The air is getting crisp, and that means one thing for me: pumpkin cookies! There’s nothing quite like the smell of fresh baked pumpkin treats filling my kitchen. I know you’ll agree these sweet cookies are perfect for autumn gatherings or a quiet afternoon with a warm drink.
I’ve gathered some of my favorite pumpkin cookie recipes here for you. From creamy cheesecake swirls to rich molasses notes, these fall cookies offer something for everyone. Get ready to bake some wonderful pumpkin goodness!
Jump to Recipe:
- 1. Pumpkin Cheesecake Cookies
- 2. Pumpkin Cranberry White Chocolate Cookies
- 3. Pumpkin Molasses Cookies
- 4. Pumpkin Pecan Cookies
Delicious Pumpkin Cheesecake Cookies
These soft pumpkin cookies feature a wonderful cream cheese filling. They are a delightful treat that brings together classic fall pumpkin flavor with a creamy center.
Key Ingredients & Tips for Pumpkin Cheesecake Cookies
- Cream Cheese: Make sure your cream cheese is softened to room temperature. This helps it blend smoothly without lumps for a perfect filling.
- Pumpkin Pie Spice: This blend gives your cookies that classic fall aroma. If you don’t have it, a mix of cinnamon, nutmeg, and ginger works well.
What You Need for Pumpkin Cheesecake Cookies
- All-purpose flour
- Granulated sugar
- Brown sugar
- Pumpkin puree
- Cream cheese
- Eggs
- Butter
- Pumpkin pie spice
⏱️ Time: 35 Minutes🍽️ Yields: 24 Cookies
How to Make Pumpkin Cheesecake Cookies
Step 1: Prepare the Cheesecake Filling
In a small bowl, beat together the softened cream cheese, a little sugar, and a touch of vanilla until smooth. Set this creamy mixture aside while you make the cookie dough.
Step 2: Mix and Bake the Pumpkin Cookie Dough
Preheat your oven to 350°F (175°C) and line baking sheets. In a large bowl, mix together pumpkin puree, butter, sugars, and egg. Add dry ingredients, then drop spoonfuls of dough onto the sheets. Place a dollop of cheesecake filling on each cookie, then bake until lightly golden.
📝 Final Note
Let your cookies cool completely on a wire rack. This helps the cheesecake filling set properly for the best texture.
Sweet Pumpkin Cranberry White Chocolate Cookies
These festive cookies combine soft pumpkin dough with tart cranberries and sweet white chocolate chips. They are a colorful and flavorful addition to any autumn dessert spread.
Key Ingredients & Tips for Pumpkin Cranberry White Chocolate Cookies
- Dried Cranberries: Use good quality dried cranberries for the best burst of tartness. You can chop them smaller if you prefer.
- White Chocolate Chips: Choose good quality white chocolate chips that melt nicely. They add a creamy sweetness that balances the cranberries.
What You Need for Pumpkin Cranberry White Chocolate Cookies
- All-purpose flour
- Pumpkin puree
- Brown sugar
- Granulated sugar
- Butter
- Egg
- Dried cranberries
- White chocolate chips
- Cinnamon and nutmeg
⏱️ Time: 30 Minutes🍽️ Yields: 20 Cookies
How to Make Pumpkin Cranberry White Chocolate Cookies
Step 1: Mix Wet and Dry Ingredients
Preheat your oven to 375°F (190°C). In one bowl, combine flour, baking soda, and spices. In another bowl, beat softened butter with both sugars until fluffy. Stir in the pumpkin puree and egg until well mixed.
Step 2: Add Mix-Ins and Bake
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the dried cranberries and white chocolate chips. Drop spoonfuls of dough onto prepared baking sheets and bake for about 10-12 minutes until the edges are set.
📝 Final Note
For a chewier cookie, be careful not to overbake them. They should still be soft in the middle when you take them out of the oven.
Classic Pumpkin Molasses Cookies
These comforting pumpkin cookies are soft and chewy with a lovely warmth from molasses and spices. They are a cozy fall treat that reminds me of home.
Key Ingredients & Tips for Pumpkin Molasses Cookies
- Molasses: Use dark, unsulphured molasses for the best flavor and a wonderfully chewy texture. Don’t use blackstrap, as it can be too strong.
- Spices: Ginger, cinnamon, and cloves are key here. Adjust the amounts to your liking, adding a little extra ginger for more kick.
What You Need for Pumpkin Molasses Cookies
- All-purpose flour
- Pumpkin puree
- Molasses
- Brown sugar
- Butter
- Egg
- Baking soda
- Ground ginger, cinnamon, cloves
⏱️ Time: 40 Minutes🍽️ Yields: 18 Cookies
How to Make Pumpkin Molasses Cookies
Step 1: Combine Wet Ingredients
Preheat your oven to 350°F (175°C). In a large bowl, cream together softened butter and brown sugar until light. Beat in the pumpkin puree, molasses, and egg until the mixture is smooth and well combined.
Step 2: Add Dry Ingredients and Bake
In a separate bowl, whisk together flour, baking soda, and all your spices. Gradually add the dry mixture to the wet mixture, mixing until a soft dough forms. Drop spoonfuls of dough onto baking sheets. Bake for 12-15 minutes, or until the edges are firm but centers are soft.
📝 Final Note
Rolling the cookie dough in granulated sugar before baking adds a lovely sparkly crust and extra sweetness.
Hearty Pumpkin Pecan Cookies
These rustic pumpkin cookies are packed with crunchy pecans and warm spices. They are perfect for anyone who loves the combination of pumpkin and nutty flavors.
Key Ingredients & Tips for Pumpkin Pecan Cookies
- Toasted Pecans: Toasting your pecans lightly before adding them to the dough brings out their natural nutty flavor even more.
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. The latter has added sugar and spices that will change your recipe.
What You Need for Pumpkin Pecan Cookies
- All-purpose flour
- Pumpkin puree
- Brown sugar
- Granulated sugar
- Butter
- Egg
- Chopped pecans
- Vanilla extract
- Cinnamon and allspice
⏱️ Time: 35 Minutes🍽️ Yields: 22 Cookies
How to Make Pumpkin Pecan Cookies
Step 1: Make the Cookie Dough Base
Preheat your oven to 375°F (190°C) and prepare your baking sheets. In a large bowl, beat the softened butter and sugars until they are light and fluffy. Mix in the pumpkin puree, egg, and vanilla until everything is well combined.
Step 2: Fold in Pecans and Bake
In a separate bowl, whisk together the flour, baking powder, baking soda, and spices. Gradually add this dry mix to your wet ingredients, mixing until just combined. Fold in the chopped pecans. Drop rounded spoonfuls onto baking sheets and bake for 10-12 minutes until lightly golden.
📝 Final Note
If you don’t have pecans, walnuts make a great substitute in this recipe. You can also add a sprinkle of sea salt on top before baking for extra flavor.
