There’s something about the first cool breeze of fall that sends me straight to the kitchen for these pumpkin cookies. I remember my grandma pulling out her old recipe card, the edges worn and stained, and the whole house filling with the cozy scent of cinnamon and nutmeg. These cookies aren’t just cookies to me—they’re little pockets of warmth in bite-sized form. They’re softer than your typical cookie, almost like a tender hug with a subtle pumpkin sweetness that lingers. If you’ve ever thought pumpkin couldn’t be this versatile, wait until you try these. Honestly, they’re like the love child of a pumpkin bread and a snickerdoodle—soft yet mildly spiced, just enough sweetness to soothe a late-night craving, and quick enough to whip up on a busy afternoon. My kids beg for these after school, and I never say no, because they somehow manage to feel indulgent and wholesome at the same time. Trust me, pumpkin cookies like these should be a staple in your baking arsenal.
What is pumpkin cookie?
Think of pumpkin cookies as those homely, cozy treats that marry the moistness of a pumpkin loaf with the convenience and chewiness of a cookie. It’s essentially a soft cookie infused with pumpkin puree and warming fall spices that make every bite a little taste of autumn magic. The name’s straightforward—these are cookies made with pumpkin! But that simplicity masks how comforting and versatile they truly are. Unlike traditional crisp cookies, these have a tender crumb that almost melts in your mouth, thanks to the natural moisture in pumpkin. It’s like the best parts of fall wrapped up in a nibble-sized bite, perfect for snacking, sharing, or sneaking when no one’s looking. I like to think of pumpkin cookies as the fun, approachable cousin of pumpkin pie, minus the fuss of rolling crusts or chilling times.
Why you’ll love this recipe?
Let me spill the tea on why this pumpkin cookie recipe quickly became a household favorite in my kitchen. First off, the flavor hits that sublime balance of sweet pumpkin and just the right dash of cinnamon, nutmeg, and a hint of clove—nothing too overpowering, but enough to make your taste buds do a happy dance. I always say that the smell alone could lure anyone into the kitchen, and it has on more than one occasion!
But here’s what really gets me: these cookies are ridiculously easy to make. I’m talking about steps that anyone can follow on a busy weeknight without feeling overwhelmed. No fancy tools or weird ingredients, just good old pantry staples and trusty pumpkin puree. Also, these cookies play nice on the budget front. Pumpkin puree is affordable and pairs with everyday baking staples, so you don’t have to break the bank chasing specialty products.
Beyond that, they’re surprisingly versatile. You can enjoy them as a breakfast treat with coffee (my go-to), serve them at your next brunch with a glaze or cream cheese frosting, or just have them as an afternoon snack with a glass of milk. I’ve even tried these with chocolate chips stirred in—just because I love options! What I love most about this recipe though is how forgiving it is—you can tweak the spices or swap out ingredients without losing that tender, melt-in-your-mouth magic. It’s a keeper, through and through.
How do you make pumpkin cookies?
Quick Overview
Making these pumpkin cookies is a breeze—the recipe comes together in under 30 minutes, including baking. You start by mixing your dry ingredients separately, then your wet ingredients, and bring them together just enough to keep the dough tender. What makes this method stand out? You don’t need to chill the dough, and every step is designed to keep the cookies soft and fluffy rather than crunchy. I’ve baked these dozens of times, and even baking novices will find the process straightforward and enjoyable.
Ingredients
For the Main Batter:
- 1 cup canned pumpkin puree (not pumpkin pie filling, trust me on this one!)
- 1½ cups all-purpose flour – I prefer sifting for a smoother texture
- ½ teaspoon baking soda – helps lift the cookies just right
- ½ teaspoon baking powder – works with the baking soda for a soft crumb
- 1 teaspoon cinnamon – the star spice here
- ½ teaspoon ground nutmeg – adds that cozy warmth
- ¼ teaspoon ground cloves – a tiny pinch goes a long way
- ¼ teaspoon salt – boosts all the other flavors
- ½ cup unsalted butter, softened – makes the dough rich and tender
- ¾ cup granulated sugar – balances pumpkin’s earthiness
- ½ cup brown sugar, packed – the molasses in here amps up the flavor
- 1 large egg – binds everything together
- 1 teaspoon vanilla extract – because vanilla always makes things better
For the Filling:
- Optional: ½ cup chopped pecans or walnuts – for crunch and nuttiness
- Optional: ½ cup mini chocolate chips – because sometimes, chocolate fixes everything
This is where you can get creative—my family loves the little surprises hidden inside!
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or cream for a richer drizzle)
- ½ teaspoon vanilla extract or a pinch of cinnamon (for extra oomph)
The glaze should be smooth but thick enough to coat the back of a spoon. Adjust milk quantity to get that perfect drizzle consistency.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). I always line my baking sheets with parchment paper because it prevents sticking and makes cleanup a snap. If you don’t have parchment, lightly greasing the pan works too. Let the oven fully heat before you pop those cookies in—that even heat is key for a nice rise.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until well combined. Doing this upfront ensures that all your spices and leavening are evenly distributed, so every cookie bites back with that perfect blend of warm spice and fluffy texture.
Step 3: Mix Wet Ingredients
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy—this usually takes about 2-3 minutes with a handheld mixer. Then add in the egg, pumpkin puree, and vanilla extract. I always scrape down the sides here and mix just until everything looks homogenous. Your batter will be wet and creamy, which is exactly how you want it.
Step 4: Combine
Gradually fold the dry ingredients into the wet batter with a spatula. This part is where you have to be gentle—mix just enough to see no more flour streaks. Overmixing can lead to tough cookies, and we’re all about that tender chew here. If you’re adding nuts or chocolate chips, fold them in now with a light hand.
Step 5: Prepare Filling
This is more of an optional step, but if you’re using the nuts or chocolate chips as a filling surprise, you can sprinkle them on halfway through layering or toss them directly into the batter. For a little extra flair, try swirling a bit of cream cheese or vanilla icing right into the cookie dough before baking—it makes the texture extra dreamy.
Step 6: Layer & Swirl
Scoop tablespoon-sized rounds onto your prepared baking sheet, spacing them about two inches apart. For a little rustic look, you can swirl a bit of extra pumpkin or cream cheese icing over the top with a toothpick. It creates a beautiful marbled effect and makes the cookies feel a little more special—my kids always think I’m fancy when I do this.
Step 7: Bake
Bake for 12-15 minutes until the edges are just set but the centers are still soft. The cookies won’t look fully firm to the touch, and you definitely don’t want to overbake them—my number one mistake when I started making these! They continue to set as they cool, so trust the timing and your oven’s quirks.
Step 8: Cool & Glaze
Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack. While they’re cooling, whisk your powdered sugar glaze until it’s smooth and silky. Once the cookies are mostly cooled but still a bit warm, drizzle the glaze over the tops. This way, it sets just right. If you glaze too early, it can melt right off your cookies.
Step 9: Slice & Serve
Okay, technically no slicing if you’ve made cookies! But if you took the cream cheese swirl option, cutting through to reveal those layers is a little treat in itself. Serve these warm—or at room temp—with a cup of coffee or a glass of cold milk. Either way, they practically disappear in minutes at my house, so be prepared to double the batch.
What to Serve It With
For Breakfast: Nothing beats the smell of fresh pumpkin cookies with a freshly brewed cup of coffee or chai latte. Serve with a side of Greek yogurt mixed with honey for a little tangy protein kick. I once paired these with scrambled eggs, and surprisingly, the combo worked! The sweet spice felt balanced next to the savory and creamy eggs.
For Brunch: Plate these pumpkin cookies alongside a cheese board with sharp cheddar and sliced apples—sounds weird, but the spicy sweetness is a game-changer against salty cheese. A cinnamon-spiced sparkling cider or a lightly brewed herbal tea rounds it out perfectly for guests.
As Dessert: Warm these slightly and serve alongside a scoop of vanilla ice cream or a dollop of whipped cream. Drizzle a little extra glaze or even a caramel sauce for a real treat. During the holidays, I love adding crushed candied pecans on top for crunch and that seasonal vibe.
For Cozy Snacks: This recipe shines on lazy afternoons wrapped in a fuzzy blanket and paired with a mug of homemade hot cocoa. For the adults, a spiced rum or pumpkin ale also pairs beautifully with the cookies’ flavors. My kids and I have made an entire afternoon outing into a cozy ritual around these cookies and a good storybook.
Top Tips for Perfecting Your Pumpkin Cookies
Pumpkin Purée Quality: Using pure pumpkin puree—not pumpkin pie filling—is key. The filling has added sugars and spices that can throw off your flavor balance. If you’re using homemade puree, make sure it’s thick, not watery, for the right texture.
Mixing Advice: Don’t rush the creaming of your butter and sugars—it’s where a lot of your cookie’s rise and fluffiness comes from. And when combining wet and dry ingredients, fold gently. I’ve learned the hard way that tough cookies come from overmixing.
Swirl Customization: Experiment with cream cheese swirls or even peanut butter ribbons. Use a toothpick or skewer to gently draw patterns—you’ll be amazed how much prettier they look with just a little extra love on top.
Ingredient Swaps: Feel free to use whole wheat pastry flour for a nuttier flavor, but reduce by about 2 tablespoons as it absorbs more moisture. I also tested almond milk instead of regular milk in the glaze and it actually made it creamier! No one knew the difference.
Baking Tips: Oven temperatures can vary, so keep an eye on the first batch. Cookies should be just set around the edges and a little soft in the center. If your cookie sheet is dark, lower the temperature by 10 degrees to avoid overbrowning.
Glaze Variations: Mix in a little maple syrup or fresh orange zest to your glaze for something special. For a thicker glaze, add less milk; for a drizzle that melts into the cookies, add more. And don’t hesitate to skip the glaze entirely—these cookies stand beautifully on their own.
One lesson I learned over the years? Don’t skip the resting time between baking and glazing. The cookies need a moment to cool or your glaze will run off completely. Little tweaks like this make the whole experience that much better.
Storing and Reheating Tips
Room Temperature: Store your pumpkin cookies in an airtight container at room temp, and they’ll keep fresh for about 3 days. If you want to keep them extra soft, add a slice of bread in the container—it’s an old trick that really works to maintain moisture.
Refrigerator Storage: If you live somewhere warm or humid, refrigerate the cookies in a sealed container for up to a week. They may firm up a bit, so I recommend bringing them to room temp or warming slightly before serving.
Freezer Instructions: Pumpkin cookies freeze beautifully. Wrap each cookie individually in plastic wrap or parchment, then stash in a zip-top bag for up to 3 months. To thaw, leave on the counter for an hour or warm gently in the microwave—still taste-fresh and just-baked!
Glaze Timing Advice: If you plan to freeze or refrigerate, it’s best to glaze after thawing or just before serving to keep the glaze fresh and looking pretty. The glaze can get sticky or crack if frozen on the cookie.
Frequently Asked Questions
Final Thoughts
Honestly, if there’s one cookie recipe I can’t live without in fall, it’s these pumpkin cookies. They strike a flawless chord between cozy, comforting, and downright delicious every single time. Whether you bake them for a quick snack or to bring warmth to a gathering, they never disappoint. I always find myself tweaking the spices or tossing in whatever nuts or chips I have on hand, and the result is always someone’s new favorite.
If you love this recipe, you might want to check out my pumpkin bread or pumpkin muffins—that’s where the pumpkin love really gets out of hand. I’m really looking forward to hearing how you like making these your own, so please share your variations and stories in the comments. Happy baking, friends—nothing beats the smell of pumpkin and spices in your kitchen!
pumpkin cookies
Ingredients
Main Ingredients
- 0.25 cup granulated white sugar for spiced sugar
- 0.5 teaspoon pumpkin pie spice for spiced sugar
- 0.75 cup unsalted butter softened
- 1 cup light brown sugar packed
- 2 large egg yolks at room temperature
- 2 teaspoon vanilla extract
- 0.5 cup canned pumpkin puree well-drained, use Libby's
- 1.75 cups all-purpose flour spooned and leveled
- 1 tablespoon pumpkin pie spice
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Prepare the spiced sugar by mixing granulated sugar and 0.5 teaspoon pumpkin pie spice in a small bowl. Set aside.
- Dry the pumpkin puree by spreading it on a plate and pressing with paper towels to remove excess moisture. Repeat several times until the volume reduces from 0.5 cup to about 0.25 cup. This step is crucial to avoid cakey cookies.
- Whisk together flour, 1 tablespoon pumpkin pie spice, baking soda, baking powder, and salt in a small bowl. Set aside.
- Using an electric mixer, cream softened butter and brown sugar on high speed for 1-2 minutes until light and fluffy.
- Mix in egg yolks and vanilla extract on medium speed for 1-2 minutes until pale and fluffy.
- Add the dried pumpkin puree and mix on medium-low speed until combined.
- Gradually add the dry ingredient mixture and mix on low speed just until combined.
- Scoop the dough into 2 tablespoon portions and roll into balls. Roll each ball in the spiced sugar mixture. If the dough is sticky, chill in the refrigerator for 10 minutes first.
- Place cookie dough balls at least 2 inches apart on prepared baking sheets.
- Bake for 12-14 minutes. For chewy centers bake 12 minutes, for slightly crispier edges bake 14 minutes. Centers will be puffy but will fall and wrinkle as they cool.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Best served after at least 15 minutes of cooling.
