Last Updated on August 11, 2025 by Souhail
Every year when the leaves start to turn and the air gets that crisp, golden-hour glow, I find myself craving pumpkin cookies. There’s just something magical about the way warm spices like cinnamon, nutmeg, and cloves wrap around the sweet pumpkin puree, creating a cookie that tastes like autumn in every bite. These pumpkin cookies are soft, tender, and lightly spiced, making them the perfect companion to a cozy sweater and a steaming mug of coffee.
I love this recipe because it fits right into my everyday baking rotation, easy enough for a casual Sunday afternoon, but special enough to bring to a fall potluck or holiday cookie exchange. The texture is pillowy and moist (thank you, pumpkin puree!), and the flavor strikes that perfect balance between sweet and spiced without being overpowering. Whether you frost them, add chocolate chips, or enjoy them plain, these cookies will be your go-to fall treat.
Table of contents
- Why You’ll Fall for These Pumpkin Cookies
- What to Prep Ahead (So You’re Not Rushing Later)
- How to Make it
- Pro Tips for Pumpkin Cookie Perfection
- Pumpkin Cookie Variations Worth Trying
- Serving Up Pumpkin Cookie Bliss
- Storing and Reheating Pumpkin Cookies
- Pumpkin Cookie Questions, Answered
- The Sweet Goodbye (Until the Next Batch)
Why You’ll Fall for These Pumpkin Cookies
You know how some pumpkin cookies can end up more like little cakes? Well, these aren’t that. They’re soft and tender, yes, but with just the right amount of chew so you feel like you’re really eating a cookie. The secret is balancing the moisture from the pumpkin with the right flour ratio and not overbaking them.
Here’s why they work so well:
- Perfectly balanced texture – pillowy soft without turning into muffin tops.
- Warm fall spice blend – cinnamon, nutmeg, and a hint of cloves create that cozy autumn vibe.
- Foolproof method – no fancy equipment needed, just a bowl and a spoon.
- Customizable flavor – mix in chocolate chips, nuts, or even a cream cheese frosting.
- Pumpkin-forward taste – real pumpkin puree gives depth without overpowering sweetness.
If you’ve already fallen for pumpkin treats like a warm homemade pumpkin bread, you’ll love how these cookies deliver that same autumn hug in bite-sized form.
What to Prep Ahead (So You’re Not Rushing Later)
Baking should feel cozy, not chaotic. A little prep ahead of time makes these pumpkin cookies even more of a breeze to whip up.
- Measure your dry ingredients (flour, spices, baking soda) and store them in an airtight container.
- Soften your butter in advance, about 30 minutes at room temperature should do the trick.
- Drain excess liquid from the pumpkin puree if it’s extra watery (helps avoid overly soft cookies).
- Pre-line your baking sheets with parchment paper so you can pop the dough straight in the oven.
- Set out any add-ins like chocolate chips or chopped nuts for quick mixing.
Next up, we’ll dive into Part 3: the Recipe Card with detailed instructions.
How to Make it
Pumpkin Cookies Recipe
24
servings15
minutes12
minutes145
kcalSoft, spiced, and irresistibly cozy, these pumpkin cookies are the perfect fall treat. With warm cinnamon, nutmeg, and real pumpkin puree, they bake up tender and flavorful, ideal for pairing with coffee, tea, or a cool autumn breeze.
Ingredients
2.5 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
0.5 tsp ground nutmeg
0.25 tsp ground cloves
0.5 tsp salt
0.75 cup unsalted butter, softened
1 cup brown sugar, packed
0.5 cup granulated sugar
1 cup pumpkin puree
1 large egg
2 tsp vanilla extract
Optional: 1 cup chocolate chips or chopped pecans
Directions
- Start by preheating your oven to 350°F (175°C) so it’s nice and hot when your cookies are ready to bake. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This little spice mix will make your kitchen smell like a fall candle, minus the wax, of course.
- In a large mixing bowl, beat the softened butter with both sugars until it’s light and fluffy. This step is key for that soft texture, so don’t rush it. Add in the pumpkin puree, egg, and vanilla extract, and mix until everything is smooth and evenly combined.
- Gradually stir the dry ingredients into the wet mixture, just until you don’t see streaks of flour. Overmixing can make cookies tough, so think “gentle folding” rather than “whisking for your life.” If you’re using chocolate chips or nuts, fold them in now.
- Line your baking sheet with parchment paper and scoop the dough into rounded tablespoons, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are just set and the tops look slightly dry. Resist the urge to overbake, they’ll firm up as they cool.
- Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack. Now comes the hardest part: waiting for them to cool enough so you don’t burn your tongue in your excitement.
Notes
- If your pumpkin puree is very watery, blot it with paper towels before adding it to the batter.
- For extra spice, add 1/4 teaspoon ground ginger to the dry mix.
- Chilling the dough for 30 minutes before baking helps keep the cookies from spreading.
- These cookies taste amazing with a cream cheese glaze drizzled over the top.
- For a slightly crisp edge, bake on the longer end of the time range.
Nutrition Facts
- Total number of serves: 24
- Calories: 145kcal
- Fat: 6.3g
- Saturated Fat: 3.8g
- Cholesterol: 23mg
- Sodium: 105mg
- Carbohydrates: 21.5g
- Fiber: 0.8g
- Sugar: 12.1g
- Protein: 1.9g
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Pro Tips for Pumpkin Cookie Perfection
If we were chatting over coffee right now, I’d probably lean in and tell you, “These cookies are ridiculously easy… but there are a couple of little tricks that make them bakery-level good.” You don’t need to be a pro baker to nail these, just keep these tips in your apron pocket.
- Don’t skip the spice balance – Too much clove can overpower; stick to the recipe for a cozy but not intense flavor.
- Blot your pumpkin puree – This keeps excess moisture from making your cookies cakey.
- Cream that butter and sugar well – It’s the secret to soft, fluffy cookies.
- Use a cookie scoop – For even sizes and perfectly uniform baking.
- Underbake slightly – Pull them out when the centers still look soft; they’ll finish on the sheet.
- Cool on a rack – Prevents soggy bottoms and keeps the texture light.
Pumpkin Cookie Variations Worth Trying
Here’s where the fun begins, you can totally make these your own. Think of this recipe as your autumn canvas, ready for a little creative twist.
- Pumpkin Chocolate Chip Cookies – Fold in 1 cup of semi-sweet chocolate chips before baking. The melty chocolate with the warm spices is pure fall magic.
- Glazed Pumpkin Cookies – Once cooled, drizzle with a simple glaze made from powdered sugar and a splash of milk. For extra autumn charm, add a pinch of cinnamon to the glaze.
- Pumpkin Oatmeal Cookies – Swap 1 cup of the flour for rolled oats. They’ll have a heartier texture and a subtle nutty flavor.
- Frosted Pumpkin Cookies – Spread with cream cheese frosting after cooling. If you love the idea, you might also enjoy my soft pumpkin muffins with cream cheese glaze.
- Nutty Pumpkin Cookies – Add 1/2 cup chopped pecans or walnuts for crunch. Toast them first for deeper flavor.
Serving Up Pumpkin Cookie Bliss
I’m convinced there’s no wrong way to eat these cookies, but there are definitely fun ways to make them even better. Imagine setting out a plate of warm pumpkin cookies next to a pot of hot apple cider for a cozy fall afternoon. Or pairing them with a scoop of vanilla ice cream for a quick, impressive dessert.
Here are a few of my favorite serving ideas:
- Dust with powdered sugar right before serving for a pretty, snowy look.
- Stack three cookies with a layer of cream cheese frosting between each for a mini cookie tower.
- Pair with other fall treats like spiced tea, apple pie, or even homemade apple jam spread on top.
- Serve alongside a fruit-and-cheese platter for a sweet-savory combo.
Storing and Reheating Pumpkin Cookies
Pumpkin cookies stay fresh longer than most cookies because of the pumpkin puree, so you’ve got a little wiggle room. Store them in an airtight container at room temperature for up to 4 days, or in the fridge for a week.
If you want to reheat them, pop a cookie in the microwave for about 10 seconds, just enough to revive that fresh-baked softness without drying it out. You can also freeze the cookies for up to 2 months; just thaw at room temperature before serving.
Pumpkin Cookie Questions, Answered
Pumpkin adds a lot of moisture to cookie dough, which can make them puffier and more cake-like. To keep them chewy, blot excess moisture from the pumpkin puree, measure flour accurately, and avoid overmixing the batter.
Yes! Roast, mash, and strain fresh pumpkin until it’s thick and smooth. Just make sure it’s similar in texture to canned puree to avoid excess water.
It’s optional, but chilling for 30 minutes can help the cookies keep their shape and prevent spreading too much.
Swap the all-purpose flour for a 1:1 gluten-free baking blend. Make sure it contains xanthan gum for best texture.
Absolutely. Scoop the dough onto a tray, freeze until firm, then store in a freezer bag. Bake straight from frozen, adding an extra 1–2 minutes to the baking time.
Add an extra 1/4 teaspoon cinnamon or a pinch of ground ginger to the dry mix. Just don’t overdo the cloves, they’re strong!
The Sweet Goodbye (Until the Next Batch)
There’s something so comforting about baking a batch of pumpkin cookies. Maybe it’s the way the warm spices fill the kitchen, or the fact that you can share them with friends and watch their faces light up after the first bite. Either way, these cookies have a way of turning an ordinary day into something special.
So, the next time you’re craving a taste of fall, whether it’s October or the middle of July, grab some pumpkin puree and let’s bake. I promise, these pumpkin cookies will be your go-to recipe for cozy, feel-good moments all year long.