Pumpkin Cookies Recipe – Soft, sweet, and loaded with fall taste, pumpkin cookies are a fall favorite. Because they contain real pumpkin, they turn out orange and soft. Cookies made with cinnamon and nutmeg are flavored like autumn and almost taste traditional! Making them at home is simple, and they work well for sharing with your loved ones.
They taste good when eaten plain, or you can choose to ice them with frosting. Pumpkin cookies are tasty for munching during the day, adding to school lunches, or serving during the holidays. Because they’re soft and chewy, both kids and adults look forward to eating them during pumpkin season.
Pumpkin Cookies Recipe
With their comforting flavor, pumpkin cookies are a favorite of people who love fall baking. Baked with pumpkin and the right spices, they are just right for cold afternoons, family gatherings, or when you’re making holiday treats. Having them plain or drizzled with cream cheese frosting, you’ll notice they have a cake-like texture that is so tender and soft.
The reason this Pumpkin Cookies Recipe is distinctive is that it is uncomplicated and can be used in many ways. A couple of staples, a can of pumpkin, and aromatic spices, cinnamon, nutmeg, and cloves are all you need. The result? Some cookies that are tasty and truly straightforward for those new to baking. And the whole place smells like you’ve got a bakery in the house!
Pumpkin Cookies Recipe
Equipment
- 1 Mixing bowls
- 1 Electric mixer or whisk
- 1 Measuring cups and spoons
- 1 Baking sheet
- 1 Parchment paper
- 1 Cookie scoop or spoon
- 1 Cooling rack
Ingredients
Dry Ingredients:
- 2 ¼ cups purpose flour
- 1 tbsp baking soda
- 1 ½ tbsp ground cinnamon
- ½ tbsp ground nutmeg
- ¼ tbsp ground cloves
- ½ tbsp salt
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tbsp vanilla extract
Instructions
- Start the first step by heating your oven: Heat up your oven to 350°F (175°C). Place parchment paper or a thin layer of oil on the two baking sheets before you begin.
- mix all the dry ingredients together: Mix together flour, baking soda, salt, cinnamon, nutmeg and cloves in a medium bowl. Set aside.
- you should cream the butter and sugar:With a mixer in a large bowl, blend the softened butter, granulated sugar and brown sugar for about 2–3 minutes, until they are light and airy.
- After that, put in the pumpkin and egg: Add the pumpkin puree, egg and vanilla extract to the outlike of the butter mixture. Keep beating until everything mixes smoothly.
- Mix Together the Batches of MaterialPlace the dry ingredients into the wet mixture, stir only a few times until everything is combined. It is important not to overmix your dough.
- Spoon Scouts into the Cupcake SpacesMake each cookie by scooping out tablespoon-sized dollops of the batter from your dough on the prepared trays with a spoon. Make sure to put about 2 inches of space between every cookie.
- Put the cupcakes in the oven: Bake in the hot oven for 12–15 minutes until the edges show golden tips and the tops are cooked through. The cookies will feel soft and gently puffed.
- Bring down the temperature: Take the cookies out of the oven and let them stand on the sheet for 5 minutes before transferring to a wire rack for complete cooling.
- If you wish to, you can apply frosting to the cake: To prepare the frosting, beat the cream cheese, butter, powdered sugar and vanilla together until everything is smooth. Pipe or spread lunch on the cookies after they have cooled.
Notes
Pumpkin Cookies Nutrition
| Nutrient | Amount |
| Calories | 120 kcal |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Cholesterol | 15 mg |
| Sodium | 85 mg |
| Total Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugars | 10 g |
| Protein | 1 g |
| Vitamin A | 40% DV |
| Calcium | 1% DV |
| Iron | 3% DV |
Flavour Profile of Pumpkin Cookies
1. Tender and Moist—
- Pumpkin gives these cookies a nice soft texture inside.
- Sugar helps bring together the warmth of cinnamon, nutmeg, and cloves in the recipe.
- Pumpkin tastes great but doesn’t overwhelm the other flavors.
4. If You Decide to Frost—
- The spiced cookie pairs well with the creaminess of the frosting.
5. Warm and Comfortable—
- Tasting this brings a sense of seasonal coziness.
FAQs
Q. Can I cook with fresh pumpkin instead of using canned?
A. Just make sure you cook it, mash it, and give it the same thick texture as canned pumpkin.
Q. Why do my cookies not become crisp after baking?
A. Pumpkin cookies come out soft, and if the mixture is too sticky, bake them for a bit longer or set them down uncovered for a bit.
Q. Must I refrigerate the dough before baking?
A. You don’t have to, but you might want to cool the dough in the fridge if it’s too sticky or your kitchen is hot.
Q. Are pumpkin cookies able to be frozen?
A. Yes! You can keep the cake frozen and without frosting in an airtight container for up to 2 months.
Q. Which type of frosting would fit these cookies the best?
A. While cream cheese frosting is best, you can also add a glaze of vanilla or cinnamon.
Hi, I’m Lauren Kossack — the recipe creator, food lover, and storyteller behind Perfect Meal Recipes! I’m based in the charming town of Zionsville, Indiana, where I share my passion for cooking simple, delicious, and family-friendly meals.
What started as a love for home-cooked comfort food has grown into a space where I create and collect the kinds of recipes that bring people together — whether it’s a quick weeknight dinner, a hearty sandwich, or a sweet weekend treat.