Pumpkin season is here, and what better way to celebrate than with a batch of warm, spiced cookies? Whether you’re a fan of classic pumpkin spice or eager to try something new, our roundup of 19 Delicious Pumpkin Cookie Recipes has something for everyone. From chewy to crispy, simple to sophisticated, these treats are sure to sweeten your autumn days. Let’s get baking!
Pumpkin Spice Cookies with Cream Cheese Frosting
Venture into the heart of autumn with these Pumpkin Spice Cookies, a delightful treat that marries the warmth of pumpkin and spices with the creamy tang of frosting. Perfect for cozy gatherings or a quiet afternoon, these cookies are a testament to the season’s bounty.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves.
- In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
- Beat in 1/2 cup pumpkin puree, 1 large egg, and 1 tsp vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together 4 oz cream cheese, 1/4 cup unsalted butter, 1 cup powdered sugar, and 1/2 tsp vanilla extract until smooth and creamy.
- Once the cookies are completely cool, spread or pipe the frosting onto each cookie.
Best enjoyed with a cup of hot cider, these Pumpkin Spice Cookies with Cream Cheese Frosting offer a soft, cake-like texture with a rich, spiced flavor. For an extra touch, sprinkle a pinch of cinnamon on top before serving to enhance their autumnal appeal.
Soft Pumpkin Chocolate Chip Cookies
Just as the leaves begin to turn and the air carries a crisp whisper of autumn, these Soft Pumpkin Chocolate Chip Cookies emerge as the perfect blend of seasonal warmth and indulgent comfort. Their tender crumb and rich chocolate pockets make them an irresistible treat for any gathering or a quiet moment with a cup of tea.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in the egg, pumpkin puree, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
With their moist, cake-like texture and a harmonious blend of pumpkin and chocolate, these cookies are a delightful nod to autumn. Serve them slightly warm with a dusting of powdered sugar for an extra touch of elegance.
Gluten-Free Pumpkin Cookies
Radiant with the warm hues of autumn, these gluten-free pumpkin cookies are a delightful treat that marries the earthy sweetness of pumpkin with a tender, melt-in-your-mouth texture. Perfect for those seeking a cozy, allergen-friendly indulgence, they’re a testament to the fact that dietary restrictions need not compromise flavor or elegance.
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together 1 cup gluten-free all-purpose flour, 1/2 cup almond flour, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves until well combined.
- In a separate bowl, mix 1/2 cup pumpkin puree, 1/4 cup maple syrup, 1/4 cup melted coconut oil, and 1 tsp vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until a cohesive dough forms. Tip: If the dough is too sticky, chill it for 10 minutes for easier handling.
- Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart. Tip: Flatten each ball slightly with the back of a spoon for even baking.
- Bake for 12-15 minutes, or until the edges are lightly golden. Tip: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Just out of the oven, these cookies boast a soft, cake-like interior with a subtly crisp exterior, enveloped in the warm spices of the season. Serve them alongside a dollop of coconut whipped cream for an extra touch of indulgence, or enjoy them as they are with your favorite afternoon tea.
Vegan Pumpkin Snickerdoodles
Elevate your autumn baking with these Vegan Pumpkin Snickerdoodles, a delightful twist on the classic cookie that marries the warmth of pumpkin spice with the comforting chew of a snickerdoodle. Perfect for cozy gatherings or a quiet afternoon treat, these cookies are as pleasing to the eye as they are to the palate.
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup coconut oil, melted
- 1 cup granulated sugar
- 1/4 cup almond milk
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1/2 cup granulated sugar (for rolling)
- 1 tbsp ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the pumpkin puree, melted coconut oil, 1 cup granulated sugar, almond milk, and vanilla extract until smooth.
- In a separate bowl, sift together the flour, baking soda, salt, and pumpkin pie spice to ensure no lumps remain.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined to avoid overmixing, which can lead to tough cookies.
- In a small bowl, mix the remaining 1/2 cup granulated sugar and cinnamon for rolling the dough balls.
- Scoop the dough by the tablespoon, roll into balls, then coat each ball in the cinnamon-sugar mixture before placing on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just set but the centers are still soft, allowing them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- For an extra touch of elegance, serve these cookies slightly warm with a dusting of powdered sugar or alongside a glass of spiced apple cider.
With their soft, chewy centers and crisp, spiced edges, these Vegan Pumpkin Snickerdoodles offer a harmonious blend of textures and flavors. The subtle pumpkin undertone pairs beautifully with the cinnamon-sugar coating, making each bite a celebration of fall.
Pumpkin Oatmeal Cookies with Maple Glaze
Zesty flavors of autumn come alive in these Pumpkin Oatmeal Cookies with Maple Glaze, a delightful treat that combines the warmth of pumpkin spice with the comforting chewiness of oats, all finished with a sweet, glossy maple glaze.
Ingredients
- 1 cup pumpkin puree
- 1 cup rolled oats
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup powdered sugar
- 2 tbsp maple syrup
- 1 tbsp milk
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg, pumpkin puree, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the rolled oats until evenly distributed throughout the dough.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- While the cookies cool, whisk together the powdered sugar, maple syrup, and milk in a small bowl until smooth.
- Drizzle the maple glaze over the cooled cookies and allow it to set before serving.
These cookies boast a soft, cake-like texture with a hint of chewiness from the oats, perfectly complemented by the rich, autumnal flavors of pumpkin and spice. The maple glaze adds a sweet finish, making them an irresistible treat for any fall gathering.
Chewy Pumpkin Cookies with Brown Butter Icing
Yearning for a taste of autumn? These Chewy Pumpkin Cookies with Brown Butter Icing are a sublime blend of spicy, sweet, and nutty flavors, perfectly capturing the essence of fall in every bite.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, and 1/2 tsp salt. Tip: Sifting the dry ingredients ensures a smoother cookie texture.
- In a large bowl, beat 1/2 cup softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes.
- Add 1 cup pumpkin puree, 1 large egg, and 1 tsp vanilla extract to the butter mixture, beating until well combined.
- Gradually mix in the dry ingredients until just incorporated. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will look soft but will firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- For the icing, melt 1/2 cup unsalted butter in a small saucepan over medium heat, stirring constantly until it turns a deep golden brown and smells nutty, about 5 minutes.
- Remove the brown butter from heat and immediately stir in 2 cups powdered sugar, 1 tsp vanilla extract, and 2 tbsp milk until smooth.
- Drizzle the icing over the cooled cookies, allowing it to set for 10 minutes before serving.
Golden and chewy, these cookies boast a moist interior with a slightly crisp edge, enveloped in a rich, nutty icing. Serve them alongside a spiced latte for an indulgent autumn treat.
Pumpkin White Chocolate Macadamia Nut Cookies
Savory aromas of autumn come alive in these Pumpkin White Chocolate Macadamia Nut Cookies, where the warmth of pumpkin spice meets the creamy sweetness of white chocolate and the buttery crunch of macadamia nuts. Perfect for cozy gatherings or a quiet afternoon treat, these cookies are a delightful twist on the classic.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Kneading the dough just until the ingredients are combined ensures a tender cookie, while the precise baking time guarantees a perfect balance between a crisp edge and a soft, cake-like center. These cookies shine when served slightly warm, allowing the white chocolate to melt subtly against the rich pumpkin spice backdrop.
Pumpkin Gingersnap Cookies
Delightfully spiced and irresistibly soft, these Pumpkin Gingersnap Cookies marry the warmth of autumn spices with the crisp snap of ginger, creating a treat that’s as comforting as it is sophisticated. Perfect for cozy gatherings or a quiet afternoon with tea, they’re a seasonal favorite that never fails to impress.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.
- In a large bowl, beat the softened butter and 1 cup of sugar together on medium speed until light and fluffy, about 2 minutes.
- Add the egg, molasses, and pumpkin puree to the butter mixture, beating until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Place the remaining 1/4 cup of sugar in a small bowl. Scoop tablespoon-sized portions of dough, roll into balls, then roll each in sugar to coat.
- Place the dough balls on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Finished with a delicate crackle and a tender center, these cookies offer a harmonious blend of spicy and sweet. Serve them alongside a dollop of whipped cream for an elegant dessert or enjoy them as a standalone treat with your morning coffee.
Pumpkin Pecan Cookies with Caramel Drizzle
Perfectly blending the warmth of autumn spices with the rich, buttery crunch of pecans, these Pumpkin Pecan Cookies with Caramel Drizzle offer a delightful twist on seasonal baking. Each bite is a harmonious balance of soft, spiced pumpkin cookie base, studded with toasted pecans, and finished with a luxurious caramel drizzle that elevates them to gourmet status.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup chopped pecans
- 1/2 cup caramel sauce, for drizzling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
- Beat in 1 cup canned pumpkin puree and 1 large egg until fully incorporated.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in 1 cup chopped pecans, ensuring they are evenly distributed throughout the dough.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, drizzle 1/2 cup caramel sauce over the cookies in a zigzag pattern for an elegant finish.
Yielded cookies boast a tender, cake-like texture with a moist interior, thanks to the pumpkin puree, while the caramel drizzle adds a sticky sweetness that contrasts beautifully with the toasted pecans. For an extra indulgent treat, serve these cookies slightly warmed with a scoop of vanilla ice cream on the side.
Pumpkin Sugar Cookies with Cinnamon Frosting
Delightfully spiced and irresistibly soft, these pumpkin sugar cookies crowned with a velvety cinnamon frosting are a autumnal treat that marries the warmth of pumpkin spice with the sweet simplicity of sugar cookies. Perfect for cozy gatherings or a festive dessert table, they’re a testament to the season’s flavors.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 cups powdered sugar
- 1/4 cup milk
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 3/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp baking powder. Tip: Sifting the dry ingredients ensures a smoother cookie texture.
- In a large bowl, cream together 1 cup softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes.
- Beat in 1/2 cup pumpkin puree, 1 large egg, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves until well combined.
- Gradually mix in the dry ingredients until just incorporated. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will continue to set as they cool, so remove them when they’re just firm to the touch.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, whisk together 3 cups powdered sugar, 1/4 cup milk, and 1 tsp ground cinnamon until smooth. Adjust the consistency with more milk or powdered sugar as needed.
- Spread or drizzle the frosting over the cooled cookies.
Nowhere does the essence of fall shine brighter than in these tender, spice-kissed cookies, their cinnamon frosting adding a creamy contrast. Serve them alongside a steaming mug of apple cider for a truly seasonal experience.
Pumpkin M&M Cookies
Just as the leaves begin their majestic turn, our kitchens beckon for the warmth and spice of autumn. These Pumpkin M&M Cookies blend the comforting essence of pumpkin with the playful crunch of M&Ms, creating a treat that’s as delightful to look at as it is to devour.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1 1/2 cups M&Ms
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated to avoid overworking the dough.
- Gently fold in the M&Ms, reserving a handful to press onto the tops of the cookies before baking for a vibrant finish.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Heavenly soft with a chewy center, these cookies are a symphony of autumnal flavors and textures. Serve them alongside a steaming mug of apple cider for a cozy, seasonal treat that’s sure to impress.
Pumpkin Coconut Cookies
Now, as the leaves begin to turn and the air carries a crisp whisper of autumn, there’s no better time to embrace the warmth of baking with these Pumpkin Coconut Cookies. Combining the earthy sweetness of pumpkin with the tropical flair of coconut, these cookies are a delightful nod to the season’s bounty.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup shredded coconut
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the pumpkin puree, melted coconut oil, and granulated sugar until smooth.
- Sift in the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves, stirring just until the dry ingredients are incorporated.
- Gently fold in the shredded coconut, ensuring it’s evenly distributed throughout the dough.
- Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
With their soft, cake-like texture and a harmonious blend of spices, these Pumpkin Coconut Cookies are a testament to autumn’s charm. Serve them alongside a steaming cup of chai for an afternoon treat that’s as comforting as it is indulgent.
Pumpkin Almond Butter Cookies
On a crisp autumn day, nothing complements the season quite like the warm, spiced aroma of Pumpkin Almond Butter Cookies baking in the oven. These delightful treats blend the earthy sweetness of pumpkin with the rich, nutty depth of almond butter, creating a cookie that’s as nutritious as it is indulgent.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the pumpkin puree, almond butter, maple syrup, and vanilla extract until smooth.
- Tip: For an extra smooth texture, ensure the almond butter is well-stirred before adding.
- Add the almond flour, baking soda, cinnamon, and salt to the wet ingredients, stirring until just combined.
- Tip: Avoid overmixing to keep the cookies tender.
- Using a tablespoon, drop the dough onto the prepared baking sheet, spacing them 2 inches apart.
- Flatten each cookie slightly with the back of a spoon.
- Tip: For uniform cookies, use a cookie scoop.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Light and moist with a subtle crunch, these cookies are a harmonious blend of flavors and textures. Serve them alongside a cup of chai tea for a cozy afternoon treat, or pack them as a wholesome snack for on-the-go energy.
Pumpkin Cranberry Cookies
Harvest the essence of autumn with these Pumpkin Cranberry Cookies, a delightful blend of spicy pumpkin and tart cranberries encased in a tender, cake-like cookie. Perfect for cozy gatherings or a festive treat, these cookies embody the season’s flavors in every bite.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup dried cranberries
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg and pumpkin puree until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in the dried cranberries evenly throughout the dough.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the tops spring back when touched.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These Pumpkin Cranberry Cookies offer a moist, cake-like texture with a harmonious balance of sweet and tart flavors. Serve them alongside a cup of chai tea for an autumnal pairing that delights the senses.
Pumpkin Espresso Cookies
Unveiling a harmonious blend of autumnal warmth and caffeinated zest, these Pumpkin Espresso Cookies are a sophisticated twist on seasonal baking. Perfectly balancing the earthy sweetness of pumpkin with the bold depth of espresso, they promise to enchant the palate with every bite.
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp instant espresso powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt.
- In a large bowl, cream 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy, about 3 minutes.
- Beat in 1/2 cup pumpkin puree, 1 large egg, and 1 tsp vanilla extract until well combined.
- Dissolve 1 tbsp instant espresso powder in 1 tsp hot water, then mix into the wet ingredients.
- Gradually add the dry ingredients to the wet, mixing just until incorporated.
- Fold in 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Soft yet slightly crisp around the edges, these cookies boast a rich, spiced aroma with a delightful coffee kick. Serve them alongside a dollop of whipped cream for an indulgent treat or enjoy them as a standalone snack with your afternoon espresso.
Pumpkin Cinnamon Roll Cookies
Just as the leaves begin to turn and the air carries a crisp whisper of autumn, these Pumpkin Cinnamon Roll Cookies emerge as the perfect blend of cozy spice and sweet indulgence. Their swirls of cinnamon and pumpkin promise a delightful treat that bridges the gap between cookie and pastry.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp ground cinnamon
- 1/4 cup brown sugar
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
- In a large bowl, cream together 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy.
- Beat in 1/2 cup pumpkin puree, 1 large egg, and 1 tsp vanilla extract until well combined.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- On a lightly floured surface, roll the dough into a rectangle about 1/4 inch thick.
- Sprinkle evenly with 2 tbsp ground cinnamon and 1/4 cup brown sugar.
- Roll the dough tightly into a log, starting from the long side, and pinch the seam to seal.
- Slice the log into 1/2 inch pieces and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Soft and tender with a hint of spice, these cookies offer a playful twist on traditional cinnamon rolls. Serve them warm with a drizzle of cream cheese glaze for an extra decadent touch.
Pumpkin Reese’s Pieces Cookies
Harvest the essence of autumn with these Pumpkin Reese’s Pieces Cookies, where the warmth of pumpkin spice meets the irresistible crunch of Reese’s Pieces in a perfectly tender cookie. Ideal for cozy gatherings or a sweet seasonal treat, these cookies promise a delightful balance of flavors and textures.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup pure pumpkin puree
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 1/2 cups Reese’s Pieces
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice to ensure even distribution of leavening agents and spices.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated to avoid overworking the dough.
- Fold in the Reese’s Pieces gently, reserving a handful to press onto the tops of the cookies before baking for a visually appealing finish.
- Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
- Bake for 12-14 minutes, or until the edges are lightly golden but the centers remain soft. For uniformly shaped cookies, tap the baking sheet on the countertop halfway through baking to flatten any doming.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly without becoming too crisp.
Golden edges and a soft, cake-like center make these cookies a textural delight, with the melty Reese’s Pieces adding bursts of peanut butter flavor. Serve them alongside a glass of cold milk or crumbled over vanilla ice cream for an indulgent autumn dessert.
Pumpkin S’mores Cookies
Brimming with the warm, spicy essence of autumn, these Pumpkin S’mores Cookies are a delightful twist on the classic campfire treat, blending the comforting flavors of pumpkin spice with the gooey, chocolatey goodness of s’mores.
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 1 cup milk chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture, beating until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the graham cracker crumbs, chocolate chips, and mini marshmallows until evenly distributed.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Just out of the oven, these cookies boast a soft, chewy texture with pockets of melted chocolate and marshmallow, offering a perfect balance of pumpkin spice sweetness and rich, creamy flavors. Serve them slightly warm with a glass of cold milk for an indulgent treat that captures the essence of fall.
Pumpkin Toffee Cookies
Perfectly blending the warmth of autumn spices with the rich, buttery crunch of toffee, these Pumpkin Toffee Cookies are a delightful twist on seasonal baking. Their soft, chewy centers and crisp edges make them an irresistible treat for any fall gathering.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup toffee bits
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in the egg, vanilla extract, and pumpkin puree until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Fold in the toffee bits until evenly distributed throughout the dough.
- Using a cookie scoop, drop dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Each bite of these cookies offers a harmonious blend of spicy pumpkin and sweet toffee, creating a decadent texture that’s both tender and slightly crunchy. Serve them alongside a cup of spiced chai or as a sophisticated dessert at your next dinner party.
Conclusion
Great news for pumpkin lovers! This roundup of 19 delicious pumpkin cookie recipes offers a treasure trove of sweet treats perfect for any occasion. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop a comment below with your favorites. Don’t forget to share the love by pinning this article on Pinterest for others to enjoy!