21 Must-Try Pumpkin Cookie Recipes for Fall Baking Fun

The crisp air of fall always puts me in the mood for baking, and there’s nothing quite like the aroma of pumpkin cookies wafting through the house to bring in the season. With pumpkin being the quintessential fall ingredient, it’s the perfect time to dive into some delicious cookie recipes.

So, I’ve rounded up 21 must-try pumpkin cookie recipes for fall baking fun. These recipes range from classic pumpkin spice cookies to creative twists that will leave your taste buds dancing. Whether you’re a seasoned baker or just a beginner, these cookies will surely add a touch of autumn to your kitchen.

1. Classic Pumpkin Spice Cookies

These classic pumpkin spice cookies are soft, chewy, and packed with the flavors of fall.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the pumpkin puree, eggs, and vanilla extract.
4. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes or until the edges are lightly browned.
8. Cool on a wire rack before serving.

2. Chewy Pumpkin Chocolate Chip Cookies

Combine the timeless appeal of chocolate chip cookies with the rich flavor of pumpkin.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the pumpkin puree, melted butter, granulated sugar, brown sugar, egg, and vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
4. Gradually stir the dry ingredients into the wet mixture until almost combined.
5. Fold in the chocolate chips.
6. Drop dough by rounded spoonfuls onto a baking sheet.
7. Bake for 10-12 minutes or until the cookies are set and edges are slightly golden.
8. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

3. Pumpkin Oatmeal Cookies

Oatmeal cookies with a pumpkin twist, perfect for a chewy and satisfying snack.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Mix in the pumpkin puree, eggs, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Gradually stir the dry ingredients into the pumpkin mixture.
6. Fold in the rolled oats.
7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes, or until lightly browned.
9. Cool on a wire rack before serving.

4. Pumpkin Snickerdoodle Cookies

A pumpkin twist on the classic snickerdoodle with a crunchy cinnamon-sugar coating.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 cup granulated sugar (coating)
• 1 teaspoon ground cinnamon (coating)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the pumpkin puree, egg, and vanilla extract until smooth.
4. In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
5. Gradually add dry ingredients to the pumpkin mixture until well combined.
6. In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
7. Shape the dough into balls and roll each ball in the cinnamon-sugar mixture.
8. Place coated dough balls on a baking sheet lined with parchment paper.
9. Bake for 10-12 minutes or until the cookies are set and edges are lightly golden.
10. Let cool on a wire rack before serving.

5. Pumpkin White Chocolate Cranberry Cookies

These cookies offer a delightful combination of pumpkin, white chocolate, and dried cranberries.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1/2 cup dried cranberries

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the pumpkin puree, egg, and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Gradually add the dry ingredients to the pumpkin mixture.
6. Fold in the white chocolate chips and dried cranberries.
7. Drop spoonfuls of dough onto a lined baking sheet.
8. Bake for 10-12 minutes or until the cookies are set and edges appear golden.
9. Cool completely on a wire rack.

6. Pumpkin Peanut Butter Cookies

The warm flavors of pumpkin and peanut butter blend seamlessly in these tasty cookies.

Ingredients:

• 1 cup pumpkin puree
• 3/4 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, cream together peanut butter, butter, granulated sugar, and brown sugar until fluffy.
3. Mix in the pumpkin puree, egg, and vanilla extract.
4. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add dry ingredients to the wet mixture until just combined.
6. Roll dough into balls and place on a baking sheet lined with parchment paper.
7. Flatten each ball with a fork, creating a crisscross pattern.
8. Bake for 10-12 minutes or until edges are golden.
9. Cool on a wire rack.

7. Pumpkin Pecan Cookies

Nutty pecans and spiced pumpkin make these cookies irresistible.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
3. Stir in the pumpkin puree, egg, and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Gradually add dry ingredients to the pumpkin mixture.
6. Fold in the chopped pecans.
7. Drop dough by rounded spoonfuls onto a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes or until edges are lightly browned.
9. Cool on a wire rack.

8. Pumpkin Molasses Cookies

These cookies combine the deep flavors of molasses with the warmth of pumpkin and spices.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream together butter and granulated sugar until fluffy.
3. Mix in the molasses, pumpkin puree, egg, and vanilla extract until smooth.
4. In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
5. Gradually add dry ingredients to the wet mixture until well combined.
6. Roll dough into balls and place on a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes or until edges are set.
8. Allow cookies to cool slightly before transferring to a wire rack.

9. Pumpkin Macadamia Nut Cookies

Macadamia nuts add a rich, buttery crunch to these pumpkin-flavored cookies.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup chopped macadamia nuts

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the pumpkin puree, egg, and vanilla extract until well blended.
4. In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
5. Gradually add dry ingredients to the pumpkin mixture until well combined.
6. Fold in the chopped macadamia nuts.
7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes or until cookies are set and edges are lightly browned.
9. Cool on a wire rack.

10. Pumpkin Spice Crinkle Cookies

These crinkle cookies are soft and chewy, with a pumpkin flavor and a powdered sugar coating.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup powdered sugar (for coating)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
3. Mix in the pumpkin puree, egg, and vanilla extract until smooth.
4. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Gradually add dry ingredients to the pumpkin mixture until well combined.
6. Roll dough into balls and then roll each ball in powdered sugar.
7. Place coated balls on a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes or until cookies are set and tops are crackled.
9. Allow cookies to cool on the baking sheet before transferring to a wire rack.

11. Pumpkin Pudding Cookies

Soft, pudding-infused cookies with a delightful pumpkin spice flavor.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the pumpkin puree, egg, vanilla pudding mix, and vanilla extract until well combined.
4. In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Gradually add dry ingredients to the wet mixture until just combined.
6. Drop dough by rounded spoonfuls onto a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes or until the edges are golden brown.
8. Cool on a wire rack before serving.

12. Pumpkin Cream Cheese Swirl Cookies

Delicious cookies with a scrumptious pumpkin and cream cheese swirl.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the pumpkin puree, egg, and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Gradually add dry ingredients to the pumpkin mixture until well combined.
6. In another bowl, cream together softened cream cheese and powdered sugar until smooth.
7. Drop spoonfuls of pumpkin dough onto a baking sheet lined with parchment paper.
8. Add a small dollop of cream cheese mixture to the top of each cookie and swirl gently with a toothpick.
9. Bake for 10-12 minutes or until the edges are golden brown.
10. Allow cookies to cool on the baking sheet before transferring to a wire rack.

13. Pumpkin Thumbprint Cookies

Soft pumpkin cookies with a hint of spice and a dollop of luscious filling.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
3. Mix in the pumpkin puree, egg, and vanilla extract until well combined.
4. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
5. Gradually add dry ingredients to the pumpkin mixture until well combined.
6. Roll dough into balls and place on a baking sheet lined with parchment paper.
7. Press your thumb or the back of a spoon in the center of each cookie to create an indentation.
8. In a small bowl, mix cream cheese and powdered sugar until smooth.
9. Place a small dollop of the cream cheese mixture into each indentation.
10. Bake for 10-12 minutes or until the edges are golden brown.
11. Allow cookies to cool on the baking sheet before transferring to a wire rack.

14. Pumpkin Cookies with Maple Glaze

Soft pumpkin cookies topped with a sweet and tangy maple glaze.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup powdered sugar (for glaze)
• 2 tablespoons maple syrup (for glaze)
• 1-2 tablespoons milk (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the pumpkin puree, egg, and vanilla extract until well combined.
4. In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Gradually add the dry ingredients to the pumpkin mixture until just combined.
6. Drop dough by rounded spoonfuls onto a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes or until edges are lightly browned and cookies are set.
8. While the cookies are cooling, whisk together powdered sugar, maple syrup, and milk until smooth to create the glaze.
9. Drizzle or spoon the glaze over the cooled cookies.
10. Allow the glaze to set before serving.

15. Pumpkin and Toffee Cookies

Crunchy toffee bits add an extra layer of flavor to these pumpkin cookies.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup toffee bits

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the pumpkin puree, egg, and vanilla extract until well blended.
4. In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Gradually add dry ingredients to the pumpkin mixture until well combined.
6. Fold in the toffee bits.
7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes or until cookies are set and edges are golden.
9. Cool on a wire rack before serving.

16. Pumpkin Coconut Cookies

Coconut adds a tropical twist to these delicious pumpkin cookies.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the pumpkin puree, egg, and vanilla extract until well combined.
4. In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Gradually add dry ingredients to the pumpkin mixture until well combined.
6. Fold in the shredded coconut.
7. Drop dough by rounded spoonfuls onto a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes or until edges are golden and cookies are set.
9. Cool on a wire rack before serving.

17. Pumpkin Churro Cookies

These cookies have the taste of traditional churros with a hint of pumpkin.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon ground cinnamon (for coating)
• 1/4 teaspoon ground nutmeg (for coating)
• 1/4 teaspoon ground cloves (for coating)
• 1/2 cup granulated sugar (for coating)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the pumpkin puree, egg, and vanilla extract until well combined.
4. In another bowl, whisk together flour, baking powder, and baking soda.
5. Gradually add dry ingredients to the pumpkin mixture until well combined.
6. In a small bowl, mix together the remaining cinnamon, nutmeg, cloves, and granulated sugar for coating.
7. Roll dough into balls and roll each ball in the cinnamon-sugar mixture.
8. Place coated balls on a baking sheet lined with parchment paper.
9. Bake for 10-12 minutes or until cookies are set and edges are golden.
10. Cool on a wire rack before serving.

18. Pumpkin Caramel Cookies

These cookies are filled with caramel, offering a delicious surprise in every bite.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup caramel bits or soft caramels cut into small pieces

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the pumpkin puree, egg, and vanilla extract until well combined.
4. In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Gradually add dry ingredients to the pumpkin mixture until well combined.
6. Fold in the caramel bits.
7. Drop dough by rounded spoonfuls onto a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes or until edges are golden and cookies are set.
9. Cool on a wire rack before serving.

19. Pumpkin Gingerdoodle Cookies

A unique blend of gingerbread and snickerdoodle, these cookies are perfect for fall.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 cup granulated sugar (for coating)
• 1 teaspoon ground cinnamon (for coating)
• 1 teaspoon ground ginger (for coating)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the pumpkin puree, egg, and vanilla extract until well blended.
4. In another bowl, whisk together flour, baking soda, cinnamon, ground ginger, nutmeg, cloves, and salt.
5. Gradually add dry ingredients to the pumpkin mixture until well combined.
6. In a small bowl, mix together the remaining granulated sugar, ground cinnamon, and ground ginger for coating.
7. Roll dough into balls and roll each ball in the sugar mixture.
8. Place coated balls on a baking sheet lined with parchment paper.
9. Bake for 10-12 minutes or until cookies are set and edges are golden.
10. Cool on a wire rack before serving.

20. Pumpkin Espresso Cookies

Pumpkin and espresso come together to create a rich, flavorful cookie.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons instant espresso powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the pumpkin puree, egg, and vanilla extract until well combined.
4. In another bowl, whisk together flour, baking soda, instant espresso powder, cinnamon, nutmeg, cloves, and salt.
5. Gradually add the dry ingredients to the pumpkin mixture until well combined.
6. Drop dough by rounded spoonfuls onto a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes or until edges are golden and cookies are set.
8. Cool on a wire rack before serving.

21. Pumpkin Almond Cookies

Almond lovers will adore these cookies rich with the flavor of pumpkin and toasted almonds.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup chopped toasted almonds

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the pumpkin puree, egg, and almond extract until well combined.
4. In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the pumpkin mixture until well combined.
6. Fold in the chopped toasted almonds.
7. Drop dough by rounded spoonfuls onto a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes or until edges are golden and cookies are set.
9. Cool on a wire rack before serving.

Conclusion

After trying out these 21 pumpkin cookie recipes, your kitchen will likely smell like an autumn wonderland, and your taste buds will be thanking you. Whether you’re baking for a family gathering, a cozy night in, or just because pumpkin is your favorite fall flavor, there’s a cookie here for every occasion.

From classic pumpkin spice to creative combinations like pumpkin espresso and pumpkin churro, these recipes are sure to bring joy and warmth to anyone who bites into them. Enjoy the fun of fall baking, and don’t forget to share these treats with loved ones. Happy baking, and here’s to making this fall season the tastiest one yet!