The air is getting crisp, and that familiar scent of pumpkin spice is everywhere. I love bringing the warmth of autumn into my kitchen, and nothing does it quite like a fresh batch of pumpkin cookies. If you’re looking for cozy pumpkin baking ideas, you’ve landed in the right spot.
I’ve gathered some of my favorite pumpkin cookie recipes for you today. Each one offers something a little different, ensuring you find the perfect pumpkin cookie to bake and share. Let’s get baking!
Jump to Recipe:
- 1. Pumpkin Cranberry White Chocolate Cookies
- 2. Pumpkin Molasses Cookies
- 3. Pumpkin Oreo White Chocolate Cookies
- 4. Pumpkin Pecan Cookies
- 5. Pumpkin Salted Caramel Cookies
- 6. Pumpkin White Chocolate Chip Cookies
Pumpkin Cranberry White Chocolate Cookies
These pumpkin cookies are bright with cranberries and sweet with white chocolate. They offer a great mix of flavors that you will enjoy this season.
Key Ingredients & Tips
- Pumpkin Puree: Make sure you use plain pumpkin puree, not pumpkin pie filling, for the best texture and taste.
- Cranberries & White Chocolate: Fresh or dried cranberries both work well here. White chocolate chunks or chips add a lovely sweetness.
What You Need
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- ½ cup dried cranberries
- ½ cup white chocolate chips
⏱️ Time: 25 minutes🍽️ Yields: 24 cookies
How to Make It
Step 1: Get Ready
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Set this dry mix aside.
Step 2: Mix Batter
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until everything is smooth. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the dried cranberries and white chocolate chips.
Step 3: Bake Cookies
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
For a brighter cranberry flavor, soak the dried cranberries in warm water for 10 minutes, then drain before adding to the dough.
Pumpkin Molasses Cookies
These pumpkin molasses cookies are soft, chewy, and full of warm spice. They are a classic autumn treat that everyone will enjoy.
Key Ingredients & Tips
- Molasses: Use unsulfured molasses for a rich, warm flavor that isn’t too strong. It helps with the chewiness of these cookies.
- Spices: A little extra ginger and cloves really make these pumpkin molasses cookies shine with a bold, warm taste.
What You Need
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- ¼ cup molasses
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
⏱️ Time: 25 minutes🍽️ Yields: 24 cookies
How to Make It
Step 1: Get Ready
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium bowl, combine the flour, baking soda, salt, cinnamon, ginger, and cloves. Stir well and set aside.
Step 2: Mix Batter
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until creamy. Mix in the molasses, pumpkin puree, egg, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
Step 3: Bake Cookies
Roll spoonfuls of dough into balls, then roll them in extra granulated sugar if you like. Place the sugar-coated dough balls onto the prepared baking sheets. Bake for 8-10 minutes, or until the edges are firm but the centers are still soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
📝 Final Note
These cookies are even better the next day as the flavors deepen. Store them in an airtight container.
Pumpkin Oreo White Chocolate Cookies
These pumpkin cookies feature crushed Oreo pieces and sweet white chocolate for a fun treat. They are a delightful twist on a classic pumpkin cookie.
Key Ingredients & Tips
- Oreo Pieces: Gently fold in the crushed Oreo cookies at the very end to keep their texture from becoming too soft in the batter.
- White Chocolate: Good quality white chocolate chips will melt smoothly and add a nice creamy note to these pumpkin cookies.
What You Need
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 cup crushed Oreo cookies
- ½ cup white chocolate chips
⏱️ Time: 25 minutes🍽️ Yields: 24 cookies
How to Make It
Step 1: Prep Ingredients
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set these dry ingredients aside.
Step 2: Mix Dough
In a large bowl, cream the softened butter with both sugars until fluffy. Beat in the pumpkin puree, egg, and vanilla extract until well combined. Gradually add the dry mixture to the wet mixture, stirring until just incorporated. Gently fold in the crushed Oreo cookies and white chocolate chips.
Step 3: Bake and Cool
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each. Bake for 10-12 minutes, or until the edges are golden and the centers are set. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
📝 Final Note
For a stronger Oreo flavor, you can crush extra Oreos to sprinkle on top of the cookies right after they come out of the oven.
Pumpkin Pecan Cookies
These pumpkin pecan cookies are wonderfully spiced and nutty, perfect for a cozy afternoon. You will love the texture and warmth they bring.
Key Ingredients & Tips
- Toasted Pecans: Toast your pecans lightly before adding them to the dough. This brings out their nutty flavor even more in these pumpkin cookies.
- Brown Sugar: Using more brown sugar helps make these pumpkin pecan cookies extra soft and chewy, giving them a delightful texture.
What You Need
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¾ cup packed light brown sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup chopped pecans
⏱️ Time: 25 minutes🍽️ Yields: 24 cookies
How to Make It
Step 1: Dry Mix Prep
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Stir everything together well and set aside.
Step 2: Create Dough
In a large mixing bowl, beat the softened butter with both granulated sugar and brown sugar until the mixture is light and fluffy. Add the pumpkin puree, egg, and vanilla extract, beating until smooth. Gradually mix in the dry ingredients until just combined. Stir in the chopped pecans.
Step 3: Bake
Drop rounded tablespoons of the cookie dough onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden and the cookies are set. Allow the cookies to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
A pinch of ground ginger can also be added to the spice mix for an extra warm flavor note in these pumpkin pecan cookies.
Pumpkin Salted Caramel Cookies
These pumpkin cookies are sweet with caramel and balanced with a hint of salt. They are a delightful dessert that you will want to make again and again.
Key Ingredients & Tips
- Caramel Sauce: You can use store-bought salted caramel sauce or make your own. Drizzle it on top after baking for the best effect.
- Flaky Salt: A sprinkle of flaky sea salt on top before or after baking brings out the caramel flavor nicely in these pumpkin cookies.
What You Need
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- ½ cup caramel bits or chips
- Flaky sea salt (optional, for topping)
⏱️ Time: 25 minutes🍽️ Yields: 24 cookies
How to Make It
Step 1: Prepare Dry Ingredients
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Whisk these dry ingredients together and set aside.
Step 2: Mix Wet Ingredients & Combine
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the caramel bits or chips.
Step 3: Bake and Top
Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden. If desired, sprinkle with flaky sea salt immediately after removing from the oven. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
📝 Final Note
For an extra caramel punch, you can drizzle cooled cookies with extra salted caramel sauce before serving.
Pumpkin White Chocolate Chip Cookies
These pumpkin cookies are soft, chewy, and loaded with sweet white chocolate chips. They are a simple yet comforting treat for any fall day.
Key Ingredients & Tips
- White Chocolate Quality: Choose good quality white chocolate chips that you enjoy eating on their own; it makes a big difference in the final cookie.
- Chilling Dough: If you have time, chilling the dough for 30 minutes can help these pumpkin cookies hold their shape better and develop more flavor.
What You Need
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 cup white chocolate chips
⏱️ Time: 25 minutes🍽️ Yields: 24 cookies
How to Make It
Step 1: Gather & Mix Dry
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Stir until well mixed.
Step 2: Combine Wet & Dry
In a large bowl, cream the softened butter with both granulated sugar and brown sugar until fluffy. Beat in the pumpkin puree, egg, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the white chocolate chips.
Step 3: Bake and Cool
Drop rounded tablespoons of the cookie dough onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
📝 Final Note
You can add a handful of chopped nuts, like walnuts or pecans, along with the white chocolate chips for extra texture.
