The Best Ever Pumpkin Cookie Recipe (2024)

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Fall baking is so fun and these easy pumpkin cookies are the absolute best. Not only are they so simple but they are soft and delicious and just packed with pumpkin flavor!

The Best Ever Pumpkin Cookie Recipe (1)

Easy pumpkin cookies

Mmmmm… Pumpkin Cookies! When I say these cookies are the best ever… I mean it! There is something about a warm moist cookie on a crisp fall day.

I don’t know about you, but when it comes to fall baking, one of the first ingredients I think of is pumpkin. You will love this Pumpkin Cookie Recipe.

I’ve already shown you a delicious Pumpkin Muffin Recipe, a super moist Pumpkin Bread Recipe, and some fun Pumpkin Cupcakes, so today I have these delicious Pumpkin Cookies for you to try.

There are only a handful of ingredients (most of which you probably already have on hand). This recipe is very easy to follow so you can have these mixed and baked in under 15 minutes.

However, the cookies will look and taste so good people will think you’ve spent hours on them. 😉 Sounds like a winner to me!

The Best Ever Pumpkin Cookie Recipe (2)

Let’s get started makingpumpkin cookies!

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Ingredients you need for the best pumpkin cookies:

  • flour
  • baking soda
  • baking powder
  • pumpkin pie spice
  • cinnamon
  • salt
  • butter, softened
  • granulated sugar
  • pumpkin
  • egg
  • vanilla
  • confectioner’s sugar
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How to make easy pumpkin cookies:

Preheat oven to 350 F. Spray cookie sheet with non-stick cooking spray.

Mix together all dry ingredients: flour through salt.

The Best Ever Pumpkin Cookie Recipe (5)

Cream sugar and butter together. Slowly stir in pumpkin.

The Best Ever Pumpkin Cookie Recipe (6)
The Best Ever Pumpkin Cookie Recipe (7)
The Best Ever Pumpkin Cookie Recipe (8)
The Best Ever Pumpkin Cookie Recipe (9)

Add egg and vanilla and mix well.

Slowly add dry ingredients to wet ingredients until thick batter forms.

Pour confectioner’s sugar in bowl. Scoop or spoon about a tablespoon of batter onto sugar and roll to coat. (I highly recommend using acookie scoop. )

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Place coated cookies on prepared cookie sheet.

Bake 6-8 minutes. Do not over bake.

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Allow to cool on wire rack.

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Time saving tip forpumpkin crinkle cookies:

If you are still scooping cookies with two spoons, you really need to get yourself some stainless steel scoops! I have had mine for several years and I use them for all types of baking. We like to use the smallest of the 3 scoops for these Pumpkin Cookies and they were just the right size for adults and kids.

Plus, I also think they look more uniform when you use a cookie scoop.

I bought the three pack, so I can use the smaller two for cookies and then the bigger one to fill upcupcakes.They will get lots of use and you will be glad you bought them.

The Best Ever Pumpkin Cookie Recipe (14)
The Best Ever Pumpkin Cookie Recipe (15)

This Pumpkin Cookie Recipe taste great right out of the oven. However, if you can wait a little bit, they taste even better the next day!

I know that sounds crazy, but the longer these cookies sit, the more rich the flavor becomes. Don’t believe me? Try it!

Make this Pumpkin Cookie recipe and try some right away. Then try some the next day, and then the day after that.

It’s also amazing with cream cheese icing. So delicious with the pumpkin pie spice! We also love a pumpkin chocolate chip combination for something different.

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Let us know what you think about this Pumpkin Spice Cookies Recipe.

Do you like these fresh out of the oven or a day or two later? That might seem like an easy enough question. The only challenge will be to see if you and your family can actually make these last more than a day or two. 😉

If you love pumpkin recipes as much as my family does make sure you check out all our pumpkin recipes.

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Print this easy pumpkin cookies recipe:

The Best Ever Pumpkin Cookie Recipe (18)

Review

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Pumpkin Cookies

4.75 from 16 votes

Oh my this Pumpkin Cookie recipe is amazing! You can make them in under 15 minutes, with very few ingredients. Try this Pumpkin Spice Cookies Recipe today!

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings 18

Cuisine American

Course Dessert

Calories 194

Author Carrie Barnard

Ingredients

Instructions

  • Preheat oven to 350 F. Spray cookie sheet with non-stick cooking spray.

  • Mix together all dry ingredients: flour through salt.

  • Cream sugar and butter together. Slowly stir in pumpkin.

  • Add egg and vanilla and mix well.

  • Slowly add dry ingredients to wet ingredients until thick batter forms.

  • Pour confectioner’s sugar in bowl. Scoop or spoon about a tablespoon of batter onto sugar and roll to coat. Place coated cookies on prepared cookie sheet.

  • Bake 6-8 minutes. Do not over bake.

  • Allow to cool on wire rack.

Recipe Notes

No one will be able to get enough of this pumpkin treat!

Nutrition Facts

Calories 194kcal, Carbohydrates 34g, Protein 2g, Fat 5g, Saturated Fat 3g, Cholesterol 22mg, Sodium 142mg, Potassium 66mg, Sugar 20g, Vitamin A 720IU, Vitamin C 0.6mg, Calcium 18mg, Iron 0.9mg

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The Best Ever Pumpkin Cookie Recipe (19)
The Best Ever Pumpkin Cookie Recipe (20)

Your family will go crazy over thisSnowball cookies recipe. Each bite is buttery and delicious with lots of powdered sugar on top.

The Best Ever Pumpkin Cookie Recipe (21)

Try these other easy pumpkin recipes:

  • Easy Pumpkin Crisp Recipe
  • Pumpkin Muffin Recipe
  • Pumpkin Cookies
  • Easy Pumpkin Bread Recipe
  • Pumpkin Cupcakes Recipe with Easy Cream Cheese Frosting
  • Delicious Pumpkin Granola
  • Pumpkin Roll Recipe
  • Go here for 33 of the Best Pumpkin recipes

You may also like these easy cookie recipes:

  • M&M Cookies
  • Cream Cheese Cookies Recipe
  • Chocolate Crinkle Cookie Recipe
  • Cake Mix Chocolate Chip Cookie Recipe
  • Red Velvet Cookies Recipe
  • Peanut Butter Kiss Cookies Recipe
  • Amazing Chocolate Brownie Cookies Recipe
  • 4 Ingredient Chocolate Peanut Butter Cookies Recipe
  • Moist and Rich Brownie Cookies
  • Soft and Chewy Gingerbread Cookies
  • Snickerdoodle Cake Mix Cookies

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About the Author

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Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

About Carrie Page
The Best Ever Pumpkin Cookie Recipe (2024)

FAQs

Why are my pumpkin cookies sticky after baking? ›

Pumpkin cookies can be sticky after baking due to the pumpkin puree's high moisture content. If pumpkin puree isn't drained slightly before mixing into the batter, the pumpkin puree can lead to more of a cakey texture than a cookie texture.

Is canned pumpkin the same as pumpkin puree? ›

Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks. Unlike pumpkin pie mix, canned pumpkin does not have any spices, sugars, or other additives. In many cases, the only ingredient is pumpkin.

What brings out the flavor in cookies? ›

Add Spices To Your Dough

Spices can add an amazing aroma and flavor to your cookies. I use spices like cinnamon, ginger, and cloves to bring out the flavor in many recipes.

How do you make store bought cookies soft and chewy? ›

Bread Buddy: Place a slice of bread in the cookie jar or with the cookies. The moisture from the bread will transfer to the cookies, making them softer. Apple Accomplice: Similar to the bread trick, you can use a slice of apple. It works wonders in reviving the chewiness.

Why did my pumpkin cookies turn green? ›

A post on O Chef discusses the chemical reaction that turned my cookies green: All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds. A spokeswoman for Red River Commodities says that SunButter does indeed turn cookies and other baked products green as they cool.

How can I enhance my pumpkin flavor? ›

Cooking it

I like to roast wedges of pumpkin which helps to reduce the moisture content, making it taste richer and sweeter. You can flavour the pumpkin at this point by rubbing it with a spice of choice. Place a couple of halved onions to cook with the pumpkin to either use in the soup or as a garnish.

What happens if you use pumpkin pie mix instead of pumpkin puree? ›

Pumpkin pie filling shouldn't be used in place of pumpkin puree since the finished dish will be too sweet. You can always set the can aside to make a quick pumpkin pie another day.

Is Libby's 100 pure pumpkin the same as pumpkin puree? ›

Most canned pumpkin is pureed pumpkin. It's been cooked and canned, but you'd have to cook it anyways to make it soft enough to puree. As long as you get plain canned pumpkin without added seasonings, it's the same as what you would make at home.

What is the difference between Libby's pumpkin and pumpkin pie filling? ›

While the canned pumpkin puree is just canned pumpkin, the Libby "Canned Pumpkin Pie Filling" also has sugar syrup, natural flavoring, salt and spices.

What happens if you forget to add brown sugar to cookies? ›

What happens when you bake without brown sugar? To be succinct, the resulting baked good could be slightly drier or more crisp. Without the excess moisture from the molasses in the brown sugar, the final cookie won't be as chewy and the final bread might be drier.

What is the best sugar for cookies? ›

In that role, white sugar aerates the dough when creamed with butter for thick and puffy cookies. Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more.

Why are my cookies sticky after baking? ›

Sugars are hygroscopic, meaning they attract water. Within baked goods, sugars help maintain a moist and tender crumb. Sugar on the exposed tops, however, will grab water from humid air, creating a wet or sticky top.

Why did my cookies come out sticky? ›

When cookie dough is too sticky, you may have an imbalance of wet and dry ingredients. You can fix this by adding a teaspoon of flour or cornstarch at a time until your dough is just how you want. The added flour or cornstarch will absorb the excess liquid and reduce the dough's overall stickiness.

Why are my cookies gluey? ›

Too Much Liquid

If there is too much liquid in the dough for the flour to absorb, the result will be a soft and sticky dough.

References

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