Best Pumpkin Cookies Recipe | Soft, Spiced & Perfect

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Every fall, I find myself craving the warm, spiced flavors that define the season. Last October, I was experimenting with ways to use up leftover pumpkin puree from pie making, and I stumbled upon what has now become my absolute favorite pumpkin cookies recipe.

These cookies are soft, pillowy, and packed with cozy autumn spices that make your kitchen smell incredible.

I’ve made these cookies dozens of times since that first batch, tweaking the spice blend and perfecting the texture until they were just right.

The result is a cookie that’s cake-like but not dry, sweet but not overpowering, and absolutely irresistible when paired with a hot cup of coffee or pumpkin spice latte.

What I love most about this recipe is how forgiving it is. I’ve accidentally added too much cinnamon once (still delicious), forgotten the nutmeg another time (nobody noticed), and even baked them a minute too long (they were still soft the next day). These cookies just work.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes
Servings	24 cookies
Difficulty Level	Easy

Table of Contents

Why You’ll Love This Pumpkin Cookies Recipe

These cookies have become my go-to fall treat for so many reasons. They’re incredibly versatile, delicious, and easy enough for beginners but impressive enough to bring to holiday gatherings.

Perfectly soft and cake-like texture – These aren’t your typical crispy cookies. They’re pillowy soft with a tender crumb that stays moist for days.
Packed with fall flavors – Cinnamon, nutmeg, ginger, and cloves create a warm spice blend that tastes like autumn in every bite.
Uses real pumpkin puree – No artificial flavoring here, just wholesome pumpkin goodness.
Easy to customize – Add chocolate chips, cream cheese frosting, or a maple glaze to make them your own.
Freezer-friendly – Make a double batch and freeze half for last-minute treats.
Kid-approved – My niece, who usually turns her nose up at anything with vegetables, devours these cookies without realizing they contain pumpkin.

Ingredients

This recipe relies on pantry staples and a can of pumpkin puree. I always keep these ingredients on hand during fall so I can whip up a batch whenever the craving hits.

Dry Ingredients:

2½ cups (315g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt

Wet Ingredients:

1 cup (230g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
½ cup (100g) packed brown sugar
1 cup (245g) pumpkin puree (not pumpkin pie filling)
1 large egg
2 teaspoons vanilla extract

Optional Add-ins:

1½ cups (250g) chocolate chips
1 cup (120g) chopped pecans or walnuts
1 cup (150g) white chocolate chips

Another favorite: Healthy Chocolate Chip Cookies Recipe

Kitchen Equipment Needed

Having the right tools makes baking these cookies much easier. Here’s what I use every single time.

Stand mixer or hand mixer – Essential for creaming the butter and sugar to the perfect consistency.
Large mixing bowls – You’ll need at least two: one for dry ingredients and one for wet.
Baking sheets – I recommend having two so you can prep the next batch while one is in the oven.
Parchment paper or silicone baking mats – Prevents sticking and makes cleanup a breeze.
Cookie scoop – A 2-tablespoon scoop ensures all cookies are the same size and bake evenly.
Wire cooling rack – Allows air to circulate around the cookies so they cool properly.
Measuring cups and spoons – Accuracy matters in baking!
Rubber spatula – For scraping down the bowl and folding in add-ins.
Whisk – To combine the dry ingredients evenly.

Recommended Products for This Recipe

After making these cookies countless times, I’ve discovered a few products that genuinely make a difference in the final result. These are my personal recommendations based on what works best.

1. Libby’s 100% Pure Pumpkin Puree

This is the gold standard for pumpkin puree. It’s thick, flavorful, and consistent every single time. I’ve tried store brands, and they tend to be wate ry, which throws off the cookie texture. Libby’s gives you that rich pumpkin flavor without any added water or fillers.

Get it on Amazon

2. KitchenAid Stand Mixer

I resisted buying a stand mixer for years, thinking it was unnecessary. Now I can’t imagine baking without it. The paddle attachment creams butter and sugar perfectly, and you can walk away while it mixes instead of standing there with a hand mixer. It’s especially helpful when making multiple batches.

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3. Nordic Ware Natural Aluminum Baking Sheets

These baking sheets heat evenly, which means no burnt bottoms or undercooked centers. They’re sturdy enough to last for years, and the natural aluminum surface develops a beautiful patina over time. Mine are five years old and still perform like new.

Get it on Amazon

This might seem like a small thing, but using a proper cookie scoop transformed my baking. Every cookie comes out the same size, which means they all bake at the same rate. No more giant cookies on one side of the pan and tiny ones on the other. The spring-loaded mechanism releases dough perfectly every time.

Get it on Amazon

Read Also: Apple Crisp Recipe

Step-by-Step Instructions: How to Make Pumpkin Cookies

I’ve broken down each step in detail so even first-time bakers can make perfect pumpkin cookies. Take your time and don’t rush the process.

1. Preheat and Prepare

Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats.
If using parchment paper, there’s no need to grease it—the paper prevents sticking on its own.
Position your oven racks in the upper and lower thirds of the oven for even baking if you’re baking two sheets at once.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Whisk for at least 30 seconds to ensure all the spices are evenly distributed throughout the flour.
The mixture should look uniform with no clumps of spice visible.
Set this bowl aside—you’ll add it to the wet ingredients later.

3. Cream the Butter and Sugars

In the bowl of your stand mixer (or a large bowl if using a hand mixer), add the softened butter, granulated sugar, and brown sugar.
Beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and pale in color.
Stop the mixer halfway through and scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is incorporated.
The mixture should look almost like frosting when it’s ready—this step is crucial for creating light, tender cookies.

4. Add Pumpkin, Egg, and Vanilla

Add the pumpkin puree, egg, and vanilla extract to the butter mixture.
Beat on medium speed for 1-2 minutes until everything is well combined and smooth.
The mixture might look slightly curdled at first—this is completely normal and will smooth out as you mix.
Scrape down the bowl again to make sure all the pumpkin is incorporated.

5. Combine Wet and Dry Ingredients

With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients.
Add about one-third of the flour mixture at a time, mixing just until you can no longer see dry flour before adding the next portion.
Stop mixing as soon as the last streak of flour disappears—overmixing will make your cookies tough and dense.
The dough will be thick and slightly sticky, similar to a very thick cake batter.

6. Fold in Optional Add-ins

If using chocolate chips, nuts, or white chocolate, add them now.
Use a rubber spatula to gently fold them into the dough, making sure they’re evenly distributed.
I like to reserve a few chocolate chips to press into the tops of the cookies before baking for a prettier presentation.

Using a 2-tablespoon cookie scoop, portion out the dough onto your prepared baking sheets.
Leave about 2 inches (5cm) between each cookie—they will spread slightly as they bake.
You should get about 12 cookies per standard baking sheet.
If you don’t have a cookie scoop, use two spoons to drop rounded tablespoons of dough onto the sheets.

8. Bake the Cookies

Bake for 11-13 minutes, rotating the pans halfway through if baking two sheets at once.
The cookies are done when the edges are set and lightly golden, but the centers still look slightly underdone.
They will continue to bake on the hot pan after you remove them from the oven, so don’t worry if they look a bit soft.
A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.

9. Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes—they’re very fragile when hot.
After 5 minutes, use a spatula to carefully transfer them to a wire cooling rack.
Allow them to cool completely before storing, about 20-30 minutes.
The texture will continue to improve as they cool, becoming softer and more cake-like.

This pairs beautifully with carrot ginger soup for a cozy fall afternoon.

Tips for The Best Pumpkin Cookies

After making these cookies more times than I can count, I’ve learned some tricks that make a real difference in the final result.

Use pumpkin puree, not pumpkin pie filling – Pumpkin pie filling contains added sugar and spices, which will throw off the recipe’s balance. You want plain 100% pumpkin puree.
Make sure butter is properly softened – It should be soft enough that your finger leaves an indent when pressed, but not melted or greasy. I usually leave mine on the counter for 30-45 minutes before baking.
Don’t skip the chilling step if dough is too soft – If your kitchen is warm and the dough seems too soft to scoop, refrigerate it for 15-20 minutes. This prevents the cookies from spreading too much.
Measure flour correctly – Spoon the flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag, as this packs too much flour into the cup and makes dry cookies.
Underbake slightly for softer cookies – These cookies firm up as they cool, so taking them out when they still look slightly underdone ensures they stay soft.
Press extra chocolate chips on top before baking – This makes them look bakery-worthy and ensures every bite has chocolate.
Rotate baking sheets halfway through – Most ovens have hot spots, so rotating ensures even baking.
Cool completely before stacking – Stacking warm cookies traps moisture and makes them soggy.

Serving Suggestions

These cookies are incredibly versatile and pair well with so many things. Here are my favorite ways to enjoy them.

I love serving these cookies for casual gatherings, afternoon snacks, or as part of a fall dessert spread. They’re substantial enough to satisfy a sweet craving but not so heavy that you feel weighed down.

With coffee or hot chocolate – The spices complement a rich cup of coffee beautifully. I especially love them with mulled apple cider on chilly evenings.
Sandwiched with cream cheese frosting – Spread cream cheese frosting between two cookies for an indulgent treat that’s like a portable carrot cake.
Drizzled with maple glaze – Mix powdered sugar with maple syrup and a splash of milk for a simple glaze that takes these cookies to the next level.
With vanilla ice cream – Serve warm cookies with a scoop of vanilla ice cream for a simple but impressive dessert.
As part of a cookie platter – These pair wonderfully with healthy chocolate chip cookies and sugar cookies for variety.
For breakfast with yogurt – Yes, I’ve been known to have one (or two) with my morning coffee and Greek yogurt. They’re basically breakfast food with all that pumpkin, right?
Alongside creamy tomato basil soup – The sweetness of the cookies balances the savory soup perfectly.

You might also enjoy: Fall Muffin Recipes

Variations of Pumpkin Cookies

One of my favorite things about this recipe is how easily you can customize it to suit your preferences. Here are variations I’ve tried and loved.

Pumpkin Chocolate Chip Cookies – Add 1½ cups of chocolate chips to the dough. This is my husband’s favorite version.
Pumpkin White Chocolate Cranberry Cookies – Fold in 1 cup of white chocolate chips and ½ cup of dried cranberries for a festive twist.
Glazed Pumpkin Cookies – Mix 1 cup of powdered sugar with 2-3 tablespoons of milk or maple syrup and drizzle over cooled cookies.
Cream Cheese Frosted Pumpkin Cookies – Beat together 4 oz of softened cream cheese, 2 tablespoons of softened butter, 1 cup of powdered sugar, and ½ teaspoon of vanilla. Spread on cooled cookies.
Pumpkin Spice Cookies with Brown Butter – Brown the butter before using it in the recipe for a deeper, nuttier flavor. Just make sure to let it cool completely before creaming with the sugars.
Pumpkin Oatmeal Cookies – Replace ½ cup of flour with ½ cup of old-fashioned oats for added texture and heartiness.
Spiced Pumpkin Cookies – Double the cinnamon for extra spice, or add a pinch of cardamom for a unique twist.
Mini Pumpkin Cookies – Use a 1-tablespoon scoop instead and reduce baking time to 8-10 minutes for bite-sized treats perfect for parties.

Read Also: Healthy Pumpkin Pie Recipe

Storage and Reheating

Proper storage keeps these cookies fresh and delicious for days. I’ve tested every method to find what works best.

Room temperature storage – Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
Add a slice of bread – I learned this trick from my grandmother: place a piece of white bread in the container with the cookies. It keeps them incredibly soft by adding moisture. Replace the bread every 2 days.
Refrigerator storage – These cookies stay fresh in the fridge for up to 1 week in an airtight container. Let them come to room temperature before serving, or warm them slightly.
Freezing baked cookies – Freeze cooled cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag or container. They’ll keep for up to 3 months. Thaw at room temperature for 30 minutes.
Freezing cookie dough – Scoop the dough onto a parchment-lined baking sheet and freeze until solid. Transfer frozen dough balls to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
Reheating – Warm cookies in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5 minutes to recreate that fresh-baked texture.
Avoid stacking warm cookies – Always let cookies cool completely before stacking, or they’ll stick together and lose their texture.

Nutritional Facts

Here’s the approximate nutritional information per cookie (recipe makes 24 cookies, values are estimates):

Calories: 165
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 110mg
Total Carbohydrates: 22g
Dietary Fiber: 1g
Sugars: 12g
Protein: 2g

Note: Nutritional values will vary based on specific ingredients used and any add-ins like chocolate chips or nuts.

This pairs wonderfully with butternut squash gnocchi for a complete fall meal.

Health Benefits of Key Ingredients

While these are definitely a treat, some of the ingredients offer surprising health benefits that make me feel a bit better about my second (or third) cookie.

Pumpkin Puree: This vibrant orange ingredient is packed with beta-carotene, which your body converts to vitamin A. It’s excellent for eye health and immune function. Pumpkin is also high in fiber, which aids digestion, and contains potassium, which helps regulate blood pressure. One cup of pumpkin puree provides more than 200% of your daily vitamin A needs.

Cinnamon: Beyond its delicious flavor, cinnamon has anti-inflammatory properties and may help regulate blood sugar levels. It’s loaded with antioxidants and has been studied for its potential to improve heart health. I love knowing that something so tasty is also good for me.

Nutmeg and Ginger: These warming spices have been used medicinally for centuries. Ginger is particularly good for digestive health and can help reduce nausea. Nutmeg contains compounds that may have mood-boosting properties. Both spices have antimicrobial properties that support overall health.

Eggs: A good source of protein and healthy fats, eggs also provide choline, which is important for brain health. The protein in eggs helps keep you satisfied longer.

You might also enjoy: Pumpkin Sage Pasta Recipe

FAQs About Pumpkin Cookies

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you absolutely can use fresh pumpkin, but there’s an important caveat. Fresh pumpkin puree tends to be much more watery than canned, which can affect the cookie texture.

If you’re using fresh pumpkin, you’ll need to roast it, puree it, and then strain it through cheesecloth to remove excess moisture.

Honestly, I’ve tried both methods multiple times, and canned pumpkin is more consistent and gives better results. Save your fresh pumpkin for roasted butternut squash soup instead!

2. Why are my pumpkin cookies too cake-like and not spreading?

This usually happens when the dough is too cold or when there’s too much flour. Make sure your butter is properly softened (not cold) before starting, and check that you’re measuring flour correctly by spooning it into the measuring cup rather than scooping.

If your dough seems very thick, you can add a tablespoon or two of milk to loosen it slightly. Also, make sure your baking soda and baking powder are fresh—expired leavening agents don’t work as well.

3. Can I make these cookies vegan or dairy-free?

Yes, I’ve successfully made vegan versions! Replace the butter with vegan butter or coconut oil (use refined coconut oil if you don’t want a coconut flavor).

Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or use a commercial egg replacer.

The texture will be slightly different but still delicious. Just note that vegan cookies tend to spread a bit more, so you might want to chill the dough before baking.

4. How do I prevent my cookies from getting too brown on the bottom?

This is usually an oven temperature issue. Use an oven thermometer to verify your oven is actually at 350°F—many ovens run hot.

Also, try using lighter-colored baking sheets instead of dark ones, as dark pans absorb more heat and can burn cookie bottoms.

Double-stacking two baking sheets can also help insulate the cookies from direct heat.

Finally, make sure your oven rack is positioned in the center of the oven, not too close to the bottom heating element.

5. Can I reduce the sugar in this recipe?

You can reduce the sugar slightly, but I wouldn’t recommend cutting it by more than ¼ cup total. Sugar doesn’t just provide sweetness—it also affects texture, moisture, and how the cookies spread. I’ve tried making these with less sugar, and they turn out drier and less tender.

If you’re looking for a lower-sugar option, try reducing the granulated sugar by 2-3 tablespoons and keeping the brown sugar as is, since brown sugar contributes more to moisture and chewiness.

Read Also: Healthy Apple Pie Recipe

Final Thoughts

These pumpkin cookies have become such a staple in my fall baking rotation that I honestly can’t imagine the season without them.

The combination of warm spices, tender texture, and that gorgeous pumpkin flavor creates something truly special. They’re simple enough to make on a weeknight but impressive enough to bring to holiday gatherings.

What I love most is how these cookies bring people together. Every time I make them, my kitchen fills with that cozy cinnamon-spice aroma that instantly makes everyone feel welcome. Neighbors stop by hoping for a sample, my kids actually put down their phones to help bake, and my husband makes excuses to work from home on baking days.

I hope this recipe becomes as beloved in your kitchen as it is in mine. Don’t be afraid to make it your own with different add-ins or toppings. The beauty of baking is that there’s always room for creativity and personal touches.

Give these pumpkin cookies a try this fall, and let me know how they turn out! I’d love to hear about any variations you come up with or how your family enjoyed them. Drop a comment below or share a photo—there’s nothing I love more than seeing these cookies bring joy to other kitchens.

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Pumpkin Cookies Recipe

Why You’ll Love This Pumpkin Cookies Recipe

Ingredients

Kitchen Equipment Needed