10 Delicious Pumpkin Cookie Recipes to Try This Fall

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Fall is the perfect time to whip up some cozy treats, and what better way to bring the flavors of the season into your kitchen than with pumpkin cookies? These sweet treats are soft, flavorful, and can be made in a variety of ways to suit your taste.

I always say it’s always a good time for a treat and nothing could be truer with these. These pumpkin cookies are great for desserts for also a snack, a gift for loved ones and can even work in a lunch box! The best part is they aren’t just sugar. Pumpkin is quite nutritious so it’s a more balanced treat!

Whether you like them spiced up with cinnamon, drizzled with icing, or studded with chocolate chips, there’s a pumpkin cookie recipe here for everyone. Get ready to bake up a batch (or two) that’ll fill your home with that lovely autumn aroma!

Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are a delightful blend of fall flavors and sweet chocolate goodness. The combination of pumpkin puree and warm spices makes these cookies soft and chewy, while the chocolate chips add a rich sweetness that perfectly complements the pumpkin. They are easy to whip up, making them a go-to treat for any occasion, especially during the cozy autumn months.

With just a few simple ingredients, you can create these tasty cookies that are sure to please everyone in the family. Whether you’re enjoying them with a cup of tea or sharing them at a gathering, they bring a warm and inviting touch to your dessert table. Plus, the addition of chocolate chips makes them irresistible!

Ingredients

• 240g (2 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar
• 75g (1/3 cup) brown sugar, packed
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 115g (1/2 cup) unsalted butter, softened
• 1 large egg
• 150g (1/2 cup) pumpkin puree
• 100g (1 cup) chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt together.
3. In a separate bowl, cream the softened butter until smooth. Add in the egg and pumpkin puree, mixing until well blended.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
5. Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. 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.

Chocolate And Pumpkin Cookies

Chocolate and pumpkin cookies combine the warm, cozy flavors of pumpkin with the rich sweetness of chocolate. These cookies are soft, chewy, and have a delightful hint of fall spices. The addition of chocolate chips creates a wonderful contrast, making every bite a tasty treat.

This recipe is simple enough for anyone to whip up, even if you’re new to baking. It’s perfect for a cozy afternoon snack, or to impress friends at a gathering. Plus, they make your kitchen smell amazing!

Ingredients

• 1 cup (240 ml) pumpkin puree
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) brown sugar, packed
• 1/2 cup (115 g) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup (170 g) chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the pumpkin puree, granulated sugar, brown sugar, and softened butter until smooth.
3. Add the egg and vanilla extract, mixing until well combined.
4. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chocolate chips.
7. Using a spoon or cookie scoop, drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Towards the end of the cooking time, you can add some square bites of pumpkin. By adding them towards the end, you will be able to have soft bites of actual pumpkin. I quite like that as it brings that natural sweetness to the cookies.
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Spice Cookies

These pumpkin spice cookies are a delightful treat that perfectly captures the essence of fall. With their soft and chewy texture, they are infused with warm spices like cinnamon and nutmeg, creating a cozy flavor profile that pairs wonderfully with a cup of coffee or tea. Even better, the recipe is straightforward, making it an easy choice for baking enthusiasts of all levels.

You’ll love how simple it is to whip up a batch of these cookies. The combination of pumpkin puree and classic spices gives them a satisfying taste that’s both comforting and inviting. Whether you’re preparing for a gathering or just treating yourself, these cookies are sure to bring a smile to your face.

Ingredients

• 240g (2 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar
• 75g (1/4 cup) brown sugar, packed
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 120ml (1/2 cup) pumpkin puree
• 60ml (1/4 cup) unsalted butter, softened
• 1 large egg

Instructions

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a bowl, mix the flour, baking soda, cinnamon, nutmeg, salt, and ginger together.
3. In another bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the pumpkin puree and egg to the butter mixture, stirring until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Pumpkin Oatmeal Cookies

These Pumpkin Oatmeal Cookies are a delightful combination of comforting flavors and chewy textures. With the warm taste of pumpkin and the heartiness of oats, they offer a cozy treat that’s perfect for any time of year, especially in the fall. They are simple to make, requiring just a few ingredients that you likely have on hand.

The cookies have a soft, chewy bite with the perfect balance of sweetness. The addition of oats gives them a nice texture, while the spices enhance the pumpkin flavor. Whether enjoyed with a cup of coffee or as an after-school snack, these cookies are sure to please everyone!

Ingredients

• 1 cup (240 ml) pumpkin puree
• 1/2 cup (100 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (120 g) all-purpose flour
• 1 cup (90 g) rolled oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the pumpkin puree, egg, and vanilla extract to the sugar mixture and mix well.
4. In a separate bowl, combine the flour, oats, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
6. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Pumpkin Cheesecake Cookies

Pumpkin cheesecake cookies are a delightful blend of soft, chewy cookie texture combined with the rich, creamy flavor of cheesecake. These cookies capture the essence of pumpkin spice season and are sure to satisfy your sweet tooth. They’re incredibly simple to make, making them a go-to recipe for any fall gathering or cozy evening at home.

The balance of pumpkin, cream cheese, and warm spices creates a cozy flavor profile that’s hard to resist. Topped with a light dusting of powdered sugar, these cookies are as pleasing to the eyes as they are to the palate. Whether you’re baking for friends or treating yourself, these cookies are a scrumptious way to celebrate the season.

Ingredients

• 1 cup (240 ml) pumpkin puree
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) brown sugar, packed
• 1/2 cup (115 g) unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 2 cups (240 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 oz (113 g) cream cheese, softened
• 1/2 cup (60 g) powdered sugar
• 1 teaspoon vanilla extract (for filling)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Add pumpkin puree, vanilla extract, and the egg. Beat until combined.
3. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this to the pumpkin mixture, stirring until just combined.
4. For the filling, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
5. Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper. Use your thumb to create a small indent in the center of each cookie.
6. Fill each indent with a small amount of the cream cheese mixture.
7. 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.
8. Once cooled, dust with powdered sugar before serving.

Pumpkin Coffee Cookies

These Pumpkin Coffee Cookies are a delightful treat that combines the rich flavors of pumpkin with a hint of coffee. The warm spices and soft texture make them perfect for cozy gatherings or a simple afternoon snack. They are easy to whip up, making them suitable for bakers of all skill levels.

With a light sweetness and a touch of chocolate chips, these cookies are sure to please anyone looking for a seasonal delight. The pumpkin adds moisture, while the coffee enhances the overall flavor, giving each bite a comforting warmth. Enjoy them with a cup of coffee or tea for a perfect pairing!

Ingredients

• 240g (2 cups) all-purpose flour
• 150g (3/4 cup) pumpkin puree
• 100g (1/2 cup) granulated sugar
• 50g (1/4 cup) brown sugar
• 1 large egg
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 120ml (1/2 cup) brewed coffee, cooled
• 100g (1 cup) chocolate chips

Instructions

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, egg, and brewed coffee until well combined.
3. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
5. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 5 cm apart.
6. Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Pumpkin And Caramel Cookies

Pumpkin and caramel cookies are a delightful treat that blend the warm, comforting flavors of pumpkin with the rich sweetness of caramel. These cookies have a soft, chewy texture, and the drizzle of caramel on top adds an irresistible finish. They’re easy to make and perfect for a cozy afternoon or a festive gathering.

The combination of spices like cinnamon and nutmeg with pumpkin creates a nostalgic autumn flavor. Pairing this with gooey caramel makes each bite feel like a little celebration. Whether you’re enjoying them with a cup of coffee or sharing them with friends, these cookies are sure to be a hit.

Ingredients

• 120g (1/2 cup) unsalted butter, softened
• 150g (3/4 cup) brown sugar, packed
• 100g (1/2 cup) granulated sugar
• 1 large egg
• 180g (3/4 cup) pumpkin puree
• 240g (2 cups) all-purpose flour
• 5g (1 teaspoon) baking soda
• 5g (1 teaspoon) ground cinnamon
• 3g (1/2 teaspoon) ground nutmeg
• 1/4 teaspoon salt
• 75g (1/3 cup) caramel sauce, for drizzling

Instructions

1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the egg and pumpkin puree, mixing well until combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
8. Once cooled, drizzle caramel sauce over the cookies before serving.

Pumpkin Orange Cookies

Pumpkin Orange Cookies are a delightful treat that perfectly blend the warm flavors of pumpkin and the zesty brightness of orange. These cookies are soft, chewy, and have a lovely crackled appearance on top, making them not just tasty but visually appealing too. They are quite simple to make, so even if you’re new to baking, you’ll find this recipe easy to follow.

The combination of pumpkin and orange creates a unique flavor profile that’s comforting yet refreshing. Each bite is a taste of fall, making them perfect for gatherings, lunchboxes, or cozy nights in. You might just find them to be your new favorite cookie!

Ingredients

• 240g (2 cups) all-purpose flour
• 200g (1 cup) granulated sugar
• 100g (1/2 cup) pumpkin puree
• 1 large egg
• 75g (1/3 cup) unsalted butter, melted
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Whisk together until well mixed.
3. In another bowl, blend the pumpkin puree, melted butter, granulated sugar, egg, vanilla extract, and orange zest until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 5 cm apart.
6. 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 them to a wire rack.
7. Once cooled, dust with powdered sugar before serving.

Pumpkin Crinkle Cookies

Pumpkin crinkle cookies are a delightful treat that combines the warmth of pumpkin spice with a soft, chewy texture. They’re easy to make, bringing cozy autumn flavors right to your kitchen with minimal fuss. The cookie’s unique appearance, with its crackled surface dusted in powdered sugar, makes them visually charming and perfect for any fall gathering.

Each bite offers a sweet, spiced flavor that’s reminiscent of pumpkin pie, making these cookies a seasonal favorite. With just a handful of ingredients, you’ll have a batch ready in no time, making them a fun baking project for anyone!

Ingredients

• 240g (2 cups) all-purpose flour
• 200g (1 cup) granulated sugar
• 50g (1/4 cup) brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup (240g) pumpkin puree
• 1 large egg
• 60ml (1/4 cup) vegetable oil
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, mix the pumpkin puree, egg, vegetable oil, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix!
5. Chill the dough in the refrigerator for about 30 minutes. This helps the cookies hold their shape.
6. Using a spoon or cookie scoop, form balls of dough and roll them in powdered sugar until fully coated.
7. Place the dough balls on the prepared baking sheet, leaving some space between them.
8. Bake for 10-12 minutes, or until the edges are set and the tops appear crinkly. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Pumpkin Cinnamon Cookies

These Pumpkin Cinnamon Cookies are a delightful treat that combines the warm flavors of pumpkin and cinnamon in every bite. Soft, chewy, and just the right amount of sweetness, they are perfect for sharing with friends or enjoying with your favorite cup of tea or coffee. Plus, they are simple to whip up, making them an excellent choice for a cozy afternoon baking session.

The unique combination of pumpkin puree, warm spices, and a hint of vanilla creates a comforting cookie that captures the essence of fall. With their cracked tops and lightly dusted sugar, they not only taste great but also look inviting on any dessert platter.

Ingredients

• 240g (2 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar
• 50g (1/4 cup) brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 120g (1/2 cup) unsalted butter, softened
• 1 egg
• 240g (1 cup) pumpkin puree
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
3. In a separate bowl, beat the softened butter, granulated sugar, and brown sugar until creamy. Add the egg, pumpkin puree, and vanilla extract, mixing until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool slightly before transferring to a wire rack.
7. Once cooled, dust the cookies with powdered sugar before serving.