Name: Pumpkin Cookie Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 50 min
Ingredients: 1 ½ cups pumpkin puree (canned or fresh); 3 cups spooned and leveled all-purpose flour; 1 ½ tsp baking powder; 1 tsp baking soda; 1 tsp salt; 2 ¼ tsp pumpkin pie spice; 1 ⅓ tsp ground cinnamon; ⅓ tsp ground ginger; ¾ cup or 12 tbsp softened, unsalted butter, room temperature; 1 cup packed dark or light brown sugar; ¾ cup granulated sugar; 1 egg. room temperature; 2 tsp maple syrup or milk; 1 ⅔ tsp pure vanilla extract; 3 ounces softened, full-fat brick cream cheese, room temperature; 2 tbsp softened, unsalted butter, room temperature; ¾ cup confectioners’ sugar; 2 tbsp maple syrup; ¼ tsp ground cinnamon

Jump to Recipe

Remember when I told you my kids used to be the biggest pumpkin haters of the century but then totally flipped for my pumpkin cheesecakes? I felt so pumped after that success that I continued to work on my soft pumpkin cookie recipe next. And you guessed it right; the children are also obsessed with them now!

Why These Easy Pumpkin Cookie Recipes Win Everyone

Thanks to the pumpkin puree, these cookies are packed with natural sweetness and stay wonderfully moist. And let’s not forget about cinnamon and ginger, which brings in such a cozy fall feeling that you can’t help but melt on the spot! You can even drape a cream cheese icing over the cookies to amp up their tangy kick.
Speaking of texture, they’ve got it all – crisp edges that give way to a soft, chewy center. The secret to those perfect edges is simple: just pop them in the fridge before baking! Any beginner can do that in a heartbeat.
These babies taste extremely good in melted chocolate or caramel sauce since they are less sweet than our usual soft and chewy cookies. Also, they’re a total hit at potlucks or cookie swaps, as they’re super easy to pack and keep their shape like a champ!

And do you know that pumpkin also pairs well with chocolate chips? Check out my recipe for pumpkin chocolate chip cookies.

8 Basic Steps To Make Pumpkin Cookies

Step 1.

First, make sure your pumpkin isn’t too wet. Pat it down with some paper towels to soak up any extra moisture.

You don’t have to go crazy squeezing it dry — just enough to get rid of the excess! I usually lay mine out in a bowl lined with a dry kitchen towel or paper towels. Be extra careful because pumpkins can stain dirty!

After that, you should have around 1 ⅓ cups of pumpkin, but anywhere between 1 ¼ to 1 ½ cups works just fine. You can do this ahead of time and keep it in the fridge for up to 24 hours.

Step 2.

Now, let’s move on to the baking part! Preheat your oven to 350°F (177°C) and line your baking sheets with silicone mats or parchment paper.

Whisk flour, baking soda, baking powder, pumpkin pie spice, cinnamon, ginger, and salt in a big bowl. Set that aside for now.

Step 3.

Grab your trusty stand or hand mixer with the whisk attachment. Cream together the unsalted butter and sugars until smooth; that should take around 2 minutes at medium speed!

Then, mix in the egg and keep beating at high speed for another minute. Don’t forget to scrape the bowl to make sure everything is mixed in properly.

Now it’s time to add the vanilla, maple syrup, and our blotted pumpkin. Mix it all at high speed until it’s well combined, even if it looks a bit curdled —don’t worry, that’s normal!

Step 4.

Let’s bring everything together! Add your dry ingredients (from Step 2) to the wet ones (Step 3), then give it a good mix at low mixer speed until it’s all combined. The dough should be nice and thick, maybe even a bit sticky.

Step 5.

Grab 1 ½ tablespoons of dough for each cookie and plop them onto your baking sheets. Space them about 3 to 3.5 inches apart!

Step 6.

Pop those babies in the oven and let them bake for 12 to 15 minutes until the edges look set (but the centers still seem soft). When they’re done, take them out and let them cool on the baking sheet (about 5 minutes should do) before moving them to a rack to chill completely.

Here’s my tip: These cookies taste even better on day two. So, if you can resist gobbling them all up right away and let them cool for the entire day, it’ll be worth the wait!

Step 7. Make Cream Cheese Frosting (Optional)

Are you feeling fancy? Why not whip up some optional icing?

Beat together some cream cheese at medium-high until it’s nice and smooth. Then, toss in the unsalted butter and give it a good mix until everything is combined. Add maple syrup, confectioners’ sugar, and ¼ teaspoon of cinnamon, and beat it at low until creamy. Give it a taste, and add extra cinnamon if you like.

Step 8.

After your cookies are cooled, dip their tops into the yummy icing or use a knife to spread that icing around. Enjoy!

Notes

1. Many ask me which pumpkin puree they should use for this recipe. I have great news: both fresh and canned pumpkin puree work amazingly well.

Fresh puree may not bake as long, so keep a close eye on your cookies. If you use canned pumpkin instead, make sure it’s pure pumpkin and not pumpkin pie filling. The filling has too much sugar and spices for my liking!

2. I like it better when you stick to my recipe exactly as it is, but luckily, there’s still room to squeeze in some last-minute substitutes! For example, you can replace all-purpose flour with whole wheat flour. Using melted butter (instead of softened one) is also okay, although that means your cookies might spread more.

3. Want even chewier cookies? Just reduce even more moisture in the pumpkin puree! I usually spread it on a baking sheet lined with parchment paper and bake at low heat (around 200°F) for 20-30 minutes, stirring every now and then until it thickens a little. Easy peasy!

FAQs

Can I Make These Cookies Ahead Of Time?

Yup! Shape the dough into balls and freeze on a baking sheet, then transfer them to a freezer-safe container for up to 3 months. Don’t plan to wait that long? Then, you just need to chill the dough in the refrigerator overnight.

My Pumpkin Puree Is Too Watery. Will It Ruin The Cookies?

Unfortunately, yes. Your cookies might either become too soft or spread too much! Blot or roast the puree (as I told you above), and if neither is an option, just try to reduce the amount of puree.

And that’s my pumpkin recipe. Happy baking!