Why You’ll Love This Recipe

These pumpkin cookies are the ultimate comfort food for the fall season. They’re soft, chewy, and bursting with rich pumpkin flavor and aromatic spices. The combination of pumpkin and cinnamon creates a delightful taste that’s perfect for a cozy afternoon or holiday gatherings. Plus, they’re simple to make and require just a few ingredients you likely already have in your pantry!

Ingredients

1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup old-fashioned rolled oats (optional, for added texture)
1/2 cup chocolate chips or chopped nuts (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, beat the softened butter and sugar together until creamy and smooth.
Add the pumpkin puree, egg, and vanilla extract to the mixture, and beat until fully combined.
In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
If using oats, chocolate chips, or nuts, fold them into the batter at this point.
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The cookies will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: About 18 cookies
Total time: 20-25 minutes

Variations

Pumpkin Spice Cookies: Add 1/2 teaspoon of ground ginger or cloves for an extra kick of fall spice.
Chocolate Chip Pumpkin Cookies: Stir in 1/2 cup of semi-sweet or milk chocolate chips for a sweet treat.
Oatmeal Pumpkin Cookies: Add 1/2 cup of rolled oats for a hearty texture.
Vegan Pumpkin Cookies: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free butter and chocolate chips.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
Freezing: These cookies freeze well! To freeze, let them cool completely, then place them in a single layer on a baking sheet to freeze for about 1 hour. Afterward, transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months.
Reheating: To reheat, microwave a cookie for about 10-15 seconds, or place them in a 300°F (150°C) oven for 5-7 minutes to warm them up.

FAQs

1. Can I use fresh pumpkin instead of canned?

Yes, you can use homemade pumpkin puree, but make sure it’s well-drained and not too watery, as the consistency of the dough could be affected.

2. Can I make these cookies without oats?

Yes, you can skip the oats for a smoother texture. The cookies will still turn out soft and chewy without them.

3. How do I prevent my pumpkin cookies from being too soft?

Make sure you’re not adding too much liquid to the dough and that you’re not overmixing. Also, be sure to bake them until the edges are just starting to turn golden brown.

4. Can I use a sugar substitute in this recipe?

Yes, you can substitute granulated sugar with an equal amount of stevia or coconut sugar for a lower-calorie option. However, the texture may change slightly.

5. Can I use pumpkin pie spice instead of cinnamon and nutmeg?

Yes, if you have pumpkin pie spice, you can use it in place of the cinnamon and nutmeg. Just use about 1 1/2 teaspoons of pumpkin pie spice to replace both spices.

6. Can I add other mix-ins to the cookies?

Absolutely! You can add raisins, dried cranberries, or even white chocolate chips for a variation on the classic recipe.

7. How do I store leftover dough if I don’t want to bake all the cookies at once?

You can store the dough in the fridge for up to 2 days, or freeze it for later. Scoop the dough onto a baking sheet, freeze it for 1 hour, then transfer the dough balls to a freezer-safe container or bag.

8. How can I make these cookies gluten-free?

You can use a gluten-free flour blend in place of the all-purpose flour. Be sure to choose a blend that includes xanthan gum for the right texture.

9. Can I make these cookies without eggs?

Yes, you can use a flax egg or a store-bought egg substitute to make these cookies vegan or egg-free.

10. How can I make these cookies more decadent?

For a richer flavor, you can drizzle the cookies with melted chocolate or add a cream cheese frosting swirl for an indulgent touch.

Conclusion

These Pumpkin Cookies are a perfect fall treat, combining the sweetness of pumpkin with the warmth of cinnamon and nutmeg. Whether you enjoy them with a cup of coffee, tea, or as an afternoon snack, these cookies are sure to bring a bit of autumn to your day. With easy-to-find ingredients and endless customization options, this recipe will become a go-to favorite for any pumpkin lover!