Pumpkin Cookies

Pumpkin Cookies

The seasons have changed and so has the baking, there’s more of it! These soft pumpkin cookies are one of my hubby’s favorites. I found this recipe a long time ago. I have changed it a bit. But I wish I knew who to thank for the original. It’s a great cookie for a Halloween party and perfect with a tall glass of milk ( or in my case lactaid). One side note before I share the recipe. Let the cookies cool before you stack them on top of each other and start taking photos, giggle. This actually ended up being a big cookie blog. No worries though, no cookies were lost in this photo shoot, even pumpkin cookie blobs are delicious!  :-)

pumpkin cookies recipe


   What You Need

2 1/2 Cups flour

1 tsp. Baking soda

1 tsp. Baking powder

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

1/2 tsp. salt

1 1/2 Cups sugar

1/2 Cups butter unsalted (softened)

1 Cup canned pumpkin puree

1 Egg

1 1/2 tsp. Vanilla extract

1/4 Cup chocolate chips (optional)

Cookie baking sheets

Parchment paper

Wire cooling rack

Medium mixing bowl

Large mixing bowl

Electric mixer


Ice cream scoop or large melon baller

Nonstick cooking spray


Before You Start– Preheat oven to 350° and line the baking sheets with parchment paper.

Lets Make It! In a bowl combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg, salt and stir together to combine. In a large mixing bowl combine sugar and butter and beat on medium speed until well blended. Add pumpkin, egg and vanilla and continue beating until creamy. Slowly, a little bit at a time, start adding the dry ingredients and continue mixing on medium low speed. Beat all until well combined and creamy. Add chocolate chips (optional) and incorporate well using a spoon ( if you use the mixer it will break up the chips). Spray a little bit of nonstick cooking spray into the scoop (ice cream or melon baller) and scoop a level amount of the batter and place onto the baking sheet leaving plenty of room between cookies.

Bake for 15-20 minutes (until edges are firm when lifted with a spatula). These cookies do not brown. Let cool on the baking sheet for a few minutes then carefully transfer to the wire cooling rack

Serves 12-18 cookies depending on your scoop size


Do you use a ice cream scoop or melon baller for your cookies?

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  1. I love cookies, so this is definitely for me :))) Never had pumpkin cookies before, must do now :)) Happy Monday doll xx

  2. yup…nice…I like home baked coz can reduce sugar

  3. I actually have a cookie scooper from Bed, Bath and Beyond that I use when I make cookies. Truly measures them perfectly. I actually also recently got rubbermaid set for measuring different size cupcakes perfectly, too recently. Love this, because it takes the guess work out completely. And pumpkin cookies are truly the best. Thanks for sharing your recipe here with us!! :)

  4. I don’t use either. But that must be why my cookies never end up perfect. I haven’t found a cookie scoop, but will have to look for one. Your pumpkin cookies sounds good. I just finished making a pumpkin bread that is super yummy.

  5. tamaralikecamera says:

    Oh, yes, yes, yes. Is it wrong that I think these are healthy because they have pumpkin in them? Lots of vitamins and fiber!

  6. These sound delicious! I love recipes using pumpkin!
    Pinning to save – Have a great day!

  7. I’m not a big pumpkin fan, but I’d eat those.

  8. Hi Katherine,
    These look delicious–I’m going to try to make them gluten free. I’m pinning this one! Thanks and aloha, Lori

  9. Katherine, these look so yummy. Thanks for sharing. Pinning!

  10. I like soft cookies, and I’m betting these smelled pretty great baking!

    These do sound like they’d be great with or without the chocolate.

  11. oh K – these look delish but I am going to have to pass – my scale and I are having a tug-of-war!!!

  12. We love pumpkin cookies in my house! Your recipe and photo look delicious and perfect for fall :)

  13. Chocolate chips and pumpkin, I like that.

  14. Hey Katherine! I’m not a big fan of pumpkin…IKR! Lol! But of course, you make anything look good! 😀 I’ll definitely have to try this one! Thanks for sharing!

  15. Dear Katherine, Stacked and stuck together, or not, these look wonderful. I would love one with a glass of milk! And I know my family would enjoy these too. Stop by soon because I’m hosting a giveaway and I would love for you to be a part of it. Blessings, your friend, Catherine xo

    • Catherine, thank you for your encouragement. Rats, I missed the giveaway ( sad face). I invite you to post your giveaways to my win it page. I always enjoy my visits to your delicious blog. Hugs!

  16. Oh these look supper yummy. Seriously looking forward to trying them. I might have to use squash instead though as I’m currently out of pumpkin (I know so early in the season, but what do you do), and I’m not really a by the puree kind of girl.
    Sharing on FB, Twitter, and Pinterest.

  17. What a great combination pumpkin and chocolate chips.

  18. So glad I found this cookie linkup at the Thursday Favorite things blog hop! Perfect for Christmas baking ideas! Pumpkin chocolate chip – yum!

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