Crisp air, cozy sweaters, and the smell of warm spices—these pumpkin cookies match the mood of fall in every bite. They’re soft, cake-like, and gently sweet, with a hint of cinnamon and vanilla. You don’t need fancy equipment or tricky steps, just basic pantry ingredients and one bowl.
Whether you’re baking for a weekend treat, a school event, or a holiday nibble, these cookies deliver big comfort with minimal fuss.
What Makes This Special
These pumpkin cookies are all about ease and warmth. The batter comes together quickly, and there’s no chilling time required. The cookies bake up soft and tender thanks to pumpkin puree, while brown sugar adds a subtle caramel note.
They’re also naturally more moist than standard cookies, so they stay fresh longer. Plus, they’re super flexible: add chocolate chips, raisins, or a light glaze to make them your own.
Shopping List
- All-purpose flour – the base for structure
- Baking powder and baking soda – for lift and softness
- Salt – to balance sweetness
- Ground cinnamon, nutmeg, and ginger (or pumpkin pie spice)
- Unsalted butter – softened to room temperature
- Granulated sugar
- Light brown sugar
- Egg
- Pure pumpkin puree (not pumpkin pie filling)
- Vanilla extract
- Optional mix-ins: chocolate chips, chopped pecans or walnuts, or raisins
- Optional glaze: powdered sugar, milk, vanilla, and a pinch of cinnamon
How to Make It
- Preheat and prep: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup.
- Whisk the dry mix: In a medium bowl, whisk 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.If using pumpkin pie spice, use 2 teaspoons total and skip the individual spices.
- Cream the butter and sugars: In a large bowl, beat 1/2 cup unsalted butter with 1/2 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy, about 2–3 minutes. This step adds air and gives you a softer cookie.
- Add wet ingredients: Beat in 1 large egg, then mix in 3/4 cup pumpkin puree and 1 teaspoon vanilla extract. The mixture may look slightly curdled—that’s normal.
- Combine: Add the dry ingredients to the wet mixture in two additions.Stir gently until just combined. Do not overmix. If you’re adding chocolate chips or nuts, fold in up to 1 cup now.
- Scoop: Use a medium cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared sheets, spacing about 2 inches apart. The dough will be soft and a bit sticky.
- Bake: Bake for 10–12 minutes, or until the edges look set and the tops spring back lightly when touched.They won’t brown much, so rely on texture rather than color.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
- Optional glaze: Whisk 1 cup powdered sugar with 1–2 tablespoons milk, 1/2 teaspoon vanilla, and a pinch of cinnamon until smooth. Drizzle over cooled cookies and let set for 15–20 minutes.
How to Store
- Room temperature: Keep cookies in an airtight container for up to 3 days. A piece of parchment between layers prevents sticking.
- Refrigerator: Store up to 1 week for maximum freshness.Let them come to room temp before serving for the best texture.
- Freezer: Freeze baked cookies (without glaze) for up to 2 months. Thaw at room temperature. You can also freeze scooped dough balls and bake from frozen, adding 1–2 extra minutes to the bake time.
Health Benefits
These cookies bring a little extra goodness thanks to the pumpkin.
Pumpkin is rich in beta-carotene, which the body converts to Vitamin A for eye and immune health. You’ll also get a bit of fiber, which helps with fullness. Warm spices like cinnamon and ginger offer antioxidant benefits, and using brown sugar adds a touch more moisture, so you don’t need as much fat to keep cookies soft.
While they’re still a treat, a few thoughtful ingredients make them a smarter seasonal indulgence.
Common Mistakes to Avoid
- Using pumpkin pie filling: It’s sweetened and spiced already, which throws off the recipe. Always use pure pumpkin puree.
- Overmixing the batter: This can make cookies tough. Stir just until the dry ingredients disappear.
- Overbaking: These cookies don’t brown much.Pull them when the tops look set and spring back gently.
- Too much moisture: Pumpkin adds water. If your dough seems very loose, add 1–2 tablespoons extra flour to help it hold shape.
- Skipping the salt: A little salt enhances flavor and balances sweetness. Don’t leave it out.
- Glazing warm cookies: The glaze will run.Cool completely first for neat drizzles.
Variations You Can Try
- Chocolate Chip Pumpkin Cookies: Fold in 1 cup semi-sweet or dark chocolate chips.
- Maple Glaze: Replace milk with maple syrup in the glaze for deeper fall flavor.
- Oatmeal Pumpkin Cookies: Swap 1/2 cup of the flour for rolled oats for a heartier texture.
- Nutty Crunch: Add 3/4 cup toasted pecans or walnuts for crunch and richness.
- Cream Cheese Frosting: Top cooled cookies with a thin layer of tangy cream cheese frosting for a bakery-style finish.
- Spice Boost: Add a pinch of cloves or cardamom if you like a bolder spice profile.
- Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum and watch the bake time carefully.
Explore more irresistible cookie recipes you won’t want to miss:
FAQ
Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s well-drained and smooth. Roast, mash, and then strain with a cheesecloth or paper towels to remove excess moisture. Too much water can make the cookies spread oddly or turn gummy.
Why are my cookies cakey?
These pumpkin cookies are meant to be soft and slightly cake-like because pumpkin adds moisture and structure.
If you want them less cakey, cut the baking powder slightly and use a touch more butter, but know the texture will always be tender.
Do I need to chill the dough?
No, chilling isn’t required. The dough is thick enough to scoop and bake right away. If your kitchen is very warm, a 15-minute chill can help the cookies hold shape better.
Can I reduce the sugar?
You can reduce the total sugar by about 1/4 cup without major texture issues.
Keep in mind sugar adds moisture and tenderness, so cutting too much can make the cookies drier.
How do I keep them from sticking to the pan?
Use parchment paper or silicone mats. They prevent sticking and promote even baking, especially with soft, moist doughs like this one.
What if I don’t have individual spices?
Use 2 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, and ginger. It’s an easy swap and tastes great.
Can I make them dairy-free?
Yes.
Use a plant-based butter and check your chocolate chips for dairy-free labeling. The rest of the ingredients are naturally dairy-free.
Why did my cookies turn out dry?
They were likely overbaked or the flour was over-measured. Spoon and level your flour rather than scooping from the bag, and pull the cookies as soon as the tops look set.
In Conclusion
These simple pumpkin cookies bring cozy fall flavor without the stress.
They’re soft, warmly spiced, and endlessly customizable—perfect for bake sales, weeknight treats, or a weekend coffee companion. With a short ingredient list and no-fuss method, they’re a reliable go-to all season long. Bake a batch, drizzle a little glaze, and enjoy the taste of autumn in every bite.
Simple Pumpkin Cookies Recipe – Perfect Fall Dessert Idea
Ingredients
- All-purpose flour – the base for structure
- Baking powder and baking soda – for lift and softness
- Salt – to balance sweetness
- Ground cinnamon, nutmeg, and ginger (or pumpkin pie spice)
- Unsalted butter – softened to room temperature
- Granulated sugar
- Light brown sugar
- Egg
- Pure pumpkin puree (not pumpkin pie filling)
- Vanilla extract
- Optional mix-ins: chocolate chips, chopped pecans or walnuts, or raisins
- Optional glaze: powdered sugar, milk, vanilla, and a pinch of cinnamon
Instructions
- Preheat and prep: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup.
- Whisk the dry mix: In a medium bowl, whisk 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.If using pumpkin pie spice, use 2 teaspoons total and skip the individual spices.
- Cream the butter and sugars: In a large bowl, beat 1/2 cup unsalted butter with 1/2 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy, about 2–3 minutes. This step adds air and gives you a softer cookie.
- Add wet ingredients: Beat in 1 large egg, then mix in 3/4 cup pumpkin puree and 1 teaspoon vanilla extract. The mixture may look slightly curdled—that’s normal.
- Combine: Add the dry ingredients to the wet mixture in two additions.Stir gently until just combined. Do not overmix. If you’re adding chocolate chips or nuts, fold in up to 1 cup now.
- Scoop: Use a medium cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared sheets, spacing about 2 inches apart. The dough will be soft and a bit sticky.
- Bake: Bake for 10–12 minutes, or until the edges look set and the tops spring back lightly when touched.They won’t brown much, so rely on texture rather than color.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
- Optional glaze: Whisk 1 cup powdered sugar with 1–2 tablespoons milk, 1/2 teaspoon vanilla, and a pinch of cinnamon until smooth. Drizzle over cooled cookies and let set for 15–20 minutes.