Name: Pumpkin Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 54 min
Cuisine: American
Ingredients: 81 ⅔ g Pumpkin Puree (about 80g); 113 g Unsalted Butter (melted); 100 g Granulated Sugar; 110 g Light Brown Sugar; 1 Large Egg Yolk (room temperature); 1 tsp Vanilla Extract; 180 g All-purpose Flour; ½ tsp Baking Soda; ½ tsp Baking Powder; ½ tsp Salt; ½ tsp Ground Cinnamon (or pumpkin pie spice); ½ tsp Ground Ginger (or pumpkin pie spice)

Jump to Recipe· 4.2 from 28 reviews

If you’re anything like me and love a cozy, autumn-inspired treat, this Pumpkin Cookies Recipe is about to become your new best friend. These cookies are the perfect blend of soft, spiced, and slightly sweet, with that incredible pumpkin flavor shining through in every bite. They’re easy to make, coming together with simple pantry staples, and they offer a delightful texture that’s crispy on the outside and tender inside. Whether you want to impress guests or enjoy a comforting snack with your afternoon tea, these pumpkin cookies hit all the right notes and are guaranteed to warm up any day.

Ingredients You’ll Need

The image shows nine white bowls with different baking ingredients on a white marbled surface. The top bowl is filled with white flour, next to it on the right is a bowl of white sugar. Below the flour is a bowl with light yellow butter cubes, and next to that is a bowl with orange pumpkin puree. In the center is a small clear bowl with one raw egg yolk and white inside. To the left of that is a small bowl with a brown powder, likely spices. Below that is a small bowl of white baking powder and baking soda. To the right of the baking powder is a small white bowl with dark brown vanilla extract, and on the bottom right is a clear bowl filled with light brown sugar. Everything is arranged neatly in a grid shape. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is simple, but each one plays a crucial role in making this Pumpkin Cookies Recipe truly special. From the natural moisture and flavor of pumpkin puree to the warm spices that define it, every addition builds layers of taste and texture.

Pumpkin Puree (81 ⅔ g): The star of the show, providing moisture and that unmistakable autumn flavor.
Unsalted Butter (113 g, melted): Adds richness and helps create a tender crumb.
Granulated Sugar (100 g): Provides sweetness and helps with the cookie’s crisp edges.
Light Brown Sugar (110 g): Adds a deeper, caramel-like sweetness and chewy texture.
Large Egg Yolk: Binds the ingredients together and adds a bit of richness.
Vanilla Extract (1 tsp): Enhances the overall flavor and adds warmth.
All-Purpose Flour (180 g): The base that holds the dough, contributing structure.
Baking Soda (½ tsp): Helps the cookies rise and become light.
Baking Powder (½ tsp): Works with the baking soda for perfect texture.
Salt (½ tsp): Balances the sweetness and intensifies flavors.
Ground Cinnamon (½ tsp): Brings that classic fall spice that’s iconic in pumpkin desserts.
Ground Ginger (½ tsp): Adds a gentle kick that complements the cinnamon beautifully.

How to Make Pumpkin Cookies Recipe

Step 1: Prepare the Pumpkin Puree

Start by spreading your pumpkin puree on a plate and blotting away the excess moisture with a paper towel. This step is key because too much liquid will make your dough sticky and challenging to handle. Keep blotting until the puree looks dry and flaky, not watery—trust me, this makes all the difference in getting the perfect cookie texture.

Step 2: Mix Wet Ingredients

In a large bowl, combine the melted butter, granulated sugar, light brown sugar, and your blotted pumpkin puree. Whisk everything together just until combined—no need to overwork it. If you’d like, use a stand mixer on low, but a good-old-fashioned whisk works just fine here.

Step 3: Add Egg Yolk and Vanilla

Next, stir in the egg yolk and vanilla extract to your mixture, making sure everything is well incorporated. These ingredients add moisture and a lovely depth of flavor that really compliments the pumpkin.

Step 4: Combine Dry Ingredients

Sift together the flour, baking soda, baking powder, salt, cinnamon, and ginger in a separate bowl. This step ensures that the leavening agents and spices are evenly distributed, giving your cookies a consistent rise and burst of flavor.

Step 5: Form the Dough

Add the dry ingredients to your wet mixture and gently fold until a soft, uniform dough forms. Avoid over-mixing here; stop as soon as you see no flour lumps. Then, cover and chill the dough for 30 minutes so the butter firms up, which helps with shaping.

Step 6: Prepare to Bake

When your dough is chilled and ready, preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. This ensures easy cleanup and prevents sticking.

Step 7: Shape the Cookies

Scoop about two tablespoons of dough per cookie and roll into balls. For an extra burst of flavor and a bit of crunch, you can roll them in cinnamon sugar before placing on the sheet. I recommend using a cookie scoop to keep sizes even.

Step 8: Bake to Golden Perfection

Bake your pumpkin cookies for 11 to 14 minutes until they turn golden brown all over. You’ll know they’re done when the edges are crisp and the centers look set but still soft.

Step 9: Cool Before Enjoying

Remove the cookies from the oven and let them sit on the baking sheet for about 10 minutes. This resting time helps them set and makes moving them easier without breaking. Use a cookie lifter or spatula to transfer to a wire rack to cool fully.

How to Serve Pumpkin Cookies Recipe

A wooden board holds six round pumpkin cookies arranged in a loose pile on a layer of white parchment paper. Each cookie is a warm golden brown with a slightly cracked top and a soft, textured surface. The edges of the cookies are gently darker, showing a baked crust. Around the board, there are a few scattered small pecan pieces and a white marbled texture surface beneath. A bright orange pumpkin sits in the blurred background on a brown cloth that drapes underneath the wooden board. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These cookies shine on their own but feel free to add a swirl of cream cheese frosting for a luscious touch. A light dusting of powdered sugar or a sprinkle of chopped toasted pecans can also elevate the presentation and add texture.

Side Dishes

Pair your pumpkin cookies with a hot cup of chai tea or a creamy latte for the perfect cozy vibe. If you want a more indulgent snack, serve them alongside vanilla ice cream or a dollop of whipped cream to balance the spices.

Creative Ways to Present

Hosting a fall gathering? Arrange these cookies on a festive platter with cinnamon sticks and small pumpkins for an inviting centerpiece. You can even sandwich two cookies together with a spiced cream cheese filling for a charming twist that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature for up to five days. This ensures they stay soft and flavorful without drying out. Placing a slice of bread in the container helps maintain moisture, keeping the cookies fresh longer.

Freezing

To freeze, place cooled cookies on a baking sheet without touching and freeze until solid, then transfer to a freezer bag or container. They can be frozen for up to three months—perfect for planning ahead for holiday treats!

Reheating

When you’re ready to enjoy frozen cookies, let them thaw at room temperature. For that just-baked warmth, pop them in a 300°F (150°C) oven for 5 minutes—crispy edges and soft centers will be restored beautifully.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is the most convenient option. Just be sure you’re using pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.

What if I don’t have both cinnamon and ginger?

If you don’t have both spices, using pumpkin pie spice as a substitute is a great idea—it often combines cinnamon, ginger, nutmeg, and cloves, capturing that classic pumpkin flavor profile perfectly.

Why do I need to blot the pumpkin puree?

Blotting removes excess moisture, which keeps the dough from becoming too sticky and prevents the cookies from spreading too much during baking, resulting in better texture.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend that includes xanthan gum for structure. The texture might vary slightly but they will still taste delicious.

How do I make these cookies vegan?

For a vegan twist, replace unsalted butter with a vegan butter alternative and swap the egg yolk for a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, set for 5 minutes). The flavor and texture will still be wonderful!

Final Thoughts

I hope this Pumpkin Cookies Recipe inspires you to bring a bit of fall magic into your kitchen. These cookies are easy enough for a weekday treat but special enough to share with friends and family. Once you try them, you’ll see why they’ve earned a permanent spot in my cookie jar—and I’m sure they will in yours too!