Every fall, as soon as I feel that first crisp breeze, I find myself reaching for cinnamon, nutmeg, and a can of pumpkin. There’s just something about pumpkin cookies—that soft, chewy texture and deep spiced flavor—that feels like home. In this guide, I’ll share how to make the best pumpkin cookie recipe for every craving. From rich, indulgent cookies with cream cheese icing to healthy pumpkin treats that skip the refined sugar, we’ll cover all the cozy bases. Whether you’re brand new to baking with pumpkin or looking to perfect your go-to dough, this one’s for you.
Table of Contents
Why Pumpkin Cookies Are a Fall Favorite
The History and Popularity of Pumpkin-Based Desserts
My love for pumpkin desserts started early—back in my grandmother’s tiny North Carolina kitchen. We’d roll out biscuit dough in the morning, then later stir pumpkin into everything from pancakes to pie. But the first time we made cookies? That was magic. The oven filled the house with the scent of brown sugar, cinnamon, and vanilla. I was hooked.
Pumpkin spice desserts have since become a seasonal tradition across the country. From lattes to layer cakes, fall menus celebrate the sweet, earthy richness of pumpkin. But pumpkin cookies hold a special place for me—they’re personal, portable, and always feel homemade.
What Makes Pumpkin Cookies Special Compared to Other Cookies?
Unlike chocolate chip or peanut butter, pumpkin puree cookies have a built-in softness thanks to the moisture in the pumpkin itself. That means even without extra butter or oil, they come out moist, flavorful, and full of comfort. And the spices? They don’t just flavor the dough—they set the mood.
Some cookies hit hard with sugar. Pumpkin cookies feel warm, like a hug. They’re the kind of cookie you eat with a sweater on, next to a window, watching leaves fall. If you’re craving a version with a bit more indulgence, try my pumpkin cookies with cream cheese icing—they’re soft, rich, and absolutely party-ready.
Choosing the Right Pumpkin for Cookies
Canned Pumpkin vs Fresh Pumpkin Puree
When I first started baking homemade pumpkin cookies, I didn’t think twice about scooping pumpkin straight from the can. And honestly? It worked. But a few seasons into baking, I got curious—what if I roasted my own pumpkin? So I tried it. The flavor was richer, earthier, but surprisingly, the cookies turned out a bit too soft. I hadn’t realized how much more moisture fresh pumpkin puree carries compared to canned.
Canned pumpkin puree is consistent and dense—it’s what I use when I want that perfect cookie texture without playing a guessing game. For beginners, I always recommend starting with canned, especially if you’re aiming for moist pumpkin cookies with a chewy center. But if you’re craving a from-scratch approach, my gluten-free pumpkin cookies use a homemade pumpkin puree method that won’t leave your dough too wet, thanks to one key step: draining and blotting.
How to Prepare Homemade Pumpkin Puree for Cookies
Here’s what I’ve learned over the years. If you’re using fresh pumpkin, opt for sugar pumpkins—they’re sweeter and smoother than carving pumpkins. After roasting, let the flesh cool and strain it through cheesecloth or press it with paper towels. I learned this trick the hard way after one too many batches turned cakey instead of chewy.
One fall weekend, I even roasted two pumpkins side-by-side, pureed both, and baked half-batches. The one I drained? Crisp edges, chewy center. The other? Puffy and more like muffins. That test sealed it for me: fresh can work beautifully, but only if you prep it like a pro.
Ingredients That Make Pumpkin Cookies Perfect
Over time, I’ve tested countless batches of pumpkin cookies, and this set of ingredients has never let me down. The balance of pumpkin, spice, and sweetness creates cookies that are soft, slightly chewy, and perfectly spiced. Here’s the lineup I reach for every fall:
- 1 and 1/2 cups (340g) pumpkin puree – fresh or canned, though I usually stick with canned for consistent texture.
- 3 cups (375g) all-purpose flour – spooned and leveled for accuracy.
- 1 and 1/2 teaspoons baking powder – gives gentle lift.
- 1 teaspoon baking soda – helps the cookies spread just right.
- 1 teaspoon salt – sharpens the sweet and spiced flavors.
- 2 teaspoons pumpkin pie spice – for that signature fall flavor blend.
- 1 and 1/2 teaspoons ground cinnamon – a little extra warmth.
- 1/4 teaspoon ground ginger – adds a subtle, spicy kick.
- 3/4 cup (170g) unsalted butter, softened – the base of richness.
- 1 cup (200g) packed dark brown sugar – I love the depth it brings.
- 3/4 cup (150g) granulated sugar – balances sweetness.
- 1 large egg, room temperature – binds the dough.
- 2 teaspoons pure maple syrup, milk, or orange juice – a tiny splash that enhances flavor.
- 1 and 1/2 teaspoons pure vanilla extract – rounds everything out.
With this foundation, you’ll have moist pumpkin cookies that feel like fall in every bite.
Optional Add-ins: Chocolate Chips, Nuts, and More
Once you’ve mastered the base, the fun begins. My family’s favorite variation is folding in chocolate chips—they melt into gooey little surprises. If you want to try them yourself, my chocolate chip pumpkin cookies are a must-bake. Chopped pecans or walnuts add crunch, while dried cranberries bring a tangy twist. You can even stir in a handful of oats for a hearty, rustic version.
The beauty of homemade pumpkin cookies is how versatile they are—you can keep them classic or make each batch unique.
Step-by-Step Pumpkin Cookie Recipe
How to Mix the Dough for Best Texture
When I first started baking pumpkin cookies, I thought it was just like making chocolate chip cookies—cream the butter, dump in the flour, bake, done. But pumpkin is a little trickier. Its moisture can turn cookies cakey if you rush the process. Here’s the method I use every fall:
- Whisk the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger. This step makes sure your spices are evenly distributed.
- Cream the butter and sugars. In another bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This builds the base flavor.
- Add the wet ingredients. Beat in the egg, pumpkin puree, vanilla, and maple syrup (or milk, or orange juice). The dough will smell incredible at this point.
- Combine wet and dry. Slowly add the dry mixture into the wet, stirring just until combined. Overmixing can make cookies tough.
- Once your pumpkin cookie dough is mixed, I recommend chilling it for at least 30 minutes. Chilled dough bakes thicker and keeps mix-ins—like chocolate chips or nuts—from sinking.
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper. Scoop about 1½ tablespoons of dough per cookie and space them 2 inches apart.
- Bake for 12–14 minutes, until the edges are set but the centers still look slightly soft. They’ll finish cooking on the baking sheet as they cool.
One of my favorite memories is pulling out that first tray, the kitchen filling with cinnamon and pumpkin spice. The cookies look golden, smell like fall, and taste even better once cooled. If you want chewy centers, pull them early; for more structure, give them another minute. Either way, you’ll have the best batch of moist pumpkin cookies.
If you’d like a lighter version of this recipe, I often swap the sugars for natural sweeteners. My healthy pumpkin cookies are a wonderful way to enjoy fall flavor without refined sugar.
Print
Pumpkin Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy, and spiced pumpkin cookies perfect for fall.
Ingredients
- 1 and 1/2 cups (340g) fresh or canned pumpkin puree
- 3 cups (375g) all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) dark brown sugar
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure maple syrup (or milk/orange juice)
- 1 and 1/2 teaspoons pure vanilla extract
Instructions
1. Whisk dry ingredients together.
2. Cream butter, brown sugar, and granulated sugar until fluffy.
3. Add egg, pumpkin puree, vanilla, and maple syrup. Mix until combined.
4. Slowly add dry mixture into wet, stirring gently.
5. Chill dough for 30 minutes for best texture.
6. Scoop dough onto lined baking sheet, about 1.5 tbsp each.
7. Bake at 350°F (177°C) for 12–14 minutes until edges are set.
8. Cool on rack and enjoy.
Notes
Blot pumpkin puree before using for chewier cookies.
Chill dough to prevent spreading.
Store at room temp 4 days, freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 18g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Pumpkin Cookie Variations You’ll Love
Healthy Pumpkin Cookies with No Refined Sugar
When I want a snack that feels cozy but still light, I reach for my healthier spin on pumpkin cookies. Instead of refined sugar, I’ll swap in maple syrup or coconut sugar, which keeps them naturally sweet without being too heavy. The pumpkin still gives them that signature moist texture, and the spices make them taste indulgent even though they’re lighter. These are my go-to for midweek baking—especially when I want a treat with my morning coffee that doesn’t feel too rich.
Pumpkin Cookies with Cream Cheese Icing
For special occasions, nothing beats frosted pumpkin cookies. I remember the first time I spread cream cheese icing over warm cookies—my grandmother peeked in, took one look, and said, “Now those are party cookies.” She was right. The tangy icing balances the spiced pumpkin base beautifully, turning a simple cookie into a little celebration. If you’re planning a holiday tray or just want something extra cozy, my pumpkin cookies with cream cheese icing are always a hit. They’re soft, cake-like, and just sweet enough to feel festive.
Gluten-Free Pumpkin Cookies
What I love most about baking with pumpkin is how easily the recipes can be adapted. A few years back, I decided to try a gluten-free version, swapping in a 1:1 gluten-free flour blend with xanthan gum. I expected a texture change, but the cookies surprised me—they baked up chewy, flavorful, and just as comforting as the classic. In fact, no one at the table realized they were gluten-free until I mentioned it. Now, they’ve earned a permanent spot at our fall gatherings, proving that gluten-free pumpkin cookies can be every bit as delicious as the traditional kind.
Each of these variations shows just how versatile pumpkin can be. From healthy weekday treats to festive frosted cookies, there’s a best pumpkin cookie recipe for every craving.
Why Pumpkin Cookies Come Out Cakey and How to Fix It?
Pumpkin holds a lot of water, which makes cookies puff up instead of spread. To fix this, blot the pumpkin puree with paper towels before adding it to the dough. Also, avoid overbeating the wet ingredients—too much air will make them cakey instead of chewy.
Should You Chill Pumpkin Cookie Dough Before Baking?
Yes. Chilling the dough for at least 30 minutes keeps cookies from spreading too much, makes them thicker, and helps mix-ins like chocolate chips stay evenly distributed.
Nutrition Facts and Healthier Alternatives
Calorie Count and Nutritional Breakdown of Pumpkin Cookies
When friends ask if pumpkin cookies are “healthy,” I always laugh and say, “They’re healthier than you think.” Pumpkin itself is rich in fiber, vitamin A, and beta-carotene, which means even your sweetest cookies come with a little nutritional boost. Of course, the butter and sugar add indulgence, but enjoyed in moderation, they’re a seasonal treat worth savoring.
Here’s the average breakdown for one classic cookie (without mix-ins):
| Nutrient | Amount (per cookie) |
|---|---|
| Calories | 160–180 kcal |
| Fat | 3 g |
| Carbohydrates | 28 g |
| Protein | 2 g |
| Fiber | 1 g |
Of course, mix-ins like chocolate chips, nuts, or frosting will bump up the calories, but they also add texture and richness that make each bite feel special.
Low-Calorie and Vegan Pumpkin Cookie Options
If you want something lighter, swapping part of the butter for applesauce or mashed banana lowers fat while keeping the cookies soft. Using maple syrup or coconut sugar instead of refined sugar creates healthy pumpkin treats that taste naturally sweet without feeling heavy.
And yes, you can absolutely make vegan pumpkin cookies. Since pumpkin puree naturally replaces eggs, all you need is a dairy-free butter substitute. A few years ago, I served a vegan batch at Thanksgiving, and no one even realized—they disappeared just as quickly as the classic version.
That’s the beauty of baking with pumpkin—it adapts to your lifestyle without losing that cozy fall flavor.
FAQs About Pumpkin Cookies
Why did my pumpkin cookies come out cakey?
I’ve been there! The biggest reason is too much moisture in the pumpkin cookie dough. Pumpkin puree holds a lot of water, which puffs the cookies up like muffins. To fix this, blot the puree with paper towels before adding it to your dough. It may feel like an extra step, but it makes all the difference if you’re aiming for chewy pumpkin cookies instead of cake-like ones.
Can I use fresh pumpkin puree instead of canned?
Yes—you can! I’ve roasted sugar pumpkins and made my own puree plenty of times. Just remember that fresh pumpkin is usually wetter than canned. Always strain or blot it before baking. Otherwise, your cookies might turn out too soft. For consistency, I reach for canned when I want the best pumpkin cookie recipe every time.
Can I chill the dough before baking?
Absolutely, and I recommend it. Chilling the dough for at least 30 minutes gives you thicker, chewier cookies with more concentrated flavor. One fall, I baked half my batch right away and chilled the other half overnight—the chilled batch was hands-down the winner.
How do I store pumpkin cookies?
Keep them in an airtight container with parchment between the layers, and they’ll stay moist for up to 4 days at room temperature. If you’ve frosted them, store them in the fridge. And if you want to save some for later, freeze either the baked cookies or scooped dough balls for fresh pumpkin spice desserts whenever the craving strikes.
Final Thoughts
Pumpkin cookies are more than just a fall treat—they’re little bites of memory and comfort. From soft, cake-like versions with cream cheese icing to chewy, spiced cookies straight from chilled dough, there’s a variation for every craving. What I love most about baking with pumpkin is its versatility—you can make them gluten-free, refined sugar-free, or even vegan without losing that cozy autumn magic.
So don’t worry if your first batch isn’t perfect—my own early tries were far from it. What matters is that you enjoy the process, share the cookies, and savor the smell of cinnamon and pumpkin filling your kitchen. After all, the best pumpkin cookie recipe isn’t just about ingredients—it’s about the joy baked into every batch.
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