Pumpkin season is here, and I am so ready for all the warm, comforting baking. There’s just something about the smell of pumpkin and spices in the oven that makes my home feel extra cozy. If you’re like me and always looking for new ways to enjoy this favorite fall flavor, you are in for a real treat today!
I’ve gathered two amazing pumpkin cookie recipes that I know you will love. Both are perfect for sharing or just enjoying with a warm cup of tea. Let’s make some delicious pumpkin cookies together!
Jump to Recipe:
Soft And Chewy Pumpkin Cookies Recipe
These pumpkin cookies are wonderfully soft and have that perfect chewy texture everyone loves. They are packed with real pumpkin flavor and warm spices, making them a fantastic fall dessert.
Key Ingredients & Baking Tips for Chewy Pumpkin Cookies
- Pumpkin Puree: Make sure you use 100% pure pumpkin puree, not pumpkin pie filling. The pie filling has added sugars and spices, which will change your cookie recipe.
- Brown Sugar Boost: Using a good amount of brown sugar helps keep these cookies super soft and gives them that satisfying chewiness you want.
- Don’t Overbake: For the softest cookies, take them out of the oven when the edges are just set and the centers still look a little soft. They will firm up as they cool.
What You Need for Soft Pumpkin Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves
- 1/2 teaspoon salt
⏱️ Time: 25 minutes🍽️ Yields: About 2 dozen cookies
How to Make These Pumpkin Cookies
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
Step 2: Mix Wet & Dry Ingredients
Beat in the egg, vanilla extract, and pumpkin puree until everything is well combined. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
Step 3: Bake Your Cookies
Drop rounded spoonfuls of dough onto your prepared baking sheet, leaving some space between each cookie. 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 moving them to a wire rack to cool completely.
📝 Final Note
These soft pumpkin cookies are best stored in an airtight container at room temperature for up to 3-4 days. They stay wonderfully fresh!
Soft Pumpkin Smores Cookies Recipe
Imagine your favorite pumpkin cookie mixed with the gooey goodness of s’mores! These soft pumpkin cookies have mini marshmallows, chocolate, and bits of graham cracker, making them truly special.
Key Ingredients & Tips for Pumpkin Smores Cookies
- Mini Marshmallows: Use mini marshmallows so they melt evenly and give you perfect gooey pockets in every bite. Large marshmallows can make the cookies spread too much.
- Graham Cracker Crumbs: Finely crush your graham crackers for the best texture. You can use a food processor or place them in a bag and crush with a rolling pin.
- Chocolate Selection: Milk chocolate chips work great for a classic s’mores taste, but semi-sweet or even chopped chocolate bars are delicious too.
What You Need for Pumpkin Smores Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup mini marshmallows
- 1/2 cup chocolate chips (milk or semi-sweet)
- 1/4 cup graham cracker crumbs
⏱️ Time: 30 minutes🍽️ Yields: About 20 cookies
How to Make These Smores Pumpkin Cookies
Step 1: Prepare the Dough Base
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. Add the egg, vanilla extract, and pumpkin puree, mixing until well combined.
Step 2: Combine and Fold
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually add these dry ingredients to your wet mixture, mixing until just combined. Then, gently fold in the mini marshmallows, chocolate chips, and graham cracker crumbs. Don’t overmix after adding the mix-ins.
Step 3: Bake Until Golden
Drop rounded spoonfuls of dough onto your prepared baking sheet. Bake for 9-11 minutes, or until the edges are golden brown and the marshmallows are lightly toasted. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. This helps the marshmallows set slightly.
📝 Final Note
These pumpkin smores cookies are best enjoyed warm for peak gooeyness. Store any leftovers in an airtight container at room temperature for up to 2-3 days.