6 Pumpkin Cookie Recipes to Cozy Up Your Fall

Every autumn, my kitchen becomes a hub of activity as my kids eagerly await the first batch of pumpkin cookies.

There’s something magical about baking these treats together, watching their faces light up as they sneak a warm cookie from the tray. It’s become a cherished tradition that makes our home feel even cozier.

From classic frosted cookies to playful, candy-packed treats, this collection offers variety and ease for bakers of all skill levels.

Below, you’ll find six mouthwatering pumpkin cookie recipes that bring the essence of autumn to every bite—each one tested in my own kitchen and guaranteed to make your fall extra special!

1. Classic Pumpkin Cookies With Cream Cheese Frosting

These soft, pillowy cookies topped with luscious cream cheese frosting are a staple in our house. My daughter insists on licking the frosting bowl clean every time we make them!

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Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• Frosting: 8 oz cream cheese (softened), ½ cup unsalted butter (softened), 2 cups powdered sugar, 1 tsp vanilla extract

Instructions

• Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
• In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
• In a large bowl, cream butter, sugar, and pumpkin puree until smooth; add egg and vanilla, then gradually mix in the dry ingredients.
• Scoop tablespoon-sized dough balls onto the baking sheet, flatten slightly, and bake for 12-15 minutes. Once cooled, spread with cream cheese frosting.

Tips

Ensure cookies are completely cooled before frosting to prevent melting. For a festive touch, sprinkle a pinch of cinnamon or nutmeg on top of the frosting.

2. Chewy Pumpkin Molasses Cookies

These chewy, molasses-rich cookies take me back to baking with my grandma, whose kitchen always smelled like warm spices. They’re perfect for dunking in milk.

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Ingredients

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup molasses
• ½ cup canned pumpkin puree
• 1 egg

Instructions

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• Whisk flour, baking soda, cinnamon, ginger, and cloves in a medium bowl until well combined.
• In a separate bowl, beat butter, brown sugar, and molasses until fluffy; add pumpkin puree and egg, then stir in the dry ingredients.
• Drop rounded tablespoons of dough onto the baking sheet and bake for 10-12 minutes until just set.

Tips

For extra chewiness, slightly underbake by a minute and let cookies cool on the tray. Store in an airtight container to maintain their soft texture.

3. Pumpkin Chocolate Chip Cookie Sandwiches

These decadent sandwiches are a hit at our fall parties—my son loves helping assemble them, mostly because he gets to sneak extra filling!

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Ingredients

• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup canned pumpkin puree
• 1 egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• Filling: ½ cup unsalted butter (softened), 2 cups powdered sugar, 1 tsp vanilla extract

Instructions

• Preheat oven to 375°F and prepare a baking sheet with parchment paper.
• In a bowl, combine flour, baking soda, pumpkin pie spice, and salt.
• Beat butter, brown sugar, pumpkin puree, egg, and vanilla; mix in dry ingredients and fold in chocolate chips.
• Scoop dough onto the baking sheet, bake for 10-12 minutes, and sandwich cooled cookies with buttercream filling.

Tips

Chill the buttercream for 15 minutes for easier spreading. Try mini chocolate chips for a smoother, more even cookie texture.

4. Soft Pumpkin Cookies

These dense, moist cookies, lightly dusted with powdered sugar, are my go-to when I need a quick yet comforting treat after a busy day.

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Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup canned pumpkin puree
• ¾ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• Powdered sugar for dusting

Instructions

• Preheat oven to 350°F and line a baking sheet with parchment.
• Mix flour, baking powder, baking soda, cinnamon, and nutmeg in a medium bowl.
• Cream butter, sugar, and pumpkin puree in a large bowl; add egg and vanilla, then gradually incorporate dry ingredients.
• Scoop dough onto the baking sheet, bake for 12-14 minutes, and dust with powdered sugar once cooled.

Tips

Store cookies in an airtight container to keep them soft for days. Add a pinch of cloves or allspice for a bolder spice profile.

5. Pumpkin Spice Monster Cookies

These vibrant, candy-loaded cookies are a family favorite during our annual fall bake-off—they never last long on the table!

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Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• ½ cup canned pumpkin puree
• 1 egg
• 1 tsp vanilla extract
• 1 cup M&M’s (fall colors preferred)
• ¾ cup chocolate chips
• ½ cup peanut butter chips

Instructions

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• Combine flour, baking soda, and pumpkin pie spice in a bowl.
• Beat butter, brown sugar, pumpkin puree, egg, and vanilla; mix in dry ingredients, then fold in M&M’s, chocolate chips, and peanut butter chips.
• Drop large spoonfuls of dough onto the baking sheet and bake for 10-12 minutes.

Tips

Add ½ cup of rolled oats for extra chewiness. Use seasonal M&M’s to make these cookies pop at fall gatherings.

6. Spiced Pumpkin Snickerdoodles

I swapped the original chewy pumpkin cookies for these snickerdoodles because their spiced sugar coating screams fall. They’re a new favorite for our cozy movie nights.

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Ingredients

• 2 ¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• ½ cup canned pumpkin puree
• 1 egg
• 1 tsp vanilla extract
• Coating: ¼ cup granulated sugar, 1 tsp ground cinnamon, ½ tsp pumpkin pie spice

Instructions

• Preheat oven to 400°F and prepare a baking sheet with parchment.
• In a bowl, whisk flour, cream of tartar, baking soda, and pumpkin pie spice.
• Cream butter, brown sugar, pumpkin puree, egg, and vanilla; gradually add dry ingredients to form a soft dough.
• Roll tablespoon-sized dough balls in the spiced sugar coating, place on the baking sheet, and bake for 8-10 minutes.

Tips

Chill the dough for 30 minutes to make rolling easier. Store in a tin to keep the cookies chewy and fresh.

Conclusion

Pumpkin cookies are more than just a dessert—they’re a way to capture the warmth and joy of fall in every bite.

These six recipes offer a delightful range of flavors and textures to suit any occasion. From the creamy decadence of frosted classics to the playful crunch of monster cookies, there’s something here for every palate.

These recipes are beginner-friendly, packed with seasonal flavor, and perfect for creating memories with loved ones. So grab your apron, stock up on pumpkin puree, and let your kitchen fill with the inviting scents of autumn.

About The Author

Nisrine Idrissii

Ever since I was a little girl, the kitchen was my playground. I’d perch on a stool, watching my grandmother knead dough and weave stories into every dish. Those moments sparked a love for cooking that grew into a passion for sharing flavors and memories. After years of experimenting, learning, and savoring meals with loved ones, I started this blog to invite you into my world—one recipe, one story, one bite at a time.

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