If you’re a fan of warm spiced fall flavors, these Pumpkin Cookies are about to become your new go-to recipe. With crisp edges and a soft, tender center, they strike the perfect balance between a classic cookie and a muffin top. 

Whether enjoyed plain, drizzled with glaze, or topped with cream cheese frosting, these cookies are a versatile fall treat that’s as easy to make as they are delicious.

These pumpkin cookies combine everything we love about autumn baking. They have a rich pumpkin flavor enhanced by cozy spices. They have a crisp exterior for that satisfying bite and a soft, muffin-like interior that melts in your mouth.

Ingredients You’ll Need

Here’s what you will need to make these irresistible cookies:

• Unsalted butter: Gives the cookie crisp edges and a rich flavor.
• Dark brown sugar: Adds a molasses sweetness and keeps the cookies soft.
• Egg yolks: Provides richness.
• Vanilla extract: Enhances the pumpkin and spice flavors. Always use pure vanilla extract.
• Canned pumpkin puree: Its natural sweetness and moisture create that soft interior. I prefer to use Libby’s Pumpkin Puree.
• All-purpose flour: Forms the cookie’s structure while keeping the texture light.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves, bringing warmth and fall vibes to every bite. Want to make your own? Check out my easy recipe for Pumpkin Pie Spice to create a fresh and fragrant blend at home.
• Baking soda and baking powder: Work together for just the right amount of lift, ensuring a soft yet structured cookie.
• Salt: Balances the sweetness and enhances the flavor of the spices.

How to Make These Pumpkin Cookies

To get started, preheat your oven to 350°F and prepare your baking sheet with parchment paper. This ensures even baking and makes cleanup a breeze. 

In a medium bowl, whisk together your dry ingredients: flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisking not only mixes these ingredients but also aerates the flour for a lighter cookie texture.

Next blot the pumpkin to remove extra moisture by spreading it on a plate and using paper towels to remove the moisture.

In a larger mixing bowl, beat together the melted butter and brown sugar until the mixture is smooth and creamy. Add the vanilla and egg yolks, one at a time, mixing thoroughly after each addition.

Be sure to scrape down the sides of the bowl so everything is evenly incorporated. Once smooth, mix in the pumpkin puree until it’s fully blended.

Now, it’s time to combine the wet and dry ingredients. Add the dry mixture to the wet mixture all at once and mix on low speed. Stir just until everything is combined—overmixing can result in dense cookies. The dough will be soft but sturdy, perfect for scooping.

Using a cookie scoop or spoon, scoop out a ball of dough and roll it into a ball using your palms. Roll it around in the sugar cinnamon mixture before placing it on the prepared baking sheet, spacing them about two inches apart to allow for spreading. 

Bake the cookies until the edges turn lightly golden and the centers are set but still soft. This should take around 10–12 minutes, depending on your oven.

Once baked, let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely.

These cookies are delicious plain, but you can also serve them with a drizzle of cookie glaze or a swirl of cream cheese frosting for extra decadence.

Tips for Success

• Measure Carefully: Properly spoon and level your flour to avoid overly dense cookies.
• Room Temperature Ingredients: This ensures smooth mixing and even texture.
• Blot the Pumpkin Puree: Remove as much water as you can to avoid an overly cakey cookie.
• Don’t Overmix: Overmixing can result in tough cookies—mix just until the flour is incorporated.

Serving Ideas

These cookies are versatile and perfect for any occasion. Serve them with your morning coffee for a cozy start to the day, or enjoy them as an after-dinner treat with a dollop of cream cheese frosting and sprinkles too if you want them to look festive. 

If you’re a fan of pumpkin-based treats, you might also enjoy my recipe for Pumpkin Chocolate Chip Cookies—they’re soft, chewy, and packed with chocolatey goodness!

Storage Tips

Store your pumpkin cookies in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze for up to two months.

These crisp-yet-soft pumpkin cookies capture the essence of fall in every bite. Whether you enjoy them plain or dressed up, they’re sure to become a seasonal favorite. Happy baking!