Pumpkin Cookies Recipe

If you’re anything like me and adore the cozy flavors of fall, you’re going to absolutely love this Pumpkin Cookies Recipe. These cookies are soft, cakey, and bursting with warm spices that remind me of crisp autumn days and pumpkin patches. Whether you’re baking for a crowd or just craving a tasty, seasonal treat, this pumpkin cookie recipe is easy to follow and delivers delicious results every single time. Stick around, and I’ll share all my tips to help you bake these irresistible treats perfectly!

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Ingredients You’ll Need

I’ve found that using high-quality ingredients—from fresh pumpkin puree to soft, unsalted butter—really makes these pumpkin cookies sing. Here’s a breakdown of the key ingredients and a few shopping tips to get the best results.

• All-purpose flour: This is the perfect base for cakey cookies—too much whole wheat or other flours can make them dense.
• Baking soda and baking powder: Together they give the cookies a nice rise and tender crumb.
• Ground cinnamon and pumpkin pie spice: The real magic happens here—freshly ground spices will pack more flavor if you can manage it.
• Salt: Just a pinch enhances all the sweetness and spice.
• Unsalted butter (softened): Soft is key here; it creams well with sugar and creates the right texture.
• Light brown sugar and granulated sugar: I love the depth that brown sugar adds, but the granulated sugar balances sweetness and texture.
• Large egg (room temperature): This helps with structure and moisture—don’t skip letting it reach room temp for easier mixing.
• Vanilla extract: It rounds out all the flavors beautifully.
• Pumpkin puree: Use canned 100% pumpkin puree, not pumpkin pie filling—it’s less sweet and perfect for baking.
• Powdered sugar, whole milk, butter (melted and cooled), vanilla, and salt (for frosting): These combine into a luscious, simple glaze that adds a lovely sweetness without overpowering the spices.

Variations

One of the reasons I keep coming back to this Pumpkin Cookies Recipe is because it’s so adaptable—I’ve tried a few tweaks over the years, and I encourage you to make it your own. Here are some ideas based on what my family loves and what I’ve learned from baking experiments.

• Add mix-ins: Chocolate chips or chopped pecans add texture and a tasty contrast; my kids go crazy for chocolate chip pumpkin cookies!
• Spice it up: If you want more heat, a pinch of ground ginger or nutmeg can deepen the warming spice notes.
• Frosting alternatives: Instead of glaze, try cream cheese frosting for an extra creamy, tangy finish—it’s especially great for special occasions.
• Gluten-free: Swap the all-purpose flour for a gluten-free baking blend, but be sure to check consistency of your dough before baking.

How to Make Pumpkin Cookies Recipe

Step 1: Mix your dry ingredients

Start by whisking together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a medium bowl. This helps the spices get evenly distributed, so every bite has that perfect pumpkin spice flavor. I like to sift these together if I’m feeling fancy, but a good whisk works just as well.

Step 2: Cream butter and sugars

In a large bowl, beat your softened butter with the light brown sugar and granulated sugar until the mixture becomes fluffy and light, about 3-4 minutes. I usually start on low speed to avoid a sugar cloud in my kitchen. This step is crucial for that melt-in-your-mouth texture, so don’t rush it!

Step 3: Add wet ingredients

Beat in the egg and vanilla extract until fully combined, then stir in the pumpkin puree. The batter will look a bit loose, but don’t worry—that’s exactly what you want for a soft cookie.

Step 4: Combine dry and wet

Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand until just combined. Overmixing can develop gluten and make your cookies tough, so stop when you no longer see flour.

Step 5: Chill the dough

Cover your bowl with plastic wrap and chill the dough for at least 30 minutes. I discovered this trick when I first tried this recipe—it really helps the dough firm up so your cookies bake evenly and hold their shape well.

Step 6: Bake your cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop dough onto the sheets (I use a small cookie scoop for uniformity) and bake for 10-12 minutes, until edges look set but the centers still appear soft. Let them cool on the sheet for a few minutes before transferring to a wire rack.

Step 7: Make the glaze

Whisk together powdered sugar, whole milk, melted cooled butter, vanilla extract, and a pinch of salt until smooth. Drizzle over cooled cookies or dip the tops in the glaze for a sweet finish. I love how this glaze balances the spices and adds a bit of shine without being too sweet.

How to Serve Pumpkin Cookies Recipe

Garnishes

I usually keep it simple with the glaze, but sometimes I sprinkle a pinch of nutmeg or crushed toasted pecans on top for a little extra crunch and aroma. If you’re feeling festive, a light dusting of powdered sugar looks like a fall frost and really makes the cookies pop.

Side Dishes

These pumpkin cookies are fantastic with a hot cup of coffee, chai tea, or even a creamy latte. For a cozy afternoon, I like serving them alongside a warm bowl of apple cider or hot chocolate—the flavors complement each other beautifully.

Creative Ways to Present

For a fall party, I’ve arranged these cookies on a wooden board alongside small bowls of chopped nuts and cinnamon sticks. They also look adorable stacked with a dollop of whipped cream between two cookies for an impromptu cookie sandwich. A drizzle of extra glaze in a zigzag pattern over a batch adds a lovely touch that’s surprisingly easy to do!

Make Ahead and Storage

Storing Leftovers

I keep leftover pumpkin cookies in an airtight container at room temperature, layered between parchment paper to keep them soft and prevent sticking. They stay fresh for up to 4 days, though they rarely last that long in my house!

Freezing

If you want to freeze these cookies, I recommend freezing the baked cookies (without glaze) in a single layer on a baking sheet first, then transferring them to a freezer bag. They freeze well for up to 3 months. When ready, thaw at room temperature and add the glaze fresh for best taste.

Reheating

To refresh leftover pumpkin cookies, pop them in the microwave for about 10 seconds or warm them in a low oven (300°F) for 5 minutes. This wakes them up and restores that fresh-baked softness I love.

FAQs

Final Thoughts

I’ve made countless pumpkin cookie recipes over the years, but this one remains a top favorite because it’s easy, dependable, and delicious every time. I love how soft and tender these cookies turn out, and they bring a little bit of that autumn magic straight into my kitchen. If you want to try baking something comforting and festive, you really can’t go wrong with this Pumpkin Cookies Recipe—I’m certain you’ll enjoy every bite as much as my family does!

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