Pumpkin recipes dessert I’m making on repeat this week

Have you been on the hunt for a new pumpkin recipes dessert that feels both cozy and exciting? The pumpkin recipes dessert I’m making on repeat this week has quickly become my go-to treat to satisfy that autumn craving with ease and flavor.

This recipe blends warm spices and creamy pumpkin in a way that feels comforting but never boring. Whether you’re baking for family or enjoying a quiet moment yourself, these pumpkin desserts bring the perfect balance of sweetness and spice every time.

Why I Can’t Stop Making These Cookies

• Quick win: ready from start to finish in under 30 minutes
• Flavor twist: just the right dash of cinnamon, nutmeg, and a hint of vanilla
• Pantry-friendly: uses common baking staples plus canned pumpkin
• Kid-friendly: soft, chewy texture kids love with no overwhelming spice
• Seasonal appeal: captures all the best pumpkin spice vibes for fall and beyond

What Type of Pumpkin Should I Use?

For the best results, use pure canned pumpkin not the pumpkin pie filling, which is usually sweetened and spiced already. Canned pumpkin is smooth and consistent, preserving that earthy pumpkin flavor without extra sweetness.

If using fresh pumpkin, choose a sugar pumpkin or pie pumpkin, which have denser flesh and natural sweetness. Roast the pumpkin, then puree it until smooth. Avoid frozen pumpkin if possible, but if you do use it, thaw fully, drain excess liquid, and pat dry with paper towels before measuring to keep the dough from becoming too wet.

Dried pumpkin options aren’t ideal here since the recipe depends on moisture for texture.

Options for Ingredient Alternatives

• Butter or oil: swap half the butter for coconut oil (chill dough before baking) for a subtle tropical note
• Chocolate: use white or dark chocolate chips, or chunks for melt-in-your-mouth pockets
• Milk: dairy, almond, oat, or soy milk all work; add 1 tablespoon at a time if dough feels dry
• Extracts: vanilla is classic, but try maple or almond extract to change the flavor profile
• Fruit: swap in dried cranberries or raisins instead of chocolate chips for a chewy twist

The Biggest Challenges While Baking

• Folding delicate ingredients last keeps chocolate chips or nuts from melting or crumbling
• Using softened but not melted butter ensures proper dough consistency and rise
• Overmixing can make cookies tough stir just until combined for tender results
• If dough is too dry and crumbly, add milk 1 tablespoon at a time to adjust
• Chilling your dough for at least 30 minutes helps flavors meld and prevents spreading

Storage & Freezing Instructions

Store cookies in an airtight container at room temperature for up to 4 days. Refrigerate to keep them fresh up to a week, but allow warmed slices to come to room temperature before serving.

Freeze baked cookies between layers of parchment paper in a freezer-safe container for up to 3 months. Thaw in the fridge overnight or at room temperature for 1–2 hours.

For make-ahead dough, shape it into a log or scoop balls onto a baking sheet, freeze solid, then transfer to a freezer bag. Bake from frozen with an extra 2–3 minutes added to baking time.

Estimated Nutrition

For the entire batch (about 24 cookies): approximately 2000 calories, 120 g carbohydrates, 100 g fat, 30 g protein.
Per cookie: roughly 85 calories, 5 g carbs, 4 g fat, and 1.25 g protein. Values change slightly based on add-ins.

Ingredients

• 1 cup canned pumpkin puree (240 ml)
• 1 cup granulated sugar (200 g)
• 1/2 cup unsalted butter, softened (115 g)
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups all-purpose flour (240 g)
• 1 cup semisweet chocolate chips (170 g)
• 2 tablespoons milk, only if dough is dry (optional)

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F (175 C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the egg, pumpkin puree, and vanilla extract until smooth and well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined do not overmix.
6. Fold in the chocolate chips gently, keeping the batter light and airy. If the dough feels too dry, add milk 1 tablespoon at a time.
7. Drop rounded tablespoons of dough about 2 inches apart on the baking sheets. Bake for 10 to 12 minutes, until edges are set but centers are soft. Allow cooling on the sheet for 5 minutes before transferring to a wire rack.

Tips, Variations & Serving Ideas

• Add chopped pecans or walnuts for extra crunch
• Drizzle melted white chocolate over cooled cookies for a pretty finish
• Store in layers separated by parchment paper for easy access
• Slightly underbake to keep centers soft and gooey
• Serve warm with a scoop of vanilla ice cream or whipped cream
• Swap half the flour for whole wheat for a nuttier flavor and more fiber
• Sprinkle sea salt on top of each cookie before baking to enhance sweetness

FAQs

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It’s best to avoid pumpkin pie filling because it includes added sugar and spices, which can throw off the recipe balance.

Q: How do I keep cookies from spreading too much?
A: Chill the dough for at least 30 minutes before baking and avoid using melted butter.

Q: Can these cookies be made gluten-free?
A: Yes, substitute an equal amount of gluten-free all-purpose flour blend, but expect a slightly different texture.

Save This for Later (Pinterest)

If you love easy pumpkin recipes dessert ideas that hit all the cozy, warm notes, save this recipe on Pinterest to find it quickly all season long! Share it with friends who adore pumpkin treats just as much as you do.