Pumpkin Cookies

There’s something magical about baking pumpkin cookies when the first cool breeze of fall sweeps in. I remember making them one October weekend, when the leaves in Arkansas were turning a fiery orange, and my little one was helping me roll each dough ball in spiced sugar with flour-covered fingers. The kitchen smelled like cinnamon, brown butter, and cozy memories in the making. We played old country music, and the oven’s gentle heat made everything feel just right.

this Recipe

These pumpkin cookies are soft, chewy, and kissed with maple and spice. Whether you’re whipping them up for a fall bake sale, cozy movie night, or just because your soul is craving a sweet, spiced bite—this recipe brings all the autumn joy into your kitchen.

Let’s make memories one bite at a time.

Why You’ll Love This Recipe

These pumpkin cookies are pure fall comfort in every bite. Soft and thick with a chewy center, they taste like a hug from your favorite flannel blanket.

The dough comes together quickly and bakes in under 15 minutes—perfect for busy fall afternoons or surprise guests. No fancy tools needed, just pantry staples and a good mixing bowl.

Browned butter and maple syrup add warmth and depth you don’t always find in a cookie. That little extra effort makes a huge difference.

They’re easy enough for beginner bakers, yet special enough to impress at any potluck or Thanksgiving dessert table.

You can make a double batch and freeze some for later—because trust me, these pumpkin cookies will disappear fast.

Print

Ingredient Overview

Biting into one of these pumpkin cookies is like diving into autumn itself—warm, spiced, buttery, and just sweet enough to satisfy.

Here’s what makes them special:

• Unsalted Butter (browned): Adds a deep, nutty flavor that balances the sweetness.
• Light Brown Sugar: Helps create that soft and chewy texture.
• White Sugar: Adds crispness around the edges and balances the spice.
• Egg Yolk: Keeps the cookies rich without too much moisture.
• Vanilla & Maple Syrup: Layers of warmth and sweetness.
• Pumpkin Puree: Use 100% pure pumpkin, not pie filling—this keeps them moist and flavorful.
• Pumpkin Pie Spice & Cinnamon: The heart of that fall flavor—warming and aromatic.
• All Purpose Flour: Gives structure to your cookie dough.
• Baking Soda & Baking Powder: A perfect balance of rise and tenderness.
• Kosher Salt: Enhances every flavor note without overpowering.

Food styling tip: Roll the dough in pumpkin-spiced sugar before baking for a crackly, sparkly finish that tastes just as good as it looks.

Step-by-Step Instructions

Step 1: Brown the Butter

Start by melting the unsalted butter in a small saucepan over medium-low heat. Once melted, increase the heat to medium. Stir constantly as the butter begins to foam, sizzle, and then turn a golden amber color. It’ll smell delightfully nutty—like toasted pecans. That’s your cue! Pour the browned butter into a bowl and let it cool completely before continuing your pumpkin cookies magic.

Step 2: Mix the Sugars and Syrup

Once your brown butter is cooled, whisk in both sugars—light brown and granulated—plus the maple syrup. This step layers deep caramel flavor into the dough. A dreamy start for your pumpkin cookies!

Step 3: Whisk in the Wet Ingredients

Next, add the egg yolk, vanilla extract, and pumpkin puree. Whisk until everything looks smooth and glossy. This combo is what gives your pumpkin cookies that tender, melt-in-your-mouth texture.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, kosher salt, pumpkin pie spice, and cinnamon. The aroma alone is a love letter to autumn.

Step 5: Fold Everything Together

Gently fold the dry mixture into the wet using a spatula or wooden spoon. The dough will be soft and thick—just right for chewy pumpkin cookies. Cover and chill it in the fridge for 30 minutes to help the flavors deepen and the dough firm up.

Step 6: Preheat and Prep Your Pans

While the dough chills, preheat your oven to 350℉ and line two baking sheets with parchment paper. This ensures even baking and those golden edges we adore in pumpkin cookies.

Step 7: Scoop and Roll

Scoop 2-tablespoon portions of dough and roll them into balls. Mix white sugar with pumpkin pie spice and coat each dough ball generously. This coating adds sparkle, flavor, and that irresistible crackle top to your pumpkin cookies.

Tip: Leave 3–4 inches between each cookie—these babies spread as they bake!

Step 8: Bake to Perfection

Bake for 10–14 minutes. The edges should look set, but the centers will still be soft and puffed. Don’t worry—they’ll finish baking as they cool. That’s the secret to chewy pumpkin cookies with perfectly tender centers.

Pro Tips

Let your browned butter fully cool before mixing—it’s tempting to rush, but melted butter that’s too hot will ruin the texture of your pumpkin cookies.

Use pure pumpkin puree, not pumpkin pie filling. The added sugars and spices in pie filling can throw off the balance in your pumpkin cookies.

If you don’t have pumpkin pie spice, mix your own with cinnamon, nutmeg, ginger, and cloves. This way, your pumpkin cookies still sing with seasonal flavor.

Chilling the dough isn’t optional—it helps develop flavor and prevents the pumpkin cookies from spreading too much.

Store your pumpkin cookies in a sealed container with a slice of bread. The bread helps them stay soft and chewy for days!

For even more cozy ideas that complement these fall flavors, check out our sourdough pumpkin cinnamon rolls—they’re another autumn favorite around here.

Variations

Add white chocolate chips or chopped pecans for an extra touch of indulgence in your pumpkin cookies. That sweet crunch is next-level.

Want a gluten-free version? Substitute your favorite 1:1 gluten-free flour blend and follow the rest of the steps exactly—your pumpkin cookies will still be just as dreamy.

You can make mini pumpkin cookies by using a smaller scoop. Just reduce bake time to 8–10 minutes, perfect for lunchboxes or gift tins.

Love spice? Add an extra dash of cinnamon or nutmeg for bolder flavor. These pumpkin cookies can handle it!

For a festive twist, drizzle the cooled pumpkin cookies with maple glaze or dip half in white chocolate and sprinkle with cinnamon sugar.

And for even more fall ideas, don’t miss our fall dessert recipes—they’re packed with inspiration for cozy baking days.

Frequently Asked Questions

Still curious? Feel free to leave a comment or question — I’m always happy to help from my kitchen to yours!

Serving Suggestions

These pumpkin cookies are made for moments worth savoring—like lazy Sunday afternoons, cozy fall movie nights, or even as a sweet treat for your Thanksgiving dessert table. They pair beautifully with a steaming mug of chai, warm apple cider, or a glass of cold milk. For something a bit fancier, serve them alongside a fall fruit and cheese board or with spiced whipped cream for dipping. And if you’re hosting a gathering, stack your pumpkin cookies high on a rustic wooden tray next to our favorite pumpkin snickerdoodle cookies for a stunning autumn spread.

Conclusion

There’s a quiet kind of joy in baking a batch of pumpkin cookies—watching them puff and crackle in the oven, filling your kitchen with cinnamon warmth and maple sweetness. These cookies aren’t just a recipe, they’re a fall ritual, a memory in the making, and a little act of love you can share with anyone lucky enough to get a bite. Whether you make them for family, friends, or yourself (you deserve it!), let these cookies remind you of the beauty in simple, seasonal baking.

If these pumpkin cookies brought a little extra joy to your kitchen, I’d love to hear about it! Leave a comment below and tell me how yours turned out—or if you added your own special twist. Share your creations with us on Instagram, Pinterest, or Threads, and tag us so we can see your fall cookie masterpieces.

Let’s make memories one bite at a time.