Last Updated on March 5, 2026 by Rita
Pumpkin cookies are soft, chewy cookies made with pumpkin puree and warm spices, baked in about ten minutes and rolled in cinnamon sugar for extra flavor. This recipe creates tender cookies with a cozy fall taste and a lightly crisp coating.
I enjoy baking these cookies when the weather turns cool. The smell of cinnamon and nutmeg filling the kitchen always reminds me of classic autumn baking days.
In this guide, you will learn how to make soft, chewy cookies with pumpkin flavor and a sweet cinnamon coating.
Discover more warm, chewy, and bakery-style delights in our Cookies collection, where simple ingredients create irresistible homemade treats full of flavor and comfort.
Table of Contents
Table of Contents
How to Make Pumpkin Cookies
Soft pumpkin cookies rolled in cinnamon sugar with warm fall spices and tender texture.
- Total Time: 2 hours 30 minutes
- Yield: 30 cookies 1x
Ingredients
1/2 cup pumpkin puree
2 1/2 cups all-purpose flour
2 teaspoons cornstarch
1/2 teaspoon cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
3/4 cup unsalted butter
3/4 cup brown sugar
3/4 cup granulated sugar
1 egg yolk
2 teaspoons vanilla extract
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
Instructions
1. Blot pumpkin puree with paper towel to remove excess moisture.
2. Whisk together flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves.
3. Beat butter, brown sugar, and granulated sugar until fluffy.
4. Mix pumpkin puree, egg yolk, and vanilla into butter mixture.
5. Add dry ingredients and mix until thick dough forms.
6. Cover dough and refrigerate for two hours.
7. Mix cinnamon and sugar for coating.
8. Roll dough into balls and coat with cinnamon sugar.
9. Bake at 350°F for nine to twelve minutes until tops look set.
Notes
Use pure pumpkin puree not pumpkin pie filling.
Chill dough for best texture.
Store cookies in airtight container up to four days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 131
- Sugar: 12g
- Sodium: 52mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0.2g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 18mg
Ingredients, Tools, and How to Make Pumpkin Cookies
Ingredients for Pumpkin Cookies
| Ingredient | Amount |
|---|---|
| Pumpkin puree | one half cup |
| All-purpose flour | two and one half cups |
| Cornstarch | two teaspoons |
| Cream of tartar | one half teaspoon |
| Baking soda | three quarters teaspoon |
| Salt | one quarter teaspoon |
| Cinnamon | two teaspoons |
| Nutmeg | one half teaspoon |
| Ground cloves | one eighth teaspoon |
| Unsalted butter | three quarters cup |
| Brown sugar | three quarters cup |
| Granulated sugar | three quarters cup |
| Egg yolk | one |
| Vanilla extract | two teaspoons |
These ingredients work together to create pumpkin cookies that are soft, chewy, and rich with warm fall spices. Pumpkin puree adds moisture, while brown sugar contributes to the tender texture.
Ingredients for Cinnamon Sugar Coating
| Ingredient | Amount |
|---|---|
| Granulated sugar | one quarter cup |
| Cinnamon | one and one half teaspoons |
The coating gives pumpkin cookies a light crunch and extra cinnamon flavor that contrasts nicely with the soft interior.
Equipment Needed
- Cookie sheets
- Parchment paper or silicone baking mats
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
Using the right equipment helps ensure the dough mixes evenly and the pumpkin cookies bake consistently with a soft center and lightly crisp edges.
How to Make Pumpkin Cookies
Step One — Prepare the Pumpkin
Blot the pumpkin puree with a paper towel to remove extra moisture. This helps prevent the cookies from becoming too cakey.
Step Two — Mix the Dry Ingredients
In a bowl whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves.
Step Three — Cream Butter and Sugar
In a large bowl beat the butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy.
Step Four — Add Pumpkin and Egg Yolk
Mix the pumpkin puree, egg yolk, and vanilla extract into the butter mixture until smooth.
Step Five — Combine the Dough
Gradually add the dry ingredients to the butter mixture and mix until a thick dough forms.
Step Six — Chill the Dough
Cover the bowl and refrigerate the dough for at least two hours. Chilling improves the texture of pumpkin cookies and helps them hold their shape during baking.
Step Seven — Prepare the Coating
In a small bowl mix the granulated sugar and cinnamon.
Step Eight — Shape the Dough
Scoop about one to one and a half tablespoons of dough and roll into balls. Roll each dough ball in the cinnamon sugar mixture.
Step Nine — Bake the Cookies
Place the dough balls two inches apart on lined baking sheets. Bake the cookies in a three hundred fifty degree Fahrenheit oven for nine to twelve minutes until the tops look set.
Why This Recipe Works
This recipe produces soft and flavorful pumpkin cookies because the ingredients balance moisture, sweetness, and spice.
Pumpkin Puree Adds Moisture
Pumpkin puree gives pumpkin cookies their soft texture. Because pumpkin contains natural moisture, the cookies stay tender after baking.
Cornstarch Improves Texture
Cornstarch helps create a softer crumb. It also prevents the cookies from becoming too dense.
Egg Yolk Keeps Cookies Chewy
Using only the egg yolk reduces extra moisture. As a result, the cookies become chewy instead of cakey.
Chilling the Dough Helps Structure
Refrigerating the dough allows the flour to hydrate and the butter to firm up. This step helps pumpkin cookies hold their shape during baking.
Discover more warm, chewy, and bakery-style delights in our Cookies collection, where simple ingredients create irresistible homemade treats full of flavor and comfort.
Variations and Substitutions of Pumpkin Cookies
Cookies are easy to customize depending on your flavor preferences or available ingredients.
Two Ingredient Pumpkin Cookies
A very simple version of cookies can be made using only pumpkin puree and spice cake mix. Mix the ingredients together, scoop the dough, and bake until the cookies are set.
Three Ingredient Cookies
Another quick option uses three ingredients:
- pumpkin puree
- cake mix
- chocolate chips
This method creates soft cookies with minimal preparation.
Pumpkin Cookies Without Pumpkin Spice
If pumpkin pie spice is not available, combine cinnamon, nutmeg, and cloves. This spice blend keeps cookies warm and flavorful.
Nut-Free Cookies
If you prefer a nut-free version, simply omit nuts or replace them with chocolate chips or white chocolate pieces.
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Expert Tips for the Best Texture of Pumpkin Cookies
Getting the perfect texture is essential when baking pumpkin cookies. Because pumpkin puree contains natural moisture, a few small techniques can make a big difference in how the cookies bake. These expert tips help create cookies that are soft in the center, lightly crisp on the outside, and full of warm spice flavor.
Remove Excess Moisture from Pumpkin
Pumpkin puree contains a lot of water. If too much moisture remains in the dough, the cookies can become cakey instead of chewy.
Before mixing the dough, gently press the pumpkin puree with paper towels to remove excess moisture. This simple step helps cookies maintain a cookie-like texture rather than a soft cake texture.
Measure Flour Carefully
Flour is one of the most important ingredients for cookie texture. Adding too much flour can make the dough dry and dense.
Instead of scooping flour directly from the container, spoon the flour into the measuring cup and level it with a knife. This method prevents adding too much flour and helps pumpkin cookies bake with a soft and tender crumb.
Chill the Dough for Better Structure
Chilling the dough is a key step for achieving thick, chewy cookies. When the dough rests in the refrigerator, the butter firms up and the flour absorbs moisture.
As a result, the cookies spread less in the oven and develop a richer flavor. Chilling the dough for at least two hours helps pumpkin cookies hold their shape and bake evenly.
Use Only the Egg Yolk
Using only the egg yolk instead of a whole egg helps create a denser and chewier texture. Egg whites add extra moisture, which can cause cookies to become too soft or cakey.
The yolk provides richness and structure, which helps cookies stay tender without losing their chewy bite.
Bake One Tray at a Time
Baking cookies one tray at a time ensures even heat distribution. When multiple trays are placed in the oven, airflow can become uneven and cause inconsistent baking.
For the best results, place the baking sheet in the center rack of the oven. This allows cookies to bake evenly with lightly golden edges and soft centers.
Watch the Baking Time Carefully
Overbaking can quickly dry out cookies. Remove the cookies from the oven once the tops look set but the centers still appear slightly soft.
As the cookies cool on the baking sheet, they will continue to firm up slightly. This method helps cookies keep their soft and chewy texture.
Allow Cookies to Cool on the Baking Sheet
After baking, leave the cookies on the baking sheet for several minutes before transferring them to a cooling rack.
This resting time allows the structure of cookies to finish setting without becoming crumbly. It also helps maintain the soft interior texture that makes these cookies so enjoyable.
How to Store and Reheat Pumpkin Cookies
Proper storage helps pumpkin cookies stay soft and flavorful for several days.
Store at Room Temperature
Place the cookies in an airtight container once they are completely cooled. This keeps pumpkin cookies soft and prevents them from drying out.
They will stay fresh at room temperature for up to four days.
Use Parchment Between Layers
If stacking cookies, place a sheet of parchment or wax paper between layers. This prevents the cookies from sticking together.
Freeze Cookie Dough
You can freeze dough balls for cookies before baking. Place the dough balls in a freezer-safe bag and freeze for up to two months.
Bake from Frozen
Bake frozen dough balls directly from the freezer. Add one or two extra minutes to the baking time if needed.
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Serving Pumpkin Cookies
Pumpkin cookies are easy to serve and perfect for fall desserts, holiday trays, or cozy afternoon treats.
Serve at Room Temperature
For the best flavor, serve cookies at room temperature. When the cookies rest on the counter for a short time, the texture becomes softer and the spices become more noticeable.
Add a Light Topping
Although these cookies are delicious on their own, simple toppings can enhance the flavor.
Popular serving ideas include:
- a light sprinkle of cinnamon sugar
- a dusting of powdered sugar
- a drizzle of maple glaze
These additions highlight the warm spices in cookies without overpowering the flavor.
Perfect for Fall Gatherings
Because they are soft and warmly spiced, cookies work well for many occasions. They are especially popular during autumn celebrations and holiday baking days.
Common Mistakes and How to Fix Them
Even simple recipes can run into small issues. These common problems can affect the texture and flavor of pumpkin cookies, but they are easy to fix.
Cookies Turn Out Too Cakey
Pumpkin contains natural moisture. If the puree is not blotted, the dough can become too wet.
Blotting the puree with a paper towel helps pumpkin cookies stay chewy instead of cakey.
Cookies Spread Too Much
If cookies spread too much, the dough may be too warm.
Chilling the dough for at least two hours allows the butter to firm up and helps the cookies hold their shape.
Cookies Become Too Dry
Dry cookies usually happen when too much flour is added or the cookies bake too long.
Measure the flour carefully and remove the cookies when the tops look set.
Cookies Lack Flavor
If the flavor feels weak, the spice blend may be too light.
Adding the correct amount of cinnamon, nutmeg, and cloves ensures pumpkin cookies have a warm fall flavor.
Troubleshooting Table for Pumpkin Cookies
| Problem | Why it happens | How to fix it |
|---|---|---|
| Cookies spread too much | Dough was too warm before baking | Chill the dough longer before baking pumpkin cookies |
| Cookies turn out cakey | Pumpkin puree contained too much moisture | Blot the pumpkin puree with paper towels before mixing |
| Cookies become dry | Too much flour was added | Measure flour using the spoon and level method |
| Cookies bake unevenly | Oven temperature was inconsistent | Bake one tray at a time in the center of the oven |
| Cookies stick to the pan | Baking sheet was not lined properly | Use parchment paper or silicone baking mats |
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Frequently Asked Questions About Pumpkin Cookies
What are the two ingredient pumpkin cookies?
Two ingredient pumpkin cookies are a quick shortcut recipe made with pumpkin puree and boxed spice cake mix. The ingredients are mixed together until a soft dough forms, then scooped onto a baking sheet and baked.
Because the cake mix already contains flour, sugar, and spices, the cookies bake into soft and fluffy treats with very little preparation. This method is popular for beginners or quick fall baking.
What are the three ingredient pumpkin cookies?
Three ingredient pumpkin cookies are another easy variation that uses pumpkin puree, cake mix, and chocolate chips. The pumpkin provides moisture, while the cake mix supplies structure and flavor.
Once mixed, the dough is scooped onto baking sheets and baked until set. These cookies are typically soft, slightly cakey, and full of fall flavor.
What are the seven main ingredients in cookies?
Most cookie recipes are built from a few basic ingredients. The seven most common components include:
flour
sugar
butter or oil
eggs
baking soda or baking powder
salt
flavorings such as vanilla or spices
In recipes like pumpkin cookies, pumpkin puree and warm spices are added to create seasonal flavor and a softer texture.
What is Taylor Swift’s favorite type of cookie?
Taylor Swift is known for enjoying chai sugar cookies. These cookies are flavored with warm spices like cinnamon, cardamom, ginger, and cloves.
Although they are different from pumpkin cookies, both desserts share the cozy spice flavors that are popular during fall baking.
Can pumpkin cookies be made without pumpkin pie spice?
Yes. Many recipes use a simple blend of cinnamon, nutmeg, and cloves instead of pumpkin pie spice. This combination still gives pumpkin cookies their warm and aromatic flavor.
Why do pumpkin cookies sometimes taste cakey?
Pumpkin adds natural moisture to the dough. If too much pumpkin is used or the puree is not blotted, pumpkin cookies can develop a cake-like texture instead of a chewy cookie texture.
Why You’ll Love Pumpkin Cookies
Pumpkin cookies are soft, chewy, and filled with warm fall spices that make them perfect for seasonal baking. Because the recipe uses pumpkin puree, brown sugar, and cinnamon, the cookies develop a tender texture and cozy flavor.
The dough is simple to prepare, and chilling helps create thicker cookies with a soft center. Rolling the dough in cinnamon sugar adds a light crunch and extra spice that balances the sweetness.
These cookies are ideal for fall gatherings, holiday trays, or weekend baking at home. Once you taste homemade pumpkin cookies, they quickly become a favorite treat during the cooler months.
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