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    Home » Recipes » Desserts (Baked) » Easy Pumpkin Cookies recipe

    PUBLISHED: October 26, 2021 • By Toni Dash 11 Comments

    Easy Pumpkin Cookies recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    pumpkin cookies with title overlay

    Soft Pumpkin Cookies rolled in cinnamon sugar and baked to perfection are a favorite in the fall season! The cake-like texture, warm spices and light pumpkin flavor are delicious!

    pumpkin cookies with title overlay

    Easy pumpkin cookies are a fall ‘must make’. The cakey pumpkin cookie is a sweet treat without going overboard on the ‘sweet’. They may remind you of a less dense version of pumpkin bread.

    The delicious pumpkin cookies bake up similar to pumpkin snickerdoodles in looks and with the cinnamon sugar outer coating.

    Jump to:
    • Why you’ll love these cookies
    • Recipe Ingredient Notes
    • How to make Pumpkin Cookies – Step-by-Step
    • Why chill the cookie dough?
    • Adding a Glaze – Iced Pumpkin Cookies
    • Pro Tips
    • Frequently Asked Questions
    • How to Store
    • More recipes you’ll love!
    • Recipe
    pumpkin cookies above 2 plates

    Why you’ll love these cookies

    • Full of warming fall flavors
    • The cakey texture of the baked homemade pumpkin cookies is soft and wonderful
    • The cinnamon sugar exterior adds more cinnamon sweetness
    • They are easy to make

    Recipe Ingredient Notes

    Pumpkin Cookies labelled ingredients

    All Purpose flour. Regular or measure-for-measure gluten-free flour blend can be used. For gluten-free baking we use and recommend Bob’s Red Mill gluten-free 1-to-1 baking flour.

    Unsalted butter. Start with softened room temperature butter.

    Pumpkin puree. Use canned pure pumpkin puree, not canned pumpkin pie filling. Homemade pumpkin puree can also be substituted.

    How to make Pumpkin Cookies – Step-by-Step

    STEP 1. Preparation

    Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon baking mat.

    pumpkin cookies recipe steps 1-4

    STEP 1. Make the cookie dough

    In a large bowl, beat together the wet ingredients on medium speed: butter, sugar, and brown sugar until smooth and creamy (photo 1). A hand mixer or stand mixer with paddle attachment can be used.

    Add the pumpkin, egg, and vanilla and beat to combine (photo 2).

    In a separate bowl, whisk together the dry ingredients: combine flour, baking soda, baking powder, and pumpkin pie spice (photo 3). Add the flour mixture to the butter mixture and beat to combine (photo 4).

    STEP 2. Chill dough

    Cover the bowl with plastic wrap and chill for at least 1 hour.

    pumpkin cookies recipe steps 5-7

    STEP 3. Bake

    Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

    Combine the granulated sugar, pumpkin spice, and cinnamon in a small bowl.

    Use a 1 1/2 tablespoon cookie scoop to scoop out the dough and roll it into a ball between your hands.

    Roll the cookies in the sugar mixture and place on a prepared baking sheet (photo 5). Press each cookie down slightly with your fingers (photo 6).

    Bake in the preheated oven for 13 to 15 minutes, until golden brown.

    STEP 4. Cool

    Allow the cookies to cool on the pan for five minutes, then transfer them to a wire rack to cool completely (photo 7).

    pumpkin cookies above

    Why chill the cookie dough?

    The dough is soft and sticky. Chilling firms it up and takes away the stickiness temporarily. You’ll notice when you roll the dough before putting it in the cinnamon sugar coating it will become slightly sticky again due to the warmth of your hands.

    If baking the cookies in multiple batches, keep the dough in the refrigerator between batches.

    Adding a Glaze – Iced Pumpkin Cookies

    We love these yummy cookies just as they are BUT you can certainly add a glaze too!

    Mix together:

    • 1 cup powdered sugar
    • 1-2 tablespoons milk
    • 1/2 teaspoon vanilla extract

    When the cookies are on the cooling rack, place the rack on a foil or parchment lines rimmed baking sheet (to catch and easily clean up extra glaze). Spoon the glaze over the cookies and let them sit until the glaze hardens.

    Maple syrup can replace the milk for a maple glaze too.

    pumpkin cookies inside

    Pro Tips

    Use a cookie dough scoop. This measures out the exact amount of dough every time and makes the work of rolling the cookie dough balls much faster and more exact. For this recipe a 1 1/2 tablespoon scoop works perfectly. https://amzn.to/3m9YGMn

    Don’t skip chilling the dough. This makes scooping and rolling the cookies into a ball much easier and less messy.

    Frequently Asked Questions

    Do I have to refrigerate homemade pumpkin cookies?

    After the cookies cool they can be kept in an airtight container at room temperature (if it’s cool) for 2 days. They can be refrigerated for up to 7 days.

    Can pumpkin cookies be frozen?

    Yes! Allow them to cool fully. Place in a freezer safe container for up to 3 months. Thaw in the refrigerator. Allow to come to room temperature for best flavor when serving.

    Can I use homemade pumpkin puree OR canned pumpkin?

    Yes! Homemade pumpkin puree is the same as canned pumpkin puree. The color may differ based on the pumpkins used to make it but that’s it. Do not use pumpkin pie filling which has been sweetened with spices added.

    How to Store

    Once the cookies have cooled store in an airtight container. They can be stored at room temperature for 3 days or in the refrigerator for 5 days.

    More recipes you’ll love!

    • Pumpkin Cream Cheese Muffins
    • Homemade Apple Fritters recipe (with fresh apples or pie filling)
    • Easy Pumpkin Cornbread Muffins recipe
    • Apple Pie Bars recipe

    Did you make it? Please RATE THE RECIPE below!

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    Recipe

    pumpkin cookies above

    Pumpkin Cookies

    Soft, cakey Pumpkin Cookies are full of fall flavors. Rolled in cinnamon sugar before baking they have a crisp sugary outside. An easy cookie recipe that is full of warming spices.
    5 from 11 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 13 minutes
    Chilling Time (minimum): 1 hour
    Total Time: 1 hour 23 minutes
    Servings: 30
    Calories: 127kcal
    Author: Toni Dash
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    Ingredients

    Ingredients for the Cookies:

    • ½ cup unsalted butter softened
    • 1 cup granulated sugar
    • ½ cup brown sugar
    • 1 cup pumpkin puree
    • 1 egg
    • 1 teaspoon vanilla extract
    • 3 cups all purpose flour regular or gluten-free measure-for-measure flour blend
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 2 teaspoons pumpkin pie spice

    For the Coating:

    • 1/3 cup granulated sugar
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon ground cinnamon

    Instructions

    • In a medium bowl, beat together the butter, sugar, and brown sugar until smooth and creamy.
    • Add the pumpkin puree, egg, and vanilla and beat to combine.
    • In a separate bowl, whisk together the flour, baking soda, baking powder, and pumpkin pie spice.
      Add the dry ingredients to the butter mixture and beat to combine.
    • Cover the bowl with plastic wrap and chill for at least 1 hour.
    • When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
    • Combine the coating ingredients: sugar, pumpkin pie spice, and cinnamon in a small bowl.
    • Use a 1 1/2 tablespoon cookie scoop (or scoop with measuring spoons) to scoop out the dough and roll it into a ball between your hands.
      Roll the cookies in the sugar coating mixture and place on a baking sheet. Press each cookie down slightly with your fingers.
    • Bake in the preheated oven for 13 to 15 minutes, until golden brown.
    • Allow the cookies to cool on the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.

    Nutrition

    Calories: 127kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 41mg | Potassium: 53mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1374IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Pumpkin Cream Cheese Muffins
    Freaky Halloween Salad recipe (healthy Halloween recipe) »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Matt says

      October 27, 2021 at 4:17 pm

      5 stars
      These are so moist and fluffy! Love the holiday flavors.

      Reply
    2. Lisa Spencer says

      October 27, 2021 at 12:24 pm

      Why can’t I find this recipe on your site when I do a search for it??????

      Reply
      • Toni Dash says

        October 27, 2021 at 3:15 pm

        Sometimes the search engine on my site lags after a new recipe is added. I just manually synchronized it and when I entered ‘pumpkin cookies’ in the search box and return it’s the first recipe that comes up.

        Reply
    3. Natalie says

      October 26, 2021 at 10:44 am

      5 stars
      These cookies are delicious. Perfectly spiced and super sweet. Thanks!

      Reply
    4. Wajeeha Nadeem says

      October 26, 2021 at 10:22 am

      5 stars
      These cookies look so good, perfect for weekend baking with the kids. Would it be okay to use homemade pumpkin puree? Thanks! 🙂

      Reply
      • Toni Dash says

        October 27, 2021 at 3:17 pm

        That should be fine. Over only used canned pumpkin purée but homemade should work the same unless it’s very watery.

        Reply
    5. Katie says

      October 26, 2021 at 9:58 am

      5 stars
      I usually do pumpkin chocolate chip everything, so these cookies are a fun twist in my regular baking! Perfect texture every time.

      Reply
    6. Kara says

      October 26, 2021 at 9:34 am

      5 stars
      We loved the cinnamon sugar coating on the outside. So yummy!

      Reply
    7. Sharon says

      October 26, 2021 at 9:33 am

      5 stars
      These pumpkin cookies are like my favorite snickerdoodles, but with a pumpkin upgrade.

      Reply
    8. Stephanie says

      October 26, 2021 at 9:27 am

      5 stars
      These are so good! I love how the sugar gets a little crispy on the outside:)

      Reply
    9. Erika says

      October 26, 2021 at 8:58 am

      5 stars
      These pumpkin cookies are amazing! Love the cinnamon and sugar on top!

      Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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