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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.
I’m so glad you enjoyed them! Thank you so much!
Fantastic recipe! These cookies are incredibly light and airy with an almost “cake-like” texture. Just made a batch tonight and have the dough chilling overnight (very sticky) to make more tomorrow. I did use my cookie scoop and flattened them as some of the commenters and author suggested. Bake time was 8 minutes for me.
Thanks for sharing your tips. Yes, I usually flatten them when I make them too. Thank you!
These were extremely easy to put together but baking them was a guessing game. I used tablespoon sized balls and placed two sheets of cookies in the oven. After 8 minutes at 350 degrees hey were still completely dough! I put in again for 3 minutes, then another 3 minutes then another 4 and crossed my fingers. Getting them off the pan was tricky because they were so soft each time, so when I took them out for the last time I placed them on top of my oven and let them sit. I made the kids lunch and then came back to get them on the cooling rack. It was much easier to work with my then. Not as set as my husband would’ve liked, but the kids thought they were incredible! In the future I will make these smaller and flatten the balls before baking.
I place a piece of bread in the container with the cookies and the bread soaks up all the moisture. I’m glad you enjoyed them!
These cookies are so easy to make and absolutely delcious! I messed up though and stored them in tupperware containers overnight and they were super wet the next day. Wondering how to store them so this doesnt happen. Ill need to know because im baking tons of these for holidays this year!
I picked this recipe for a thanksgiving desert. While mixing everything together I was getting more and more excited to see how these turned out! The recipe specifically states DO NOT OVER COOK. At the 6 and 8 minute park I could not see how letting them cool on a wire rack would settle the batter. I baked these cookies a total of 3 times throwing all 30 away each time not to mention all the money I spent. I was so ready to give up. I finally called my mom to come over for reinforcements… in order to get these cookies to bake fully without over doing the tops or bottoms I had to flatten them. I am so glad I kept trying and didn’t give up because these cookies are #2 on my list of homemade items I love!
Yes, definitely!
Thanks for sharing Bonnie!
I made these cookies on September 25, 2019. Due to having to roll the cookies in icing sugar they took longer than other cookie recipes but well worth the extra time. I love the taste of all the spices and will definitely make these cookies again.
Can these cookies be made and then frozen for later use?
These are excellent! I will make these every year. I would add a helpful tip: use a spoon or ice cream scoop, NOT your hands, to roll dough in the powdered sugar. I used tongs to get the dough out of the sugar and on the baking sheet.
Yes I would.
They are fabulous!
I can’t wait to make them, they look so yummy! Thank you for all the yummy recipes you give us!
Lisa
Oh man those look good! Ive been reading about pumpkin recipes out of my ears and I’m making these asap. Thank you and now its time to cruise your site!
I made these for a pre-Thanksgiving get together and they were a hit with the whole croud. I’m definitely going to be making many more for Thanksgiving. The recipe is simple but absolutely delicious!
I made these and they came out great! Do you store them in the frig or just a sealed container in cabinet? Thanks!
I’m getting ready to make these, how do you keep them from sticking to your hand? Do you stick them in the fridge for 30 minutes or so?
These cookies were amazing! such a nice easy change from pumpkin loaf! I would definitely make these again, my whole family enjoyed them.