Pumpkin cookies are a treat that combines soft, chewy texture with warm spices. They are perfect for fall and are enjoyed for their simplicity and flavor. This recipe offers an easy way to bring pumpkin goodness to your baking routine.
Why you’ll love this dish
These cookies balance sweetness and spice, making them a cozy snack. They stay moist and are easy to make, requiring minimal cleanup.
“These pumpkin cookies are everything I want in a fall treat. Soft, chewy, and packed with flavor!”
You can whip up a batch quickly, and they freeze well, making them a convenient choice for gatherings or a sweet snack anytime.
How it comes together
The process is straightforward: mix wet and dry ingredients separately, combine, and bake. You’ll blend pumpkin puree with butter and sugar, then add the dry mix until just incorporated.
Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min
What you’ll need
- 1 cup pumpkin puree
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: chocolate chips or nuts for mix-ins
Use fresh pumpkin puree for the best flavor.
Step-by-step instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Add the pumpkin puree and vanilla; mix until combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- If using, fold in chocolate chips or nuts.
- Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Allow to cool on the sheet for 5 minutes before transferring to a wire rack.
Best ways to enjoy it
Enjoy these cookies warm from the oven or with a glass of milk. They pair well with coffee or tea for an afternoon treat. Consider adding a sprinkle of powdered sugar on top for a simple finish.
Storage and reheating tips
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a single layer, then transfer to a bag for up to three months. Reheat in the microwave for a few seconds to enjoy them warm.
Helpful cooking tips
- Be careful not to overmix once you add the dry ingredients; this keeps them tender.
- Use a cookie scoop for even-sized cookies.
- Check for doneness by looking for lightly golden edges.
Creative twists
- Substitute half the flour with whole wheat for added nutrition.
- Swap pumpkin for sweet potato puree for a different flavor.
- Add spices like ginger or cloves for extra warmth.
FAQ
Can I use canned pumpkin?
Yes, canned pumpkin works great; just ensure it’s pure pumpkin, not pie filling.
How can I make them gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour.
What if I want to add frosting?
Cream cheese frosting complements these cookies nicely. Just let them cool completely before frosting.
Print
Pumpkin Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously soft and chewy pumpkin cookies, perfect for fall with warm spices and a hint of sweetness.
Ingredients
- 1 cup pumpkin puree
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: chocolate chips or nuts for mix-ins
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter, brown sugar, and granulated sugar until smooth.
- Add the pumpkin puree and vanilla; mix until combined.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in chocolate chips or nuts if using.
- Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Allow to cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. They also freeze well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin cookies, fall baking, dessert, easy cookies, pumpkin spice