Pumpkin cookies are a delightful twist on the classic treat, bursting with the warm flavors of fall. These soft and chewy cookies are made with real pumpkin puree and spices like cinnamon and nutmeg, making them the perfect sweet snack for any occasion.
Easy to whip up and even easier to devour, pumpkin cookies will surely become a seasonal favorite!
Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are a delightful treat that perfectly combines the warm flavors of fall with the sweetness of chocolate. The cookies are soft, chewy, and packed with pumpkin goodness, making them a favorite for any occasion. The vibrant orange color from the pumpkin adds a fun touch, and the chocolate chips bring a rich, sweet contrast.
Making these cookies is easy and fun. You’ll find that the ingredients are simple and likely already in your pantry. The aroma of these cookies baking will fill your kitchen with a cozy scent that makes everyone feel at home.
To make these cookies, you’ll need pumpkin puree, brown sugar, granulated sugar, butter, eggs, flour, baking soda, and of course, chocolate chips. Mixing everything together is a breeze, and you can have the dough ready in no time!
Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Add the pumpkin puree and egg to the mixture, stirring until well combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Iced Pumpkin Cookies with Cream Cheese Frosting
These iced pumpkin cookies are a delightful treat, perfect for any fall gathering. Their soft, chewy texture pairs wonderfully with the rich cream cheese frosting on top. The cookies have a warm, spiced flavor that makes them a seasonal favorite.
The cookies are a beautiful golden color, topped with a thick swirl of creamy frosting. The frosting is smooth and adds a touch of sweetness that balances the spices in the cookie. Each bite is a cozy reminder of autumn.
Making these cookies is simple and fun. You can enjoy baking them with friends or family, making it a great activity for the season. They also make for a lovely gift when packaged nicely.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- In another bowl, beat together pumpkin puree, granulated sugar, brown sugar, butter, egg, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
- For the frosting, beat together cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Once the cookies are completely cool, spread a generous amount of frosting on top of each cookie.
Gluten-Free Pumpkin Cookies
These gluten-free pumpkin cookies are a delightful treat, perfect for any autumn gathering. The cookies have a warm, inviting color and a soft, chewy texture that makes them hard to resist. They are made with pumpkin puree, which adds moisture and a subtle sweetness. The spices used in the recipe, like cinnamon and nutmeg, bring out the cozy flavors of fall.
In the image, you can see freshly baked cookies resting on a baking sheet, ready to be enjoyed. The bright orange pumpkin in the background adds a festive touch, reminding us of the season’s harvest. These cookies pair wonderfully with a glass of milk or a warm cup of tea.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract until smooth.
- In another bowl, combine the almond flour, coconut flour, brown sugar, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Soft and Chewy Pumpkin Spice Cookies
These soft and chewy pumpkin spice cookies are a delightful treat for any fall gathering. Their warm, golden color and inviting aroma make them hard to resist. Each cookie is perfectly round, with a slightly crinkled top dusted with a sprinkle of cinnamon. The plate is surrounded by vibrant autumn leaves, adding to the cozy vibe of the season.
Made with real pumpkin puree, these cookies are not just delicious but also bring a taste of fall to your kitchen. The combination of spices like cinnamon and nutmeg gives them that classic pumpkin flavor. Pair them with a glass of milk or a warm cup of tea for the ultimate comfort snack.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the pumpkin puree, egg, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Pumpkin Snickerdoodle Cookies
These pumpkin snickerdoodle cookies are a delightful twist on the classic recipe. The soft, chewy texture pairs perfectly with the warm flavors of pumpkin and spices. Each cookie is rolled in cinnamon sugar, giving it that signature snickerdoodle touch. The vibrant fall colors in the background add to the cozy vibe, making these cookies perfect for any autumn gathering.
To make these cookies, you’ll need some basic ingredients like flour, sugar, pumpkin puree, and spices. The dough comes together quickly, and the baking process fills your kitchen with an irresistible aroma. These cookies not only taste great but also look beautiful on a platter!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree and eggs, mixing until well 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, stirring until just combined.
- In a small bowl, mix the sugar and cinnamon for rolling.
- Using a cookie scoop or your hands, form balls of dough and roll them in the cinnamon sugar mixture. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Vegan Pumpkin Cookies
Vegan pumpkin cookies are a delightful treat, perfect for any fall gathering. These cookies are soft, chewy, and packed with pumpkin flavor. The vibrant orange pumpkins surrounding the cookies in the image add to the seasonal charm. With a mix of chocolate and butterscotch chips, each bite is a sweet surprise.
The recipe is simple and requires basic ingredients. You’ll love how easy it is to whip up a batch. Plus, they’re vegan-friendly, making them suitable for everyone. These cookies are not just tasty; they also bring a cozy, autumn vibe to your kitchen.
Gather your ingredients and let’s get baking!
Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1 cup brown sugar
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the pumpkin puree, melted coconut oil, brown sugar, almond milk, and vanilla extract until smooth.
- In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate and butterscotch chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Pumpkin Oatmeal Cookies
These pumpkin oatmeal cookies are a delightful treat, perfect for fall. The image shows a cozy scene with warm, golden cookies spilling out of a glass jar. You can see the oats and chocolate chips nestled in the dough, making them look extra inviting. A small pumpkin in the background adds to the autumn vibe, reminding us of the flavors of the season.
Making these cookies is simple and fun. They combine the warm spices of pumpkin with the chewy texture of oats. Each bite is a burst of flavor, making them a great snack or dessert. Whether you’re enjoying them with a cup of coffee or sharing them with friends, these cookies are sure to please.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 cups rolled oats
- 1/2 cup chocolate chips
- 1/4 cup pumpkin seeds (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the pumpkin puree, brown sugar, granulated sugar, and softened butter until smooth. Add the egg and vanilla extract, mixing well.
- In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the pumpkin mixture, stirring until just combined.
- Fold in the oats, chocolate chips, and pumpkin seeds if using.
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Spiced Pumpkin Cookies with Pecans
These spiced pumpkin cookies are a delightful treat for any occasion. They are soft, chewy, and packed with the warm flavors of fall. The addition of pecans adds a nice crunch, making each bite satisfying. Perfect for sharing with friends or enjoying with a warm cup of coffee!
The cookies are made with pure pumpkin puree, which gives them a lovely orange hue and a moist texture. The spices, including cinnamon and nutmeg, create a cozy aroma that fills your kitchen as they bake. You can easily whip up a batch in no time!
To make these cookies, you will need some basic ingredients like flour, sugar, and eggs, along with pumpkin puree and spices. Mixing everything together is simple, and before you know it, your cookies will be ready to enjoy. They are perfect for fall gatherings or just a sweet treat at home.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Add the pumpkin puree and egg, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Mini Pumpkin Cookies for a Bite-Sized Treat
Mini pumpkin cookies are the perfect way to enjoy the flavors of fall in a cute, bite-sized form. These cookies are soft, sweet, and packed with pumpkin goodness. They look like little pumpkins, making them a fun treat for any gathering or just for yourself!
The cookies are often adorned with a sprinkle of white chocolate or icing to resemble the pumpkin’s texture. This adds a delightful crunch that complements the soft cookie base. They are not only adorable but also easy to make, making them a great choice for baking with kids.
To make these mini pumpkin cookies, gather your ingredients and follow the simple steps below. You’ll have a batch of these delightful treats ready in no time!
Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- White chocolate chips or icing for decoration
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Using a small cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Once cooled, decorate with white chocolate chips or icing to resemble little pumpkins.
Pumpkin Cookies with White Chocolate Chips
These pumpkin cookies are a delightful treat, especially when the weather turns crisp. The soft, chewy texture pairs perfectly with the sweetness of white chocolate chips. Each bite is a warm hug, making them a favorite for fall gatherings or cozy nights in.
The vibrant orange color of the cookies hints at the pumpkin flavor inside, while the white chocolate chips add a creamy contrast. The combination is not just visually appealing but also a delicious blend of flavors that will leave you wanting more.
Making these cookies is simple and fun. Gather your ingredients and let’s get started!
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) 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.
- Add the pumpkin puree, egg, and vanilla extract to the mixture, and mix until well 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, stirring until just combined. Be careful not to overmix.
- Fold in the white chocolate chips gently.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these pumpkin cookies with a cup of tea or coffee, and share them with friends and family!
