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Disclaimer: This content is for educational purposes only, not medical advice. Always consult with a doctor before making significant changes to your diet, especially if you have pre-existing health conditions.
If there’s one treat that screams “fall” louder than pumpkin spice lattes, it’s a warm, chewy pumpkin cookie straight from the oven. This pumpkin cookies recipe isn’t just another sweet it’s comfort in cookie form. Whether you’re craving a soft batch with cream cheese frosting or want something crispy with a hint of spice, you’re about to learn exactly how to bake the perfect pumpkin cookie no fuss, no fancy tools, just pantry staples and a mixing bowl.
In this post, I’ll walk you through every detail of my go-to pumpkin cookie recipe. You’ll learn how to make soft cookies, tweak the dough for different textures, make them gluten-free or keto, and even how to store them so they stay fresh for days. Oh and if cream cheese icing is your thing? I’ve got you covered.
Whether you’re a seasoned baker or just trying to keep your kids happy on a chilly weekend, this guide is for you.
Table of Contents
Key Takeaways: What You Need to Know
- Use pumpkin puree, not pumpkin pie filling, for best results.
- For soft cookies, the dough should be thick and chilled before baking.
- You can easily make gluten-free or keto variations.
- Pumpkin cookies pair perfectly with cream cheese frosting.
- Store in an airtight container to keep them chewy and moist.
The Story & Intro
What Inspired This Pumpkin Cookies Recipe?
I remember the first time I baked pumpkin cookies. It was one of those crisp Oregon mornings, the kind where the kitchen smells like cinnamon before breakfast even begins. I had a toddler clinging to my leg, a baby in a high chair, and about 30 minutes to pull something anything together for a bake sale at my son’s preschool.
I found half a can of leftover pumpkin puree in the fridge (leftover from this pumpkin bread recipe), and thought: why not cookies?
What came out of the oven surprised me. They were soft, pillowy, lightly spiced, and best of all the kids devoured them. No frosting, no drama, just warm, comforting cookies that tasted like fall.
Since then, I’ve tweaked and tested this recipe more times than I can count. It’s become one of those staple fall bakes I turn to again and again, especially when I’m craving something cozy but don’t want to spend all day in the kitchen.
Now, I’m sharing it with you not just the recipe, but the shortcuts, the flour swaps, the frosting upgrades, and even the storage tricks I’ve learned over the years.
Let’s bake, mama. You’re going to love this one.
Ingredients & Customization
What Ingredients Do You Need for the Best Pumpkin Cookies Recipe?
This pumpkin cookies recipe starts with simple pantry staples but the magic comes from how they come together. Here’s what you’ll need for the base:
- Pumpkin puree (not pumpkin pie filling)
- Brown sugar & white sugar
- Melted butter or neutral oil
- Eggs
- All-purpose flour
- Baking soda & baking powder
- Vanilla extract
- Ground cinnamon, nutmeg & cloves
- Optional: chocolate chips or chopped walnuts
That’s it. This is a pumpkin cookies recipe that keeps things simple, just like your favorite fall mornings. Want to make them crispier? Add an extra tablespoon of sugar and reduce the baking time slightly. For a softer version, refrigerate the dough before baking. If you love fluffy pumpkin desserts, you’ll also enjoy my pumpkin muffins recipe they use nearly the same spice blend.
Can You Make This Pumpkin Cookies Recipe Gluten-Free or Keto?
Yes, and I’ve done it dozens of times. My sister-in-law avoids gluten, so I’ve tested a gluten free pumpkin cookies recipe that actually holds its shape and doesn’t crumble into pumpkin-scented dust. Here’s how to adjust:
| Dietary Option | Swap Suggestions |
|---|---|
| Gluten-Free | Use 1:1 gluten-free baking flour (like Bob’s Red Mill) |
| Keto | Try almond flour + monk fruit sweetener (for a keto pumpkin cookies recipe) |
| Dairy-Free | Use coconut oil or plant-based butter substitutes |
| Egg-Free | Sub 1/4 cup applesauce per egg or use a flax egg |
No matter your dietary needs, this pumpkin cookies recipe is adaptable. That’s why it’s a go-to in my home.
I even like to fold in mini chocolate chips for a fun pumpkin chocolate chip cookies recipe twist just be sure they’re allergy-friendly if needed.
And if you’re more of a cake-lover in disguise? Add a tablespoon of milk to the dough for an almost cupcake-like bite.
Dough Tips & Baking Basics
How Do You Make Pumpkin Cookie Dough Just Right?
Making pumpkin cookie dough isn’t just about tossing ingredients in a bowl. The secret to a perfect pumpkin cookies recipe lies in balance moisture vs. structure, spice vs. sweet. Pumpkin puree adds richness, but it also carries a lot of water. Here’s how I get it just right:
Step-by-step dough guide:
- Start with dry ingredients. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and spices. I always include cinnamon, nutmeg, and a pinch of clove this is a must for any cozy cookie recipes using pumpkin puree.
- Cream your sugar and fat. Blend melted butter (or coconut oil for dairy-free) with both white and brown sugar. Brown sugar adds chewiness key for soft cookies.
- Mix in pumpkin puree and egg. Add vanilla extract too. Stir until smooth.
- Combine wet and dry. Slowly fold your flour mixture into the wet ingredients. The dough should be thick and slightly sticky.
- Chill if needed. For firmer, thicker cookies, refrigerate dough for 30–60 minutes before baking.
This base dough can go many directions: add chocolate chips for a pumpkin chocolate chip cookies recipe feel, or a dash of maple syrup if you love extra fall flavor.
How Long Do You Bake a Pumpkin Cookies Recipe?
Pumpkin cookies bake fast but timing depends on texture. For this pumpkin cookies recipe soft variation, bake at 350°F (175°C) for 11–13 minutes. You want the edges barely golden and the centers still slightly soft when you pull them out. They’ll finish setting on the tray.
Want a crispy pumpkin cookies recipe instead? Just bake 1–2 minutes longer, and flatten the dough balls before baking.
Here’s a quick baking comparison table:
| Texture | Bake Time | Dough Tips |
|---|---|---|
| Soft & Puffy | 11 min | Chill dough 30 min |
| Chewy & Thick | 12 min | Use brown sugar |
| Crispy Edges | 13–14 min | Add white sugar, flatten dough |
Want a cookie version of your favorite pie? Try shaping the dough with a thumbprint and adding a dab of pumpkin pie filling before baking. It’s like a pumpkin pie cookie and it’s a guaranteed win at holiday gatherings.
I’ve also served these with my sweet potato casserole and thanksgiving turkey meatballs for a full-on fall feast.
Frosting, Feedback & Freshness
How Do You Make Pumpkin Cookies with Cream Cheese Frosting?
Hands down, the best part of this pumpkin cookies recipe besides how your house smells while baking is topping them with a luscious, tangy cream cheese frosting.
Here’s my go-to recipe for the topping:
Cream Cheese Frosting for Pumpkin Cookies:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
- Pinch of salt
- Optional: dash of cinnamon or maple syrup
Directions:
- Beat the cream cheese and butter until smooth.
- Mix in vanilla and salt.
- Slowly add powdered sugar until fluffy and spreadable.
- Frost cooled cookies and refrigerate to set.
This creamy topping turns your pumpkin cookies recipe into something that feels bakery-level. You’ll find similar comfort in my gingerbread cookies recipe, which also loves a swipe of sweet icing.
For a dairy-free version, use vegan cream cheese and butter still delicious.
A Real-Life Review: “Better Than the Bakery!”
Here’s what one reader shared after making this pumpkin cookies recipe:
“I made a double batch for my daughter’s fall festival, and there wasn’t a single cookie left. One mom asked me what bakery I bought them from. When I said they were homemade, she made me text her the recipe on the spot. These are soft, flavorful, and that frosting? Unreal. Thank you!”
Heather M., mom of two in Spokane, WA
That kind of feedback is what makes this recipe so special it’s not just easy, it’s memorable.
How Do You Store Pumpkin Cookies to Keep Them Fresh?
Proper storage is key to keeping your pumpkin cookies recipe soft and chewy, especially with frosting involved.
Storage Tips:
| Cookie Type | Storage Method | Duration |
|---|---|---|
| Unfrosted cookies | Airtight container, room temp | 3–4 days |
| Frosted cookies | Layered in wax paper, refrigerated | 5–6 days |
| Freeze (baked, unfrosted) | Airtight freezer bag | Up to 2 months |
Just pull from the freezer, thaw for 30 minutes, and you’ve got fall magic on demand.
And if you love make-ahead breakfast ideas, you’ll appreciate how these cookies sit next to overnight oats in my fridge both are grab-and-go goodness.
Variations & Mix-Ins
What Are the Best Add-Ins for a Pumpkin Cookies Recipe?
Once you’ve mastered the base pumpkin cookies recipe, it’s time to have a little fun. Pumpkin is a flavor chameleon it pairs well with so many textures and tastes.
Here are my tried-and-true add-in combos:
| Add-In | Why It Works |
|---|---|
| Chocolate chips | Sweet + spiced = dessert heaven |
| Chopped pecans or walnuts | Adds crunch to the soft texture |
| Dried cranberries | Tart contrast for sweet cookies |
| White chocolate chunks | Creamy and cozy |
| Rolled oats | For a chewy, hearty bite |
Craving a cookie that’s a little crisp on the outside but still soft inside? Fold in oats and bake just a touch longer. Boom your crispy pumpkin cookies recipe is done.
I’ve also swirled in a little molasses for a deeper, almost gingerbread-like vibe great served with zucchini muffins or zucchini brownies on a dessert board.
Can Pumpkin Cookies Be Made Gluten-Free or Keto?
Absolutely. This pumpkin cookies recipe is as flexible as your favorite pair of leggings.
Gluten-Free Version:
Use a cup-for-cup gluten-free flour mix like King Arthur or Bob’s Red Mill. It keeps the cookies soft, holds structure, and tastes just like the original. (My brother-in-law had no clue he was eating gluten free pumpkin cookies recipe last Thanksgiving.)
Keto Version:
Swap flour for almond flour and sugar for erythritol or monk fruit. You’ll want to refrigerate the dough extra long so they firm up on the tray. These are perfect for anyone wanting a keto pumpkin cookies recipe without sacrificing fall flavor.
Spices & Texture Tricks
What Are the Best Spices for a Bold Pumpkin Cookies Recipe?
This might surprise you, but the heart of every unforgettable pumpkin cookies recipe isn’t just the pumpkin it’s the spice. Pumpkin itself is mild and creamy. The flavor punch comes from the spice cabinet.
Here’s my ideal spice mix per batch:
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp ginger (optional for warmth)
- Pinch of cardamom or allspice if you’re feeling adventurous
These spices echo the blend in my pumpkin bread recipe and even my zucchini bread recipe, which makes both feel like cousins at the fall dessert table.
Want to make it easier? Use a pre-mixed pumpkin pie spice but always check for freshness. Stale spices = flat flavor.
Tip: Bloom your spices by adding them to the melted butter or oil before mixing. Just 30 seconds of heat wakes up their full aroma.
What Makes Pumpkin Cookies Thick & Chewy?
Ah, the golden question. A thick, chewy pumpkin cookies recipe depends on four things:
- Chilling the dough. At least 30 minutes. Cold dough = slow spread.
- Using more brown sugar than white. Brown sugar = chewiness and moisture.
- Not overmixing. Once you add the flour, mix gently.
- Scooping tall dough mounds. Pile it high not wide on the tray.
You can even double-stack your dough balls before baking. That trick, plus chilling, gives you bakery-style cookies every single time.
I love pairing these with cozy fall sides like creamy cowboy casserole or jiffy corn casserole. They round out any meal with something warm, soft, and sweet.
FAQ: Your Pumpkin Cookies Recipe Questions Answered
How do you make soft pumpkin cookies?
To make soft pumpkin cookies, use brown sugar, don’t overmix the dough, and chill it for at least 30 minutes before baking. Bake at 350°F for about 11 minutes. Let them cool on the tray they’ll finish setting without drying out.
How do you make pumpkin cookies with cream cheese icing?
Prepare a simple cream cheese frosting with cream cheese, butter, vanilla, and powdered sugar. Once cookies are cool, spread or pipe the frosting. For extra flair, add a dash of cinnamon or maple syrup to the frosting.
How do you make a pumpkin cookie dough?
Combine flour, baking soda, spices, and salt in one bowl. In another, cream butter, sugars, and pumpkin puree. Mix wet and dry ingredients, then chill the dough for 30 minutes. Your pumpkin cookies recipe dough is ready to bake or freeze.
How do you make pumpkin cookies with sugar?
Use both white and brown sugar for the perfect texture and flavor. Brown sugar adds moisture and chewiness, while white sugar gives structure and a bit of crisp. Roll cookie dough balls in sugar before baking for a crackly top.
How do you make a pumpkin pie cookie?
Use your pumpkin cookie dough as a base. Press an indent into the dough before baking and fill it with a small spoonful of pumpkin pie filling. Bake as usual. Top with whipped cream or icing for a fun pumpkin pie cookie twist.
What are thick & chewy pumpkin cookies?
They’re cookies that stay tall and soft in the center with golden edges. Use more brown sugar, chilled dough, and stack your dough balls before baking. This gives you the ideal thick bite every time.
What are the best spices to use in pumpkin cookies?
Cinnamon, nutmeg, cloves, and ginger are essential. You can also add cardamom or allspice for deeper warmth. Pre-made pumpkin pie spice blends work well too.
Can pumpkin cookies be made gluten-free?
Yes! Swap the flour for a 1:1 gluten-free blend. Stick to brands like Bob’s Red Mill or King Arthur for best results. The rest of the pumpkin cookies recipe stays the same no texture sacrifices here.
How do you store pumpkin cookies to keep them fresh?
Unfrosted: Store in an airtight container at room temp for 3–4 days.
Frosted: Refrigerate in layers with wax paper for up to 6 days.
Freezer: Freeze unfrosted cookies in bags for up to 2 months.
Final Thoughts
This pumpkin cookies recipe is one of those easy bakes that never fails. It’s warm, soft, comforting and endlessly flexible. Whether you’re frosting them for a bake sale, gifting them for the holidays, or sneaking one with coffee on a quiet morning, these cookies have your back.
And hey if you’re loving pumpkin, don’t miss these fall favorites too:
