Soft and Chewy Pumpkin Cookies Recipe for Cozy Fall Baking

There’s just something about pumpkin cookies that feels like fall in every single bite. The moment the air gets crisp here in New York, I can’t resist pulling out a can of pumpkin purée and those cozy spices, cinnamon, nutmeg, and cloves, that make the whole kitchen smell like autumn. These cookies are soft, chewy, and perfectly spiced, the kind of treat that makes you want to curl up with a blanket and a cup of coffee.

I’ve been making pumpkin cookies for years, and honestly, they never last long in my house. They’re the kind of recipe that’s easy enough to whip up on a weeknight but special enough to bring to a holiday gathering. Plus, they’re super customizable, you can keep them simple, fold in some chocolate chips, or even frost them with cream cheese icing if you’re feeling extra festive.

What I really love about this recipe is how it instantly puts you in the fall spirit. Bake a batch, and suddenly your home smells amazing, your mood lifts, and you’ve got the perfect little snack for sharing, or keeping all to yourself (no judgment!).

How to Make It

Pumpkin Cookies

Recipe by Souhail Jr

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

135

kcal

These soft and chewy pumpkin cookies are packed with warm spices and the cozy flavor of pumpkin. Perfect for fall baking, they’re easy to make, versatile, and sure to become a seasonal favorite.

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Ingredients

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 0.5 tsp salt

• 1 ground cinnamon

• 0.5 tsp ground nutmeg

• 0.25 tsp ground cloves

• 0.5 cup unsalted butter, softened

• 1 cup brown sugar, packed

• 1 large egg

• 1 cup pumpkin purée

• 1 tsp vanilla extract

• 1 cup semi-sweet chocolate chips (optional)

Directions

• Start by preheating your oven to 350°F (175°C). While that’s warming up, grab a medium bowl and whisk together the flour, baking soda, baking powder, salt, and all those cozy spices, cinnamon, nutmeg, and cloves. This helps make sure the flavors are evenly distributed in every cookie.
• In a large mixing bowl, cream together the softened butter and brown sugar until it’s light and fluffy. Add the egg, pumpkin purée, and vanilla extract, then mix until everything is smooth and well combined. Don’t worry if the batter looks a little softer than a typical cookie dough, that’s the pumpkin working its magic.
• Next, add the dry ingredients into the wet mixture in two batches, stirring gently until just combined. If you’re adding chocolate chips, now’s the time to fold them in.
• Scoop tablespoon-sized portions of dough onto a prepared baking sheet, leaving about 2 inches of space between each cookie since they’ll spread a little as they bake. Pop the tray into the oven and bake for 10–12 minutes, or until the edges are set and the tops look slightly dry.
• Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to finish cooling. Enjoy them warm for the ultimate fall treat, or store them for later snacking.

Notes

• For a chewy pumpkin cookies variation, chill the dough for 30 minutes before baking.
• Don’t overbake, pumpkin keeps cookies soft, so they may look slightly underdone when they’re actually perfect.
• Add a simple glaze or cream cheese frosting if you want to dress them up for the holidays.
• Swap all-purpose flour for a gluten-free blend if needed, just make sure it’s a 1:1 substitute.
• Stir in oats for an easy pumpkin oatmeal cookies version with a heartier texture.

Nutrition Facts

• Total number of serves: 24
• Calories: 135kcal
• Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 110mg
• Carbohydrates: 21g
• Fiber: 1g
• Sugar: 12g
• Protein: 2g

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Why These Pumpkin Cookies Steal the Show

Let me tell you, these pumpkin cookies aren’t just another fall dessert, they’re the kind of bake that makes people ask for the recipe before they’ve even finished their first cookie. They’re soft, chewy, and packed with just the right amount of pumpkin spice flavor to make them feel like autumn in cookie form.

Here’s why they always work like a charm:

• They bake up perfectly soft, almost cake-like in texture, but with a chewy bite that keeps you coming back.
• The spices are balanced, warm cinnamon, nutmeg, and cloves blend beautifully with the pumpkin purée.
• They’re super versatile: you can keep them plain, mix in chocolate chips, or even top them with cream cheese frosting.
• They’re naturally moist, thanks to the pumpkin, which means they stay fresh longer than most cookies.
• The recipe is straightforward, no complicated steps, just easy mixing and baking.

And if you’re into customizing your treats, you’ll be glad to know these cookies can be adapted to fit your needs. Swap in gluten-free flour if you’re baking for someone sensitive, or use coconut sugar for a healthier pumpkin cookies variation that still tastes amazing.

Little Prep, Big Flavor: Get Ready for Pumpkin Cookie Time

Baking should be fun, not stressful, right? That’s why I always like to do a little prep before diving into any recipe, especially cookies. With just a few things set up in advance, you’ll be mixing and scooping in no time.

Here’s what you can prep ahead:

• Pumpkin purée: Measure it out in advance and let it sit at room temperature so it blends smoothly into the batter.
• Dry ingredients: Whisk together the flour, baking soda, salt, and spices ahead of time. This keeps everything even and saves time when mixing.
• Butter: If you’re using real butter instead of oil, let it soften on the counter so it creams properly with the sugar.
• Baking sheets: Line them with parchment paper or silicone mats before you start. No scrambling once the dough is ready!
• Mix-ins: If you’re adding chocolate chips, nuts, or oats for pumpkin oatmeal cookies, measure them out and have them ready to fold in.

Doing just these simple steps ahead of time makes the baking process much smoother. Trust me, when your kitchen already smells like pumpkin spice, you’ll be glad you set yourself up for success.

My Best Tips for Baking Pumpkin Cookies Like a Pro

When it comes to pumpkin cookies, little details make a huge difference. I’ve had my share of “good” batches, but with a few tricks, you’ll get bakery-level results every single time. Think of this as your cheat sheet for making cookies that people will remember.

Here are my go-to tips:

• Chill the dough if you want thicker, chewier cookies, just like I do when making pumpkin bread, a little rest in the fridge really helps.
• Don’t overmix the batter once the flour is in. Overworking the dough makes them tough instead of pillowy-soft.
• Use room temperature ingredients so everything blends evenly. It’s the same trick I use when baking pumpkin muffins for the perfect texture.
• Line your baking sheets with parchment or silicone mats. It keeps the cookies from sticking and helps them bake more evenly.
• Keep a close eye on the timer. Pumpkin cookies stay soft even after they’re baked, so don’t wait for them to look dry, they’re done when the edges set.

Fun Twists to Try with Pumpkin Cookies

One of the best parts about pumpkin cookies is how easy they are to customize. Whether you want something rich, spiced, or even a little healthier, there’s a variation for you. Here are a few of my favorites:

• Pumpkin Chocolate Chip Cookies: Fold in chocolate chips for a classic upgrade. For an even quicker option, you could try these spice cake mix pumpkin cookies, they’re a shortcut version that’s just as delicious.
• Gluten-Free Pumpkin Cookies: Swap all-purpose flour for a gluten-free 1:1 blend. They stay soft, just like a pumpkin olive oil cake that keeps its moist crumb even without regular flour.
• Pumpkin Oatmeal Cookies: Stir in a cup of oats for a hearty texture. These remind me a little of a cozy fall breakfast, much like having a slice of pumpkin bread with coffee.
• Pumpkin Cookies with Cream Cheese Frosting: Spread cooled cookies with cream cheese frosting for a festive touch. If you want to go bold, you can even add chopped nuts for crunch, walnuts are my pick, and they shine in this walnut pesto recipe too.
• Healthier Pumpkin Cookies: Swap brown sugar for coconut sugar and half the flour for whole wheat flour. They’ll still be soft, but with a nutty depth, much like a slice of pumpkin muffins that lean a little more wholesome.

Delicious Ways to Serve Your Pumpkin Cookies

Pumpkin cookies are amazing on their own, but sometimes it’s fun to dress them up a little. I love serving them slightly warm when the centers are soft and the spices are most fragrant, it feels like you’re eating autumn straight from the oven. If you’re making them for a gathering, stack them on a rustic wooden board with a dusting of powdered sugar for that “bakery window” look.

They’re also incredible alongside a cup of coffee or tea. For dessert, try pairing them with a scoop of vanilla ice cream or a drizzle of caramel sauce. If you’re hosting, you can even serve them on a holiday cookie platter next to gingerbread or chocolate crinkle cookies for variety.

How to Store Pumpkin Cookies

One of the best parts about pumpkin cookies is that they stay soft and moist longer than most cookies. To keep them fresh, store them in an airtight container at room temperature for up to 4 days. If you’d like them to last longer, tuck them into the fridge for about a week.

For even more staying power, freeze the cookies in a freezer-safe bag for up to 2 months. When you’re ready to enjoy, just let them thaw at room temperature or give them a quick warm-up in the microwave for 10–15 seconds. That little bit of heat brings back the fresh-baked texture.

FAQs: Pumpkin Cookie Questions, Answered

Wrapping Up with a Sweet Bite

Pumpkin cookies really are the ultimate taste of fall, soft, spiced, and comforting in every way. Whether you’re baking a batch for a cozy afternoon at home, sharing them at a holiday party, or sneaking a few for breakfast (no judgment!), they always bring a little extra joy to the table.

I hope this recipe inspires you to whip up a batch and make pumpkin cookies part of your seasonal tradition. Once you smell that cinnamon and pumpkin wafting through your kitchen, you’ll know you’ve struck autumn gold. So grab your mixing bowl, preheat that oven, and get ready to enjoy the sweetest reminder of why fall baking is the best.