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Fall baking is so fun and these Easy Pumpkin Cookie Recipe are the absolute best. Not only are they so simple but they are soft and delicious and just packed with pumpkin flavor.
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 Best Pumpkin Cookie Recipe for a delicious dessert 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.
Table of Contents
Why This Recipe Works
These pumpkin cookies are baked with the best chewy texture. 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. If you have made Pumpkin Cake Mix Cookies Recipe then you will love these made from scratch pumpkin cookies.
Ingredients
- Flour – We used all purpose flour but you can substitute with gluten free option
- Baking Soda and Baking Powder – See The Best Baking Soda Substitutes if you are out.
- Pumpkin Pie Spice – Learn How to make Pumpkin Pie Spice
- Cinnamon – Substitute with Ginger, Allspice, or Nutmeg
- Butter – Use softened unsalted butter
- Pumpkin – Use pumpkin puree
Scroll to the bottom for the full recipe in the recipe card.
Variations Ideas
- Icing – Top the pumpkin cookie with a Cream Cheese Frosting.
- Additions – These cookies can also be made with chocolate chips, pecans walnuts, or raisins.
How to Make Easy Pumpkin Cookies
- Step 1 – Preheat oven to 350 F. Spray cookie sheet with non-stick cooking spray.
Step 1 – Mix together all dry ingredients: flour through salt.
Step 2 – Cream sugar and butter together. Slowly stir in pumpkin. Add large egg and vanilla and mix well. Slowly add dry ingredients to wet ingredients until thick batter forms.
Step 3 – Pour confectioner’s sugar in bowl. Scoop or spoon about a tablespoon of batter onto sugar and roll to coat. (I highly recommend using a cookie scoop. )
Step 4 – Place coated cookies on prepared cookie sheet. Bake 6-8 minutes. Do not over bake. Allow to cool on wire rack.
Expert Tips
- Cookie Scoop – To ensure your cookie dough balls are about the same, we recommend using stainless steel scoops.
- Baking Sheet – We recommend to line the baking sheet with parchment paper to easily remove the pumpkin cookies. This also helps for an easy cleanup.
- Combining Ingredients – To easily combine the wet ingredients and flour mixture use an electric mixer or stand up mixer.
- Canned Pumpkin Puree – Make sure to use pumpkin puree instead pumpkin pie filling as the results will not be the same.
Frequently Asked Questions
Baking time will vary depending on your oven. But these pumpkin cookies bake in about 6-8 minutes. You will know the cookies are done when the edges of the cookies are golden brown. Make sure to not overbake as the cookies will finish baking on the baking sheet after removing from the oven.
Store the leftover pumpkin cookies in an airtight container at room temperature. The cookies will last about 3-4 days.
Yes, you can freeze pumpkin cookies in a freezer safe container for up to 3 months. Make sure the cookies have cooled to room temperature before storing.
More Easy Cookie Recipes
If you make this Easy Pumpkin Cookie Recipe, please leave us a comment or a star review. We love to hear from you.
Easy Pumpkin Cookie Recipe
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter (softened)
- 1 1/4 cup granulated sugar
- 1 cup pumpkin
- 1 egg
- 1 teaspoon vanilla
- 1 cup confectioner’s sugar
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.
Parchment paper will work great and will not affect the outcome. I hope you enjoy these cookies!
These look yummy and I can’t wait to make them especially after reading the comments! Your instructions say to spray and use a cookie sheet. Is it possible to use parchment paper instead or will that affect the outcome? TIA!
No – it does not.
Does the flour need to be sifted?
I think these are simple to make, but it is tricky to know when they are done in the oven. I kept checking, kept giving it 2 more minutes, then giving it another 2 minutes, then 1 more minute….. When I saw some minimal amount of browning on the edges I pulled them out and let sit on the pan to cool for about 15 minutes.
The flavors get stronger the next day or 2 and they really are better the next day.
I’ve been making these for 3 years now.