Fall is here, and for me, that means it’s time to bake! I love everything about pumpkin season, especially when it comes to sweet treats. If you’re looking for simple, delicious pumpkin cookie recipes, you’ve come to the right place.
I’ve gathered three of my favorite pumpkin cookie ideas that are perfect for cozy afternoons or sharing with friends. These recipes are easy to follow, and I promise you’ll find a new fall baking favorite here. Let’s get baking!
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Perfect Pumpkin Brown Sugar Cookies
Soft, chewy cookies with warm spices and deep brown sugar notes are a must-make. These pumpkin brown sugar cookies are a real fall favorite in my kitchen.
Key Ingredients & Tips for Brown Sugar Pumpkin Cookies
- Brown Sugar Magic: Using mostly brown sugar gives these pumpkin cookies a wonderfully moist texture and a lovely caramel flavor you’ll really enjoy.
- Pumpkin Puree Power: Make sure to use pure pumpkin puree, not pumpkin pie filling. It adds moisture and that classic pumpkin taste without making the cookies too cakey.
What You Need for Pumpkin Brown Sugar Cookies
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
⏱️ Time: 25 mins🍽️ Yields: 18 cookies
How to Make Pumpkin Brown Sugar Cookies
Step 1: Mix Dry and Wet Ingredients
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, cream the softened butter with both brown and granulated sugars until it’s light and fluffy. Beat in the pumpkin puree, then the egg and vanilla extract until everything is well combined.
Step 2: Combine and Bake the Pumpkin Cookies
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. Drop rounded spoonfuls of dough onto baking sheets lined with parchment paper. Bake for 10-12 minutes, or until the edges are lightly set and the centers still look soft. Let them cool on the baking sheet for a few minutes before moving to a wire rack.
📝 Final Note
For the softest pumpkin cookies, make sure not to overbake them. They will firm up as they cool.
Easy Pumpkin Chocolate Chip Cookies for Fall
Classic chocolate chip cookies get a cozy fall update with the addition of pumpkin. You’ll love these soft and warmly spiced pumpkin chocolate chip cookies.
Key Ingredients & Tips for Chocolate Chip Pumpkin Cookies
- Chocolate Chips Choice: Use your favorite kind of chocolate chips – milk, semi-sweet, or dark work well. Good quality chips make a difference in taste and melt.
- Pumpkin Pie Spice Shortcut: A blend of pumpkin pie spice is a simple way to add all your favorite fall spices (cinnamon, nutmeg, ginger, cloves) in one easy step.
What You Need for Pumpkin Chocolate Chip Cookies
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups chocolate chips
⏱️ Time: 30 mins🍽️ Yields: 24 cookies
How to Make Pumpkin Chocolate Chip Cookies
Step 1: Make the Cookie Dough Base
Set your oven to 375°F (190°C) and line baking sheets. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. In a larger bowl, cream the softened butter with both brown and granulated sugars until it’s light. Beat in the pumpkin puree, egg, and vanilla extract until everything is smooth.
Step 2: Add Chocolate and Bake Cookies
Slowly add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain. Fold in the chocolate chips. Drop rounded spoonfuls of dough onto your prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set. Let cool on the baking sheet for a few minutes before moving.
📝 Final Note
Letting the dough chill in the fridge for 30 minutes can help your cookies spread less and be a bit thicker.
Warm Pumpkin Gingerbread Cookies to Enjoy
These cookies bring together the best of pumpkin and ginger for a truly special treat. They are warm, spicy, and perfectly chewy, a great fall cookie.
Key Ingredients & Tips for Pumpkin Gingerbread Cookies
- Molasses for Depth: Dark molasses is essential for the deep, complex gingerbread flavor and helps create that chewy texture we all love. Don’t skip it!
- Fresh Spices Matter: Use fresh, fragrant ground ginger, cinnamon, and cloves. Older spices lose their strength, and you want that warming spice kick in these cookies.
What You Need for Pumpkin Gingerbread Cookies
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup molasses
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
⏱️ Time: 35 mins🍽️ Yields: 20 cookies
How to Make Pumpkin Gingerbread Cookies
Step 1: Mix Wet and Dry for Gingerbread Dough
Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. In a large mixing bowl, cream the softened butter with the brown sugar until it’s fluffy. Beat in the molasses, then the pumpkin puree, egg, and vanilla extract until everything is smooth.
Step 2: Form and Bake Your Spicy Pumpkin Cookies
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined into a soft dough. Roll the dough into 1-inch balls and place them onto baking sheets lined with parchment paper. Bake for 10-12 minutes, or until the edges are firm but the centers are still soft. Let them cool on the baking sheet for a few minutes before moving to a wire rack.
📝 Final Note
These cookies are great warm from the oven, or cooled and enjoyed with a cup of tea or coffee.