When the cool fall air comes in and pumpkin spice lattes come back, nothing is cozier than making a batch of pumpkin cookies at home. These little treats have all the things we love about fall: warm spices, soft textures, and that unmistakable pumpkin taste. Pumpkin cookies are the perfect treat to make for a party, share, and be easy to make. Let’s get into all the details you need to know to make the perfect batch, including what to use, how to make it, and how to serve it in fun ways.

What Are Pumpkin Cookies?

Pumpkin cookies are soft, cake-like cookies that are made with real pumpkin puree and spices like cinnamon, nutmeg, and cloves that make you feel warm. Pumpkin cookies are different from regular cookies because they are soft and moist on the inside and almost melt in your mouth. People often put cream cheese frosting on them, glaze them, or leave them plain for a simple, not-too-sweet fall dessert.

Pumpkin Cookies Recipe

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Ingredients Equipment Method Video Notes

Ingredients

  

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• ½ cup unsalted butter softened
• 1 large egg
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 tsp vanilla extract
• Optional 1 cup chocolate chips or chopped nuts

Equipment

• Mixing bowls (large and medium)
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

Method

 

1. Preheat & Prep
2. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
3. Mix Wet Ingredients
4. In a large mixing bowl, beat butter and sugar until creamy. Add the egg, pumpkin puree, and vanilla extract — mix until smooth.
5. Combine Dry Ingredients
6. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
7. Make the Dough
8. Gradually mix the dry ingredients into the wet mixture until combined. Fold in chocolate chips or nuts if using.
9. Scoop & Bake
10. Drop rounded tablespoons of dough onto the baking sheet, leaving space between each. Bake for 10–12 minutes or until the edges are lightly golden.
11. Cool & Serve
12. Let cookies cool on the sheet for 2–3 minutes, then transfer to a cooling rack. Enjoy warm or at room temperature.

Video

Notes

Tips for Best Results

• Use room-temperature butter for smooth mixing.
• Don’t overbake — they should be soft and cake-like, not crispy.
• Chill the dough for 20–30 minutes if it’s too sticky to handle.
• Add-ins like white chocolate chips, pecans, or raisins work beautifully.
• Store in an airtight container — they stay soft for 3

What Variations Can Be Made to Pumpkin Cookies?

The best part about making pumpkin cookies is trying out different flavors and add-ins!

Adding Chocolate Chips

• Chocolate and pumpkin go together like peanut butter and jelly. Semi-sweet or dark chocolate chips cut down on the sweetness and make the cookies even more decadent.

Adding Nuts or Dried Fruit

• Chopped pecans or walnuts add crunch, and dried cranberries add a tart burst of flavor. Both make your cookies look more festive and ready for the holidays.

Making Gluten-Free or Vegan Options

• Almond flour or a gluten-free baking mix can be used to make cookies that everyone can eat. You can make a vegan treat that tastes just as good as the original by adding a flax egg and coconut oil.

How to Store Pumpkin Cookies?

Stored in an airtight container at room temperature, pumpkin cookies stay fresh for 3–4 days. In the fridge, they last up to a week.

How to Keep Them Fresh

Add a slice of bread to your storage container — it helps keep cookies soft and moist. For longer storage, freeze them (with or without frosting) in layers separated by parchment paper. They’ll stay delicious for up to 2 months.

These serving ideas take pumpkin cookies from simple snacks to showstopping treats.

What Are Some Health Benefits of Pumpkin Cookies?

Pumpkin cookies are delicious, but pumpkin itself is full of nutrients that make these treats a little better for you.

Source of Vitamin A

Beta-carotene, which turns into vitamin A in the body, is found in a lot of pumpkin. This is great for the cold weather because it helps your eyes and your immune system.

Source of Fiber

Pumpkin adds fiber, which helps with digestion and keeps you full longer than regular cookies.

Low in Calories and Fat

Pumpkin cookies don’t need as much fat because they use puree for moisture instead of heavy butter. That means they are a lighter choice when you want something sweet.

Frequently Asked Questions ✅

1. Is it okay to use fresh pumpkin instead of canned pumpkin puree?

Yes, you can, but you need to get it ready first. To switch:

• Roast or steam the peeled, cubed pumpkin until it is soft.

• Pumpkin often holds a lot of water, so mash or puree it well and then use a fine mesh sieve or cheesecloth to get rid of the extra liquid.

• Use the drained purée in the same way you would use canned.

• Note: If the purée is too watery, your cookies may spread too much. Aim for a thick purée.

2. How can you keep these cookies from getting too thin?

Here are some ideas:

• Put the cookie dough in the fridge for 20 to 30 minutes before scooping and baking it. This makes the butter and pumpkin firmer, which makes the spread less.

• Use butter that is at room temperature, but don’t let it get too soft.

• Use parchment paper or silicone mats instead of greased pans so the edges don’t “run.”

• Don’t mix your dough too much after adding flour; just mix it until it’s all mixed in.

3. Is it possible to make these cookies gluten-free or vegan?

Option without gluten:

• Instead of all-purpose flour, use a gluten-free baking blend that is 1:1 (this often has xanthan gum in it).

• Make sure that your baking soda and powder are certified gluten-free.

Option for vegans:

• Use coconut oil or butter made from plants.

• Use a flax or chia “egg” instead of a real egg. For example, mix 1 Tbsp of ground flaxseed with 3 Tbsp of water and let it sit.

• Depending on how thick the dough is, you can use plant-based milk or nothing else.

• Make sure that the chocolate chips or other add-ins don’t have any dairy in them.

4. Why do my cookies taste like cake instead of chewy?

Possible causes and solutions:

• There is too much leavening (baking powder or soda). Cut back a little.

• Too much flour or measuring that is too tight (scoop the flour, don’t pack it).

• Remove them when the edges are set but the centres are still soft.

• Not enough fat: pumpkin adds moisture, but you still need enough butter or fat.

• Mixing too much—mix just until the flour is mixed in.

5. How can I keep the cookies soft after they are baked?

• Keep at room temperature in an airtight container for 3–4 days.

• You can put a slice of bread inside the container to help keep the moisture (the crumbs soak up the dryness).

• They last up to a week in the fridge, but you should let them come to room temperature before serving.

• For longer storage, freeze cookies in layers with parchment paper between them. They last about two months.

6. Is it possible to make a cookie sandwich out of this or add frosting?

Of course! Here are some ideas:

• To make a sandwich, put a thin layer of cream cheese frosting between two cookies.

• After they cool, put frosting or glaze on top (maple glaze or vanilla glaze).

• Add chopped nuts, shredded coconut, or a sprinkle of cinnamon-sugar on top of the frosting.

• If you use frosting, keep it in the fridge and let it come to room temperature before serving.

7. What extras or flavour changes go well with pumpkin without making it too strong?

Some good compliments are:

• Dark or semi-sweet chocolate chips (to balance the sweetness)

• Chopped walnuts or pecans for a crunchy texture

• Dried cranberries or raisins for a sour taste

• White chocolate chips (to make it sweeter)

• Add a little bit of espresso powder (⅛–¼ tsp) to bring out the chocolate flavours.

• Add a little cardamom or ginger for extra warmth.

8. How do I keep my cookies from getting dry or crumbly?

Here are some common problems and ways to fix them:

• Overbaking: Take them out while the centres are still a little soft; they’ll get firmer.
  
• Using too much flour? Measure carefully and use the spoon and level method.
  
• Not enough moisture (from the pumpkin or fat) — make sure you use enough puree and butter.
  
• Letting them cool too much on hot sheets—put them on a rack after a few minutes.
  
• Letting dough sit out for too long before baking (it gets drier)

Final Thoughts

Pumpkin cookies are the best dessert for fall because they are soft, spicy, and can be made in so many different ways. These cookies are great for any occasion, whether you like them plain, frosted, or full of chocolate chips. They give off a cozy fall vibe. Also, they’re easy enough for beginners to make but fancy enough to wow people at holiday parties.

So get a can of pumpkin, turn on your oven, and make some today. Believe me: these cookies will become a must-have in your fall recipe book once you take that first bite.

“Don’t miss our cozy Homemade Pumpkin Pie — the ultimate fall dessert to share with family and friends.”