The crisp air of autumn brings the best excuse to bake, and for me, that means pumpkin cookies! There’s something so comforting about the warm spices and soft texture of a homemade pumpkin cookie. If you’re like me and can’t get enough of this seasonal treat, you’re in for a delightful time today.
I’ve gathered seven of my favorite pumpkin cookie recipes, each offering a unique take on this fall classic. You’ll find everything from creamy cheesecake swirls to hearty oatmeal options, perfect for any occasion. Let’s get baking!
Jump to Recipe:
- 1. Pumpkin Cheesecake Snickerdoodle Cookies
- 2. Pumpkin Frosted Cookies
- 3. Pumpkin Gingerbread Cookies
- 4. Pumpkin Oatmeal Cookies
- 5. Pumpkin Protein Cookies
- 6. Pumpkin Sugar Cream Cheese Cookies
- 7. Pumpkin White Chocolate Chip Cookies
Pumpkin Cheesecake Snickerdoodle Cookies
These cookies bring together two dessert favorites: creamy cheesecake and warm snickerdoodle spice. The soft pumpkin cookie base is balanced by a tangy, sweet cheesecake filling.
Key Ingredients & Tips
- Cream Cheese Filling: This adds a tangy, rich center that makes these pumpkin cookies truly special.
- Cinnamon Sugar Coating: Essential for that classic snickerdoodle crunch and warm spice on the outside.
What You Need
- All-purpose flour
- Pumpkin puree
- Cream cheese, softened
- Granulated sugar & Brown sugar
- Butter, softened
- Egg
- Pumpkin pie spice & Cinnamon
- Baking soda & Cream of tartar
⏱️ Time: 35 Mins🍽️ Yields: 15-18 Cookies
How to Make It
Step 1: Prepare the Dough and Filling
Preheat your oven to 375°F (190°C). In a bowl, beat together butter, sugars, pumpkin puree, and egg. In a separate bowl, whisk dry ingredients. Gradually add dry to wet, mixing until just combined. For the filling, beat cream cheese with a little sugar until smooth.
Step 2: Assemble and Bake Cookies
Take a tablespoon of cookie dough, flatten it, and place a small dollop of cream cheese filling in the center. Cover with more dough, shaping into a ball. Roll the ball in cinnamon sugar. Place on a baking sheet and bake for 9-12 minutes until edges are set.
📝 Final Note
Let these pumpkin cheesecake cookies cool completely before storing them. They taste even better the next day!
Pumpkin Frosted Cookies
These soft pumpkin cookies are simple to make and topped with a lovely, creamy frosting. They are perfect for a cozy afternoon treat or sharing with friends.
Key Ingredients & Tips
- Pumpkin Puree: This gives the pumpkin cookies their signature soft texture and natural pumpkin flavor.
- Creamy Frosting: A simple buttercream or cream cheese frosting elevates the taste and appearance of these treats.
What You Need
- All-purpose flour
- Pumpkin puree
- Granulated sugar & Powdered sugar
- Butter, softened
- Egg
- Pumpkin pie spice
- Baking powder & Baking soda
⏱️ Time: 30 Mins🍽️ Yields: 24 Cookies
How to Make It
Step 1: Bake the Pumpkin Cookies
Preheat your oven to 350°F (175°C). In a large bowl, cream together butter and sugar. Beat in pumpkin puree and egg. In another bowl, combine flour, pumpkin pie spice, baking powder, and baking soda. Gradually add dry ingredients to the wet mixture until a soft dough forms.
Step 2: Prepare and Apply Frosting
Drop spoonfuls of dough onto a baking sheet. Bake for 10-12 minutes until the edges are lightly golden. Let cookies cool completely. While they cool, beat powdered sugar, butter, and a splash of milk or cream together to make a smooth frosting. Spread frosting on cooled pumpkin cookies.
📝 Final Note
For a nice presentation, you can sprinkle a little extra pumpkin pie spice on top of the frosting.
Pumpkin Gingerbread Cookies
These chewy cookies combine the best of fall with the classic warmth of gingerbread. They are full of spice and perfect for the cooler months.
Key Ingredients & Tips
- Gingerbread Spices: A good mix of ginger, cinnamon, cloves, and nutmeg gives these pumpkin cookies their distinctive festive flavor.
- Molasses: This adds a deep, rich sweetness and helps keep the cookies soft and chewy.
What You Need
- All-purpose flour
- Pumpkin puree
- Brown sugar & Molasses
- Butter, softened
- Egg
- Ground ginger, Cinnamon, Cloves, Nutmeg
- Baking soda
⏱️ Time: 40 Mins🍽️ Yields: 18-20 Cookies
How to Make It
Step 1: Mix the Spiced Dough
Preheat your oven to 350°F (175°C). In a large bowl, cream together butter and brown sugar. Beat in pumpkin puree, molasses, and egg. In a separate bowl, whisk together flour, baking soda, and all the gingerbread spices. Gradually add the dry ingredients to the wet mixture until a soft, uniform dough forms.
Step 2: Bake Until Chewy
Roll spoonfuls of dough into balls, then roll them in granulated sugar for a sparkling finish. Place on a parchment-lined baking sheet, leaving some space between each. Bake for 10-14 minutes, or until the edges are firm but the centers are still soft.
📝 Final Note
These pumpkin gingerbread cookies are fantastic with a cup of tea or coffee, especially on a chilly day.
Pumpkin Oatmeal Cookies
Hearty and wholesome, these pumpkin oatmeal cookies are packed with flavor and a wonderful chewy texture. They are a comforting treat that’s great for any time of day.
Key Ingredients & Tips
- Rolled Oats: They add a satisfyingly chewy texture and a wholesome feel to these pumpkin cookies.
- Pumpkin Pie Spice: This spice blend brings all the classic fall flavors together easily in one step.
What You Need
- All-purpose flour
- Rolled oats
- Pumpkin puree
- Granulated sugar & Brown sugar
- Butter, softened
- Egg
- Pumpkin pie spice
- Baking soda
⏱️ Time: 30 Mins🍽️ Yields: 2 dozen Cookies
How to Make It
Step 1: Combine Wet and Dry Ingredients
Preheat your oven to 350°F (175°C). In a large bowl, cream together softened butter, granulated sugar, and brown sugar. Beat in the egg and pumpkin puree until well combined. In a separate bowl, whisk together flour, rolled oats, pumpkin pie spice, and baking soda. Add the dry ingredients to the wet mixture, stirring until just combined.
Step 2: Bake the Chewy Pumpkin Oatmeal Cookies
Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Leave about two inches between each cookie. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
📝 Final Note
You can add raisins or chocolate chips to these cookies for extra texture and flavor.
Pumpkin Protein Cookies
These pumpkin protein cookies are a great way to enjoy a fall treat with an extra boost. They are a satisfying snack perfect for anyone looking for a healthier option.
Key Ingredients & Tips
- Protein Powder: This helps boost the protein content, making these a more filling snack option.
- Natural Sweeteners: Often used to keep the sugar content lower while still achieving a delicious sweet flavor.
What You Need
- Oat flour or almond flour
- Protein powder (vanilla or unflavored)
- Pumpkin puree
- Maple syrup or honey
- Nut butter
- Egg or flax egg
- Pumpkin pie spice
- Baking powder
⏱️ Time: 25 Mins🍽️ Yields: 12-14 Cookies
How to Make It
Step 1: Mix All Ingredients
Preheat your oven to 350°F (175°C). In a large bowl, combine the pumpkin puree, nut butter, maple syrup (or honey), and egg (or flax egg). Mix well until smooth. Add the oat or almond flour, protein powder, pumpkin pie spice, and baking powder. Stir until a thick dough forms.
Step 2: Form and Bake Cookies
Scoop the dough onto a baking sheet lined with parchment paper. Gently flatten each cookie with the back of a spoon, as they won’t spread much. Bake for 12-15 minutes, or until the cookies are firm to the touch and slightly golden at the edges. Let them cool on the baking sheet.
📝 Final Note
These pumpkin protein cookies are great for a pre-workout snack or a quick breakfast on the go.
Pumpkin Sugar Cream Cheese Cookies
These pumpkin sugar cookies are incredibly soft thanks to the cream cheese in the dough. They have a subtle pumpkin flavor and a delightful texture.
Key Ingredients & Tips
- Cream Cheese in Dough: This keeps the pumpkin cookies incredibly soft and adds a subtle tang that balances the sweetness.
- Granulated Sugar Coating: Gives these pumpkin sugar cookies a sweet, slightly crisp exterior.
What You Need
- All-purpose flour
- Pumpkin puree
- Cream cheese, softened
- Butter, softened
- Granulated sugar
- Egg
- Vanilla extract
- Baking powder & Baking soda
- Pumpkin pie spice
⏱️ Time: 35 Mins🍽️ Yields: 20-24 Cookies
How to Make It
Step 1: Prepare the Soft Cookie Dough
Preheat your oven to 375°F (190°C). In a large mixing bowl, beat together the softened butter, cream cheese, and granulated sugar until light and fluffy. Beat in the egg, pumpkin puree, and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice. Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
Step 2: Roll and Bake the Cookies
Place extra granulated sugar in a shallow dish. Scoop tablespoon-sized portions of dough and roll them into balls, then roll each ball in the granulated sugar to coat. Place the sugar-coated dough balls on a baking sheet lined with parchment paper, leaving space between them. Bake for 10-12 minutes, until the edges are lightly golden and the centers are set.
📝 Final Note
For an even softer texture, slightly underbake these cookies so they are extra chewy in the center.
Pumpkin White Chocolate Chip Cookies
These pumpkin cookies are packed with sweet white chocolate chips that perfectly complement the warm spices. They are a delightful combination of flavors and textures.
Key Ingredients & Tips
- White Chocolate Chips: These add pockets of sweet, creamy goodness that pair really well with pumpkin.
- Nutmeg: A hint of nutmeg enhances the pumpkin flavor beautifully without overpowering the other spices.
What You Need
- All-purpose flour
- Pumpkin puree
- White chocolate chips
- Granulated sugar & Brown sugar
- Butter, softened
- Egg
- Vanilla extract
- Pumpkin pie spice & Nutmeg
- Baking soda
⏱️ Time: 30 Mins🍽️ Yields: 2 dozen Cookies
How to Make It
Step 1: Create the Pumpkin Dough
Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy. Beat in the egg, pumpkin puree, and vanilla extract. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and nutmeg. Gradually add the dry ingredients to the wet, mixing until just combined.
Step 2: Fold in Chips and Bake
Gently fold in the white chocolate chips until they are evenly distributed throughout the dough. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Bake for 10-14 minutes, or until the edges are golden and the centers are mostly set. Let the cookies cool on the baking sheet for a few minutes before moving to a wire rack.
📝 Final Note
These pumpkin cookies freeze well! You can freeze the baked cookies or even balls of raw dough to bake later.