Fall isn’t complete without a batch of homemade pumpkin cookies. Soft, chewy, and filled with warm spices, these cookies are perfect for cozy evenings, holiday gatherings, or anytime you crave a sweet pumpkin treat. With just the right balance of pumpkin puree, cinnamon, nutmeg, and a touch of cloves, they’re guaranteed to become a seasonal favorite.
At inasrecipes.com, we love family-friendly recipes that taste as good as they look. These pumpkin cookies deliver comfort in every bite.
Table of Contents
Why You’ll Love These Pumpkin Cookies
- Full of flavor – Pumpkin puree plus pumpkin pie spices.
- Soft and tender – Perfectly moist without being cakey.
- Beginner-friendly – Easy recipe with pantry staples.
- Quick prep – Just 15 minutes to mix, 12 minutes to bake.
- Family-approved – Kids and adults alike can’t resist them.
Ingredients for Pumpkin Cookies
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- Optional: 1 cup chocolate chips or chopped pecans
Step-by-Step Instructions
Step 1: Cream Butter and Sugars
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Step 2: Add Wet Ingredients
Mix in egg yolk, vanilla extract, and pumpkin puree until smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Step 4: Mix the Dough
Gradually add dry ingredients to the wet mixture. Stir until just combined. Fold in chocolate chips or nuts if using.
Step 5: Chill the Dough
Cover and refrigerate for 30 minutes to prevent spreading.
Step 6: Bake
Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets. Bake for 11–13 minutes, until edges are set but centers look slightly soft.
Step 7: Cool & Serve
Let cookies cool on the sheet for 5 minutes before transferring to a rack. Serve warm or store for later.
Tips for Perfect Pumpkin Cookies
- Drain pumpkin puree – Dab with paper towels to reduce excess moisture.
- Don’t skip chilling – Keeps cookies thick and chewy.
- Underbake slightly – They finish baking on the hot sheet.
- Use fresh spices – Makes the flavor pop.
Pumpkin Cookie Variations
- Pumpkin Chocolate Chip Cookies – Add 1 cup of chocolate chips.
- Pumpkin Oatmeal Cookies – Mix in 1 cup of quick oats for extra texture.
- Glazed Pumpkin Cookies – Drizzle with powdered sugar glaze.
Storage & Freezing
- Room Temperature: Store in an airtight container for up to 5 days.
- Fridge: Stays fresh up to 1 week.
- Freezer: Freeze baked cookies up to 2 months.
FAQ About Pumpkin Cookies
How long do pumpkin cookies last?
Pumpkin cookies last about 5 days at room temperature in an airtight container or up to 2 months frozen.
What are the common mistakes when baking pumpkin cookies?
Using too much pumpkin puree, skipping the chilling step, or overbaking can make them cakey or dry.
What are the two ingredients in pumpkin cookies?
At their simplest, pumpkin cookies need pumpkin puree and flour—but most recipes add butter, sugar, eggs, and spices for flavor.
What spices are in pumpkin cookies?
Pumpkin cookies typically include cinnamon, nutmeg, cloves, and sometimes ginger for a warm, spiced flavor.
Recipes You May Also Like
See more fall desserts in our pumpkin recipes collection.
Conclusion
These soft, spiced pumpkin cookies are the ultimate fall treat—easy to make, freezer-friendly, and packed with seasonal flavor.
👉 Bake a batch this weekend, and for more family-approved recipes, visit inasrecipes.com.
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Pumpkin Cookies: Soft, Spiced, and Simply Irresistible
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegan
Description
A moist and spiced vegan pumpkin marble cake with swirls of chocolate, topped optionally with a dairy-free ganache for a stunning fall dessert.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup coconut oil (melted) or neutral oil
- 1 cup non-dairy milk (almond, oat, or soy)
- 1 tablespoon apple cider vinegar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 2 tablespoons maple syrup
- 1 cup dairy-free chocolate chips (for ganache)
- 1/2 cup coconut cream (for ganache)
- 1 teaspoon vanilla extract (for ganache)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
- Make Vegan Buttermilk: Mix non-dairy milk with apple cider vinegar. Let sit 5 minutes.
- Pumpkin Batter: Whisk pumpkin puree, sugar, oil, and vanilla. Add flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Stir in vegan buttermilk until smooth.
- Chocolate Batter: Transfer 1 cup pumpkin batter to another bowl. Mix in cocoa powder and maple syrup.
- Marble the Cake: Alternate spoonfuls of pumpkin and chocolate batter in pan. Swirl gently with knife.
- Bake: Bake 50–60 minutes, or until a toothpick comes out clean. Cool completely.
- Optional Ganache: Heat coconut cream until steaming. Pour over chocolate chips, let sit 2 minutes, stir smooth. Spread over cooled cake.
Notes
For a richer flavor, use dark cocoa powder. Let the cake cool completely before adding ganache to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg