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Pumpkin cookies are more than just a fall treat, they’re comfort in cookie form. Whether you’re baking up soft pumpkin cookies for your kids, gifting pumpkin cranberry cookies to friends, or sneaking in chocolate chips for a cozy movie night, this guide covers it all. We’ll dive into the best pumpkin cookies recipe, how to make them fluffy or chewy, and all the different delicious spins you can take, from iced pumpkin cookies to pumpkin spice cookies with oats. You’ll leave with more than just a recipe, you’ll leave with a story, a system, and a cookie worth sharing.
In this Article
Key Takeaways: What You Need to Know
- Pumpkin cookies can be soft, chewy, or cakey depending on your ingredients and method.
- Use real pumpkin puree or canned, both work, but texture matters.
- Add-ins like cream cheese frosting, cranberries, chocolate chips, or oats all have their place.
- You’ll learn multiple pumpkin cookies recipes, including a classic version and variations like pumpkin oatmeal cookies.
- We’ll answer common questions about chilling dough, secret ingredients, and how to make them irresistibly spiced.
- Plus: Get local with more pumpkin recipes, like muffins, pies, and soups.
The Story Behind My Best Pumpkin Cookies Recipe
Why Pumpkin Cookies Matter to Me
Pumpkin cookies weren’t always my favorite. I used to think they were too cakey or bland, like pumpkin bread pretending to be a cookie. But that changed one rainy October in my mid-twenties, when I hosted a potluck and a friend brought these soft, perfectly spiced pumpkin cookies with tangy cream cheese frosting.
I remember biting into one and saying out loud, “This is what fall tastes like.” Warm spices, a little chew, and just enough sweetness. It reminded me of my mom’s kitchen growing up in Texas, where we made pumpkin pie from scratch every Thanksgiving, the scent of cloves and cinnamon hanging in the air.
That cookie? It became my muse. I’ve tested dozens of pumpkin cookies recipes since then, tweaking spice levels, adjusting flour ratios, experimenting with oats and dried fruit, until I landed on a version that I call “Pumpkin Cookie Gold.”
What Makes a Pumpkin Cookie Good?
Let’s start with what matters most: texture and flavor.
The best pumpkin cookies walk that fine line between soft and chewy, with a bold pumpkin flavor that’s balanced by warm spices, think cinnamon, nutmeg, and a hint of clove. You don’t want it to taste like baby food. You want it to taste like fall wrapped in a cookie.
The secret? A mix of brown sugar for moisture, a slightly drier dough, and resting time. We’ll get to that.
If you’re after something different, I’ve got options. Want a breakfast-friendly version? Try pumpkin oatmeal cookies. Looking to impress a crowd? You can’t go wrong with iced pumpkin cookies. And for those like me who always have a bag of chocolate chips on hand, well, I’ve got a soft spot for pumpkin chocolate chip cookies too.
Classic Pumpkin Cookies Recipe + Must-Try Variations
How Do You Make a Good Pumpkin Cookie?
A good pumpkin cookie starts with the right balance of moisture, spice, and softness. Pumpkin adds natural moisture, which means you’ll need to tweak your dough to avoid a cakey or soggy texture. My go-to base recipe makes cookies that are soft in the center, golden on the edges, and spiced just right.
Here’s my tested-and-treasured recipe, perfected over the years in my cozy Austin kitchen.
My Favorite Soft Pumpkin Cookies Recipe
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | ½ cup (1 stick) |
| Brown sugar (light or dark) | ¾ cup |
| Granulated sugar | ¼ cup |
| Pumpkin purée (not pie mix) | ¾ cup |
| Egg | 1 large |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 2 cups |
| Baking soda | ½ teaspoon |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Ground cinnamon | 1 ½ teaspoons |
| Ground nutmeg | ¼ teaspoon |
| Ground cloves | ⅛ teaspoon |
Instructions:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the butter and sugars together until light and fluffy (about 2–3 minutes).
- Beat in the pumpkin purée, egg, and vanilla until smooth.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, salt, and spices.
- Slowly add dry mix to wet, stirring until just combined. Don’t overmix!
- Drop rounded tablespoons onto baking sheet (they don’t spread much).
- Bake 11–13 minutes until edges are set and tops look matte.
- Let cool on pan 5 minutes, then transfer to wire rack.
Pro tip: Want a firmer cookie? Chill the dough for 30–60 minutes before baking.
Keyword Use: Soft pumpkin cookies don’t need to be dry or cake-like, this recipe gives you chew and warmth in every bite.
And hey, don’t forget to check out my pumpkin muffins if you love that soft texture in morning form.
Pumpkin Chocolate Chip Cookies: Cozy + Crowd-Pleasing
Want a sweeter, kid-approved version? Stir ¾ cup of semi-sweet chocolate chips into the dough before baking.
They melt into the pumpkin just enough to create gooey pockets of joy. These pumpkin chocolate chip cookies are always the first to disappear at bake sales, I swear they have superpowers.
Texture tip: Use mini chips for more even distribution and a softer bite.
Pumpkin Oatmeal Cookies: The Breakfast Cookie You Deserve
Craving something heartier? Try this twist.
Simply reduce flour to 1 ½ cups, and add 1 cup of rolled oats (not instant). Oats soak up the pumpkin, giving the cookie a chewy texture that feels right at home with a morning coffee.
Want to get fancy? Toss in ¼ cup dried cranberries or walnuts for crunch.
This version reminds me of autumn hikes in the Texas Hill Country, portable, satisfying, and not too sweet. You can almost convince yourself they’re healthy.
Frosted, Iced & Fancy – Pumpkin Cookies for Every Craving
Can You Make Pumpkin Cookies with Cream Cheese Frosting?
Yes, and you absolutely should. Cream cheese frosting and pumpkin are a match made in fall-flavored heaven. That tangy, silky topping adds richness and contrast to the warm spices of the cookie underneath.
Here’s the no-fail recipe I’ve been using for years. I call it “the frosting that never makes it to the cookies”, because you’ll be tempted to eat it straight from the bowl.
Cream Cheese Frosting for Pumpkin Cookies
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 4 oz (half a block) |
| Unsalted butter, softened | 2 tbsp |
| Powdered sugar | 1 ½ cups |
| Vanilla extract | ½ tsp |
| Pinch of salt | Optional |
Instructions:
- Beat cream cheese and butter until fluffy and smooth (about 1–2 minutes).
- Add powdered sugar gradually, beating after each addition.
- Mix in vanilla and salt. Keep going until the frosting is thick, glossy, and spreadable.
- Once cookies are fully cool, frost generously.
Storage tip: Keep frosted cookies in the fridge, then bring to room temp before serving for the best texture.
Iced pumpkin cookies with cream cheese frosting are perfect for holiday trays or pumpkin-themed parties. They’re soft, sweet, and made for sharing.
Glazed Pumpkin Spice Cookies (Less Sweet, Still Gorgeous)
Want something lighter than frosting? Make a spiced glaze instead.
Just whisk together:
- 1 cup powdered sugar
- 1–2 tablespoons milk or maple syrup
- ½ teaspoon cinnamon
- A dash of nutmeg
Drizzle over cooled cookies and let set. This gives you those glossy, crinkly tops you see in bakery windows, especially great for pumpkin spice cookies you want to dress up without being too rich.
Pair with pumpkin soup and you’ve got a cozy-meets-classy fall dinner idea.
Add-Ins That Change Everything
You can riff endlessly on the base pumpkin cookies recipe. Some of my favorite add-ins include:
| Add-In | Amount | Best Used In |
|---|---|---|
| Chocolate chips | ¾ cup | Soft pumpkin cookies |
| Dried cranberries | ½ cup | Pumpkin cranberry cookies |
| Chopped pecans or walnuts | ½ cup | Oatmeal or frosted versions |
| Pumpkin seeds (pepitas) | ¼ cup | For crunch on top of glazed cookies |
| White chocolate chunks | ½ cup | With a touch of ground ginger |
Each one brings a new flavor and texture, no need to choose just one!
Whether you’re making pumpkin cranberry cookies for a rustic touch or iced pumpkin cookies for an elegant treat, add-ins elevate every batch.
Want to keep the pumpkin party going? Bake a loaf of pumpkin bread to serve alongside your cookie platter. It’s one of my go-to gifts for neighbors this time of year.
Pro Baking Tips for Perfect Pumpkin Cookies Every Time
Do Pumpkin Cookies Need to Be Chilled?
Sometimes, yes, and here’s why it matters.
Pumpkin adds moisture to dough. If your cookie dough feels too sticky or loose, chilling helps prevent spreading and improves texture.
I chill my soft pumpkin cookies dough for 30–45 minutes when:
- I want thicker, puffier cookies.
- I’m adding chocolate chips (they stay more centered).
- It’s warm in the kitchen and the dough feels tacky.
But if you’re short on time? Bake them straight from the bowl. They’ll be a little flatter, but still delicious, especially if you’re frosting them later.
Note: Pumpkin oatmeal cookies and pumpkin cranberry cookies often benefit from chilling because oats and dried fruit absorb moisture over time. You’ll get a chewier, more cohesive cookie.
Cookie Shaping Tips: Round, Rustic, or Bakery-Perfect?
Pumpkin cookies don’t spread much, so shaping is key.
Here are three shaping methods based on what you’re going for:
| Look | How to Shape |
|---|---|
| Rustic + cozy | Use two spoons to drop dough onto parchment |
| Smooth + round | Use a cookie scoop, then flatten slightly by hand |
| Perfectly uniform | Chill dough, roll into balls, flatten gently |
If you’re frosting or glazing, aim for flat-topped cookies so the topping doesn’t slide off.
How to Store Pumpkin Cookies (and Freeze Them, Too)
Pumpkin cookies stay soft for days, another reason they’re such a hit.
Here’s how to store them like a kitchen pro:
| Storage Method | How Long It Lasts | Tips |
|---|---|---|
| Airtight container (no frosting) | 3–4 days at room temp | Add a slice of bread to keep them soft |
| Frosted cookies | 4–5 days in fridge | Bring to room temp before serving |
| Freezing baked cookies | Up to 3 months | Freeze in layers with parchment in between |
| Freezing raw dough | 2–3 months | Scoop, freeze on tray, then bag |
My tip: Always freeze a few raw dough balls, then bake fresh for surprise guests, cookie cravings, or to bribe your kids into cleaning their rooms (no judgment).
Real Life Review: What Readers Are Saying
“I made the pumpkin chocolate chip cookies and added chopped pecans — my whole house smelled like a fall candle and my kids devoured them. This recipe’s a keeper!”
— Erin P., San Antonio, TX
“Used the pumpkin oatmeal cookie variation with cranberries and subbed gluten-free flour. It totally worked! I’m saving this one for Thanksgiving snack trays.”
— Maya B., Austin, TX
“I usually don’t even like pumpkin cookies. These changed my mind. That frosting? I want to put it on everything.”
— Jason K., Dallas, TX
Canned Pumpkin Cookies – Secret Weapon or Shortcut?
Are Canned Pumpkin Cookies a Secret Ingredient?
Yes, and here’s the truth:
Canned pumpkin (the pure kind, not pumpkin pie mix) is the not-so-secret weapon behind consistent, flavorful, soft pumpkin cookies.
If you’ve ever tried baking with fresh pumpkin, you know it’s:
- More watery
- Less sweet
- Trickier to get right
Canned pumpkin puree is thick, reliable, and deeply orange, giving your cookies the right moisture without sacrificing structure. And flavor-wise? It concentrates beautifully with brown sugar and spices.
Use Libby’s 100% Pumpkin or an organic brand, avoid anything labeled “Pumpkin Pie Mix” (too sweet and spiced already).
Canned pumpkin cookies bake up richer, softer, and more uniform than cookies made with fresh pumpkin. You’ll find it in nearly every soft pumpkin cookies recipe for a reason.
How to Choose the Right Pumpkin for Cookies
If you do want to try fresh pumpkin:
- Use sugar pie pumpkins, not jack-o’-lantern types (too stringy and bland)
- Roast, scoop, then purée, and strain with cheesecloth to remove excess liquid
But honestly? For cookies, canned is king.
Fresh works better in pumpkin soup or savory dishes. For baked goods, stick with the can.
The Other Secret Ingredient You Might Be Missing
Let’s talk spice.
The best pumpkin cookies recipes use more than just cinnamon. The real flavor comes from the trio:
- Cinnamon
- Nutmeg
- Clove or Allspice
Some bakers add ginger or cardamom for warmth, and I’m here for it. Just keep balance in mind, pumpkin is delicate, and spice should lift it, not overpower it.
And while we’re on the topic… a splash of vanilla extract and a pinch of salt? Always. Trust the science and your palate.
Baker’s Tip: Boost Flavor with a Spice Rest
Letting your dough rest overnight in the fridge allows the spices to bloom and meld. I call this the “spice sleepover.” If you can wait, it’s worth it, your pumpkin spice cookies will taste deeper and more aromatic the next day.
Pumpkin Cookies Recipes for Every Craving (and Diet)
Do Pumpkin Cookies Have Oats?
Some do, and they’re delicious.
Pumpkin oatmeal cookies are the cozy cousin of classic pumpkin cookies. Chewy, hearty, and perfect for fall mornings, they balance moisture with texture beautifully.
You can use rolled oats (best for chew) or quick oats (for a softer bite). These work especially well when you want to mix in cranberries, walnuts, or even white chocolate.
Use 1 to 1¼ cups oats in place of ½ cup flour in any soft pumpkin cookies recipe.
Pumpkin oatmeal cookies add texture, chew, and make your cookie feel almost like breakfast.
Pumpkin Cranberry Cookies: Sweet, Tart, and Perfect with Tea
This combo has serious autumn vibes. Cranberries cut through the sweetness of the dough and bring a tart, chewy bite that’s festive without being too sweet.
Try this add-in combo:
- ½ cup dried cranberries
- ½ teaspoon orange zest
- Optional: a few chopped pecans for crunch
Pair with a maple glaze or enjoy plain with tea. These are my go-to when I want a slightly grown-up cookie that still feels warm and nostalgic.
Pumpkin Cookies Without Eggs, Dairy, or Gluten? Yes, You Can.
Let’s tweak it, the right way.
Vegan Pumpkin Cookies
Swap:
- Butter → ½ cup coconut oil (solid) or vegan butter
- Egg → 1 flax egg (1 tbsp flax + 3 tbsp water, rest 5 min)
Pumpkin already gives you moisture and binding, so these swaps work beautifully without compromise.
Gluten-Free Pumpkin Cookies
Use a 1:1 gluten-free flour blend. I like King Arthur or Cup4Cup for best results. Add ¼ teaspoon xanthan gum if your mix doesn’t include it.
Tip: Chill gluten-free dough 1 hour before baking to help it firm up.
These pumpkin cookies recipes can flex to suit gluten-free, vegan, or low-sugar lifestyles — and still come out soft, sweet, and full of spice.
Other Creative Twists You’ll Love
| Variation | How To Make It |
|---|---|
| Pumpkin Spice Cookies | Add ½ tsp ground ginger + pinch of cardamom for warmth |
| Iced Pumpkin Cookies | Top with maple glaze or cinnamon icing |
| Pumpkin Snickerdoodle Style | Roll dough in cinnamon-sugar before baking |
| Pumpkin Chocolate Swirl | Marble in melted chocolate before baking |
| Pumpkin S’mores Cookies | Press half a marshmallow + chocolate chunk on top post-bake |
Craving more pumpkin fun? Don’t miss my ultimate pumpkin bread recipe, it’s everything you love about these cookies, but sliceable.
Soft Pumpkin Cookies
Ingredients
Equipment
Method
- Group 1: Make the Cookies
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in pumpkin, egg, and vanilla until well combined.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.
- Gradually add dry ingredients to wet, mixing until just combined.
- Optional: Chill dough for 30 minutes for thicker cookies.
- Use a cookie scoop to portion dough onto prepared baking sheets.
- Bake for 11–13 minutes or until edges are set and tops look dry.
- Cool 5 minutes on sheet, then transfer to a wire rack.
- Group 2: Make the Frosting
- Beat cream cheese and butter until smooth and creamy.
- Slowly add powdered sugar, mixing until thick and fluffy.
- Add vanilla and salt, and beat until smooth.
- Once cookies are fully cool, frost generously with cream cheese mixture.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Frequently Asked Questions
How do you make a good pumpkin cookie?
Use thick canned pumpkin, real butter, brown sugar, and warm spices. Don’t overmix. Chill the dough if it’s too soft. Bake until just set for a soft, chewy center.
How many recipes are there for pumpkin cookies?
Countless. You can make classic, oatmeal, cranberry, chocolate chip, gluten-free, frosted, iced, and vegan versions, all starting from the same base dough.
Can you make pumpkin cookies with cream cheese frosting?
Yes. Cream cheese frosting pairs perfectly with soft pumpkin cookies. It adds richness and tang. Spread it thick once cookies are cool.
Are canned pumpkin cookies a secret ingredient?
Yes. Canned pumpkin ensures moisture and consistency. It’s more reliable than fresh pumpkin and works beautifully in all pumpkin cookies recipes.
Do pumpkin cookies need to be chilled?
It depends. Chill the dough if it’s sticky or you want thicker cookies. Oatmeal-based or add-in heavy versions benefit most from chilling.
Do pumpkin cookies have oats?
Some do! Pumpkin oatmeal cookies are hearty and chewy. You can sub part of the flour for rolled oats in most recipes.
Conclusion
A Quick Recap: What You’ve Learned
- Pumpkin cookies are endlessly adaptable, from soft and chewy to spiced and frosted.
- The best base dough uses canned pumpkin, brown sugar, and real butter.
- You can riff on this dough with oats, cranberries, chocolate chips, or frostings.
- Chilling helps texture, and a rest overnight deepens flavor.
- Whether you’re baking pumpkin muffins for breakfast or pumpkin pie for dessert, these cookies sit perfectly in the middle.
Real Talk from My Kitchen
As someone who’s tested over 20 variations (and eaten every last one), I can tell you, pumpkin cookies are worth making year-round. They’re nostalgic, versatile, and surprisingly easy to get right once you understand the basics.
I hope these recipes bring your kitchen that same warm buzz of cinnamon and joy mine has every fall.
