The air is getting crisp, and that means it’s time for some comforting fall baking! Nothing quite says autumn like the warm, cozy flavor of pumpkin. If you’re looking for delightful pumpkin cookie recipes, you’ve come to the right place. I’ve gathered three of my favorite ways to bake with pumpkin, all perfect for sharing or enjoying on your own.
These cookies are simple to make and filled with the classic taste of the season. I hope you find a new favorite among these treats that will make your kitchen smell amazing and bring a smile to your face. Let’s get baking some pumpkin cookies!
Jump to Recipe:
- 1. Pumpkin Salted Caramel Cookies Recipe
- 2. Best Pumpkin Snowball Cookies
- 3. Easy Pumpkin White Chocolate Chip Cookies
Pumpkin Salted Caramel Cookies Recipe
These pumpkin salted caramel cookies bring together two wonderful flavors. The soft pumpkin cookie is made even better with pockets of sweet, slightly salty caramel.
Key Ingredients & Baking Tips for Salted Caramel Pumpkin Cookies
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. The extra spices in pie filling would change the flavor of these pumpkin cookies.
- Caramel Bits: Using pre-made caramel bits saves time and helps the caramel stay in place. If using soft caramels, cut them into small pieces and chill them first.
- Salt Sprinkle: A little flaky sea salt on top before baking really brings out the caramel flavor and adds a nice touch. Don’t skip it!
What You Need for Pumpkin Salted Caramel Cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch of ground cloves
- 1/2 teaspoon salt
- 1 cup caramel bits or chopped soft caramels
- Flaky sea salt, for sprinkling
⏱️ Time: 25 minutes🍽️ Yields: 2 dozen pumpkin cookies
How to Make Pumpkin Salted Caramel Cookies
Step 1: Prep Your Baking Area
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. This will help your pumpkin cookies not stick.
Step 2: Mix Wet Ingredients for Pumpkin Cookies
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until everything is well combined.
Step 3: Combine Dry and Wet Cookie Mix
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the caramel bits.
Step 4: Bake the Salted Caramel Pumpkin Cookies
Drop rounded tablespoons of dough onto your prepared baking sheet, leaving some space between each cookie. Sprinkle a little flaky sea salt on top of each one. Bake for 10-12 minutes, or until the edges are set and lightly golden.
Step 5: Cool the Cookies
Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. This helps them firm up so they don’t break.
📝 Final Note
Store these pumpkin salted caramel cookies in an airtight container at room temperature for up to 3 days. They stay soft and delicious!
Best Pumpkin Snowball Cookies
These pumpkin snowball cookies are light, crumbly, and melt in your mouth. They’re rolled in powdered sugar, making them look like little snowballs, perfect for a cozy fall treat.
Key Ingredients & Baking Tips for Pumpkin Snowball Cookies
- Chilling the Dough: This step is important! Chilling the dough helps the cookies keep their round shape and prevents them from spreading too much while baking.
- Powdered Sugar Coating: For the best “snowball” look, roll the warm cookies in powdered sugar right after they come out of the oven. Then, let them cool a bit and roll them again in more powdered sugar.
- Add Nuts (Optional): If you like, you can add about 1/2 cup of finely chopped pecans or walnuts to the dough. This gives the cookies a nice crunch.
What You Need for Pumpkin Snowball Cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of salt
- 1 1/2 cups powdered sugar, for coating
⏱️ Time: 30 minutes + chill time🍽️ Yields: About 3 dozen pumpkin snowballs
How to Make Pumpkin Snowball Cookies
Step 1: Make the Cookie Dough
In a large bowl, beat the softened butter and granulated sugar until creamy. Mix in the pumpkin puree and vanilla extract. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Step 2: Chill and Shape the Dough
Cover the dough and chill it in the refrigerator for at least 30 minutes. Once chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into small, 1-inch balls.
Step 3: Bake the Pumpkin Snowballs
Place the cookie balls about 1 inch apart on the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden. They should still be soft in the center.
Step 4: Coat with Powdered Sugar
As soon as the pumpkin cookies come out of the oven, gently roll them in a bowl of powdered sugar. Let them cool on a wire rack for 10-15 minutes, then roll them in powdered sugar again for a thicker coating.
📝 Final Note
These pumpkin snowball cookies are best stored in an airtight container at room temperature. They taste wonderful for up to 4-5 days.
Easy Pumpkin White Chocolate Chip Cookies
These soft pumpkin white chocolate chip cookies are a dream for anyone who loves sweet, creamy notes with their fall spices. The white chocolate chips melt perfectly into the warm pumpkin dough.
Key Ingredients & Baking Tips for White Chocolate Pumpkin Cookies
- Spice Level: I use a moderate amount of spices so the white chocolate can shine. If you prefer a stronger pumpkin spice flavor, you can add an extra 1/4 teaspoon of cinnamon and a pinch more ginger.
- Soft Cookies: For very soft cookies, make sure not to overbake them. They should look slightly underdone in the center when you take them out of the oven, as they will continue to cook on the hot baking sheet.
- White Chocolate Quality: Using good quality white chocolate chips makes a difference in taste and how nicely they melt.
What You Need for Pumpkin White Chocolate Chip Cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
- 1 cup white chocolate chips
⏱️ Time: 20 minutes🍽️ Yields: About 2 dozen pumpkin cookies
How to Make Pumpkin White Chocolate Chip Cookies
Step 1: Get Ready to Bake
Preheat your oven to 375°F (190°C). Prepare your baking sheets by lining them with parchment paper. This helps prevent sticking and makes cleanup easy for your pumpkin white chocolate chip cookies.
Step 2: Mix Wet Ingredients
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and creamy. Add the pumpkin puree, egg, and vanilla extract, beating until smooth and well combined.
Step 3: Combine Dry with Wet Ingredients
In a separate medium bowl, combine the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
Step 4: Bake the Cookies
Drop rounded tablespoons of cookie dough onto the prepared baking sheets. Bake for 9-11 minutes, or until the edges are set and lightly golden. The centers might still look a little soft.
Step 5: Cool and Enjoy
Let the pumpkin white chocolate chip cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. This helps them hold their shape.
📝 Final Note
These pumpkin cookies are best fresh, but you can store them in an airtight container at room temperature for up to 3 days.
