Simple Pumpkin Cookies Made With Yogurt

Finding the perfect fall treat that’s both tasty and a little healthier can feel impossible. After all, most pumpkin cookies are loaded with butter and sugar, which doesn’t exactly help when you’re trying to balance indulgence with keeping your family fed well, and it gets even trickier when you want something the kids will actually eat.

Luckily, these pumpkin cookies made with yogurt hit all the right notes: they’re soft and flavorful, surprisingly simple to whip up, and easily customizable with whatever mix-ins you have sitting in your pantry.

What Kind of Pumpkin Puree Should I Use?

You can use either fresh pumpkin puree that you make yourself or the canned variety from the store – both work great in these cookies. If you’re going the canned route, make sure you’re grabbing plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. Fresh pumpkin puree will give you a slightly more intense pumpkin flavor, but honestly, the convenience of canned pumpkin is hard to beat and tastes just as good. Just make sure to give your pumpkin puree a good stir before measuring, as sometimes the liquid can separate from the solids.

Options for Substitutions

These pumpkin cookies are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Pumpkin puree: You can substitute with sweet potato puree or butternut squash puree for a similar texture and flavor. Make sure it’s plain puree, not pie filling with added spices.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ground cloves, and 1/8 teaspoon allspice to make your own.
• Brown sugar: You can use all granulated sugar if that’s what you have, but the cookies will be slightly less chewy. Light and dark brown sugar work equally well here.
• Cream cheese: For the frosting, you can swap cream cheese with softened butter for a buttercream-style topping, though you’ll lose that tangy flavor that pairs so well with pumpkin.
• Maple syrup: In both the cookies and frosting, you can replace maple syrup with honey or even skip it entirely if needed – just add an extra tablespoon of milk to the cookie dough.
• All-purpose flour: For a slightly healthier option, you can substitute up to half the flour with whole wheat flour, but don’t go beyond that or your cookies might turn out dense.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin cookies is using too much pumpkin puree, which creates overly soft cookies that spread too much and won’t hold their shape – make sure to measure accurately and drain any excess liquid from canned pumpkin by patting it with paper towels. Another common error is not bringing your butter, egg, and cream cheese to room temperature before mixing, as cold ingredients won’t cream properly and can result in dense, uneven cookies. To prevent your cookies from turning out cakey instead of chewy, avoid overmixing the dough once you add the flour, and don’t skip chilling the dough for at least 30 minutes if it seems too soft to handle. For perfectly baked cookies, remove them from the oven when the edges are set but the centers still look slightly underdone – they’ll continue cooking on the hot pan and give you that ideal soft texture.

What to Serve With Pumpkin Cookies?

These soft pumpkin cookies are perfect with a warm cup of coffee or spiced chai tea, especially on a cozy fall afternoon. I love serving them alongside a glass of cold milk for dunking, or you can pair them with hot apple cider for the full autumn experience. They also make a great dessert after a hearty fall meal like roasted chicken or butternut squash soup. For a fun treat, try crumbling them over vanilla ice cream or using them to make little ice cream sandwiches with the maple cream cheese frosting acting as the perfect sweet glue.

Storage Instructions

Store: These soft pumpkin cookies stay moist and delicious when kept in an airtight container at room temperature for up to 1 week. If you’ve added the cream cheese frosting, pop them in the fridge instead and they’ll keep for about 5 days. I like to layer them between parchment paper so they don’t stick together.

Freeze: You can freeze these cookies for up to 3 months, either frosted or unfrosted. Just make sure they’re completely cool first, then layer them in a freezer-safe container with parchment paper between each layer. If you’re planning to freeze them, I’d recommend adding the frosting after thawing for the best texture.

Enjoy: Frozen cookies taste great straight from the freezer, or you can let them thaw at room temperature for about 30 minutes. If you stored them in the fridge, just let them sit out for 10-15 minutes to take the chill off before serving. They’re perfect with a cup of coffee or hot apple cider!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3600
• Protein: 38-44 g
• Fat: 110-120 g
• Carbohydrates: 550-580 g

Ingredients

For the pumpkin cookie dough:

• 1 1/2 cups pumpkin puree (fresh or canned)
• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp pumpkin pie spice
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 3/4 cup (12 tbsp) unsalted butter, room temperature
• 1 cup packed dark or light brown sugar
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 2 tsp pure maple syrup, milk, or orange juice
• 1 1/2 tsp vanilla extract

For the maple cream cheese icing:

• 3 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 3/4 cup powdered sugar
• 2 tbsp pure maple syrup
• 1/8 tsp ground cinnamon

Step 1: Blot the Pumpkin Puree

• 1 1/2 cups pumpkin puree (fresh or canned)

Place the pumpkin puree in a bowl lined with paper towels or a clean kitchen towel.

Blot it gently to remove excess moisture, making sure not to squeeze it completely dry.

You want to reduce the moisture so you’ll end up with about 1 1/3 to 1 1/2 cups of pumpkin.

Set aside until later.

I like to do this step first, as it really helps the cookies hold their shape and not become too cakey.

Step 2: Prepare Baking Sheets and Dry Ingredients

• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp pumpkin pie spice
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger

Preheat your oven to 350°F (177°C).

Line baking sheets with parchment paper or silicone baking mats and set aside.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, ground cinnamon, and ground ginger until well combined.

Step 3: Make the Wet Mixture

• 3/4 cup (12 tbsp) unsalted butter, room temperature
• 1 cup packed dark or light brown sugar
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 2 tsp pure maple syrup, milk, or orange juice
• 1 1/2 tsp vanilla extract
• blotted pumpkin puree (from Step 1)

Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the softened unsalted butter with both brown sugar and granulated sugar on medium speed until the mixture is smooth and fluffy, about 2 minutes.

Add the room temperature egg and mix on high until combined, about 1 minute, scraping down the bowl as needed.

Next, add the maple syrup (or milk or orange juice), vanilla extract, and the blotted pumpkin puree from Step 1.

Beat on high until fully incorporated; the mixture may look a little curdled—this is normal.

Step 4: Combine and Portion the Dough

• wet mixture (from Step 3)
• dry ingredients (from Step 2)

Add the dry ingredient mixture from Step 2 to the wet mixture from Step 3.

Blend on low speed until a thick and sticky dough forms.

Using a scoop or your hands, portion out about 1.5 tablespoons of dough per cookie, rolling if desired, and arrange them 3 inches apart on the prepared baking sheets.

Step 5: Bake and Cool the Cookies

Place the baking sheets in the preheated oven and bake for 14-15 minutes, or until the cookie edges appear set while the centers still look soft.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

I honestly think these cookies taste even better on day 2, after their flavors have developed.

Step 6: Prepare the Maple Cream Cheese Icing

• 3 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 3/4 cup powdered sugar
• 2 tbsp pure maple syrup
• 1/8 tsp ground cinnamon

In a medium bowl, use a hand mixer or stand mixer fitted with paddle or whisk attachment to beat the softened cream cheese until smooth and creamy.

Add the softened butter and beat until well combined.

Mix in the powdered sugar, maple syrup, and ground cinnamon (about 1/8 teaspoon).

Beat on low speed until the icing is smooth and creamy.

Taste and add more cinnamon if you’d like.

For a lovely depth of flavor, I like to use pure maple syrup in the icing instead of imitation syrup.

Step 7: Ice and Serve the Cookies

• cooled cookies (from Step 5)
• maple cream cheese icing (from Step 6)

Once the cookies are completely cool, dip the tops into the prepared icing or use a knife to spread the icing onto each cookie.

Allow the icing to set slightly before serving.

Store leftover iced cookies tightly at room temperature for up to 2 days, or refrigerate for up to 1 week.

Enjoy!

Simple Pumpkin Cookies Made With Yogurt

Delicious Simple Pumpkin Cookies Made With Yogurt recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 33 minutes mins

Total Time 49 minutes mins

Servings 4

Calories 3500 kcal

Ingredients

  

For the pumpkin cookie dough:

• 1 1/2 cups pumpkin puree (fresh or canned)
• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp pumpkin pie spice
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 3/4 cup (12 tbsp) unsalted butter, room temperature
• 1 cup packed dark or light brown sugar
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 2 tsp pure maple syrup, milk, or orange juice
• 1 1/2 tsp vanilla extract

For the maple cream cheese icing:

• 3 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 3/4 cup powdered sugar
• 2 tbsp pure maple syrup
• 1/8 tsp ground cinnamon

Instructions

 

• Place the pumpkin puree in a bowl lined with paper towels or a clean kitchen towel. Blot it gently to remove excess moisture, making sure not to squeeze it completely dry. You want to reduce the moisture so you'll end up with about 1 1/3 to 1 1/2 cups of pumpkin. Set aside until later. I like to do this step first, as it really helps the cookies hold their shape and not become too cakey.
• Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats and set aside. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, ground cinnamon, and ground ginger until well combined.
• Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the softened unsalted butter with both brown sugar and granulated sugar on medium speed until the mixture is smooth and fluffy, about 2 minutes. Add the room temperature egg and mix on high until combined, about 1 minute, scraping down the bowl as needed. Next, add the maple syrup (or milk or orange juice), vanilla extract, and the blotted pumpkin puree from Step 1. Beat on high until fully incorporated; the mixture may look a little curdled—this is normal.
• Add the dry ingredient mixture from Step 2 to the wet mixture from Step 3. Blend on low speed until a thick and sticky dough forms. Using a scoop or your hands, portion out about 1.5 tablespoons of dough per cookie, rolling if desired, and arrange them 3 inches apart on the prepared baking sheets.
• Place the baking sheets in the preheated oven and bake for 14-15 minutes, or until the cookie edges appear set while the centers still look soft. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. I honestly think these cookies taste even better on day 2, after their flavors have developed.
• In a medium bowl, use a hand mixer or stand mixer fitted with paddle or whisk attachment to beat the softened cream cheese until smooth and creamy. Add the softened butter and beat until well combined. Mix in the powdered sugar, maple syrup, and ground cinnamon (about 1/8 teaspoon). Beat on low speed until the icing is smooth and creamy. Taste and add more cinnamon if you’d like. For a lovely depth of flavor, I like to use pure maple syrup in the icing instead of imitation syrup.
• Once the cookies are completely cool, dip the tops into the prepared icing or use a knife to spread the icing onto each cookie. Allow the icing to set slightly before serving. Store leftover iced cookies tightly at room temperature for up to 2 days, or refrigerate for up to 1 week. Enjoy!