Pumpkin Cookies Recipes I’m Obsessed With This Cozy Fall Lineup

Why I Can’t Stop Making These Cookies

• Quick win for busy weeknights when you want a homemade touch without fuss
• Flavor twist that balances earthy pumpkin with warm spices like cinnamon and nutmeg
• Uses pantry-friendly staples, so you can pull it together even last minute
• Kid-friendly with soft, tender bites that kids love dunking in milk
• Seasonal appeal that makes your kitchen smell like fall in every bite

What Type of Pumpkin Should I Use?

For the best results, fresh pumpkin is ideal. Look for sugar pumpkins or pie pumpkins – they’re smaller, sweeter, and less watery than the big carving types. If using fresh, roast or steam the pumpkin chunks until tender, then puree until smooth for a velvety base.

Frozen pumpkin puree is the next best thing, convenient and easy to store. Just thaw it overnight in the fridge, then give it a good stir before measuring. Avoid excess moisture by draining if needed and gently patting it dry with paper towels.

Canned pumpkin puree is also perfectly fine choose plain pumpkin puree, not pumpkin pie mix, which includes added sugar and spices that can throw off your recipe balance.

Options for Ingredient Alternatives

• Butter can be swapped with coconut oil for a dairy-free option remember to chill the dough a bit longer if using coconut oil since it melts faster
• Chocolate chips? Try white chocolate, semi-sweet, or dark according to your preference
• Milk variations: whole, almond, oat, or soy milk all work; add a splash if your dough feels dry
• Vanilla extract can be replaced with maple or almond extract to give a unique flavor twist
• Fresh pumpkin can be substituted with canned, and fresh fruit like blueberries can swap in for dried cranberries or raisins for mix-ins

The Biggest Challenges While Baking

• Folding in chocolate chips or nuts too early can cause them to break down; fold them in gently at the end
• Using melted butter instead of softened can change texture make sure butter is softened, not melted or cold
• Overmixing batter develops gluten that toughens cookies; mix just until ingredients combine
• If the dough feels crumbly or dry, add milk 1 tablespoon at a time until it holds together
• Chilling dough for at least 30 minutes firms it up, preventing cookies from spreading too much in the oven

Storage & Freezing Instructions

Store cookies in an airtight container at room temperature for up to 3 days. For longer keeping, refrigerate them, which helps maintain freshness for about one week.

To freeze, layer cookies between sheets of parchment paper in a freezer-safe container or zip-top bag. They’ll keep well for up to 3 months. You can also portion and freeze dough balls, thaw in the fridge overnight, and bake fresh cookies when you’re ready.

Estimated Nutrition

This batch yields approximately 24 cookies. Total calories come in around 2400, with 100 grams of fat, 320 grams of carbohydrates, and 40 grams of protein per batch. Per cookie, expect roughly 100 calories, 4 grams of fat, 13 grams of carbs, and 2 grams of protein depending on mix-ins.

Ingredients

• 1 cup canned pumpkin puree (245 g)
• 1 cup granulated sugar (200 g)
• 1 cup unsalted butter, softened (225 g)
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 cups all-purpose flour (360 g)
• 1 cup semi-sweet chocolate chips (170 g)
• 1/2 cup chopped walnuts or pecans (optional)
• 2 Tbsp milk, only if dough is dry (optional)

Step-by-Step Instructions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper and set aside.
2. In a large bowl, cream together softened butter and sugar until light and fluffy using a hand or stand mixer.
3. Beat in the egg, pumpkin puree, and vanilla extract until fully combined.
4. In a separate bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet, mixing just until combined do not overmix.
6. Gently fold in the chocolate chips and nuts last, preserving their shape and texture.
7. Scoop dough by tablespoons onto baking sheets about 2 inches apart. Bake for 12-15 minutes or until edges are golden but centers still soft. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack.

Tips, Variations & Serving Ideas

• Stir in dried cranberries or raisins for a fruity twist
• Swap nuts for seeds to add crunch without allergy concern
• Underbake slightly for soft, gooey centers your family will swoon over
• Serve with a drizzle of caramel sauce or a dusting of powdered sugar
• Store leftovers layered between parchment paper to avoid sticking
• Turn dough balls into frozen cookie dough pops by inserting sticks before freezing
• Pair cookies with a warm cup of chai tea or hot apple cider for ultimate cozy vibes

FAQs

Q: Can I use canned pumpkin pie mix instead of plain puree?
A: It’s best to avoid pie mix as it contains added sugar and spices that can change the texture and flavor balance.

Q: How do I know when cookies are done baking?
A: Look for golden edges while the center still looks slightly soft; cookies firm up as they cool.

Q: Can I make these cookies vegan?
A: Substitute butter with coconut oil and use a flax egg or commercial egg replacer. Choose dairy-free chocolate chips to keep it vegan.

Save This for Later (Pinterest)

If cozy, pumpkin-spiced cookies sound like your kind of fall treat, be sure to save this recipe on Pinterest. Sharing is caring when it comes to pumpkin dinner recipes you’ll want to revisit all season long.