Name: Pumpkin Cookies
Prep time: 15 min
Cook time: PT-491084H43M54S
Total time: PT-491084H43M54S
Cuisine: American / Seasonal
Ingredients: 2 cups all‑purpose flour; 1 tsp baking soda; 1 tsp baking powder; ½ tsp salt; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp ground cloves or 1 tsp pumpkin‑pie spice; ½ cup unsalted butter, softened; 1 cup brown sugar (packed); ½ cup granulated sugar; 1 large egg; 1 cup pure pumpkin purée (not pumpkin pie filling); 1 tsp vanilla extract; Optional: 1 cup chocolate chips, raisins, or chopped pecans; or cream‑cheese glaze

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Pumpkin cookies are soft, spiced, and full of cozy autumn flavor. Made with real pumpkin puree and warm spices like cinnamon and nutmeg, these cookies are tender, cake-like, and absolutely addictive. I love baking them when the air starts to turn crisp and I’m in the mood for something sweet, seasonal, and comforting.

Why You’ll Love This Recipe

I love this recipe because it’s easy, reliable, and the results are always delicious. The pumpkin keeps the cookies moist for days, and the hint of spice makes them taste like fall in every bite. These cookies are perfect for snacking, lunchboxes, or serving with a cup of tea or coffee. And they smell amazing while they bake! Pumpkin Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground cloves or pumpkin pie spice
Unsalted butter (softened)
Brown sugar
Granulated sugar
Egg
Pure pumpkin purée (not pumpkin pie filling)
Vanilla extract
Optional: chocolate chips, raisins, chopped pecans, or cream cheese glaze

Directions

I preheat the oven to 350°F and line a baking sheet with parchment paper.
In a bowl, I whisk together the flour, baking soda, baking powder, salt, and spices.
In a separate large bowl, I cream the butter with the brown sugar and granulated sugar until light and fluffy.
I add the egg, vanilla, and pumpkin purée to the butter mixture and mix until smooth.
I gradually add the dry ingredients, mixing just until combined.
If I’m using any mix-ins (like chocolate chips or nuts), I fold them in at this stage.
I drop spoonfuls of dough onto the prepared baking sheet, spacing them a couple inches apart.
I bake for 10–12 minutes, until the edges are set and the centers look soft but cooked.
I let them cool on the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 to 30 cookies, depending on size. It takes around 15 minutes to prep and 10–12 minutes to bake per batch, so I usually have a batch done in under 30 minutes.

Variations

Sometimes I mix in chocolate chips or white chocolate chips for extra sweetness. I’ve also made a version with cream cheese frosting or a drizzle of maple glaze for a more decadent finish. When I want a heartier cookie, I add rolled oats or chopped nuts. For an extra-spiced flavor, I add a bit of ground ginger or allspice.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They stay moist and soft thanks to the pumpkin. If I frost them, I keep them in the fridge. They also freeze well—just cool completely before freezing in layers between parchment paper. Pumpkin Cookies

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I use cooked and mashed fresh pumpkin if I have it—just make sure it’s well-drained and smooth.

Why are these cookies soft and cake-like?

The pumpkin adds a lot of moisture, and the leavening gives them a fluffy texture. They’re meant to be soft rather than crispy.

Can I frost these cookies?

Absolutely! A simple cream cheese or maple glaze is delicious. Just wait until the cookies are completely cool before frosting.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend and they turn out great. The pumpkin helps keep them tender.

Can I refrigerate the dough?

Yes, I sometimes chill the dough for 30 minutes to help the cookies hold their shape better, but it’s not required.

Conclusion

Pumpkin cookies are the perfect cozy treat for fall—or anytime I’m craving something soft, spiced, and satisfying. I love how easy they are to make and how versatile the recipe is, whether I’m keeping it simple or adding a little something extra. With their pillowy texture and warm flavor, these cookies always bring a little seasonal joy to the kitchen.