Fall is here, and with it comes all the delicious pumpkin treats! If you love pumpkin cookies as much as I do, you’re in for a very happy baking season. I’ve gathered seven of my favorite pumpkin cookie recipes that are perfect for enjoying this time of year.
You’ll find everything from classic pumpkin chocolate chip to fun pumpkin s’mores cookies, all packed with that wonderful pumpkin flavor. Each recipe is simple to follow, and I’ve included tips to help you make the best pumpkin cookies ever. Get ready to bake some happiness!
Jump to Recipe:
- 1. Pumpkin Brown Sugar Cookies
- 2. Pumpkin Chocolate Chip Cookies
- 3. Pumpkin Oreo Cookies
- 4. Pumpkin Glazed Cookies
- 5. Pumpkin Smores Cookies
- 6. Pumpkin Snowball Cookies
- 7. Pumpkin Toffee Cookies
Pumpkin Brown Sugar Cookies
These pumpkin brown sugar cookies are soft and chewy, with a rich caramel-like sweetness from the brown sugar. They are simple to make and perfect for anyone who loves a warm, spiced cookie.
Key Ingredients & Tips for Pumpkin Brown Sugar Cookies
- Brown Sugar Choice: Use dark brown sugar for a deeper, more pronounced molasses flavor in your cookies.
- Pumpkin Puree: Always use 100% pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
What You Need for Pumpkin Brown Sugar Cookies
- 1 cup unsalted butter, softened
- 1 ½ cups packed dark brown sugar
- ½ cup pumpkin puree
- 1 large egg
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
⏱️ Time: 25 minutes🍽️ Yields: 2 dozen cookies
How to Make Pumpkin Brown Sugar Cookies
Step 1: Mix Wet Ingredients
Preheat your oven to 350°F (175°C). In a large bowl, beat the softened butter and brown sugar together until they are light and fluffy. Add the pumpkin puree and egg, mixing until everything is well combined.
Step 2: Combine Dry and Wet
In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg. Gradually add these dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix the dough.
Step 3: Bake the Cookies
Drop rounded spoonfuls of dough onto baking sheets lined with parchment paper. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
📝 Final Note
These pumpkin brown sugar cookies stay soft and fresh for several days when stored in an airtight container at room temperature.
Pumpkin Chocolate Chip Cookies
You can’t go wrong with classic pumpkin chocolate chip cookies. They have a comforting spiced pumpkin base with plenty of gooey chocolate chips in every bite.
Key Ingredients & Tips for Pumpkin Chocolate Chip Cookies
- Chocolate Chips: Use a mix of semi-sweet and milk chocolate chips for a balanced flavor.
- Spices: Don’t skip the cinnamon and nutmeg; they enhance the pumpkin flavor beautifully.
What You Need for Pumpkin Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup pumpkin puree
- 1 large egg
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ cups chocolate chips
⏱️ Time: 30 minutes🍽️ Yields: 3 dozen cookies
How to Make Pumpkin Chocolate Chip Cookies
Step 1: Prep and Cream
Preheat your oven to 375°F (190°C). In a large bowl, beat the softened butter with both the granulated and brown sugars until light and fluffy. Add the pumpkin puree and egg, mixing until everything is smooth.
Step 2: Combine and Fold
In another bowl, combine the flour, baking soda, cinnamon, and nutmeg. Slowly add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips until they are evenly distributed throughout the dough.
Step 3: Bake Until Golden
Drop rounded spoonfuls of dough onto prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and lightly golden. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
For an extra treat, sprinkle a few more chocolate chips on top of the warm cookies right when they come out of the oven.
Pumpkin Oreo Cookies
These pumpkin Oreo cookies bring together the spiced comfort of pumpkin with the fun crunch of crushed Oreos. They are a unique and playful treat that everyone will enjoy.
Key Ingredients & Tips for Pumpkin Oreo Cookies
- Crushed Oreos: For best results, crush them into varying sizes, some fine crumbs and some larger pieces for texture.
- Chill the Dough: If your dough seems too sticky to handle, chill it for 20-30 minutes before scooping.
What You Need for Pumpkin Oreo Cookies
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 ½ cups crushed Oreo cookies
⏱️ Time: 25 minutes🍽️ Yields: 2.5 dozen cookies
How to Make Pumpkin Oreo Cookies
Step 1: Wet Ingredients First
Set your oven to 350°F (175°C). In a large mixing bowl, beat the softened butter and granulated sugar until they are light. Mix in the pumpkin puree and the egg until everything is well blended and smooth.
Step 2: Add Dry and Oreos
Whisk together the flour, baking powder, baking soda, and pumpkin pie spice in a separate bowl. Slowly add these dry ingredients to the wet mixture, mixing until just combined. Fold in the crushed Oreo cookies gently.
Step 3: Bake and Cool
Drop spoonfuls of dough onto baking sheets lined with parchment paper. Bake for 10-13 minutes, or until the edges are set and the cookies are lightly puffed. Allow them to cool on the baking sheet for a few minutes before moving to a wire rack to finish cooling.
📝 Final Note
These cookies are great for sharing at parties; they always get people talking!
Pumpkin Glazed Cookies
These soft pumpkin cookies are made even better with a sweet and simple glaze on top. The glaze adds a lovely finish and an extra touch of sweetness that pairs well with the spiced cookie base.
Key Ingredients & Tips for Pumpkin Glazed Cookies
- Soft Cookies: For extra soft cookies, slightly underbake them so they are still very tender in the middle.
- Glaze Consistency: Adjust the milk in the glaze to get a thick but pourable consistency.
What You Need for Pumpkin Glazed Cookies
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- For the Glaze:
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
⏱️ Time: 30 minutes🍽️ Yields: 2.5 dozen cookies
How to Make Pumpkin Glazed Cookies
Step 1: Mix and Form Dough
Preheat your oven to 375°F (190°C). In a large bowl, cream together the softened butter and granulated sugar. Stir in the pumpkin puree and egg until everything is smooth. In a separate bowl, combine the flour, baking soda, and pumpkin pie spice. Slowly add the dry ingredients to the wet, mixing until just combined.
Step 2: Bake and Prepare Glaze
Drop rounded spoonfuls of dough onto prepared baking sheets. Bake for 9-11 minutes until the edges are set. While the cookies cool on a wire rack, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth for the glaze.
Step 3: Glaze the Cooled Cookies
Once the cookies are completely cool, drizzle or spread the glaze over each one. Let the glaze set for about 15-20 minutes before stacking or storing.
📝 Final Note
Make sure your cookies are fully cooled before glazing, or the glaze will melt and run off.
Pumpkin Smores Cookies
These pumpkin s’mores cookies bring together all the campfire fun with a fall twist. You get soft pumpkin cookies loaded with graham cracker bits, chocolate, and toasted marshmallows.
Key Ingredients & Tips for Pumpkin Smores Cookies
- Mini Marshmallows: Add mini marshmallows in the last few minutes of baking to prevent them from melting completely.
- Graham Cracker Crunch: Use slightly crushed graham crackers for texture, not fine crumbs.
What You Need for Pumpkin Smores Cookies
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 cup chocolate chips
- 1 cup mini marshmallows
- ¾ cup crushed graham crackers
⏱️ Time: 35 minutes🍽️ Yields: 2.5 dozen cookies
How to Make Pumpkin Smores Cookies
Step 1: Create the Dough Base
Preheat your oven to 375°F (190°C). In a large bowl, cream together the softened butter and granulated sugar until they are light and fluffy. Stir in the pumpkin puree and the egg until fully combined.
Step 2: Fold in Goodies
In a separate bowl, whisk together the flour, baking soda, and pumpkin pie spice. Gradually add these dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips and crushed graham crackers.
Step 3: Bake with Marshmallows
Drop rounded spoonfuls of dough onto parchment-lined baking sheets. Bake for 8-10 minutes. Then, remove the sheets, top each cookie with a few mini marshmallows, and return to the oven for 2-3 more minutes, or until marshmallows are toasted.
📝 Final Note
Watch the marshmallows closely in the oven; they can burn quickly. A quick broiler flash can toast them perfectly if you prefer.
Pumpkin Snowball Cookies
These delicate pumpkin snowball cookies are light, buttery, and melt in your mouth. They are coated in powdered sugar, making them look like little snowballs, perfect for a cozy fall day.
Key Ingredients & Tips for Pumpkin Snowball Cookies
- Chilled Dough: Chilling the dough is important to prevent spreading and maintain the “snowball” shape.
- Double Coating: Roll cookies in powdered sugar twice: once while warm, and again when fully cooled, for a thick coating.
What You Need for Pumpkin Snowball Cookies
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus more for rolling)
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon pumpkin pie spice
- Pinch of salt
⏱️ Time: 40 minutes (with chilling)🍽️ Yields: 3 dozen cookies
How to Make Pumpkin Snowball Cookies
Step 1: Make and Chill Dough
In a large bowl, beat the softened butter and ½ cup powdered sugar until light. Stir in the pumpkin puree and vanilla extract. In a separate bowl, whisk together the flour, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Chill the dough for at least 30 minutes.
Step 2: Bake the Snowballs
Preheat your oven to 325°F (160°C). Roll the chilled dough into small balls, about 1 inch in diameter. Place them on baking sheets lined with parchment paper. Bake for 12-15 minutes, or until the edges are very lightly golden. They should still be soft.
Step 3: Roll in Powdered Sugar
While the cookies are still warm (but cool enough to handle), gently roll them in powdered sugar. Let them cool completely on a wire rack. Once fully cooled, roll them in powdered sugar a second time for a beautiful “snowy” finish.
📝 Final Note
These cookies are delicate. Handle them with care after baking and during the sugar coating process to keep their shape.
Pumpkin Toffee Cookies
If you love the buttery crunch of toffee, you will adore these pumpkin toffee cookies. They combine the spiced goodness of pumpkin with bits of crunchy, sweet toffee for a truly satisfying cookie.
Key Ingredients & Tips for Pumpkin Toffee Cookies
- Toffee Bits: Use Heath Bar bits or other pre-crushed toffee for ease. You can use with or without chocolate.
- Don’t Overbake: These cookies are best when slightly soft in the center, so watch them closely to avoid making them too crisp.
What You Need for Pumpkin Toffee Cookies
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup pumpkin puree
- 1 large egg
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 ½ cups toffee bits
⏱️ Time: 30 minutes🍽️ Yields: 3 dozen cookies
How to Make Pumpkin Toffee Cookies
Step 1: Cream Sugars and Butter
Preheat your oven to 350°F (175°C). In a large bowl, beat the softened butter with both the granulated and brown sugars until the mixture is light and creamy. Mix in the pumpkin puree and the egg until everything is fully combined.
Step 2: Add Dry Ingredients and Toffee
In a separate bowl, whisk together the flour, baking soda, and pumpkin pie spice. Slowly add these dry ingredients to the wet mixture, mixing until just combined. Fold in the toffee bits until they are evenly distributed throughout the dough.
Step 3: Bake and Cool
Drop rounded spoonfuls of dough onto baking sheets lined with parchment paper. Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still look soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
📝 Final Note
These cookies taste even better the next day as the flavors have more time to blend together.