Old-Fashioned Soft Pumpkin Drop Cookies

4.39 from 18 votes

Posted by Dan from Platter Talk

Updated Aug 18, 2025

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These old-fashioned soft pumpkin drop cookies bake up fluffy and light, and then they get a quick vanilla glaze that hardens just enough to stack. You don’t have to chill the dough, so you can go from mixing bowl to cookie jar in less than 30 minutes.

We blot the pumpkin first to make it smoother and more even, and we offer two finishes: a classic glaze or a richer brown-butter version, so you can choose what you want today.

Featured Comment: ⭐⭐⭐⭐⭐ These cookies are simple, and the results are an amazing, soft, fluffy cookie. -Trinity

A plate of pumpkin cookies drizzled in icing

Old-Fashioned Soft Pumpkin Drop Cookies: At a Glance (Glazed or Iced)

  • 🍪 Texture: Soft, cake-like pumpkin drop cookies
  • ⏱️ Time: About 28 minutes total, no chill
  • ✨ Finish: Quick vanilla glaze or optional cream cheese icing
  • 🧁 Batch: About 36 cookies (1 tablespoon scoops)
  • 🔬 Why it works: Blotting pumpkin lowers moisture; balanced leaveners give lift; a thin glaze sets while the cookies stay soft
  • 🔎 Also searched as: Old-Fashioned Soft Pumpkin Cookies; Iced Pumpkin Cookies; Glazed Pumpkin Cookies; Pumpkin Drop Cookies

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Table of Contents

Why These Soft Pumpkin Cookies Work

A man in a chef's jacket.
  • Texture that is true to cake. We carefully measure the canned pumpkin, mix the batter just enough, and bake it until the edges look set and the centers stay soft. It’s the same soft crumb that our family loves in these soft pumpkin donuts (baked, not fried.) We tested them on a busy Saturday with our boys “quality-controlling” every batch.
  • Spices that are warm and balanced. There is cinnamon and nutmeg, but they are never too strong. Our pumpkin spice cake bars are the next step for you if you like a stronger spice flavor.
  • The glaze sets just right. Our vanilla glaze is thin enough to drip but thick enough to give a shiny finish.
  • Roots of flavor from the past. This recipe keeps the warm, bakery-case feel of our old-fashioned molasses cookies and other classic treats we make for family gatherings.
  • Choices for different goals. Want a lighter snack for the week? For a fall flavor that’s a little healthier, point readers to our pumpkin chia muffins.

Personal Note: We tested several batches of these old-fashioned soft pumpkin drop cookies next to each other to get the moisture level just right, because a lot of pumpkin cookie recipes don’t say how to tell when they’re done. Look for tops that are matte and have centers that are a little soft. Let the carryover heat finish cooking the sheet.

Why These Old-Fashioned Pumpkin Drop Cookies Stay Soft

Here’s why these old-fashioned pumpkin drop cookies stay soft. Pumpkin adds natural moisture, and a balanced mix of baking soda and baking powder gives the batter a gentle lift, making the crumb cake-like.

Blotting the pumpkin before mixing it removes extra water, which makes the centers of these old-fashioned pumpkin cookies soft instead of gummy. A quick vanilla glaze gives the tops a light sheen that sets without hardening, so every bite stays soft even after a day or two.

Ingredients for Old-Fashioned Soft Pumpkin Drop Cookies

Some pumpkin puree and other baking ingredients.

Whenever you’re baking, you’ll want to use room-temperature ingredients, such as butter and eggs. In this case, it helps these old-fashioned soft pumpkin cookies to bake faster and more evenly.

Blot the Pumpkin Puree

Most of the time, pumpkin puree is mostly water, but some brands can be a lot wetter. Blotting the pumpkin will remove some of its extra moisture, which will make the dough behave like a traditional drop-cookie batter.

You don’t get a gummy center; instead, you get a soft, cake-like crumb for these old-fashioned soft pumpkin cookies. The soft pumpkin cookies rise more evenly, and the vanilla glaze stays on top instead of melting in.

When we tried these old-fashioned soft pumpkin drop cookies, the best rise came from pressing down a packed 1 cup portion (about 240 g) until it was about 200–210 g.

Using a paper towel to blot out excess moisture from pumpkin puree.

What this simple step does

  • Stops cookies from spreading too much, which makes them thicker and softer.
  • Stops the centers from being underbaked and the tops from being sticky.
  • Brings out the pumpkin flavor more for a better taste.
  • Makes the glaze look nice on top.

How to do it

  1. Put the pumpkin in a bowl, cover it with a paper towel, and press down on it gently for 30 to 60 seconds.
  2. If the towel gets too wet, switch it out once.
  3. If you use a scale, try to get between 200 and 210 grams after blotting. No scale? Stop when the puree looks like it’s piled up and not shiny.

How to Make Pumpkin Drop Cookies

  1. Preheat your oven to 350°F; line sheets with parchment.
  2. Whisk dries. Mix the butter and sugar together, then add the pumpkin, egg, and vanilla.
  3. Fold dry things into wet things.
  4. Scoop out 1 tablespoon mounds; if you want, gently flatten them for even tops.

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Comparing the size of 1 tbsp of cookie dough vs 2 tbsp of cookie dough.
Left shows 1 Tbsp-size scoop of pumpkin cookie dough; Right shows 2 Tbsp-size scoop.
  • In this old-fashioned soft cookie recipe, we use 1 tablespoon of cookie dough for a yield of 36 pumpkin cookies.
  • Space the cookies about 2 inches apart so they have plenty of room to spread as they bake.
Uncooked cookie dough on a baking sheet.
  1. Bake for 15 to 18 minutes, or until the edges are set and the tops spring back. Let cool completely on racks.
Pressing a cookie to see if it is done or not.
The pumpkin cookie on the left has a soft, collapsed center because it needs to bake longer. The one on the right is done baking.
  1. Put on the glaze and let it dry.
Applying vanilla glaze to a soft pumpkin cookie.

Glaze Options: Vanilla (Quick) or Brown Butter Variation

Vanilla (default) and brown butter are two glaze options for these old-fashioned soft pumpkin cookies.

Quick Vanilla Glaze:

  1. Mix 2 cups of powdered sugar (about 240 g) with 1 tablespoon of melted butter, 1 teaspoon of vanilla, and 2–3 tablespoons of milk until smooth and pourable.
  2. Drizzle over cookies that have cooled completely and let them sit for 20 to 30 minutes.

Brown Butter Glaze (different):

Brown butter adds a savory magic to these old-fashioned soft pumpkin cookies. We also use it in our Rice Krispie Treats with Pumpkin Spice recipe

  1. In a light-colored pan over medium heat, melt 3 tablespoons of unsalted butter until it turns golden and smells nutty, which should take 3 to 5 minutes. Take off the heat and let it cool for 2 to 3 minutes.
  2. Add 1½ cups of powdered sugar (about 180 g), 1–2 tablespoons of milk, 1 teaspoon of vanilla, and a pinch of salt and mix well.
  3. Add a little more milk to make a slow ribbon that fades away in 2–3 seconds. Spoon or pipe over cookies that have cooled down. It makes them a little firmer and adds a warm, toasty flavor.

Pumpkin Cookies with Cream Cheese Frosting

  1. Mix 4 oz cream cheese (softened) and 2 Tbsp unsalted butter together until smooth.
  2. Add 1 cup of powdered sugar (120 g), 1 tsp of vanilla, and 1–2 Tbsp of milk until the mixture is spreadable.
  • Ice cookies that are fully cooled.
  • Add 1–2 teaspoons of maple syrup or a pinch of cinnamon for a maple twist.
  • You can keep iced cookies in the fridge for up to three days or freeze them for up to a month and then thaw them in the fridge.

Recipe Tip

Tips: For a smooth finish, sift the sugar. Only glaze the cookies when they are cool, and let them dry on a rack so that extra glaze can drip off.

Small Batch Air Fryer Pumpkin Cookies

Like our air fryer peanut butter cookies, you can use an air fryer for these old-fashioned soft pumpkin cookies. This is a great way to make these if you only need a small batch.

  1. For 1–2 test cookies, set the oven to 320°F and put the cookies on a parchment-lined basket.
  2. Bake for 7–9 minutes, or until the tops spring back and the bottoms are lightly golden.
  3. Let it sit on the rack for five minutes before glazing.

Important: Air fryers are different, so start checking at 6 minutes.

Flattened Pumpkin Cookies vs Unflattened

You can make these old-fashioned soft pumpkin cookies dome-shaped and fuller, or flattened, depending on how you like them.

Some baked pumpkin cookies showing flattened ones vs unflattened.

Flattened vs unflattened: this side-by-side shows how a gentle press changes the bake. The flattened scoops spread out more and have smooth, even tops. The unflattened mounds stay puffier and more domed, with a slightly softer center.

Troubleshooting and Pro Tips

To get these old-fashioned soft pumpkin cookies just the way you want them, use these tips:

Gummy or flat: You probably forgot to blot or measured the pumpkin too much.

The glaze won’t set: Too much milk; add more powdered sugar with a whisk.

Sticky the Next Day: Store in an airtight container with a small slice of bread. Let the glaze dry completely before stacking.

Common Questions

What are the best pumpkin cookie recipes?

The best pumpkin cookie for you will depend on how it feels and looks. This old-fashioned drop-cookie style is the best way to make soft, cake-like cookies with a light vanilla glaze. If you want a richer finish, use cream cheese icing instead of glaze or try the brown-butter version from the tips section.

What are the different types of pumpkin cookies?

Soft pumpkin drop cookies with a quick vanilla glaze that makes them pillowy and cake-like.

Chewy pumpkin cookies have less pumpkin and more fat, and they often have chocolate chips.
Pumpkin whoopie pies are soft cookies with a cream cheese filling in the middle.

Pumpkin oatmeal cookies: a heartier crumb with oats and spices.

Frosted or glazed: a thin glaze makes the surface shiny, while frosting keeps it soft and opaque.

What are the nutritional facts of pumpkin cookies?

The exact amount of nutrition depends on the size and finish of the scoop. A vanilla glaze adds sugar and a thin layer, while cream cheese icing adds more fat and calories. Look at the nutrition panel on the recipe card to see how many cookies each one will have, and remember that smaller scoops and a lighter drizzle will lower the totals.

Storage and Freezing

You can keep these old-fashioned soft pumpkin cookies at room temperature for up to three days. Freeze them without icing for up to three months. Also, you can ice these pumpkin cookies with parchment layers, but they will be softer.

A soft pumpkin cookie with vanilla glaze that being dunked in milk.

More Fall Dessert Recipes

If you like iced cookies, be sure to try our White Chocolate Dipped Ginger Cookies.

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A plate of pumpkin cookies drizzled in icing
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Old-Fashioned Soft Pumpkin Drop Cookies

4.39 from 18 votes
These old-fashioned soft pumpkin drop cookies bake up fluffy and light. You can top them with a quick vanilla glaze or cream cheese icing for classic glazed or iced pumpkin cookies. We blot the pumpkin first to make sure it rises evenly and has a soft crumb. Then we bake these pumpkin cookies for about 30 minutes and allow to cool before icing them. Includes grams, tips for glazing and storing, and a brown-butter glaze option.This easy pumpkin dessert is from verybestbaking.com
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Yield: 36 cookies
By: Dan from Platter Talk

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Ingredients 

For the Cookies

For the Glaze

  • 2 cups powdered sugar
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla
  • 3 tablespoons milk

Instructions 

For the Cookies

  • Preheat oven to 350° F. Grease baking sheets.
  • Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
  • Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

For the Glaze

  • Combine glaze ingredients in small mixing bowl, stir till smooth and creamy.

Notes

For the Best Old-Fashioned Soft Pumpkin Cookies
Blot the pumpkin: Start with 1 cup (240 g) of puree and blot it down to 200–210 g. This makes the water less so that the cookies rise evenly and stay soft instead of gummy.
Scoop, space, and doneness: Use a 1 Tbsp scoop, leave 2 inches between each one, and bake at 350°F for 15–18 minutes, or until the edges are set and the tops spring back. Before glazing, let them cool completely.
Glaze and storage: Thin the vanilla glaze into a ribbon that disappears in 2–3 seconds. Let the glaze set for 20–30 minutes. Store cookies in an airtight container for 2–3 days. You can freeze cookies without icing for up to 3 months (iced cookies freeze with parchment layers, but the finish will be softer).

Nutrition

Calories: 121kcal, Carbohydrates: 22g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 91mg, Potassium: 38mg, Fiber: 1g, Sugar: 15g, Vitamin A: 1156IU, Vitamin C: 1mg, Calcium: 12mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Fall, Halloween
Tried this recipe?Mention @plattertalk or tag #plattertalk!
Updated from the original post of October 1, 2014

Categorized as:

About Dan from Platter Talk

Dan Zehr is a recipe developer, food photographer, and home cooking expert who has shared tested family recipes on Platter Talk since 2013. Some of the many publications his work has been featured in include Good Housekeeping, Reader’s Digest, and Home Beautiful. Dan has created award-winning recipes for brands like Tyson’s Chicken and has appeared in numerous cooking TV segments and contributed to various cookbooks and curated food collections.

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