15 Pumpkin Cookie Recipes Your Family Will Love

It’s funny how you can stumble upon a recipe that perfectly matches the season, just when you need it most. With fall in full swing, pumpkin cookies could be the comforting treat your family craves. You’ll find a range of options from classic flavors to unique twists that might surprise you. Imagine the aroma filling your kitchen as you bake, creating memories that last well beyond the season. But which recipe will become your new family favorite? Let’s explore the possibilities that await.

Classic Pumpkin Spice Cookies

Title: Classic Pumpkin Spice Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Number of Servings: 24 cookies
Required Equipment List: Baking sheet, parchment paper, mixing bowl, whisk, cookie scoop, oven
Cuisine Type: American

Classic Pumpkin Spice Cookies are a delicious way to celebrate the flavors of fall, featuring the warm spices of cinnamon, nutmeg, and ginger combined with the rich taste of pumpkin. These cookies are soft, chewy, and bursting with flavor, making them perfect for any autumn gathering or as a delightful treat with your afternoon tea.

The addition of chocolate chips or nuts can elevate the cookie experience, catering to both chocolate lovers and those who prefer a nutty texture. These cookies aren’t only easy to make but also versatile. With just a few simple ingredients, you can whip up a batch in no time.

The pumpkin puree keeps them moist, while the spices provide that nostalgic taste that everyone loves. Whether you’re baking for a holiday party or just treating yourself, these Classic Pumpkin Spice Cookies are sure to become a favorite in your recipe collection.

Ingredients:

• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, softened
• 1 egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup chocolate chips or chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. This step guarantees that your cookies will bake evenly and be easy to remove once they’re done.
2. In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a whisk or an electric mixer to cream the mixture until it’s light and fluffy, which should take about 2-3 minutes.
3. Add the pumpkin puree, egg, and vanilla extract to the bowl with the creamed mixture. Mix until all the wet ingredients are fully incorporated and smooth.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in denser cookies.
5. If desired, fold in the chocolate chips or nuts at this stage. Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
6. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips: For an extra punch of flavor, consider adding a sprinkle of cinnamon sugar on top of the cookies before baking. If you prefer a more intense pumpkin flavor, you can increase the pumpkin puree to 1 1/4 cups, but be mindful to balance it with a bit more flour to avoid overly wet dough.

These cookies store well in an airtight container and can also be frozen for later enjoyment—just remember to let them cool completely before freezing!

Chewy Pumpkin Chocolate Chip Cookies

Title: Chewy Pumpkin Chocolate Chip Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Number of Servings: 24
Required Equipment List: Mixing bowl, baking sheet, parchment paper, oven, measuring cups, measuring spoons
Cuisine Type: American

These Chewy Pumpkin Chocolate Chip Cookies are the perfect autumn treat, combining the warm flavors of pumpkin and spices with the sweetness of chocolate chips. The moist pumpkin puree gives these cookies a soft and chewy texture, while the addition of cinnamon, nutmeg, and cloves provides a delightful seasonal flavor that’s sure to please.

Whether enjoyed with a cup of coffee or served at a fall gathering, these cookies are a delicious way to celebrate the season. The recipe is simple and quick to prepare, making it an excellent choice for busy bakers. With just a few ingredients and minimal prep time, you can have a batch of these irresistible cookies ready to share with family and friends.

The combination of pumpkin and chocolate is a classic that never goes out of style, and these cookies are sure to become a favorite in your home.

Ingredients:

• 1 cup pumpkin puree
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and guarantee they bake evenly.
2. In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, softened butter, egg, and vanilla extract. Use a hand mixer or whisk to blend the ingredients until smooth and well combined.
3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
4. Gently fold in the chocolate chips, making sure they’re evenly distributed throughout the dough. This will give every bite a delicious hint of chocolate goodness.
5. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. This will allow the cookies room to spread as they bake.
6. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The center may look slightly underbaked, but they’ll continue to set as they cool.
7. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips: For a little extra flavor, consider adding a handful of chopped nuts or dried cranberries to the cookie dough. You can also experiment with different types of chocolate, such as dark or white chocolate chips, to create a unique twist.

Store the cookies in an airtight container to keep them fresh, and enjoy them within a week for the best flavor and texture. Happy baking!

Pumpkin Oatmeal Raisin Cookies

Title: Pumpkin Oatmeal Raisin Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Number of Servings: 24
Required Equipment List: Mixing bowl, baking sheet, parchment paper, measuring cups, measuring spoons, whisk
Cuisine Type: American

These Pumpkin Oatmeal Raisin Cookies are a delightful autumn treat that combines the warm, comforting flavors of pumpkin with the chewy texture of oats and the sweetness of raisins. Perfect for a cozy fall afternoon or as a festive addition to your holiday gatherings, these cookies are sure to become a family favorite.

The addition of pumpkin puree not only enhances the flavor but also adds moisture, resulting in cookies that are soft and chewy with just the right amount of spice. The blend of cinnamon, nutmeg, and pumpkin pie spice gives these cookies a warm and inviting aroma, reminding us of pumpkin pie fresh out of the oven.

The oats provide a hearty texture, while the raisins add a touch of sweetness that perfectly complements the pumpkin. Whether enjoyed with a cup of coffee or served as a snack for the kids, these cookies are a delicious way to celebrate the flavors of fall.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup raisins

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will help prevent the cookies from sticking and guarantee they bake evenly.
2. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This process usually takes about 2-3 minutes.
3. Add in the pumpkin puree, egg, and vanilla extract to the creamed mixture, whisking until well combined. The pumpkin will add a wonderful moistness to the cookie dough.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
5. Fold in the rolled oats and raisins until evenly distributed throughout the dough. Be careful not to overmix, as this can result in dense cookies.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
7. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips: For added texture, consider mixing in some chopped nuts or chocolate chips along with the oats and raisins. If you prefer a more intense pumpkin flavor, you can increase the amount of pumpkin puree slightly, just be cautious not to add too much liquid.

These cookies can be stored in an airtight container for up to a week, but they’re best enjoyed fresh!

Soft Pumpkin Sugar Cookies

Title: Soft Pumpkin Sugar Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Number of Servings: 24
Required Equipment List: Mixing bowl, baking sheet, parchment paper, whisk, cookie cutter (optional)
Cuisine Type: American

These Soft Pumpkin Sugar Cookies are the perfect treat for the fall season, combining the delightful flavors of pumpkin and warm spices. With a soft and chewy texture, these cookies aren’t only easy to make but also incredibly satisfying to eat. The addition of pumpkin puree gives them a unique flavor and moisture, making them a favorite among both kids and adults alike.

Whether you’re hosting a fall gathering or just in the mood for some sweet treats, these cookies will be a hit! The spices in this recipe, such as cinnamon and nutmeg, provide a comforting warmth that pairs beautifully with the sweetness of the pumpkin.

These cookies can be enjoyed on their own or adorned with a simple icing or sprinkle of powdered sugar for an extra touch. They also freeze well, so you can make a batch in advance and enjoy them whenever a craving strikes.

Ingredients:

• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will help prevent the cookies from sticking and make cleanup easier.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes with a hand mixer or a stand mixer.
3. Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Mix until well combined and smooth, scraping down the sides of the bowl as necessary.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. If desired, you can flatten them slightly with the back of a spoon for a more even shape.
6. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they’ll firm up as they cool.
7. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Extra Tips: For a fun twist, consider adding chocolate chips or chopped nuts to the cookie dough before baking. These cookies are best enjoyed fresh but can also be stored in an airtight container at room temperature for up to a week.

If you want to freeze them, place the cooled cookies in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag for up to three months. Enjoy your soft and delicious pumpkin sugar cookies!

Pumpkin Snickerdoodles

Title: Pumpkin Snickerdoodles
Prep Time: 15 minutes
Cook Time: 10 minutes
Number of Servings: 24 cookies
Required Equipment List: Mixing bowl, baking sheet, parchment paper, electric mixer, measuring cups and spoons
Cuisine Type: American

These Pumpkin Snickerdoodles are a delightful fall twist on the classic snickerdoodle cookie, combining the warm spices of cinnamon and nutmeg with the rich flavor of pumpkin. Soft, chewy, and slightly crisp on the edges, these cookies are perfect for enjoying with a cup of coffee or tea.

The addition of pumpkin not only adds a beautiful orange hue but also keeps the cookies moist and flavorful, making them a seasonal favorite. The unique combination of pumpkin puree and traditional snickerdoodle spices creates a comforting treat that celebrates the flavors of autumn.

Whether you’re baking for a holiday gathering or simply treating yourself, these cookies are sure to become a staple in your recipe collection. Enjoy them fresh out of the oven, or store them for a few days to savor the flavors even longer.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup sugar
• 1/2 cup brown sugar, packed
• 1 cup pumpkin puree
• 2 large eggs
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 tablespoon sugar (for rolling)
• 1 teaspoon cinnamon (for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and make for an easy cleanup.
2. In a mixing bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer.
3. Add the pumpkin puree and eggs to the mixture, and continue to beat until well combined. The mixture should be smooth and creamy, ensuring that the pumpkin is fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tougher cookies.
5. In a small bowl, mix together the sugar and cinnamon for rolling the cookies. Using a cookie scoop or tablespoon, scoop out portions of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture before placing them on the prepared baking sheet.
6. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they’ll continue to firm up as they cool.

Extra Tips: For an extra touch of flavor, consider adding chocolate chips or chopped nuts to the dough. If you prefer a more intense cinnamon flavor, feel free to increase the amount in the rolling mixture.

Store any leftovers in an airtight container to maintain their softness, and enjoy these delightful cookies within a week for the best taste. Happy baking!

Pumpkin Pecan Cookies

Title: Pumpkin Pecan Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Number of Servings: 24
Required Equipment List: Mixing bowl, baking sheet, parchment paper, whisk, measuring cups and spoons
Cuisine Type: American

These Pumpkin Pecan Cookies are a delightful fall treat that combines the warm, comforting flavors of pumpkin and spices with the crunch of toasted pecans. Perfect for sharing at gatherings or enjoying with a cup of coffee, these cookies are soft, chewy, and packed with seasonal goodness.

The addition of pumpkin puree keeps the cookies moist, while the pecans add a lovely texture and nutty flavor that complements the sweetness of the cookie. With just a handful of ingredients, these cookies come together quickly and easily, making them an excellent option for baking novices and seasoned bakers alike.

Whether you’re celebrating the autumn season or simply craving a sweet snack, these Pumpkin Pecan Cookies are bound to become a favorite in your recipe collection.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup pecans, chopped

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to guarantee easy cleanup.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy. This should take about 2-3 minutes using a whisk or electric mixer.
3. Add the pumpkin puree, egg, and vanilla extract to the sugar mixture. Mix well until all ingredients are combined and the mixture is smooth.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Fold in the chopped pecans, making sure they’re evenly distributed throughout the cookie dough.
6. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will look slightly underbaked; they’ll continue to firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips: To enhance the flavor of the pecans, consider toasting them in a dry skillet over medium heat for a few minutes before adding them to the dough.

If you prefer a spicier kick, feel free to add a dash of ground ginger or cloves to the dough. These cookies can be stored in an airtight container at room temperature for up to a week, making them a great make-ahead treat for any occasion.

Gluten-Free Pumpkin Cookies

Title: Gluten-Free Pumpkin Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Number of Servings: 24
Required Equipment List: Mixing bowl, baking sheet, parchment paper, whisk, cookie scoop
Cuisine Type: American

These Gluten-Free Pumpkin Cookies are a delightful treat that captures the essence of fall with their warm spices and sweet pumpkin flavor. Made without gluten-containing ingredients, they’re perfect for those with dietary restrictions or anyone looking to enjoy a healthier dessert option.

The cookies are soft, chewy, and bursting with the rich taste of pumpkin, complemented by classic spices like cinnamon and nutmeg, making them a cozy addition to any gathering or a simple afternoon snack.

These cookies aren’t just gluten-free; they’re also incredibly easy to make. With just a few simple ingredients and minimal prep time, you can whip up a batch that will impress family and friends alike. They can be enjoyed plain or adorned with a glaze or frosting for an extra special touch.

Whether you’re baking for a holiday party, a potluck, or just treating yourself, these pumpkin cookies are sure to be a hit!

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
2. In a mixing bowl, combine the pumpkin puree, melted coconut oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk the mixture until it’s smooth and well combined, ensuring that all the ingredients are evenly incorporated.
3. In a separate bowl, mix together the gluten-free all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Stir until well combined, then gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in the chocolate chips at this stage.
4. Using a cookie scoop or tablespoon, drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each mound slightly with the back of the scoop or spoon.
5. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The cookies will continue to firm up as they cool, so be careful not to overbake.
6. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips: For added flavor, consider mixing in some chopped nuts or dried cranberries for a delightful crunch. If you want to enhance the sweetness, a simple glaze made from powdered sugar and a splash of milk can be drizzled over the cooled cookies.

These cookies can be stored in an airtight container at room temperature for up to a week, making them a great option for meal prep or snacks throughout the week. Enjoy these delightful treats with a warm cup of tea or coffee!

Pumpkin White Chocolate Cookies

Title: Pumpkin White Chocolate Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Number of Servings: 24
Required Equipment List: Baking sheet, parchment paper, mixing bowl, electric mixer, measuring cups, measuring spoons
Cuisine Type: American

These Pumpkin White Chocolate Cookies are a delightful fall treat that combines the warm, comforting flavors of pumpkin and spices with sweet, creamy white chocolate. Ideal for cozy gatherings, these cookies are soft, chewy, and bursting with seasonal goodness, making them the perfect accompaniment to a cup of coffee or tea.

The addition of white chocolate chips provides a delightful contrast to the spiced pumpkin dough, creating a cookie that’s both classic and innovative. The recipe is simple to execute, allowing you to whip up a batch quickly for any occasion.

The use of pumpkin puree not only adds flavor but also keeps the cookies moist and tender. Whether you’re hosting a fall party or simply craving a sweet snack, these Pumpkin White Chocolate Cookies are sure to be a hit with everyone who tries them.

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Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1 cup white chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will help prevent the cookies from sticking and make cleanup easier.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add the pumpkin puree, egg, and vanilla extract to the creamed mixture, mixing until well combined. The pumpkin will help create a moist cookie base.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
5. Fold in the white chocolate chips, ensuring they’re evenly distributed throughout the dough. The sweet chocolate will complement the pumpkin perfectly.
6. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
7. Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips: For an extra kick of flavor, consider adding chopped nuts, such as pecans or walnuts, to the cookie dough. If you prefer a more intense pumpkin spice flavor, you can increase the amount of cinnamon and nutmeg to suit your taste.

These cookies also freeze well, so you can make a double batch and save some for later! Enjoy your delicious Pumpkin White Chocolate Cookies!

Pumpkin Maple Cookies

Title: Pumpkin Maple Cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Number of Servings: 24
Required Equipment List: Mixing bowls, baking sheet, parchment paper, measuring cups, measuring spoons, electric mixer
Cuisine Type: American

These Pumpkin Maple Cookies are a delightful treat that perfectly captures the essence of fall. With the warm flavors of pumpkin and maple syrup, these cookies offer a soft and chewy texture that’s simply irresistible.

The addition of spices like cinnamon and nutmeg enhances the seasonal flavors, making them a perfect snack for cozy gatherings or a comforting dessert after dinner.

What makes these cookies even more special is their versatility. They can be enjoyed plain, or you can elevate them by adding chocolate chips or nuts for some extra crunch. Whether you’re baking for a holiday party or simply indulging yourself, these Pumpkin Maple Cookies are sure to bring a smile to your face and warmth to your heart.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
2. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This process incorporates air into the mixture, which helps the cookies rise nicely.
3. Add the pumpkin puree, maple syrup, and egg to the creamed butter and sugar. Mix until all the ingredients are well combined and smooth.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
5. If you’re adding chocolate chips, gently fold them into the cookie dough at this stage. This will distribute them evenly throughout the cookies.
6. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with the back of the spoon for even baking.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips: For an extra touch of flavor, consider adding a pinch of ground ginger or cloves to the dough. If you want a more pronounced maple flavor, you can drizzle a little maple glaze on top of the cookies once they’ve cooled.

Store the cookies in an airtight container to maintain their softness, and enjoy them with a warm cup of tea or coffee for a delightful snack!

Spiced Pumpkin Coconut Cookies

Title: Spiced Pumpkin Coconut Cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Number of Servings: 24
Required Equipment List: Mixing bowl, baking sheet, parchment paper, whisk, measuring cups and spoons
Cuisine Type: American

These Spiced Pumpkin Coconut Cookies are a delightful fall treat that combines the warm flavors of pumpkin and a touch of coconut for a unique twist. Each bite is soft and chewy, infused with spices like cinnamon, nutmeg, and ginger, making them perfect for cozy evenings or festive gatherings.

The addition of shredded coconut gives the cookies a subtle sweetness and texture, while the pumpkin puree keeps them moist and flavorful. Not only are these cookies delicious, but they’re also easy to make, requiring just a few simple ingredients.

They’re perfect for sharing with friends and family or enjoying with a warm cup of tea or coffee. These cookies can be stored in an airtight container for several days, so you can enjoy them long after baking. Whether you’re a pumpkin spice lover or trying something new, these cookies are sure to become a favorite.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup shredded coconut
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to guarantee easy cleanup.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with a whisk or electric mixer.
3. Add the pumpkin puree and egg to the butter mixture, then stir in the vanilla extract. Mix until well combined, confirming that the pumpkin is fully incorporated into the batter.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
5. Fold in the shredded coconut gently until evenly distributed throughout the dough. This will give the cookies a delightful coconut flavor and texture.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 15-20 minutes or until the edges are lightly golden and the centers are set.
7. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips: To enhance the flavor even further, consider adding chocolate chips or chopped nuts to the cookie dough. You can also experiment with different spices, such as allspice or cloves, for a unique twist.

These cookies freeze well, so you can make a double batch and save some for later! Enjoy your delicious pumpkin coconut cookies fresh or warmed up for a comforting treat.

No-Bake Pumpkin Cookies

Title: No-Bake Pumpkin Cookies
Prep Time: 15 minutes
Cook Time: 0 minutes
Number of Servings: 24
Required Equipment List: Mixing bowl, spoon, baking sheet, parchment paper, refrigerator
Cuisine Type: American

No-Bake Pumpkin Cookies are a delightful, easy-to-make treat that captures the essence of fall in every bite. These cookies combine the warm flavors of pumpkin puree, spices, and oats to create a chewy and satisfying dessert that requires no baking at all.

Perfect for those busy days when you crave something sweet without the hassle of turning on the oven, these cookies aren’t only quick to prepare but also incredibly delicious.

The great thing about these cookies is their versatility; you can easily adjust the spices or add-ins to suit your taste. They’re perfect for sharing at gatherings, school lunches, or as a homemade gift.

These no-bake pumpkin cookies are a fun and festive way to enjoy the flavors of autumn, all while being simple enough for even the novice baker to whip up in no time.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup peanut butter or almond butter
• 1/2 cup honey or maple syrup
• 2 cups rolled oats
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (optional)

Instructions:

1. In a large mixing bowl, combine the pumpkin puree, peanut butter, and honey (or maple syrup). Stir well until the mixture is smooth and creamy, ensuring that all ingredients are fully incorporated.
2. Add the rolled oats, vanilla extract, cinnamon, nutmeg, and salt to the pumpkin mixture. Mix until all the oats are evenly coated and the spices are well distributed throughout the dough.
3. If desired, fold in the chocolate chips for an extra touch of sweetness and texture. You can also add chopped nuts or dried fruits for additional flavor.
4. Line a baking sheet with parchment paper. Using a spoon or cookie scoop, drop spoonfuls of the cookie mixture onto the prepared baking sheet, flattening them slightly with the back of the spoon to form cookie shapes.
5. Place the baking sheet in the refrigerator for at least 30 minutes to allow the cookies to set and firm up. Once chilled, they can be stored in an airtight container in the refrigerator for up to a week.

Extra Tips: Feel free to customize these cookies by experimenting with different nut butters, sweeteners, or add-ins like raisins or coconut flakes.

If you prefer a firmer texture, you can increase the amount of oats or reduce the amount of pumpkin puree slightly. These no-bake cookies are a great way to enjoy a healthy treat while satisfying your sweet tooth without the need for baking!

Pumpkin Cranberry Cookies

Title: Pumpkin Cranberry Cookies
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Number of Servings: 24 cookies
Required Equipment List: Mixing bowl, baking sheet, parchment paper, spatula, oven
Cuisine Type: American

These Pumpkin Cranberry Cookies are the perfect blend of seasonal flavors, making them an ideal treat for fall gatherings or cozy afternoons. The soft and chewy texture of the cookies is complemented by the tartness of dried cranberries, while the warm spices of cinnamon and nutmeg enhance the pumpkin’s natural sweetness.

These cookies not only fill your kitchen with a delightful aroma but also provide a comforting taste that brings the essence of autumn right to your palate. In addition to being delicious, these cookies are incredibly easy to make. The use of canned pumpkin puree means you can whip up a batch in no time, making them a convenient dessert option for any occasion.

Whether you enjoy them with a warm cup of tea or share them with friends and family, these Pumpkin Cranberry Cookies are sure to become a seasonal favorite.

Ingredients:

• 1 cup canned pumpkin puree
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup dried cranberries
• 1/2 cup chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This process should take about 2-3 minutes.
3. Add the canned pumpkin puree, egg, and vanilla extract to the butter mixture. Beat until well combined, ensuring that all ingredients are fully integrated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the dried cranberries and chopped nuts (if using) until evenly distributed throughout the cookie dough.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten the tops slightly as they’ll not spread much during baking.
7. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips: For an extra touch of flavor, try adding a pinch of ground ginger or cloves to the dough. If you prefer a sweeter cookie, consider increasing the sugar slightly.

These cookies can be stored in an airtight container for up to a week, and they also freeze well, so you can enjoy them anytime! Enjoy your delightful pumpkin cranberry cookies!

Pumpkin Cheesecake Cookies

Title: Pumpkin Cheesecake Cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Number of Servings: 24 cookies
Required Equipment List: Mixing bowl, electric mixer, baking sheet, parchment paper, measuring cups, measuring spoons
Cuisine Type: American

These Pumpkin Cheesecake Cookies are a delightful fusion of soft, spiced pumpkin cookies and a creamy cheesecake filling that will leave your taste buds wanting more. The warm spices of cinnamon and nutmeg perfectly complement the rich pumpkin flavor, while the creamy cheesecake center adds an indulgent, velvety texture.

Ideal for the fall season, these cookies are perfect for gatherings, dessert trays, or simply enjoying with a cup of coffee. What sets these cookies apart is their unique two-layer construction, making them a standout treat that combines the best of both worlds.

The pumpkin cookie base is soft and chewy, while the cheesecake filling creates a luscious surprise in every bite. These cookies are sure to be a hit at any celebration, and they also freeze well, making them a convenient option for future cravings.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 8 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract (for filling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and allow for easy cleanup.
2. In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and softened butter. Using an electric mixer, beat until the mixture is creamy and well-combined. Add the egg and vanilla extract, mixing until smooth.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Don’t overmix.
4. In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract for the cheesecake filling until smooth and creamy.
5. Using a tablespoon or cookie scoop, drop a spoonful of pumpkin cookie dough onto the prepared baking sheet. Create a small indentation in the center of each dough ball and fill it with about a teaspoon of the cream cheese mixture. Top with another spoonful of the pumpkin dough, sealing the filling inside.
6. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips: To enhance the flavor of your cookies, consider adding a pinch of cloves or ginger to the pumpkin mixture. If you want a more pronounced cheesecake flavor, you can increase the amount of cream cheese filling in each cookie.

For a festive touch, garnish the cooled cookies with a sprinkle of cinnamon or a drizzle of caramel sauce before serving. Enjoy your delightful pumpkin cheesecake cookies!

Vegan Pumpkin Cookies

Title: Vegan Pumpkin Cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Number of Servings: 24
Required Equipment List: Mixing bowl, baking sheet, parchment paper, measuring cups, measuring spoons
Cuisine Type: Vegan

These Vegan Pumpkin Cookies are a delicious fall treat that showcases the warm flavors of pumpkin and spices. Soft, chewy, and packed with the essence of autumn, these cookies are perfect for sharing at gatherings or enjoying with a warm beverage. The use of pumpkin puree not only adds moisture but also provides a subtle sweetness, while the spices—cinnamon, nutmeg, and ginger—create an inviting aroma that fills your kitchen.

Making these cookies is incredibly easy and requires minimal ingredients, making them a great option for beginner bakers or anyone looking for a quick dessert. With the addition of oats and optional chocolate chips or nuts, these cookies can be tailored to your taste preferences. Whether you’re a vegan or simply trying to incorporate more plant-based dishes into your diet, these cookies are sure to become a favorite.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut oil, melted
• 1 cup brown sugar
• 1/4 cup almond milk (or any plant-based milk)
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1/2 cup vegan chocolate chips (optional)
• 1/2 cup chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and guarantee easy cleanup.
2. In a large mixing bowl, combine the pumpkin puree, melted coconut oil, brown sugar, almond milk, and vanilla extract. Mix well until the ingredients are fully combined and smooth.
3. In a separate bowl, whisk together the flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the vegan chocolate chips or chopped nuts at this stage.
4. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Flatten each cookie slightly with the back of a spoon for even baking.
5. Bake in the preheated oven for 15-20 minutes, or until the cookies are golden around the edges but still soft in the center. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Enjoy your delicious vegan pumpkin cookies warm or at room temperature, and store any leftovers in an airtight container for up to a week.

Extra Tips: To enhance the flavor of your cookies, consider adding a pinch of cloves or allspice for an extra layer of warmth. If you want to make these cookies even healthier, you can substitute half of the all-purpose flour with whole wheat flour. For a gluten-free version, use a gluten-free flour blend and verify that your oats are certified gluten-free. Enjoy experimenting with different mix-ins, such as dried cranberries or sunflower seeds, for added texture and flavor!

Pumpkin Caramel Swirl Cookies

Title: Pumpkin Caramel Swirl Cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Number of Servings: 24
Required Equipment List: Mixing bowl, baking sheet, parchment paper, electric mixer, spatula
Cuisine Type: American

These Pumpkin Caramel Swirl Cookies are a delightful fusion of fall flavors that will have everyone coming back for seconds. The rich pumpkin base, enhanced with warm spices like cinnamon and nutmeg, creates a soft and chewy cookie that embodies the essence of autumn.

The swirls of gooey caramel not only add a sweet surprise but also elevate the cookie’s texture, making it an indulgent treat that pairs perfectly with a warm cup of cider or coffee. Perfect for holiday gatherings, bake sales, or just a cozy night in, these cookies are simple to prepare yet impressively delicious.

The combination of pumpkin and caramel is a match made in heaven, guaranteeing that each bite is packed with flavor. With a few basic ingredients and a little bit of time, you can create these mouthwatering cookies that will surely become a seasonal favorite.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup caramel sauce (store-bought or homemade)
• Sea salt for sprinkling (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and facilitate easy cleanup.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer.
3. Add the pumpkin puree, egg, and vanilla extract to the butter mixture and mix until well combined. The pumpkin will give the cookies a moist texture and a beautiful color.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to dense cookies.
5. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie.
6. Using the back of a spoon or your finger, create a small well in the center of each cookie. Drizzle about 1 teaspoon of caramel sauce into the well of each cookie. If desired, sprinkle a small pinch of sea salt on top of the cookies for an extra flavor boost.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look soft, but they’ll firm up as they cool.
8. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious pumpkin caramel swirl cookies!

Extra Tips: For an extra layer of flavor, consider adding chocolate chips or chopped nuts to the dough. If you want a more intense caramel flavor, you can fold in some chewy caramel bits into the dough before baking.

These cookies can be stored in an airtight container for up to a week, making them great for meal prep or last-minute treats. Enjoy the comforting taste of pumpkin and caramel this season!

Conclusion

So, whether you’re channeling your inner Martha Stewart or just trying to impress the folks at your next family gathering, these pumpkin cookie recipes are sure to steal the show. With flavors that evoke cozy autumn days and a touch of nostalgia, there’s a cookie for every palate. Which recipe will you try first? Grab your mixing bowl, and let the pumpkin magic begin! After all, who doesn’t want their kitchen to smell like a quaint 18th-century bakery?

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