Fall is my favorite time for baking, and what’s better than pumpkin cookies? I love how the warm spices mix with sweet pumpkin flavor. If you’re looking for simple, cozy treats to make at home, you’re in the right place. I’ve gathered seven of my best pumpkin cookie recipes for you today.
Each one is easy to follow and perfect for sharing with friends or enjoying by yourself with a warm drink. Get ready to bake some delightful pumpkin cookies!
Jump to Recipe:
- 1. Pumpkin Cheesecake Cookies
- 2. Pumpkin Cranberry White Chocolate Cookies
- 3. Pumpkin Gingerbread Cookies
- 4. Pumpkin Molasses Cookies
- 5. Pumpkin Pecan Cookies
- 6. Pumpkin Salted Caramel Cookies
- 7. Pumpkin White Chocolate Chip Cookies
Perfect Pumpkin Cheesecake Cookies Recipe
These soft pumpkin cookies have a creamy cheesecake swirl right inside. They are sweet, spiced, and simply comforting, making them a perfect treat for fall days.
Key Ingredients & Tips
- Cream Cheese: Make sure your cream cheese is at room temperature so it mixes smoothly for the swirl.
- Pumpkin Puree: Always use 100% pure pumpkin, not pumpkin pie filling, for the best pumpkin taste.
What You Need
- All-purpose flour
- Baking soda
- Pumpkin pie spice
- Unsalted butter
- Granulated sugar
- Brown sugar
- Canned pumpkin puree
- Large egg
- Vanilla extract
- Cream cheese
- Powdered sugar
⏱️ Time: 30 minutes🍽️ Yields: 24 cookies
How to Make It
Step 1: Prep & Swirl Filling
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, beat the softened cream cheese with powdered sugar until smooth. Set aside for the swirl.
Step 2: Mix Cookie Dough
In a large bowl, whisk together the flour, baking soda, and pumpkin pie spice. In a separate bowl, beat the butter with granulated and brown sugars until light and fluffy. Mix in the pumpkin puree, egg, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 3: Bake Cookies
Drop spoonfuls of cookie dough onto the prepared baking sheets. Place a small dollop of the cream cheese filling on top of each cookie dough ball. Use a toothpick or knife to gently swirl the cream cheese into the pumpkin dough. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. Let cool on the baking sheet for a few minutes before moving to a wire rack.
📝 Final Note
These cookies are best stored in an airtight container in the refrigerator due to the cream cheese filling.
Pumpkin Cranberry White Chocolate Cookies Recipe
These soft pumpkin cookies are dotted with tart cranberries and sweet white chocolate chips. It’s a delightful combination of autumn flavors that you will enjoy.
Key Ingredients & Tips
- Dried Cranberries: Use dried cranberries for chewiness; fresh ones release too much moisture.
- White Chocolate: Good quality white chocolate chips make a big difference in taste.
What You Need
- All-purpose flour
- Baking soda
- Cinnamon and Nutmeg
- Unsalted butter
- Granulated sugar
- Brown sugar
- Canned pumpkin puree
- Large egg
- Vanilla extract
- Dried cranberries
- White chocolate chips
⏱️ Time: 28 minutes🍽️ Yields: 20-22 cookies
How to Make It
Step 1: Prepare Dry Ingredients
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
Step 2: Combine Wet & Dry
In a large bowl, beat the softened butter with granulated and brown sugars until creamy. Stir in the pumpkin puree, egg, and vanilla extract. Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Fold in the dried cranberries and white chocolate chips.
Step 3: Bake Until Golden
Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
📝 Final Note
These cookies are great for holiday gift baskets or a cozy evening snack.
Warm Pumpkin Gingerbread Cookies Recipe
These cookies bring together the warm spices of gingerbread with the soft texture of pumpkin. They are wonderfully aromatic and perfect for cooler weather.
Key Ingredients & Tips
- Molasses: Use dark molasses for a deeper, richer gingerbread flavor.
- Fresh Ginger: A little grated fresh ginger can add an extra zing if you like stronger spice.
What You Need
- All-purpose flour
- Baking soda
- Ground ginger
- Cinnamon, Cloves, Nutmeg
- Unsalted butter
- Brown sugar
- Canned pumpkin puree
- Molasses
- Large egg
- Vanilla extract
- Granulated sugar (for rolling)
⏱️ Time: 35 minutes🍽️ Yields: 2 dozen cookies
How to Make It
Step 1: Mix Dry Spices
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and nutmeg.
Step 2: Combine Wet Ingredients
In a large bowl, beat the softened butter with brown sugar until light. Stir in the pumpkin puree, molasses, egg, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Step 3: Roll & Bake
Roll spoonfuls of dough into balls, then roll each ball in granulated sugar to coat. Place the sugared dough balls onto the prepared baking sheets. Bake for 10-12 minutes, or until the cookies are puffed and set. Cool on the baking sheets for a few minutes before moving to a wire rack to cool completely.
📝 Final Note
These cookies are even better the next day as the spices deepen. Store them in an airtight container.
Classic Pumpkin Molasses Cookies Recipe
These cookies are soft, chewy, and full of classic molasses flavor balanced with pumpkin and warm spices. They are a true comfort cookie for the season.
Key Ingredients & Tips
- Molasses Type: Use unsulphured molasses for the best flavor; avoid blackstrap as it can be too strong.
- Spice Balance: Don’t skip the ginger and cloves, as they really make these cookies special.
What You Need
- All-purpose flour
- Baking soda
- Cinnamon, Ginger, Cloves
- Salt
- Unsalted butter
- Brown sugar
- Canned pumpkin puree
- Molasses
- Large egg
- Vanilla extract
- Granulated sugar (for rolling)
⏱️ Time: 30 minutes🍽️ Yields: 2 dozen cookies
How to Make It
Step 1: Mix Dry Ingredients
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
Step 2: Combine Wet Ingredients
In a large bowl, beat the softened butter with brown sugar until creamy. Stir in the pumpkin puree, molasses, egg, and vanilla extract until smooth. Gradually add the dry mixture to the wet ingredients, mixing until a soft, uniform dough forms.
Step 3: Roll & Bake
Place granulated sugar in a shallow dish. Roll spoonfuls of the dough into small balls, then roll each ball in the sugar to coat. Place the sugared dough balls onto the prepared baking sheets, leaving some space between them. Bake for 10-12 minutes, until the cookies are set and lightly puffed. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
📝 Final Note
For extra chewiness, underbake them slightly and let them finish cooling on the hot baking sheet.
Delicious Pumpkin Pecan Cookies Recipe
These pumpkin cookies are packed with crunchy pecans, offering a lovely texture and nutty flavor. They are perfect for those who enjoy a little crunch with their soft cookies.
Key Ingredients & Tips
- Toasted Pecans: Toasting your pecans lightly before adding them brings out their nutty taste even more.
- Chilled Dough: If your dough is too soft, chill it for 15-20 minutes before baking.
What You Need
- All-purpose flour
- Baking powder
- Cinnamon, Nutmeg, Cloves
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Canned pumpkin puree
- Large egg
- Vanilla extract
- Chopped pecans
⏱️ Time: 25 minutes🍽️ Yields: 20 cookies
How to Make It
Step 1: Combine Dry Ingredients
Preheat your oven to 375°F (190°C) and prepare baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Step 2: Mix Wet & Fold Pecans
In a large bowl, beat the softened butter with granulated and brown sugars until creamy. Stir in the pumpkin puree, egg, and vanilla extract. Gradually add the dry mixture to the wet mixture, mixing until just combined. Fold in the chopped pecans.
Step 3: Bake Until Golden
Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10-13 minutes, or until the edges are lightly golden and the centers are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
📝 Final Note
These cookies pair wonderfully with a cup of coffee or hot cider.
Pumpkin Salted Caramel Cookies Recipe
These soft pumpkin cookies feature a delightful drizzle of homemade salted caramel. The sweet and salty combination is simply irresistible and a favorite for many.
Key Ingredients & Tips
- Caramel Sauce: Use a good quality store-bought caramel or make your own for the best results.
- Flaky Sea Salt: A sprinkle of flaky sea salt on the caramel makes the flavors pop.
What You Need
- All-purpose flour
- Baking soda
- Pumpkin pie spice
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Canned pumpkin puree
- Large egg
- Vanilla extract
- Salted caramel sauce
- Flaky sea salt
⏱️ Time: 35 minutes🍽️ Yields: 24 cookies
How to Make It
Step 1: Prep & Dry Mix
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
Step 2: Create Dough
In a large bowl, beat the softened butter with granulated and brown sugars until creamy. Stir in the pumpkin puree, egg, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Step 3: Bake & Caramel Drizzle
Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 12-14 minutes, or until the cookies are set. Let cool on the baking sheets for a few minutes, then transfer to a wire rack. Once mostly cooled, drizzle with salted caramel sauce and sprinkle with flaky sea salt.
📝 Final Note
If your caramel is too thick, gently warm it in the microwave for a few seconds to make it easier to drizzle.
Simple Pumpkin White Chocolate Chip Cookies Recipe
These easy pumpkin cookies are generously studded with sweet white chocolate chips. They offer a simple, sweet taste that is perfect for any time you want a treat.
Key Ingredients & Tips
- White Chocolate Quality: Choose good quality white chocolate chips; they melt better and taste richer.
- Do Not Overmix: Mix the dough just until combined to keep the cookies soft and tender.
What You Need
- All-purpose flour
- Baking powder
- Pumpkin pie spice
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Canned pumpkin puree
- Large egg
- Vanilla extract
- White chocolate chips
⏱️ Time: 28 minutes🍽️ Yields: 22 cookies
How to Make It
Step 1: Get Ready
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
Step 2: Mix Dough
In a large bowl, beat the softened butter with granulated and brown sugars until creamy. Stir in the pumpkin puree, egg, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the white chocolate chips.
Step 3: Bake & Cool
Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
📝 Final Note
These cookies stay fresh for several days when stored in an airtight container at room temperature.