Fall is here, and for me, that means it’s time for all things pumpkin! There’s something so comforting about the warm spice of pumpkin, especially when it comes to baking. Today, I’m sharing my favorite pumpkin cookie recipes, perfect for cozy afternoons or sharing with friends.
If you’re looking for a sweet treat that truly captures the season, you’ve come to the right place. These pumpkin cookies are simple to make and packed with delicious fall flavors. Get ready to bake some wonderful cookies!
Jump to Recipe:
- 1. Pumpkin Cheesecake Snickerdoodle Cookies
- 2. Pumpkin Frosted Cookies
- 3. Pumpkin Gingerbread Cookies
- 4. Pumpkin Oatmeal Cookies
- 5. Pumpkin Protein Cookies
- 6. Pumpkin Sugar Cream Cheese Cookies
- 7. Pumpkin White Chocolate Chip Cookies
Pumpkin Cheesecake Snickerdoodle Cookies
These pumpkin cheesecake snickerdoodle cookies bring together warm spice and a creamy, sweet filling. You’ll love the soft texture with every bite, making them a wonderful fall treat.
Key Ingredients & Tips for Snickerdoodle Cookies
- Cream Cheese Filling: Make sure your cream cheese is softened completely for a smooth, lump-free filling.
- Cinnamon Sugar Coating: Roll the cookie dough balls generously in the cinnamon sugar for that classic snickerdoodle taste and texture.
What You Need for Pumpkin Snickerdoodle Cookies
- All-purpose flour
- Pumpkin puree
- Cream cheese
- Sugar (granulated and brown)
- Butter
- Eggs
- Cinnamon, nutmeg, cloves
⏱️ Time: 40 minutes🍽️ Yields: 20 cookies
How to Make Pumpkin Cheesecake Snickerdoodle Cookies
Step 1: Prepare the Dough
Preheat your oven to 375°F (190°C). In a large bowl, cream together butter and sugars until light. Beat in the eggs and pumpkin puree. In a separate bowl, whisk together flour, baking soda, cream of tartar, and spices. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 2: Add Filling and Bake
Prepare the cheesecake filling by beating cream cheese with sugar and vanilla. Take small portions of cookie dough, flatten them, place a dollop of filling in the center, and enclose the filling. Roll each filled cookie dough ball in cinnamon sugar. Place them on a baking sheet.
Step 3: Cool and Serve
Bake for 9-11 minutes, or until the edges are set and the centers look slightly soft. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. Enjoy these warm and delicious cookies.
📝 Final Note on Snickerdoodles
For best results, chill your cookie dough for at least 30 minutes before filling and baking. This helps the cookies keep their shape.
Pumpkin Frosted Cookies for Fall
These pumpkin frosted cookies are incredibly soft, moist, and topped with a creamy pumpkin-spiced frosting. They are a delightful fall treat that everyone will enjoy.
Key Ingredients & Tips for Frosted Pumpkin Cookies
- Pumpkin Puree Quality: Use pure canned pumpkin, not pumpkin pie filling, for the best and most authentic pumpkin flavor.
- Frosting Consistency: Add milk to your frosting slowly, just a teaspoon at a time, until it reaches a smooth, spreadable texture.
What You Need for Frosted Pumpkin Cookies
- Flour
- Pumpkin puree
- Butter
- Powdered sugar
- Cream cheese
- Pumpkin pie spice
- Baking powder
⏱️ Time: 35 minutes🍽️ Yields: 24 cookies
How to Make Pumpkin Frosted Cookies
Step 1: Make the Cookie Dough
Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, baking powder, cinnamon, and salt. In another bowl, beat softened butter and sugar until fluffy. Add the egg and pumpkin puree, mixing until smooth. Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
Step 2: Bake the Cookies
Drop spoonfuls of dough onto a prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 3: Frost and Serve
Once the cookies are fully cool, prepare the frosting by beating softened cream cheese, butter, powdered sugar, pumpkin puree, and pumpkin pie spice together until smooth. Spread a generous amount of frosting on each cookie. Serve and enjoy!
📝 Final Note on Frosted Pumpkin Cookies
Ensure cookies are completely cool before frosting. Warm cookies will melt the frosting and make a mess.
Pumpkin Gingerbread Cookies with Spice
These pumpkin gingerbread cookies are chewy, perfectly spiced, and full of warm fall flavors. They combine the best of pumpkin with classic gingerbread for a truly comforting cookie.
Key Ingredients & Tips for Gingerbread Pumpkin Cookies
- Fresh Ginger: For an extra kick, consider adding a teaspoon of finely grated fresh ginger to the dough.
- Molasses Magic: Use dark, unsulphured molasses for the deepest flavor and proper chewy texture in your gingerbread cookies.
What You Need for Pumpkin Gingerbread Cookies
- All-purpose flour
- Pumpkin puree
- Molasses
- Brown sugar
- Ginger, cinnamon, cloves
- Butter
- Baking soda
⏱️ Time: 45 minutes🍽️ Yields: 2 dozen cookies
How to Make Pumpkin Gingerbread Cookies
Step 1: Combine Wet Ingredients
In a large bowl, cream together softened butter and brown sugar until light. Beat in the egg, pumpkin puree, and molasses until well combined. This liquid base will carry all the wonderful flavors.
Step 2: Mix and Chill Dough
In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Wrap the dough in plastic wrap and chill it for at least 30 minutes.
Step 3: Bake until Golden
Preheat your oven to 350°F (175°C). Roll the chilled dough into balls and place them on a parchment-lined baking sheet. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. Let cool on the pan for a few minutes before transferring to a wire rack.
📝 Final Note on Gingerbread Cookies
Dough chilling is important for these cookies to prevent spreading and to ensure a rich flavor develops.
Classic Pumpkin Oatmeal Cookies
These pumpkin oatmeal cookies are chewy, hearty, and packed with comforting pumpkin and oat goodness. They are perfect for a snack or a simple dessert.
Key Ingredients & Tips for Pumpkin Oatmeal Cookies
- Rolled Oats: Use old-fashioned rolled oats for the best texture; quick oats can make them too soft.
- Spice Blend: Don’t skip the spices! A good mix of cinnamon, nutmeg, and cloves really makes the pumpkin flavor shine.
What You Need for Pumpkin Oatmeal Cookies
- All-purpose flour
- Rolled oats
- Pumpkin puree
- Brown sugar
- Butter
- Eggs
- Cinnamon, nutmeg
⏱️ Time: 30 minutes🍽️ Yields: 18 cookies
How to Make Pumpkin Oatmeal Cookies
Step 1: Mix Dry Ingredients
Preheat your oven to 375°F (190°C). In a medium bowl, combine flour, rolled oats, baking soda, cinnamon, nutmeg, and salt. Make sure all dry ingredients are well mixed.
Step 2: Combine Wet and Dry
In a separate large bowl, beat softened butter and both sugars until light and fluffy. Beat in the egg and then the pumpkin puree until smooth. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
Step 3: Bake and Cool Cookies
Drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
📝 Final Note on Oatmeal Cookies
If you like, add a handful of raisins or chocolate chips to the dough for an extra layer of flavor and texture.
Healthy Pumpkin Protein Cookies
These pumpkin protein cookies are a wholesome and filling treat, perfect for a guilt-free snack. They offer all the great pumpkin flavor with added protein to keep you satisfied.
Key Ingredients & Tips for Protein Pumpkin Cookies
- Protein Powder Choice: Use your favorite vanilla or unflavored protein powder. Whey or plant-based protein works well here.
- Natural Sweeteners: Consider using maple syrup or honey instead of granulated sugar for a more natural sweetness.
What You Need for Pumpkin Protein Cookies
- Pumpkin puree
- Protein powder (vanilla or unflavored)
- Oat flour (or ground oats)
- Maple syrup or honey
- Nut butter (almond or peanut)
- Pumpkin pie spice
- Baking powder
⏱️ Time: 25 minutes🍽️ Yields: 15 cookies
How to Make Pumpkin Protein Cookies
Step 1: Combine Wet Ingredients
Preheat your oven to 350°F (175°C). In a large bowl, mix pumpkin puree, nut butter, and maple syrup or honey until smooth. Ensure these wet ingredients are fully blended for an even cookie base.
Step 2: Add Dry Ingredients
Add the protein powder, oat flour, pumpkin pie spice, and baking powder to the wet mixture. Mix until just combined and a thick dough forms. Be careful not to overmix the dough.
Step 3: Bake and Cool
Drop spoonfuls of dough onto a baking sheet. Flatten each cookie slightly with the back of a spoon or your hand. Bake for 12-15 minutes, or until the edges are set. Let cool on the baking sheet for a few minutes before moving to a wire rack.
📝 Final Note on Protein Cookies
These cookies are great for meal prep! Store them in an airtight container in the fridge for up to 5 days.
Pumpkin Sugar Cream Cheese Cookies
These pumpkin sugar cream cheese cookies are wonderfully soft, rich, and have a delightful tang from the cream cheese. They offer a unique twist on a classic sugar cookie with fall flavors.
Key Ingredients & Tips for Pumpkin Sugar Cookies
- Softened Cream Cheese: Using very soft cream cheese is key for a smooth dough and chewy cookie texture.
- Chilling the Dough: Don’t skip chilling the dough; it helps the cookies hold their shape and prevents spreading too much.
What You Need for Pumpkin Sugar Cream Cheese Cookies
- All-purpose flour
- Pumpkin puree
- Cream cheese
- Granulated sugar
- Butter
- Eggs
- Vanilla extract
- Pumpkin pie spice
⏱️ Time: 40 minutes (plus chilling)🍽️ Yields: 24 cookies
How to Make Pumpkin Sugar Cream Cheese Cookies
Step 1: Cream Wet Ingredients
In a large mixing bowl, beat together softened butter, cream cheese, and granulated sugar until light and fluffy. Add the egg, pumpkin puree, and vanilla extract, mixing until just combined and smooth.
Step 2: Form and Chill Dough
In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Wrap the dough and chill it in the refrigerator for at least 1 hour.
Step 3: Bake and Cool
Preheat your oven to 375°F (190°C). Roll the chilled dough into balls and place them on a parchment-lined baking sheet. You can flatten them slightly. Bake for 8-10 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
📝 Final Note on Sugar Cream Cheese Cookies
For a festive touch, sprinkle a little extra granulated sugar or pumpkin pie spice on top before baking.
Pumpkin White Chocolate Chip Cookies
These pumpkin white chocolate chip cookies are soft, chewy, and packed with sweet white chocolate chips. The pairing of pumpkin and white chocolate is a truly delightful fall flavor combination.
Key Ingredients & Tips for White Chocolate Chip Pumpkin Cookies
- Quality White Chocolate: Use good quality white chocolate chips or chopped white chocolate for the best taste and melting.
- Don’t Overbake: These cookies are best when slightly underbaked in the center, ensuring they stay soft and chewy.
What You Need for Pumpkin White Chocolate Chip Cookies
- All-purpose flour
- Pumpkin puree
- White chocolate chips
- Brown sugar, granulated sugar
- Butter
- Eggs
- Vanilla extract
- Cinnamon, ginger
⏱️ Time: 30 minutes🍽️ Yields: 2 dozen cookies
How to Make Pumpkin White Chocolate Chip Cookies
Step 1: Prepare Wet Ingredients
Preheat your oven to 350°F (175°C). In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, pumpkin puree, and vanilla extract until well combined and smooth.
Step 2: Combine and Fold
In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the white chocolate chips until evenly distributed throughout the dough.
Step 3: Bake and Enjoy
Drop rounded spoonfuls of dough onto a parchment-lined baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
📝 Final Note on White Chocolate Chip Cookies
If you want, sprinkle a few extra white chocolate chips on top of the warm cookies right after baking for a pretty finish.