Pumpkin cookies are a special treat, especially when the leaves start to change! I love how warm and comforting they are, and there are so many ways to bake them. If you’re looking for a simple, delicious way to enjoy the season, these pumpkin cookie recipes are perfect for you.
I put together six of my favorite pumpkin cookie ideas here. You’ll find everything from classic chewy oats to creamy cheesecake swirls, and even a healthier protein option. I think you’ll find a new favorite among these easy recipes!
Jump to Recipe:
- 1. Pumpkin Cheesecake Snickerdoodle Cookies
- 2. Pumpkin Frosted Cookies
- 3. Pumpkin Oatmeal Cookies
- 4. Pumpkin Protein Cookies
- 5. Pumpkin Sugar Cream Cheese Cookies
- 6. Pumpkin White Chocolate Chip Cookies
Pumpkin Cheesecake Snickerdoodle Cookies: A Fall Cookie Recipe
These pumpkin cheesecake snickerdoodle cookies are a dream for fall. You get classic pumpkin spice mixed with creamy cheesecake swirls and a cinnamon-sugar coating.
Key Ingredients & Tips for Pumpkin Snickerdoodles
- Cream Cheese: Use full-fat block cream cheese for the best texture and flavor in your cheesecake filling.
- Pumpkin Puree: Make sure to use pumpkin puree, not pumpkin pie filling, for a true pumpkin taste without added spices.
- Chilling Dough: Chilling the dough helps these cookies keep their shape and prevents them from spreading too much.
What You Need for Pumpkin Cheesecake Cookies
- All-purpose flour
- Baking soda
- Cream of tartar
- Ground cinnamon
- Pumpkin pie spice
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Pumpkin puree
- Cream cheese
- Powdered sugar
⏱️ Time: 30 mins active, 1 hour chill🍽️ Yields: 24 cookies
How to Make Pumpkin Cheesecake Snickerdoodles
Step 1: Prepare Cheesecake Swirl
Beat softened cream cheese with powdered sugar and a touch of vanilla until smooth. Set aside while you make your cookie dough.
Step 2: Mix Cookie Dough
Cream together butter and sugars in a large bowl. Beat in the egg, vanilla, and pumpkin puree. Slowly add the dry ingredients (flour, spices, baking soda, cream of tartar) until just combined, being careful not to overmix.
Step 3: Assemble & Bake Cookies
Roll cookie dough into balls, flatten them slightly, and add a dollop of the cheesecake mixture to the center. Top with a little more dough, roll again to seal, and coat well in cinnamon sugar. Bake until the edges are set and lightly golden.
📝 Final Note
Store these cookies in an airtight container in the refrigerator because of the cream cheese filling. They taste great cold!
Pumpkin Frosted Cookies: A Sweet Fall Treat
Soft, fluffy pumpkin cookies topped with a smooth, sweet pumpkin frosting. These are simple to make and perfect for a cozy afternoon treat you’ll love.
Key Ingredients & Tips for Frosted Pumpkin Cookies
- Softened Butter: Make sure your butter is truly softened for both the cookies and frosting; it helps everything mix evenly and smoothly.
- Pumpkin Pie Spice: This spice blend brings out the best fall flavors in your cookies. Add a little extra if you like a strong spice taste.
- Powdered Sugar: Sift your powdered sugar for the frosting to avoid any lumps and get a really smooth, creamy finish.
What You Need for Pumpkin Frosted Cookies
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Pumpkin pie spice
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Pumpkin puree
- Cream cheese (for frosting)
- Powdered sugar (for frosting)
- Milk (for frosting)
⏱️ Time: 25 mins active, 15 mins bake🍽️ Yields: 20 cookies
How to Make Pumpkin Frosted Cookies
Step 1: Make Cookie Dough
Combine your dry ingredients (flour, baking powder, baking soda, salt, and spices) in a bowl. In a separate bowl, cream together softened butter and sugars, then mix in the egg, vanilla, and pumpkin puree. Gradually add the dry ingredients to the wet until a soft dough forms.
Step 2: Bake Cookies
Drop spoonfuls of dough onto prepared baking sheets, leaving some space between each cookie. Bake them until the edges are lightly golden and the centers are set. Let them cool completely on a wire rack before frosting.
Step 3: Whip Up Frosting
Beat softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, a little pumpkin puree, and a splash of milk until you have a smooth, spreadable frosting. Spread generously on your cooled pumpkin cookies.
📝 Final Note
These cookies are best enjoyed fresh, but you can store them in an airtight container at room temperature for a few days.
Pumpkin Oatmeal Cookies: Chewy Fall Flavor
These pumpkin oatmeal cookies are chewy, hearty, and packed with warm fall spices. They’re a comforting choice for a snack or a breakfast treat you’ll enjoy.
Key Ingredients & Tips for Pumpkin Oatmeal Cookies
- Old-Fashioned Oats: Use old-fashioned rolled oats for the best chewy texture in your cookies; instant oats can make them too soft.
- Pumpkin Puree: The pumpkin adds moisture and a subtle fall taste. Always make sure to use plain pumpkin puree, not pie filling.
- Spices: A good mix of cinnamon, nutmeg, and cloves really makes the pumpkin flavor shine in these comforting cookies.
What You Need for Pumpkin Oatmeal Cookies
- All-purpose flour
- Old-fashioned oats
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Pumpkin puree
⏱️ Time: 20 mins active, 12 mins bake🍽️ Yields: 24 cookies
How to Make Pumpkin Oatmeal Cookies
Step 1: Combine Dry Ingredients
In a large bowl, whisk together your flour, old-fashioned oats, baking soda, salt, and all your lovely fall spices like cinnamon, nutmeg, and cloves.
Step 2: Mix Wet Ingredients
In a separate bowl, cream together the softened butter and both sugars until light and fluffy. Beat in the egg, vanilla extract, and pumpkin puree until everything is well combined and smooth.
Step 3: Form & Bake Cookies
Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined. Drop spoonfuls of dough onto prepared baking sheets and bake until golden brown around the edges.
📝 Final Note
If you have any leftovers, store them in an airtight container at room temperature to keep them wonderfully soft and chewy.
Pumpkin Protein Cookies: A Healthy Fall Treat
Get your pumpkin fix with these wholesome pumpkin protein cookies. They’re a great choice for a post-workout snack or a guilt-free treat.
Key Ingredients & Tips for Protein Pumpkin Cookies
- Protein Powder: Use your favorite vanilla or unflavored protein powder. Adjust the liquid slightly if your powder is very absorbent.
- Pumpkin Puree: This adds natural sweetness and keeps the cookies moist, which is good for protein-heavy baking.
- Sweetener: You can use a sugar substitute like erythritol or stevia to keep these lower in sugar, or use regular brown sugar for a richer taste.
What You Need for Pumpkin Protein Cookies
- Protein powder (vanilla or unflavored)
- Whole wheat flour (or oat flour)
- Baking powder
- Pumpkin pie spice
- Salt
- Pumpkin puree
- Maple syrup (or honey)
- Coconut oil (melted)
- Vanilla extract
- Egg white (optional, for binding)
⏱️ Time: 15 mins active, 12 mins bake🍽️ Yields: 18 cookies
How to Make Pumpkin Protein Cookies
Step 1: Whisk Dry Ingredients
In a bowl, combine your protein powder, flour (whole wheat or oat), baking powder, pumpkin pie spice, and a pinch of salt. Whisk them together until they are well mixed.
Step 2: Mix Wet Ingredients
In another bowl, mix together the pumpkin puree, maple syrup (or honey), melted coconut oil, and vanilla extract. Add the egg white if you are using it, and stir until smooth.
Step 3: Combine & Bake
Add the wet mixture to the dry and stir until a thick dough forms. Drop spoonfuls onto a baking sheet lined with parchment paper and bake until the cookies are firm to the touch.
📝 Final Note
These cookies freeze well! Let them cool completely, then store them in a freezer-safe bag for up to a month for quick snacks.
Pumpkin Sugar Cream Cheese Cookies: Extra Soft Fall Cookies
These soft pumpkin sugar cream cheese cookies are like little pillows of fall flavor. The cream cheese keeps them wonderfully tender, and the pumpkin taste is just right.
Key Ingredients & Tips for Cream Cheese Pumpkin Cookies
- Cream Cheese: Using cream cheese in the dough makes these cookies extra soft and gives them a slight tang that pairs well with pumpkin.
- Pumpkin Puree: Use plain pumpkin puree to control the spice level yourself. This lets you add exactly the amount of fall spices you prefer.
- Cinnamon Sugar Coating: Rolling the warm cookies in cinnamon sugar right after baking gives them a lovely sparkle and added spice, which is a nice touch.
What You Need for Pumpkin Sugar Cream Cheese Cookies
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Pumpkin pie spice
- Unsalted butter
- Cream cheese
- Granulated sugar
- Egg
- Vanilla extract
- Pumpkin puree
- Extra granulated sugar and cinnamon for coating
⏱️ Time: 25 mins active, 15 mins bake🍽️ Yields: 24 cookies
How to Make Pumpkin Sugar Cream Cheese Cookies
Step 1: Cream Fats & Sugars
Beat softened butter and cream cheese together until smooth and fluffy. Add the granulated sugar, then beat in the egg and vanilla extract. Finally, mix in the pumpkin puree until everything is well combined.
Step 2: Combine & Chill Dough
In a separate bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Gradually add these dry ingredients to the wet ingredients, mixing until a soft dough forms. Chill the dough for at least 30 minutes in the refrigerator.
Step 3: Bake & Coat
Roll chilled dough into balls and place them on prepared baking sheets. Bake until the edges are set and lightly puffed. While the cookies are still warm from the oven, roll each one in a mixture of granulated sugar and cinnamon.
📝 Final Note
These cookies stay very soft for days when stored in an airtight container at room temperature. They are lovely with a cup of tea.
Pumpkin White Chocolate Chip Cookies: A Sweet Fall Pairing
Chewy pumpkin cookies get an upgrade with sweet white chocolate chips in every bite. This is a delightful combination for anyone who loves fall flavors and a bit of sweetness.
Key Ingredients & Tips for Pumpkin White Chocolate Cookies
- White Chocolate Chips: Choose good quality white chocolate chips; they make a big difference in taste and how they melt into the cookie.
- Pumpkin Puree: Adds moisture and a mild pumpkin taste without overpowering the delicious white chocolate flavor.
- Chill Time: A quick chill for the dough helps prevent spreading, keeping your cookies thick and delightfully chewy.
What You Need for Pumpkin White Chocolate Chip Cookies
- All-purpose flour
- Baking soda
- Ground cinnamon
- Pumpkin pie spice
- Salt
- Unsalted butter
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- Pumpkin puree
- White chocolate chips
⏱️ Time: 20 mins active, 30 mins chill, 12 mins bake🍽️ Yields: 24 cookies
How to Make Pumpkin White Chocolate Chip Cookies
Step 1: Prepare Dry Mix
In a medium bowl, whisk together the flour, baking soda, ground cinnamon, pumpkin pie spice, and salt. Make sure these dry ingredients are well combined.
Step 2: Combine Wet Mix
In a large mixing bowl, cream softened butter with both brown and granulated sugars until light and fluffy. Beat in the egg and vanilla extract, then mix in the pumpkin puree until smooth.
Step 3: Form Dough & Bake
Gradually add the dry ingredients to the wet, mixing until just combined. Fold in your white chocolate chips. Chill the dough for about 30 minutes. Drop spoonfuls onto prepared baking sheets and bake until the edges are golden.
📝 Final Note
For extra flavor, sprinkle a little sea salt on top of the cookies right after they come out of the oven. This helps balance the sweetness.
