Everyone loves cookies, so making pumpkin cookies during the fall is a no-brainer! These cookies can be soft and chewy or crispy, they can be just pumpkin or maybe you want to add another ingredient such as chocolate chips or vanilla.
Fall just wouldn’t be the same without pumpkin cookies warm from the oven and since pumpkin is naturally sweet it’s a great ingredient to base a wonderful cookie on.
What Kind of Pumpkin to Use
Choose from canned pumpkin puree or homemade mashed cooked pumpkin flesh. Either will work perfectly in the following easy pumpkin cookies recipes.
I bet you can already imagine how incredible your kitchen is going to smell with the best pumpkin cookies in the oven. Trust me, everyone will want to know exactly what’s baking!
How to Serve Pumpkin Cookies
Whether you enjoy homemade cookies with a glass of milk, some lemonade or even your morning coffee, there is no ‘wrong’ way to serve these little treats!
If you’re looking for more of a breakfast type treat, you might like to try one of our pumpkin bread recipes instead.
How to Store Them
Most pumpkin cookies will keep for several days in an airtight container, either on the countertop or in the refrigerator. If you want to make extra and freeze some, put them in a Ziploc freezer bag and use them within a couple of months for the freshest result.
Pumpkin Cookies with Cream Cheese Icing
Expect a soft and cake-like texture from these pumpkin cupcakes and a sweet, delicious icing on top. This recipe makes 30 delicious pumpkin cookies, which will keep for a few days in an airtight container in the refrigerator.
For the Cookies:
- 2 cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground cloves
- ½ teaspoon ground ginger
- 1½ teaspoons ground cinnamon
- 10 tablespoons unsalted butter, at room temperature
- 1 large egg
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup white sugar
- ½ cup light brown sugar
For the Cream Cheese Icing:
- 2 cups powdered sugar
- 4 ounces cream cheese, at room temperature
- 5 tablespoons unsalted butter, at room temperature
- ½ teaspoon vanilla extract
- First preheat the oven to 350 degrees F.
- Lightly grease a pair of 18 x 13-inch baking sheets and top with parchment paper.
- Combine the flour with the baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and cloves.
- Cream the butter with the 2 kinds of sugar using an electric mixer with a paddle attachment.
- Mix in the egg and then the vanilla and pumpkin.
- Now you can blend in the flour mixture.
- Use a 1½ tablespoon cookie scoop to make 30 cookies.
- Arrange them a couple of inches apart on the prepared baking sheets.
- Bake one baking sheet at a time for about 14 minutes or until the pumpkin cookies are set.
- Let them cool completely.
- Beat the cream cheese and butter using an electric mixer.
- When the icing is fluffy, mix in the vanilla and powdered sugar.
- Frost the cookies when they are completely cool.
Healthy Pumpkin Oatmeal Cookies
If you’re looking for healthy pumpkin oatmeal cookies, look no further because this recipe is great! The result is soft, light cookies with the perfect amount of chewiness.
You will need old-fashioned oats to make these pumpkin cookies. They are sometimes labeled as rolled oats.
The chocolate chips are optional (or you could use bittersweet chocolate chips instead) but they do go really well with the pumpkin and oatmeal! For something deliciously different, use peanut butter chips instead of chocolate chips.
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup butter, at room temperature
- 1 egg
- ¼ teaspoon salt
- ½ cup pumpkin puree
- 1 cup all-purpose flour
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- ¾ cup old-fashioned oats
- ½ cup semisweet chocolate chips
- ½ teaspoon baking soda
- Cream the butter with the sugar in a bowl then mix in the pumpkin.
- Combine the oats with the flour, cinnamon, salt, nutmeg, and baking soda.
- Now combine both mixtures.
- Don’t over-mix the batter. Once the flour isn’t visible, it’s mixed enough.
- Fold in the chocolate chips.
- Now chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
- Drop cookie scoops of the batter on to the parchment paper lined sheet.
- Bake for about 20 minutes or until the cookies are set and chewy.
Pumpkin Cake Mix Cookies
If you’re looking for healthy pumpkin oatmeal cookies, look no further because this recipe is super-easy. In fact it’s a 3Looking for something quick and simple? This pumpkin cake mix cookies recipe couldn’t be more straightforward. In fact it’s a 3-ingredient pumpkin cookies recipe which uses cake mix as a nifty shortcut. And if you use spiced cake mix, you can make 2-ingredient pumpkin cookies instead!
As well as the cake mix, you simply need pumpkin puree and pumpkin pie spice for these pumpkin cake mix cookies. Yep – that’s it! Can you believe how quick and easy these pumpkin cake mix cookies are? You will want to make these again and again.
These tend to get soggy if stored in an airtight container for a while, but you can pop them in a toaster oven for a couple of minutes to crisp them back up.
- 15 ounces pumpkin puree
- 17 ounces boxed yellow cake mix
- 1 tablespoon pumpkin pie spice
- Preheat the oven to 350 degrees F and spray a baking sheet with cooking spray.
- Combine all the ingredients in a bowl.
- Arrange tablespoon size pieces of the cooking dough on the greased baking sheet.
- You should get 12 cookies in total.
- Press them down a little but not too flat.
- Bake for 17 minutes.
- Let the pumpkin cake mix cookies cool on a wire rack.
So which of the above recipes are you going to try first? I guarantee you’ll want to try more than one when you see how well pumpkin works in homemade cookies!