There’s something magical about the warm, spiced aroma of pumpkin cookies fresh out of the oven — the perfect blend of cozy fall flavors and sweet comfort. Whether you’re a seasoned baker or just craving a festive treat, these cookies promise to become your new seasonal favorite. Ready to discover what makes them so irresistible? Keep reading!
| Servings: | 24 cookies |
| Prep Time: | 15 minutes |
| Cook Time: | 12 minutes |
| Total Time: | 27 minutes |
| Serving Size: | 1 cookie |
Description
Imagine walking into a cozy kitchen on a crisp autumn afternoon, the scent of cinnamon and nutmeg wrapping around you like a warm blanket. These pumpkin cookies bring that very moment to life. Soft and cake-like with golden edges and a tender center, each cookie bursts with the sweet richness of pumpkin and warm fall spices. The texture is pillowy and comforting, reminiscent of your favorite pumpkin bread, yet light enough to enjoy with a cup of coffee or tea.
These cookies are the edible embodiment of fall. Each bite offers a balance of earthy pumpkin, sweet brown sugar, and spicy cloves that tingle on the palate. Whether enjoyed fresh from the oven or saved for a morning treat, they carry the cozy, nostalgic charm of homemade goodness. This recipe channels the warmth of homemade holiday baking and makes it available any day you need a little comfort.
Why You’ll Love This Recipe
This pumpkin cookie recipe is as simple as it is flavorful. Made with pantry staples and a can of pumpkin puree, it comes together with minimal effort, making it a perfect weeknight baking project or a make-ahead treat for gatherings. The dough mixes quickly and the cookies bake in just minutes, filling your kitchen with irresistible fall aromas.
Whether you are baking for a holiday party, prepping sweet snacks for the week, or just satisfying a pumpkin craving, these cookies work beautifully. You can easily customize them with a drizzle of glaze or a handful of chocolate chips, making them both versatile and crowd-pleasing.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 half teaspoon salt
- 2 and a half cups all-purpose flour
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Cooling rack
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. This ensures the cookies bake evenly and release easily.
- Cream the butter and sugars: In a large mixing bowl, combine the softened butter, granulated sugar, and light brown sugar. Beat them together for about 2 to 3 minutes until they are light and fluffy. This step is key for giving the cookies their soft texture.
- Add the pumpkin and wet ingredients: Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix until everything is well combined. The mixture will look silky and orange.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Take a moment to enjoy the aroma of the spices before adding them.
- Combine dry and wet: Gradually add the dry ingredients into the pumpkin mixture. Stir just until incorporated. Be careful not to overmix to keep the cookies soft.
- Portion the cookies: Use a cookie scoop or a tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be soft and slightly sticky, which is completely normal.
- Bake: Bake the cookies for 10 to 12 minutes or until they are set and the edges are slightly golden. They should still feel soft in the center.
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. Enjoy warm or let them cool for easier storage.
Nutrition per serving
| Calories | 145 |
| Protein | 1g |
| Carbohydrates | 20g |
| Fat | 6g |
| Sugar | 11g |
| Fiber | 1g |
| Sodium | 110mg |
Recipe Notes
For a sweeter spin, try adding a glaze made with powdered sugar and a splash of milk. If you love chocolate, toss in a cup of mini chocolate chips. Make-ahead tip: freeze scooped dough for oven-fresh cookies anytime.
Serving and Storage Tips
Store these cookies in an airtight container at room temperature for up to four days. For longer storage, place them in the fridge for up to one week. They also freeze well for up to two months. When freezing, lay them flat on a tray first, then transfer to a freezer-safe bag once solid.
Bring refrigerated or frozen cookies to room temperature before serving. To warm, try a quick 10 to 15 seconds in the microwave. You can also refrigerate the dough up to one day ahead of baking for added convenience.
Course, Cuisine, Keywords
Dessert, American, pumpkin cookies, fall baking, easy pumpkin dessert
FAQ
Can I use fresh pumpkin instead of canned puree?
Yes, fresh pumpkin puree works well if it is smooth and fully drained to remove excess water. Avoid pumpkin pie filling which contains added sugar and spices.
Can I make these cookies gluten-free?
Yes. Use a 1-to-1 gluten-free baking flour that includes xanthan gum for the best results. The texture may be slightly different but just as delicious.
Can I freeze the cookie dough?
Yes. Scoop the dough into individual portions, freeze on a baking tray until firm, then transfer to a freezer-safe bag. When ready to bake, place them on a baking sheet and extend baking time by 1 to 2 minutes.
Why are my cookies cakey?
The pumpkin adds a lot of natural moisture which gives the cookies a soft, cake-like texture. To make them slightly firmer, add a tablespoon or two more flour or reduce the pumpkin by a small amount.
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Soft Pumpkin Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 2 to 3 minutes using an electric mixer.
- Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix until well combined and smooth.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until blended. Do not overmix.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes or until the cookies are just set and lightly golden at the edges.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
