Pumpkin Cookies

There’s something about the first batch of pumpkin cookies each autumn that brings me right back to Grandma’s kitchen in Conway, Arkansas. The windows steamed up, the sweet scent of cinnamon and butter curling through the house, and little me standing on a step stool, sneaking spoonfuls of dough when no one was looking.

this Recipe

I still remember the golden edges, the soft center, and how we’d dust them with pumpkin spice sugar before rushing them out to the porch swing with mugs of warm cider. These pumpkin cookies are tender, cozy, and downright irresistible—just like those afternoons spent wrapped in laughter and the changing leaves.

Let’s make memories one bite at a time.

Why You’ll Love This Recipe

These pumpkin cookies strike that dreamy balance between chewy and melt-in-your-mouth soft. The brown butter gives a deep, nutty aroma, while pumpkin puree brings all the moisture and fall warmth you crave.

You don’t need to be a pro baker — it’s an easy recipe that comes together in under an hour (including chill time!). A simple chill, a roll in spiced sugar, and you’re baking up cozy comfort in no time.

They’re perfect for lunchbox treats, potlucks, or those quiet evenings when all you want is something pumpkin-spiced and fresh from the oven.

Craving variety? This dough is versatile — and even freezer-friendly. So you can bake just a few or a whole tray when the craving strikes.

And yes, they’ll make your kitchen smell like a fall candle — only better.

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Ingredient Overview

These pumpkin cookies are all about warm spices, creamy butter, and that signature fall flavor. Imagine the toasty scent of browned butter meeting soft pumpkin puree — pure autumn magic in every bite.

• Unsalted Butter: Start with browned butter for a rich, nutty base that deepens every flavor.

• Light Brown Sugar: Adds moisture and caramel undertones.

• White Sugar: Keeps the edges slightly crisp and sweetens the spiced sugar coating.

• Egg Yolk: Just one yolk makes the cookies tender and helps them stay chewy.

• Vanilla Extract: Enhances the warmth of the pumpkin and spices.

• Maple Syrup: A secret layer of earthy sweetness that pairs beautifully with the pumpkin.

• Pumpkin Puree: The heart of the cookie — be sure it’s 100% pure, not pie filling!

• Pumpkin Pie Spice + Cinnamon: These two make the cookie smell (and taste) like fall.

• All-Purpose Flour: Gives structure without making the cookies cakey.

• Baking Soda + Baking Powder: Light lift, soft texture.

• Kosher Salt: Balances the sweetness and brightens the spices.

Garnish tip: Roll the dough balls in pumpkin spice sugar before baking for that crackly, flavorful top!

Step-by-step Instructions

Step 1: Brown the Butter

Start by melting your butter in a small saucepan over medium-low heat. Once it’s fully melted, raise the heat slightly until it begins to foam and deepen in color. Keep stirring — you’ll see golden flecks forming and catch a nutty aroma. That’s when it’s ready. Pour it into a mixing bowl and let it cool completely before moving on. This step gives your pumpkin cookies a rich, deep flavor that’s totally worth it.

Step 2: Whisk in Sugars and Maple

When the brown butter cools, whisk in the white sugar, light brown sugar, and maple syrup until smooth and glossy. The brown sugar helps make these pumpkin cookies extra chewy while the maple adds that cozy sweetness.

Step 3: Add Wet Ingredients

Now, whisk in the egg yolk, vanilla extract, and pumpkin puree. Stir until everything’s velvety and well blended. The pumpkin adds not just flavor, but moisture too, which makes these pumpkin cookies soft and pillowy.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Slowly fold the dry mix into your wet batter until a dough forms. It’ll be thick, a little sticky, and smell like a crisp fall morning — that’s how you know your pumpkin cookies are on the right track.

Step 5: Chill the Dough

Cover your bowl with plastic wrap and pop it in the fridge for 30 minutes. This helps prevent spreading and makes rolling easier. Tip: Don’t skip this — it’s key for thick, chewy pumpkin cookies!

Step 6: Preheat and Prep

While the dough chills, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Get your pumpkin sugar mix ready too — just stir together white sugar and pumpkin pie spice in a small bowl.

Step 7: Scoop and Roll

Scoop dough using a spoon or large cookie scoop — about 2 tablespoons per cookie. Roll each ball in the pumpkin sugar coating. This adds crunch, sparkle, and amps up that signature pumpkin cookies look.

Step 8: Bake to Perfection

Place cookies 3–4 inches apart on the sheets. Bake for 10–14 minutes until the edges are set and the centers look slightly underbaked. They’ll finish setting as they cool — a secret to soft-centered pumpkin cookies.

Pro Tips

For the chewiest texture, don’t skip the chill time. A quick 30 minutes in the fridge keeps the pumpkin cookies from spreading too thin and helps the flavors settle beautifully.

Use a cookie scoop for uniform size. This not only helps your pumpkin cookies bake evenly but makes them look bakery-perfect — every time.

When browning butter, keep a close eye. It changes fast! The deep, nutty flavor it adds is key to taking your pumpkin cookies to the next level. Burnt butter? Not so much.

Roll generously in pumpkin spice sugar. This outer sparkle adds a cozy crunch that complements the soft center of the pumpkin cookies and adds an aromatic pop.

Store cookies in an airtight container with a slice of bread — it helps keep your pumpkin cookies soft for days. Don’t skip this trick, especially if you’re baking ahead for fall gatherings.

Love fall bakes? Try linking up with our pumpkin donuts recipe for your next cozy weekend kitchen session.

 

Variations

Want a festive touch? Add white chocolate chips or chopped pecans to your pumpkin cookies. They add a little extra richness and crunch that feels just right on chilly days.

Make them gluten-free by using your favorite 1:1 gluten-free flour blend. These pumpkin cookies adapt beautifully and still stay soft and chewy.

Swap in browned ghee for a nutty, slightly caramel flavor if you’re avoiding dairy. It gives the pumpkin cookies an extra golden aroma, and keeps them rich.

Feeling indulgent? Sandwich marshmallow fluff or cream cheese frosting between two pumpkin cookies for an instant whoopie pie moment.

Prefer variety? Check out our fall cookie recipes — they pair beautifully with these spiced gems for a dessert table that celebrates the season.

 

Frequently Asked Questions

Serving Suggestions

These pumpkin cookies shine brightest when shared warm from the oven with a big mug of cider or a creamy pumpkin cold brew. For fall gatherings or Halloween parties, plate them beside our pumpkin snickerdoodle cookies and pumpkin muffins recipe for a festive dessert spread. Want to dress them up? Drizzle with maple glaze and sprinkle chopped pecans for a rustic, elegant finish. Whether you’re packing them for lunchboxes or laying them out for Thanksgiving dessert, these pumpkin cookies bring seasonal joy to any table.

 

Conclusion

There’s something truly magical about baking a batch of pumpkin cookies — from the scent of cinnamon in the air to that first soft bite, still warm and spiced just right. They remind us that simple ingredients can create powerful memories. Whether you’re baking solo on a quiet Sunday or with little helpers licking spoons, each step is a sweet moment worth savoring. These pumpkin cookies are more than a treat — they’re a celebration of fall, family, and the comfort of homemade.

Now it’s your turn — grab that can of pumpkin, preheat your oven, and let’s make some pumpkin cookies magic. I’d love to hear how yours turn out! Drop a comment below or tag your version on social media so we can all share the joy. If you love baking, follow us on Pinterest and Instagram for even more cozy creations.

From my kitchen to yours — happy cooking!