Simple Pumpkin Cookies Made With Yogurt

Why You’ll Love This Recipe

• Moist, tender texture thanks to pumpkin and yogurt

• Warmly spiced with pumpkin pie spice, cinnamon, and ginger

• Simple step-by-step instructions for beginner or experienced bakers

• Maple cream cheese icing adds a rich, flavorful finish

• Tastes even better the next day as the flavors develop

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. Line a bowl with paper towels or a clean kitchen towel. Add pumpkin puree and blot gently to remove excess moisture until reduced to 1 1/3–1 1/2 cups. Set aside.

2. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

3. In a bowl, whisk flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger until combined.

4. In another bowl, cream butter with brown sugar and granulated sugar until smooth and fluffy (about 2 minutes). Add egg and mix until combined. Beat in maple syrup (or milk/orange juice), vanilla, and pumpkin puree until fully incorporated. The mixture may appear slightly curdled—this is normal.

5. Add the dry mixture to the wet ingredients and blend on low until a thick dough forms. Portion about 1.5 tablespoons of dough per cookie, spacing 3 inches apart on baking sheets.

6. Bake for 14–15 minutes, until edges are set but centers remain soft. Let cool on baking sheets for 5 minutes, then transfer to a wire rack.

7. For icing, beat cream cheese until smooth. Add butter and mix until creamy. Add powdered sugar, maple syrup, and cinnamon; beat until smooth.

8. Once cookies are completely cool, spread or dip tops in icing. Let set before serving.

Servings and timing

Servings: 4 (about 12–16 cookies)
Preparation Time: 16 minutes
Cooking Time: 33 minutes
Total Time: 49 minutes

Variations

• Add-ins: Fold in chocolate chips, white chocolate chips, or chopped nuts.

• Yogurt swap: Substitute with Greek yogurt for extra tang and protein.

• Flavor twist: Replace maple syrup with honey in the dough or icing.

• Spice boost: Add nutmeg or cardamom for a more complex flavor.

• Healthier version: Use whole wheat flour for a heartier texture.

Storage/Reheating

• Room temperature: Store in an airtight container for up to 2 days.

• Refrigeration: Keeps well in the fridge for up to 1 week.

• Freezing: Freeze unfrosted cookies for up to 2 months. Thaw and frost before serving.

• Reheating: Warm briefly in the microwave for 10–15 seconds if desired (best without icing).

FAQs

Can I make these cookies without icing?

Yes, the cookies are delicious plain, though the icing adds extra sweetness and richness.

Can I use fresh pumpkin instead of canned?

Absolutely—just roast, puree, and blot fresh pumpkin to remove excess moisture before using.

What type of yogurt works best?

Plain full-fat or Greek yogurt works best for a tender texture. Avoid flavored yogurt.

Can I freeze the dough for later?

Yes, portion the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 extra minutes.

Do these cookies spread while baking?

They spread slightly, but blotting the pumpkin helps them hold their shape.

Can I double this recipe?

Yes, simply double all ingredients. Bake in batches to avoid overcrowding the oven.

How do I know when the cookies are done?

The edges should look set while the centers remain soft. They will continue to firm up as they cool.

Can I use different spices?

Yes, feel free to adjust the spice mix—add nutmeg, cloves, or allspice to taste.

How long should I let the icing set?

About 15–20 minutes at room temperature is enough for the icing to firm slightly.

Are these cookies cakey or chewy?

They are soft and slightly cakey due to the pumpkin, but not overly fluffy thanks to blotting the puree.

Conclusion

Simple Pumpkin Cookies Made With Yogurt are the perfect seasonal bake—soft, spiced, and topped with a creamy maple icing. With easy ingredients and a straightforward process, they’re a great choice for fall gatherings or anytime you’re craving a cozy, homemade treat. The addition of yogurt makes them moist without being heavy, and they’re just as good the next day as when they’re fresh from the oven.