine together the flour, baking powder, baking soda, cinnamon, allspice and salt.
  3. In a medium sized bowl, whisk together the coconut oil and maple syrup. Add in the pumpkin puree, egg and vanilla extract and whisk all together until well blended. Pour the wet ingredients into the dry and stir gently with a large wooden spoon until just combined.
  4. Using a tablespoon, drop mounds of cookie batter (about 1-2 tablespoons each) a few inches apart on the prepared cookie sheet. Use your fingers or the spoon to shape the cookies into slightly flattened rounds.
  5. Bake the cookies for 15-18 minutes or until very lightly browned on the bottoms. Remove the cookies from the oven and allow to cool for 5 minutes on the baking sheet before transferring the cookies to a wire rack to cool completely.
  6. Prepare the frosting. Using an electric mixer or your stand mixer fitted with the paddle attachment, combine the powdered sugar with the heavy cream and mix together; the consistency should be fairly thick. Add more cream or sugar as necessary to achieve the desired consistency. Using a table knife, frost the cooled cookies with about 2 tsp of icing and top with a dusting of cinnamon.

Cookies store well in an airtight container on the counter for 1-2 days, or up to 1 week in the fridge. If storing on the counter, the icing may begin to melt into the cookie.


  1. The cookies are not overly sweet (pre-icing), so if you prefer your cookies fairly sweet, you could increase the amount of maple syrup to 3/4 cup or whisk in an additional 1/4 cup sugar to the wet ingredients.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Keywords: soft pumpkin cookies // pumpkin cookie mix // iced pumpkin cookies

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Pumpkin Cake Cookies


  1. Cakey cookies, Chewy Cookies, Crispy Cookies – I love them all! Right now I’m loving anything pumpkin and the frosting takes them over-the-top! Thanks for the recipe!

  2. I love cookies just about any way I can get them! 😉 And these look perfect! So intrigued by that cream frosting too – sounds absolutely delicious!

  3. Can never get tired of pumpkin recipes, bring it on. Especially if they look so darn good!

  4. Love it when you can create things at home that you’ve had in a restaurant and such. I love any type of cookie and I never tire of pumpkin anything. Plus, that frosting on top? That just put the frosting on the cake or, er, cookie 😉

  5. The Home Cook's Kitchen

    need these in my life!! all I want to be doing is chilling at home with a tea, archie a blanket, good movie and some of these!! they look so fluffy!

  6. Soft and pillowy, that’s for me!

  7. Loooooove all things pumpkin! I want to hunker down with a batch of these, a huge cup of coffee, and watch movies all day :). Also, I want my 10-years-ago metabolism :). Have a great week, Katherine!

  8. Love everything about these pumpkin cookies, from the way they look to the way I’m sure they taste! Delectable and I’m all about the soft and cakey pumpkin cookies. Pinning!

  9. I love that you used heavy cream in the frosting, that’s such a wonderful idea!! I can just imagine how amazing that tastes with these scrumptious pumpkin cookies, so delicious!! 😀

  10. crumbtopbaking

    I love the sound of the cookie cakey texture! And that frosting is a nice touch! I’ve also been enjoying maple syrup with pumpkin lately. They make a nice pair for sure!

  11. Mmmmm I love cakey cookies!! I totally am running to the kitchen to make these now! XOXO

  12. very nice cookies

  13. I haven’t made pumpkin cookies in ages! Normally I like soft and chewy cookies but pumpkin cookies are different — I love them soft and pillow-y. I’d love a few of these with my coffee right now!

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  16. My sister will traditionally make this type of cookie for the day before Thanksgiving, along with our Taco Soup, as we’re readying for the big day…. It’s always a hit! Love this!!

  17. i have tried this recipe before and it comes out to be the bestest one going to amke this again this weekend thanks for sharing such good recipe 🙂

  18. Hi. Was just wondering if these cookies can be

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