As the weather cools and the leaves change colors, many of us start to crave the warm, comforting flavors of fall. And what better way to capture that cozy feeling than with a batch of freshly baked cookies? This season, we’re excited to share our collection of 18 scrumptious pumpkin cookie recipes, each one uniquely spiced and sure to become a new favorite.
From classic pumpkin spice creations to innovative twists featuring white chocolate, maple syrup, and even espresso, these irresistible treats are perfect for snacking on while sipping hot cider or sharing with friends and family. So go ahead, get cozy, and indulge in the sweet, autumnal goodness that awaits you in our collection of pumpkin cookie recipes.
Soft Pumpkin Chocolate Chip Cookies
Get ready to delight your senses with these tender, chewy cookies infused with the warmth of pumpkin and the richness of chocolate chips.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in pumpkin puree and egg.
4. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
5. Stir in chocolate chips.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Pumpkin Spice Snickerdoodle Cookies
Warm up with the sweet and spicy flavors of fall in these Pumpkin Spice Snickerdoodle Cookies. Soft, chewy centers and crunchy edges meet a hint of pumpkin pie spice for a perfect treat.
Ingredients:
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 cup unsalted butter, softened
• 3/4 cup white granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1/2 cup canned pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 3 tablespoons cream of tartar
• 1 tablespoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• Colored sugar or chopped nuts for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Whisk together flour, baking soda, and cream of tartar.
3. In a separate bowl, beat butter and sugars until light and fluffy.
4. Beat in eggs one at a time, followed by pumpkin puree and spices.
5. Gradually mix in the dry ingredients until just combined.
6. Drop rounded tablespoonfuls onto prepared baking sheets.
7. Bake for 10-12 minutes or until edges are set.
Cooking Time: 10-12 minutes
Chewy Pumpkin Oatmeal Cookies
Get ready to sink your teeth into these soft and chewy cookies, packed with the warmth of pumpkin and the comfort of oatmeal.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– Pinch of salt
– Optional: chopped walnuts or pecans for added crunch
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in pumpkin puree and eggs.
4. Gradually mix in the dry ingredients until just combined. Stir in vanilla extract.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 10-12 minutes or until edges are lightly golden.
7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 10-12 minutes
Pumpkin White Chocolate Macadamia Cookies
This recipe combines the warmth of pumpkin with the sweetness of white chocolate and crunch of macadamias, resulting in a unique and delicious cookie.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1 cup white chocolate chips
– 1 cup chopped macadamia nuts
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add pumpkin puree and vanilla extract; mix well.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Stir in white chocolate chips and macadamia nuts.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Gluten-Free Pumpkin Cookies with Maple Glaze
Warm up to the cozy flavors of fall with these soft and chewy gluten-free pumpkin cookies, topped with a rich maple glaze. Perfect for snacking or gifting!
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/4 cup brown sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup pumpkin puree
– 1 large egg
– 1 tablespoon vanilla extract
– Maple glaze (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut sugar, brown sugar, baking soda, and salt.
3. In a large bowl, whisk together pumpkin puree, egg, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet.
6. Bake for 12-14 minutes or until edges are lightly golden.
Maple Glaze:
– 1/2 cup pure maple syrup
– 1/4 teaspoon salt
Whisk together and drizzle over warm cookies.
Pumpkin Cream Cheese Swirl Cookies
A seasonal twist on classic swirl cookies, these pumpkin-infused treats combine the warmth of fall spices with the tanginess of cream cheese.
Ingredients:
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 2 large eggs
• 2 tbsp cream cheese, softened
• 1 tsp vanilla extract
• Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in pumpkin puree and eggs.
4. Gradually mix in the dry ingredients until just combined.
5. Roll out dough on a floured surface to about 1/8 inch thickness. Spread with cream cheese mixture, leaving a 1-inch border.
6. Roll up tightly and slice into 1-inch thick rounds.
7. Place cookies on prepared baking sheet, leaving space between each cookie.
8. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Vegan Pumpkin Cookies with Cinnamon Icing
These soft-baked cookies are infused with the warmth of pumpkin and topped with a sweet and spicy cinnamon icing, perfect for a fall treat.
Ingredients:
– 1 cup vegan butter (softened), 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/4 cup canned pumpkin puree
– 1 egg replacement (such as flax or chia eggs), 2 teaspoons vanilla extract, 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon ground cinnamon, 1/4 cup chopped walnuts (optional)
– For the icing: 1/2 cup powdered sugar, 1 tablespoon unsalted vegan butter, 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the vegan butter and sugars until light and fluffy. Add the pumpkin puree and mix until combined.
3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-15 minutes or until lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
7. For the icing, beat together the powdered sugar and vegan butter until smooth. Add the cinnamon and mix until combined.
Cooking Time: 12-15 minutes
Pumpkin Pecan Cookies with Brown Butter Frosting
Warm up to the flavors of fall with these soft and chewy Pumpkin Pecan Cookies, topped with a rich Brown Butter Frosting. Perfect for snacking or sharing at your next gathering.
Ingredients:
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1/2 cup chopped pecans
• 2 large eggs
• Brown Butter Frosting (recipe below)
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in pumpkin puree and eggs.
4. Gradually mix in flour mixture until just combined. Stir in chopped pecans.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until edges are lightly golden.
Brown Butter Frosting:
• 1/2 cup unsalted butter, softened
• 1 3/4 cups powdered sugar
• 2 tablespoons heavy cream
Combine softened butter and powdered sugar in a bowl. Beat in heavy cream until smooth. Use immediately to frost cooled cookies.
Pumpkin Gingerbread Cookies
Warm up with these soft, spicy, and sweet Pumpkin Gingerbread Cookies, perfect for the holiday season.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/2 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/4 cup canned pumpkin puree
– 1 large egg
– Colored sugar or sprinkles for decorating (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, cinnamon, ginger, and cloves in a medium bowl.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in pumpkin puree and egg until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
6. Bake for 10-12 minutes or until the edges are set and centers are just slightly soft.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 10-12 minutes
Pumpkin Sugar Cookies with Cream Cheese Frosting
Get ready for a seasonal treat that combines the warmth of pumpkin spice with the sweetness of sugar cookies and the tanginess of cream cheese frosting.
Ingredients:
For the cookies:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/4 cup canned pumpkin puree
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 2 cups powdered sugar
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream butter and sugars until light and fluffy. Add pumpkin puree and vanilla extract; mix well.
4. Gradually add dry ingredients to wet ingredients, mixing until a dough forms.
5. Roll out dough on floured surface to about 1/4 inch thickness. Cut into desired shapes.
6. Bake for 10-12 minutes or until edges are lightly golden.
7. Allow cookies to cool completely before frosting with cream cheese mixture.
Cooking Time: 10-12 minutes
Pumpkin Snickerdoodle Sandwich Cookies
These soft and chewy cookies are infused with the warm spices of pumpkin pie, sandwiched between a creamy buttercream frosting, and topped with crunchy cinnamon sugar. A perfect treat for the fall season!
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 cup packed light brown sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup canned pumpkin puree
– 2 cups all-purpose flour
– Buttercream frosting (recipe below)
– Cinnamon sugar topping (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and spices. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in pumpkin puree.
4. Gradually mix in the flour mixture until just combined.
5. Roll dough into balls, about 1 inch (2.5 cm) in diameter. Place on prepared baking sheet, leaving space between each cookie.
6. Bake for 12-15 minutes or until edges are lightly golden.
Buttercream Frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons milk
Cinnamon Sugar Topping:
– 1 tablespoon granulated sugar
– 1/2 teaspoon ground cinnamon
Pumpkin Coconut Cookies with Caramel Drizzle
These chewy cookies combine the warmth of pumpkin spice with the creamy richness of coconut, topped off with a sweet and sticky caramel drizzle. Perfect for fall baking!
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup packed light brown sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/2 cup shredded coconut
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– Caramel drizzle (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
3. Add pumpkin puree, vanilla extract, and shredded coconut; mix until combined.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet.
6. Bake for 12-15 minutes or until edges are lightly golden.
Caramel Drizzle:
– 1 cup heavy cream
– 1/2 cup unsalted butter, melted
– 2 cups brown sugar
– 1 teaspoon sea salt
Combine heavy cream, melted butter, and brown sugar in a saucepan. Cook over medium heat, stirring constantly, until caramel reaches desired consistency. Remove from heat; let cool slightly before drizzling over cookies.
Pumpkin Espresso Cookies with Dark Chocolate Chunks
Warm up your fall season with these rich and decadent Pumpkin Espresso Cookies, packed with dark chocolate chunks.
Ingredients:
– 1 cup (2 sticks) unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/2 cup packed light brown sugar
– 2 large eggs
– 1 teaspoon pure vanilla extract
– 1 cup all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup canned pumpkin puree
– 2 tablespoons instant espresso powder
– 1 cup dark chocolate chunks (at least 60% cocoa)
– Optional: Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
4. Add pumpkin puree and espresso powder; mix until combined.
5. Gradually add dry ingredients to wet ingredients; mix until a dough forms.
6. Fold in dark chocolate chunks.
7. Scoop 1-inch balls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
8. Bake for 12-14 minutes or until edges are lightly golden.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-14 minutes
Pumpkin Cranberry Cookies with Orange Zest
Pumpkin Cranberry Cookies with Orange Zest Recipe
Warm up this fall season with a sweet and tangy treat that combines the flavors of pumpkin, cranberries, and orange zest. These soft-baked cookies are perfect for snacking or serving as a gift.
Ingredients:
– 2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup granulated sugar
– 1/4 cup packed brown sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup canned pumpkin puree
– 1/4 cup chopped fresh cranberries
– 1 tablespoon orange zest
– 1/4 cup unsalted butter, softened
– 1 large egg
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, granulated sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, combine pumpkin puree, cranberries, orange zest, and butter. Beat until smooth.
4. Add the egg and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-15 minutes or until edges are lightly golden.
Yield: About 24 cookies
Pumpkin Peanut Butter Cookies
These chewy cookies combine the warmth of pumpkin with the creaminess of peanut butter, making them a perfect fall treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup granulated sugar
– 1/4 cup packed brown sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup creamy peanut butter
– 1/4 cup canned pumpkin puree
– 1 large egg
– 1 tablespoon vanilla extract
– Optional: chopped peanuts or chocolate chips for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, granulated sugar, brown sugar, baking soda, and salt.
3. In a large bowl, cream peanut butter and pumpkin puree until smooth. Beat in egg and vanilla extract.
4. Gradually add dry ingredients to wet ingredients; mix until a dough forms.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until edges are lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-14 minutes
Pumpkin Cinnamon Roll Cookies
These soft-baked cookies combine the warmth of pumpkin and cinnamon to create a delightful treat perfect for fall.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup canned pumpkin puree
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon baking soda
– 1 large egg
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Add pumpkin puree, cinnamon, nutmeg, and baking soda; mix well.
4. Beat in the egg until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
7. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Pumpkin M&M Cookies with Sea Salt
Get ready to fall in love with these chewy cookies, infused with the warmth of pumpkin and the crunch of sea salt.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/2 cup packed light brown sugar
– 1/2 cup canned pumpkin puree
– 2 cups M&Ms (pumpkin flavored)
– 1/4 cup flaky sea salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. In a large bowl, cream butter and sugars until light and fluffy.
4. Beat in pumpkin puree until well combined.
5. Gradually mix in the dry ingredients until just combined.
6. Stir in M&Ms and sea salt.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
8. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Pumpkin Molasses Cookies with Vanilla Glaze
Warm up your holiday season with these soft and chewy Pumpkin Molasses Cookies, infused with the richness of molasses and topped with a sweet and creamy Vanilla Glaze.
Ingredients:
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 2 tbsp molasses
– 1 egg
– 1 tsp vanilla extract
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
3. In a large bowl, cream together sugar and butter until light and fluffy. Beat in pumpkin puree and molasses.
4. Beat in egg and vanilla extract.
5. Gradually mix in the dry ingredients until just combined.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are set.
8. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack.
Vanilla Glaze:
1. Whisk together 1 cup powdered sugar and 2 tbsp unsalted butter, softened.
2. Beat in 1 tsp vanilla extract.
3. Drizzle over cooled cookies.
Summary
Get ready to indulge in the warm, comforting flavors of pumpkin season! This collection of 18 delicious recipes brings together the perfect blend of spices and sweet treats. From classic soft cookies to creative twists like maple glaze and dark chocolate chunks, there’s something for every taste bud. Whether you’re looking for a vegan option or a gluten-free treat, these irresistibly spiced pumpkin cookie recipes are sure to satisfy your cravings.
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