7 Pumpkin Cookie Recipes to Delight Your Taste Buds

Are you ready to embark on a delightful journey into the world of pumpkin cookies? Well, you’re in for a treat because we’ve rounded up seven irresistible pumpkin cookie recipes that will have your taste buds dancing with joy. From classic favorites to unique twists, these recipes are sure to make your autumn and beyond a whole lot sweeter. So, roll up your sleeves, preheat that oven, and let’s get baking!

The All-Time Favorite Classic Pumpkin Cookie

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups chocolate chips (optional)

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.

In a separate large bowl, cream together the softened butter and sugar until it’s light and fluffy.

Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix until well combined.

Gradually add the dry ingredients (the flour mixture) to the wet ingredients (the pumpkin mixture) and mix until just combined. If you want, you can fold in the chocolate chips at this point.

Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious homemade pumpkin cookies!

Instructions

In a mixing bowl, combine pumpkin, sugar, vegetable oil, and egg.
In a separate bowl, whisk together flour, baking powder, ground cinnamon, and salt.
Dissolve baking soda in milk and add to pumpkin mixture. Stir well.
Add vanilla extract and flour mixture, and mix until well combined.
Stir in chocolate chips.
Drop rounded tablespoons of dough onto baking sheets.
Bake at 350 degrees F (175 degrees C) for 10-12 minutes.

Personal Anecdote:I remember the first time I sank my teeth into a classic pumpkin cookie. The soft, chewy texture and the warm cinnamon aroma immediately won me over. It was a crisp autumn evening, and the cookies, freshly out of the oven, were simply irresistible. I couldn’t help but have more than one, and that’s when I knew I had discovered a timeless favorite.

Pumpkin Spice Lover’s Dream Recipe

If you’re a pumpkin spice lover, you’re in for a treat! This Pumpkin Spice Lover’s Dream recipe is a delightful blend of fall flavors that will satisfy your seasonal cravings. Not only is it delicious, but it’s also easy to make. Let’s dive right in!

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 cup canned pumpkin puree
2 large eggs
1 teaspoon pure vanilla extract

Directions

Preheat and Prepare:Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This will ensure your cookies don’t stick.

Sift the Dry Ingredients:In a medium-sized bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. This step ensures that your dry ingredients are well combined and free of lumps.

Cream the Butter and Sugar:In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.

Add the Wet Ingredients:Beat in the canned pumpkin puree, eggs, and vanilla extract until the mixture is smooth and well incorporated.

Combine Dry and Wet Mixtures:Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Be careful not to overmix; you want your cookies to be tender.

Scoop and Space:Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave some space between each cookie to allow for spreading during baking.

Bake to Perfection:Bake in the preheated oven for 12-14 minutes or until the edges are lightly golden brown, and the tops are set. Keep an eye on them as oven temperatures can vary.

Cool and Enjoy:Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This step is essential for achieving the perfect texture.

Now, you have a batch of Pumpkin Spice Lover’s Dream cookies that are sure to delight your taste buds. These cookies are best enjoyed with a warm cup of coffee or a glass of milk. Share them with friends and family, or savor them all to yourself – the choice is yours!

Instructions

In a mixing bowl, combine flour, baking soda, baking powder, spices, and salt.
In another bowl, cream together the butter and sugar until light and fluffy.
Add the pumpkin, egg, and vanilla extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients and mix until the dough forms.
Drop dough by rounded tablespoons onto baking sheets.
Bake at 350 degrees F (175 degrees C) for 15-20 minutes.
A Humorous Take:
Have you ever noticed how pumpkin spice seems to take over everything once fall arrives? From lattes to candles, it’s everywhere! I once jokingly told a friend that if I could, I’d bathe in pumpkin spice. These cookies are as close as it gets to fulfilling that dream. The blend of spices in this recipe creates an aromatic masterpiece that’s perfect for pumpkin spice lovers like me.

Healthy Twist: Pumpkin Oatmeal Cookies

If you’re looking for a guilt-free treat that combines the comforting flavors of pumpkin and wholesome oats, these Healthy Twist Pumpkin Oatmeal Cookies are just what you need. They’re not only delicious but also packed with nutrients. Let’s get baking!

Ingredients

1 1/2 cups old-fashioned rolled oats
1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup coconut sugar (or brown sugar)
1/4 cup pure maple syrup
1/2 cup canned pumpkin puree
1 large egg
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins or dried cranberries (optional)

Directions

Preheat and Prep:Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Mix Dry Ingredients:In a medium-sized bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This creates a well-balanced base for your cookies.

Cream Butter and Sweeteners:In a separate large bowl, cream together the softened butter, coconut sugar (or brown sugar), and maple syrup until the mixture is smooth and creamy.

Incorporate Pumpkin and Egg:Beat in the canned pumpkin puree, egg, and vanilla extract until everything is well combined.

Combine Wet and Dry Mixtures:Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. If you’d like, fold in the chopped nuts and raisins or dried cranberries at this stage for an extra burst of flavor and texture.

Scoop and Space:Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheets. Remember to leave some space between each cookie as they will spread during baking.

Bake to Perfection:Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown, and the tops are set. Keep an eye on them to prevent over-baking.

Cool and Enjoy:Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then, transfer them to wire racks to cool completely. These cookies are so tempting, you might want to grab one right away, but patience is key for the perfect texture!

Now, you have a batch of Healthy Twist Pumpkin Oatmeal Cookies that are not only good for your taste buds but also for your overall health. These make for a satisfying snack or a guilt-free dessert.

Instructions

In a bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
In another bowl, cream together the butter and both sugars.
Beat in the egg, pumpkin, and vanilla extract until well combined.
Gradually add the dry ingredients and mix until a dough forms.
Fold in raisins or dried cranberries if desired.
Drop dough by tablespoons onto baking sheets.
Bake at 350 degrees F (175 degrees C) for 10-12 minutes.

A Fitness Journey Twist:As someone on a health and fitness journey, I’ve always looked for ways to enjoy treats guilt-free. These pumpkin oatmeal cookies are the answer. They’re not only delicious but also packed with wholesome ingredients like oats and pumpkin. I like to think of them as my reward after a good workout.

Creamy and Indulgent Pumpkin Cheesecake Cookies

If you’re craving the perfect blend of pumpkin spice and creamy cheesecake, these indulgent Pumpkin Cheesecake Cookies are here to satisfy your sweet tooth. They’re a delightful treat that captures the essence of fall in every bite. Let’s dive into this decadent recipe!

Ingredients

For the Pumpkin Cookie Dough:1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup canned pumpkin puree
1 large egg
1 teaspoon pure vanilla extract

For the Cheesecake Filling:8 oz (1 package) cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract

Directions

Preheat and Prep:Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Mix Dry Ingredients:In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This creates a flavorful and aromatic base for your cookies.

Cream Butter and Sugar:In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.

Add Pumpkin and Egg:Beat in the canned pumpkin puree, egg, and vanilla extract until everything is well combined.

Prepare Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy.

Assemble the Cookies:Take a scoop of pumpkin cookie dough and flatten it in your hand. Place a teaspoon-sized dollop of cheesecake filling in the center and wrap the cookie dough around it, forming a ball. Place the filled cookie dough balls on your prepared baking sheets, spacing them a few inches apart.

Bake to Perfection:Bake in the preheated oven for 12-14 minutes or until the edges are lightly golden brown, and the tops are set. These cookies will have a beautiful contrast of textures – soft and creamy inside, and slightly crisp on the outside.

Cool and Enjoy:Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then, transfer them to wire racks to cool completely. These cookies are so tempting; you might find it hard to resist taking a bite right away!

Now, you have a batch of Creamy and Indulgent Pumpkin Cheesecake Cookies that are perfect for special occasions or simply when you want to treat yourself to something extraordinary.

Instructions

In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream together the butter, sugar, pumpkin, and cream cheese.
Beat in the egg and vanilla extract until the mixture is smooth.
Gradually add the dry ingredients and mix until a dough forms.
Drop dough by tablespoons onto baking sheets.
Bake at 350 degrees F (175 degrees C) for 10-12 minutes.

A Cheesy Incident:Cheesecake is a weakness of mine, and when it’s combined with the goodness of pumpkin and formed into cookies, it’s pure indulgence. I once made these cookies for a family gathering, and they disappeared within minutes. My aunt, who’s known for her love of cheesecake, couldn’t stop raving about how these cookies hit the spot. We had a good laugh about it, and I made a mental note to always bring a double batch next time.

Kids’ Favorite: Pumpkin Chocolate Chip Cookies

If you’re looking for a delicious treat that will make kids of all ages smile, these Pumpkin Chocolate Chip Cookies are the answer. They’re soft, chewy, and packed with the delightful flavors of pumpkin and chocolate. Get ready for a cookie that’s bound to become a family favorite!

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup canned pumpkin puree
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups semi-sweet chocolate chips

Directions

Preheat and Prep:Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.

Mix Dry Ingredients:In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This aromatic blend will infuse your cookies with those irresistible fall spices.

Cream Butter and Sugar:In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is creamy and smooth. This should take about 2-3 minutes.

Add Pumpkin and Egg:Beat in the canned pumpkin puree, egg, and vanilla extract until everything is well combined.

Combine Dry and Wet Mixtures:Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined.

Fold in Chocolate Chips:Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the cookie dough. Kids will love the surprise of finding chocolate in every bite!

Scoop and Space:Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave some space between each cookie as they will spread during baking.

Bake to Perfection:Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown, and the tops are set. Be prepared for the enticing aroma of freshly baked cookies filling your kitchen!

Cool and Enjoy:Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. These cookies are so tempting; you might find them disappearing quickly!

Now, you have a batch of Kids’ Favorite Pumpkin Chocolate Chip Cookies that are perfect for after-school snacks, lunchbox treats, or any occasion when you want to put a smile on little faces.

Instructions

In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In another bowl, cream together the butter and both sugars.
Beat in the egg, pumpkin, and vanilla extract until well combined.
Gradually add the dry ingredients and mix until a dough forms.
Stir in chocolate chips.
Drop dough by rounded tablespoons onto baking sheets.
Bake at 350 degrees F (175 degrees C) for 10-12 minutes.

A Kid’s Baking Adventure:Baking with kids can be both fun and chaotic. I once decided to involve my nieces and nephews in making these pumpkin chocolate chip cookies. Flour ended up everywhere, and chocolate chips mysteriously disappeared into tiny mouths, but the laughter and joy that filled the kitchen were priceless. These cookies became a family favorite, and the memories of that baking adventure are cherished.

Fall Bliss: Pumpkin Snickerdoodles:Get ready to savor the flavors of fall with these Pumpkin Snickerdoodles. These cookies are the perfect blend of the classic snickerdoodle and the comforting aroma of pumpkin spice. You’ll be in for a delightful treat that embodies the essence of autumn.

Ingredients

For the Pumpkin Cookie Dough:2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup canned pumpkin puree
1 large egg
1 teaspoon pure vanilla extract

For the Snickerdoodle Coating:1/4 cup granulated sugar
1 teaspoon ground cinnamon

Directions

Preheat and Prep:Begin by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.

Mix Dry Ingredients:In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This aromatic blend forms the base of your cookie dough.

Cream Butter and Sugar:In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.

Add Pumpkin and Egg:Beat in the canned pumpkin puree, egg, and vanilla extract until everything is well combined.

Combine Dry and Wet Mixtures:Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. You’ll begin to see the delightful orange hue of the pumpkin spice.

Prepare Snickerdoodle Coating:In a small bowl, mix together the granulated sugar and ground cinnamon. This mixture will be used to coat the cookie dough balls.

Form Cookie Balls:Roll tablespoons of cookie dough into balls, then roll each ball in the snickerdoodle coating mixture until it’s evenly coated.

Place on Baking Sheets:Place the coated cookie dough balls on your prepared baking sheets, leaving some space between each cookie as they will spread during baking.

Bake to Perfection:Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown, and the tops are set. The aroma of these cookies baking is pure fall bliss!

Cool and Enjoy:Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. These cookies are so irresistible; you might find yourself reaching for seconds!

Now, you have a batch of Fall Bliss Pumpkin Snickerdoodles that are perfect for enjoying with a cup of hot cider, coffee, or tea. They’ll add a touch of autumn magic to your day.

Instructions

In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In another bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg, pumpkin, and vanilla extract until well combined.
Gradually add the dry ingredients and mix until a dough forms.
In a separate bowl, combine the 1/2 cup of sugar for rolling with a dash of cinnamon.
Shape dough into balls, roll them in the cinnamon sugar mixture, and place them on baking sheets.
Flatten each cookie with a glass bottom or your palm.
Bake at 375 degrees F (190 degrees C) for 10-12 minutes.

Cozy Fall Evenings:There’s something about snickerdoodles that brings a sense of warmth and nostalgia. I often bake these pumpkin snickerdoodles on crisp fall evenings, when the leaves are turning golden and the air is filled with a gentle chill. As I savor each bite, I’m reminded of the simple joys of autumn.

Unique Twist: Pumpkin Whoopie PiesIf you’re looking for a unique and delightful treat that combines the warmth of pumpkin with a creamy filling, these Pumpkin Whoopie Pies are the answer. They’re like a handheld version of a pumpkin-flavored dream. Get ready to experience a new twist on a classic dessert!

Ingredients

For the Pumpkin Cookie Cakes:2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 cup canned pumpkin puree
1 large egg
1 teaspoon pure vanilla extract

For the Cream Cheese Filling:8 oz (1 package) cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon pure vanilla extract

Directions

Preheat and Prep:Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Mix Dry Ingredients:In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This creates a flavorful and aromatic base for your cookie cakes.

Cream Butter and Sugar:In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.

Add Pumpkin and Egg:Beat in the canned pumpkin puree, egg, and vanilla extract until everything is well combined.

Combine Dry and Wet Mixtures:Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. The dough will have a beautiful orange hue.

Scoop and Space:Using a cookie scoop or a spoon, drop rounded tablespoons of cookie dough onto your prepared baking sheets. Make sure to leave some space between each cookie cake as they will spread during baking.

Bake to Perfection:Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown, and the tops are set. Your kitchen will be filled with the enticing aroma of freshly baked pumpkin goodness.

Cool the Cookie Cakes:Once baked, remove the cookie cakes from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prepare the Filling:While the cookie cakes are cooling, prepare the cream cheese filling. In a bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until the filling is smooth and creamy.

Assemble the Whoopie Pies:Once the cookie cakes are completely cool, spread a generous amount of the cream cheese filling on the flat side of one cookie cake, then sandwich it with another. Press gently to create your Pumpkin Whoopie Pies.

Now, you have a batch of Unique Twist Pumpkin Whoopie Pies that are perfect for indulging in a creamy pumpkin delight. They’re a creative twist on a classic dessert that will surely impress your family and friends.

Instructions

In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In another bowl, cream together the butter and brown sugar until light and fluffy.
Beat in the egg, pumpkin, and vanilla extract until well combined.
Gradually add the dry ingredients and mix until a dough forms.
Drop dough by tablespoons onto baking sheets.
Bake at 350 degrees F (175 degrees C) for 10-12 minutes.
Once cooled, spread cream cheese frosting on one cookie and sandwich it with another.

A Funny Whoopie Pie Mishap:Whoopie pies are a unique twist on traditional cookies. I once decided to surprise my friends with these pumpkin whoopie pies at a picnic. However, my attempt at making perfectly round, identical pies turned into a hilarious mishap. Some were big, some were small, and one even resembled a pumpkin-shaped whoopie pie. We had a good laugh about it, and it became a memorable picnic story.

Conclusion

Pumpkin cookies are the epitome of autumn bliss. Whether you’re a fan of classic flavors or enjoy indulgent treats, there’s a pumpkin cookie recipe for everyone. These cookies bring warmth and comfort, making them perfect companions for chilly evenings, family gatherings, or simply satisfying your sweet tooth.

So, which pumpkin cookie recipe will you try first? The classic, the pumpkin spice lover’s dream, the healthy twist, the creamy indulgence, the kid-friendly favorite, the fall-inspired snickerdoodles, or the unique whoopie pies? Whichever you choose, I promise you won’t be disappointed. Happy baking and indulging in these delightful pumpkin creations!

Incorporating humor, personal anecdotes, and a touch of creativity, this article takes you on a journey through the world of pumpkin cookies while keeping things simple and engaging. Each recipe comes to life with a story, making it relatable and enticing for readers of all tastes and preferences. So, go ahead, pick your favorite, and let the baking adventure begin!

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