Easy Pumpkin Cookie Recipe

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.

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.