I love sharing easy recipes, and today I have something special for you: a collection of our best pumpkin cookies. These fall treats are simple to make and always a hit. Whether you like a rich filling or a simple spice, you’ll find a cookie here you love.
Making pumpkin cookies brings such a cozy feeling to your kitchen. I’ve gathered six of my favorite recipes, each with its own special touch. Get ready to bake some lovely sweets!
Jump to Recipe:
- 1. Pumpkin Cheesecake Cream Cheese Filled Cookies
- 2. Pumpkin Cream Cheese Frosted Cookies
- 3. Pumpkin Gingerbread Cookies
- 4. Pumpkin Nutella Cookies
- 5. Pumpkin Pie Cookies
- 6. Pumpkin Snickerdoodle Cookies
Pumpkin Cheesecake Cream Cheese Filled Cookies: A Perfect Fall Treat
Imagine a soft pumpkin cookie with a creamy, sweet cheesecake center. These cookies are a delightful treat that everyone will love.
Key Ingredients & Tips for Pumpkin Cheesecake Cookies
- Cream Cheese: Make sure your cream cheese is softened to mix smoothly for a lump-free filling.
- Pumpkin Puree: Always use plain pumpkin puree, not pie filling, for the best pumpkin flavor.
- Chilling Dough: Chilling the cookie dough helps it hold its shape and keeps the creamy filling inside.
What You Need for Filled Pumpkin Cookies
- All-purpose flour
- Pumpkin puree
- Softened cream cheese
- Granulated sugar & brown sugar
- Unsalted butter
- Pumpkin pie spice
- Egg
⏱️ Prep Time: 20 minutes, Bake Time: 12 minutes🍽️ Yields: About 24 cookies
How to Make Pumpkin Cheesecake Cream Cheese Filled Cookies
Step 1: Prep Dough & Filling
First, mix your pumpkin cookie dough using flour, pumpkin puree, and spices. In a separate bowl, prepare a simple cream cheese filling with softened cream cheese, sugar, and a touch of vanilla.
Step 2: Fill & Bake Cookies
Take a small amount of cookie dough, flatten it, and place a spoonful of the cream cheese filling in the center. Carefully wrap the dough around the filling to seal it. Bake until the cookies are lightly golden.
📝 Final Note
Let these cookies cool completely before storing them in an airtight container in the fridge to keep the filling fresh.
Pumpkin Cream Cheese Frosted Cookies: Your New Favorite Dessert
These soft pumpkin cookies are topped with a fluffy, tangy cream cheese frosting. They are perfect for a cozy afternoon snack or a party.
Key Ingredients & Tips for Frosted Pumpkin Cookies
- Brown Sugar: This adds a deeper, caramel-like sweetness to the cookie base.
- Soft Butter: Essential for a smooth cookie dough and a creamy, spreadable frosting.
- Powdered Sugar: Use powdered sugar for the frosting to get a smooth, not grainy, texture.
What You Need for Pumpkin Frosted Cookies
- All-purpose flour
- Pumpkin puree
- Unsalted butter
- Softened cream cheese
- Powdered sugar
- Granulated sugar & brown sugar
- Pumpkin pie spice
⏱️ Prep Time: 15 minutes, Bake Time: 10 minutes🍽️ Yields: About 18 cookies
How to Make Pumpkin Cream Cheese Frosted Cookies
Step 1: Bake Cookies
First, mix your pumpkin cookie dough and drop spoonfuls onto a baking sheet. Bake them until they are lightly golden around the edges and still soft in the center. Let them cool completely.
Step 2: Make & Apply Frosting
While the cookies cool, beat softened cream cheese, butter, powdered sugar, and a touch of vanilla for a fluffy frosting. Spread the frosting generously on each cooled cookie.
📝 Final Note
Store these frosted cookies in the fridge to keep the cream cheese frosting firm and fresh.
Pumpkin Gingerbread Cookies: Warm Spices for Cozy Days
These cookies bring together the warm flavors of pumpkin and classic gingerbread spices. They are soft, chewy, and full of cozy goodness.
Key Ingredients & Tips for Pumpkin Gingerbread
- Molasses: This ingredient gives these cookies their signature dark color and deep, rich flavor.
- Fresh Ginger: For a stronger, brighter spice note, consider adding some finely grated fresh ginger.
- Crystallized Sugar: Rolling the dough in granulated sugar before baking adds a lovely sparkly crunch.
What You Need for Pumpkin Gingerbread Cookies
- All-purpose flour
- Pumpkin puree
- Molasses
- Ground ginger & cinnamon
- Brown sugar
- Unsalted butter
- Egg
⏱️ Prep Time: 20 minutes, Bake Time: 10 minutes🍽️ Yields: About 24 cookies
How to Make Pumpkin Gingerbread Cookies
Step 1: Mix the Dough
In a large bowl, combine the flour, pumpkin puree, molasses, and all your lovely gingerbread spices. Mix until a soft dough forms.
Step 2: Roll & Bake
Roll small portions of the dough into balls, then roll them in granulated sugar for a sweet coating. Place on a baking sheet and bake until the edges are set and centers are still soft.
📝 Final Note
These cookies stay soft for several days when stored in an airtight container at room temperature.
Pumpkin Nutella Cookies: Easy & Yummy
A yummy mix of pumpkin and hazelnut chocolate spread makes these cookies extra special. They are soft, chewy, and so easy to make, a real treat for any time.
Key Ingredients & Tips for Pumpkin Nutella Cookies
- Nutella: Use a good quality hazelnut spread for the best chocolatey flavor in your cookies.
- Pumpkin Spice: A dash of pumpkin spice helps balance the sweetness of the Nutella and adds warmth.
- Brown Butter: Browning a little butter before mixing adds a nutty depth to the cookies.
What You Need for Pumpkin Nutella Cookies
- All-purpose flour
- Pumpkin puree
- Nutella hazelnut spread
- Unsalted butter
- Granulated sugar & brown sugar
- Egg
- Pumpkin pie spice
⏱️ Prep Time: 15 minutes, Bake Time: 12 minutes🍽️ Yields: About 20 cookies
How to Make Pumpkin Nutella Cookies
Step 1: Prepare the Dough
In a bowl, combine the pumpkin puree, melted butter, sugars, egg, and Nutella. Stir well, then add your dry ingredients like flour and pumpkin spice, mixing until just combined.
Step 2: Bake the Cookies
Drop spoonfuls of the cookie dough onto a prepared baking sheet. Bake until the edges are lightly golden and the centers are set. Let cool on the pan for a few minutes before moving.
📝 Final Note
You can add chocolate chips to the dough for an even richer chocolatey cookie experience.
Pumpkin Pie Cookies: All the Pie Flavor in a Cookie
These cookies taste just like a slice of your favorite pumpkin pie, but in a handheld form. They are spiced perfectly and so comforting.
Key Ingredients & Tips for Pumpkin Pie Cookies
- Pumpkin Pie Spice: Use a ready-made mix or create your own with cinnamon, nutmeg, ginger, and cloves.
- Canned Pumpkin: Ensure you’re using 100% pumpkin puree, not the sweeter pie filling.
- Cold Butter: If you want a more pie-like crust texture, use very cold butter cut into small pieces.
What You Need for Pumpkin Pie Cookies
- All-purpose flour
- Pumpkin puree
- Unsalted butter
- Brown sugar
- Egg
- Pumpkin pie spice blend
- Powdered sugar (for glaze, optional)
⏱️ Prep Time: 25 minutes, Bake Time: 15 minutes🍽️ Yields: About 16 large cookies
How to Make Pumpkin Pie Cookies
Step 1: Mix & Chill Dough
Combine all the ingredients for the cookie dough in a large bowl. Mix until just combined, then wrap the dough and chill it in the fridge for at least 30 minutes. This helps make it easier to roll out.
Step 2: Shape & Bake
Roll out the chilled dough to your desired thickness and use a cookie cutter to create shapes. Place on a baking sheet and bake until the cookies are firm and lightly browned.
📝 Final Note
A dollop of whipped cream on top before serving makes these pumpkin pie cookies extra special, just like a slice of pie!
Pumpkin Snickerdoodle Cookies: A Fall Classic
A classic snickerdoodle gets a fall update with delicious pumpkin flavor. These cookies are soft, chewy, and coated in cinnamon sugar, making them a family favorite.
Key Ingredients & Tips for Pumpkin Snickerdoodle
- Cream of Tartar: This is key for the classic snickerdoodle tang and soft texture. Don’t skip it!
- Cinnamon Sugar: Use a generous amount for rolling; it creates that distinctive snickerdoodle coating.
- Pumpkin Puree: Adds moisture and a lovely subtle pumpkin flavor to the cookie base.
What You Need for Pumpkin Snickerdoodle Cookies
- All-purpose flour
- Pumpkin puree
- Unsalted butter
- Granulated sugar
- Cream of tartar
- Ground cinnamon
- Egg
⏱️ Prep Time: 15 minutes, Bake Time: 10 minutes🍽️ Yields: About 22 cookies
How to Make Pumpkin Snickerdoodle Cookies
Step 1: Make the Dough
Cream together butter and sugar, then beat in the pumpkin puree and egg. Gradually mix in the dry ingredients, including flour and cream of tartar, until a soft dough forms.
Step 2: Roll & Bake
In a shallow dish, mix granulated sugar and cinnamon. Roll balls of cookie dough in this cinnamon sugar mixture until fully coated. Bake until the edges are just set and the centers are still slightly puffy.
📝 Final Note
Don’t overbake snickerdoodles; they are best when slightly soft and chewy in the middle. They will firm up as they cool.
