8 Delicious Pumpkin Cookies

Soft, spiced, and so easy to make, these pumpkin cookies are the tastiest fall treat. Perfect for school snacks, bake sales, or sneaking one with your coffee when no one’s looking!

Okay, so I’ve made a lot of pumpkin things over the years (some hits, some major flops) but these cookies?

They’re soft, sweet, and just the right amount of spice!

I like to stash a few for school snacks (they hold up way better than muffins in a lunchbox), and they’ve totally saved me last-minute for fall bake sales.

They’re easy enough to throw together during naptime or after bedtime too…if you’re still standing by then.

Honestly, they’re just so good!

Ingredients for Pumpkin Cookies

These cookies come together with stuff you probably already have.

I usually double it because they go fast, and the dough holds up if you need to chill it for later.

• Canned pumpkin purée – the star of the show, makes them soft and yummy
• Sugar – gives that classic sweet cookie vibe
• Brown sugar – adds a little depth and makes them extra chewy
• Butter – because cookies need it, plain and simple
• Egg – helps everything stick together
• Vanilla extract – gives a little warmth and flavor
• All-purpose flour – the base that holds it all up
• Baking soda – helps them puff up nicely
• Baking powder – gives a little extra lift
• Salt – brings out the flavor
• Ground cinnamon – that cozy fall spice everyone loves
• Ground nutmeg – gives a little kick
• Ground cloves – just a pinch for that warm, spiced finish

How to Make Pumpkin Cookies

1. Heat That Oven

Set your oven to 350°F and get your baking sheet ready with some parchment paper.

You can also use a silicone mat if that’s your thing.

2. Mix the Wet Stuff

In a big bowl, stir together the pumpkin, sugar, brown sugar, butter, egg, and vanilla.

Just mix until it looks smooth, no need to overdo it.

3. Mix the Dry Stuff

In another bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

Just give it a good stir to combine everything.

4. Combine the Bowls

Slowly add the dry mix into the wet, stirring as you go.

It’ll look thick, but that’s exactly what you want.

Just don’t overmix or the cookies will turn out tough (just till you don’t see any flour).

5. Scoop It Out

Spoon little blobs onto your baking sheet, about two inches apart.

They don’t spread a ton, but give them a little space to breathe.

6. Bake and Wait

Bake for 12–15 minutes, just until the edges look set and the tops aren’t shiny anymore.

Let them cool on the pan for a few minutes before moving them.

If you want them extra soft, pull them out at 12 and let them finish setting on the tray.

7. Cool and Store

Move the cookies to a wire rack or plate to cool the rest of the way.

Once they’re cool, toss them in a container or freezer bag.

More Pumpkin Cookie Ideas

Once you’ve got the basic pumpkin cookie down, it’s so easy to mix things up.

I’ve tried a few versions over the years—some on purpose, some because I was out of ingredients, and honestly?

They’re all pretty tasty in their own way!

Pumpkin Chocolate Chip Cookies

Just toss in a handful (or two) of chocolate chips before baking.

I usually go with semi-sweet, but milk chocolate or even white chocolate works too.

Pumpkin Oatmeal Cookies

Add about a cup of quick oats to the dough to give the cookies a little texture.

They come out soft and chewy with just enough bite.

These feel almost healthy so I don’t feel bad packing them in lunchboxes.

Pumpkin Cookies with Cheesecake Frosting

Make the cookies as-is, then top with a simple cream cheese frosting once they’re cool.

You can use store-bought or mix cream cheese, powdered sugar, and vanilla.

Keep these in the fridge because they’re so good cold!

Cake Mix Pumpkin Cookies

Shortcut time! Use a box of spice cake mix, one cup of canned pumpkin, and one egg.

That’s it!

They turn out soft, almost like muffin tops.

Pumpkin Cookies with Brown Butter Icing

Melt butter in a pan until it smells nutty, then stir in powdered sugar and a splash of milk.

Drizzle it over the cookies while it’s still warm.

Takes them from “yum” to wow in under five minutes.

Shortbread Pumpkin Cookies

Use a basic shortbread dough and mix in a little canned pumpkin and spice.

They’ll be crumbly, buttery, and not too sweet.

These go great with coffee…if you get a minute to drink it warm.

Pumpkin Snickerdoodles

Swap in some pumpkin for part of the butter in your regular snickerdoodle dough and add a little cinnamon and nutmeg.

Roll the dough balls in cinnamon sugar before baking like usual.

They come out soft, pillowy, and so good with that classic sugar crust.

Make These Delicious Pumpkin Cookies Anytime

Life’s busy, kids are loud, and sometimes you just need something sweet that works.

These pumpkin cookies check all the boxes: easy, cozy, and totally snackable.

Make a batch for the week or double it for the freezer.

You’ll be glad you did when the next bake sale slips your mind (again).