23 Irresistible Fall Pumpkin Cookie Recipes for Every Taste

When the leaves begin to change and the air takes on that crisp, cozy chill, there’s nothing quite like the warm aroma of pumpkin-spiced baked goods filling the kitchen.

Pumpkin is the ultimate star of fall baking, bringing a moist texture, earthy sweetness, and comfort-inducing flavor to every treat.

And what better way to enjoy it than in cookie form?

From soft and chewy classics to creative twists with chocolate, cheesecake, oats, and spices, pumpkin cookies are the perfect seasonal indulgence.

In this collection of 23 fall pumpkin cookie recipes, you’ll discover a variety of ideas to fit every craving and occasion.

Whether you’re preparing a festive dessert for a fall gathering, baking with the kids on a cozy weekend, or just satisfying your own sweet tooth, these recipes offer a little something for everyone.

Each cookie is a bite of autumn comfort, pairing perfectly with a cup of coffee, tea, or even a pumpkin spice latte.

23 Irresistible Fall Pumpkin Cookie Recipes for Every Taste

Pumpkin cookies embody everything we love about fall — warmth, spice, and a comforting sweetness that feels like home.

With these 23 fall pumpkin cookie recipes, you’ll never run out of delicious ways to enjoy pumpkin throughout the season.

From indulgent cheesecake-stuffed creations to quick and simple drop cookies, every recipe brings a festive touch to your autumn baking.

So, preheat the oven, pull out the pumpkin purée, and let your kitchen fill with the irresistible scents of fall.

Pumpkin Spice Soft-Baked Cookies

These pumpkin spice soft-baked cookies are the ultimate fall treat. Bursting with warm cinnamon, nutmeg, and ginger, they deliver all the cozy flavors of autumn in one bite.

The pumpkin purée keeps the cookies moist and fluffy, while a hint of vanilla rounds out the sweetness.

Perfect for enjoying with a mug of hot cider or tea, these cookies are as comforting as a crisp fall day.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup pumpkin purée (not pumpkin pie filling)
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, combine pumpkin purée, granulated sugar, brown sugar, melted butter, egg, and vanilla extract until smooth.
4. Slowly add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
5. Using a cookie scoop, drop dough onto prepared baking sheets, leaving about 2 inches between cookies.
6. Bake for 12–14 minutes, or until the edges are set and the tops spring back when lightly touched.
7. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.

These soft-baked pumpkin spice cookies are moist, fluffy, and infused with classic autumn flavors.

They’re the kind of cookie that makes you want to curl up with a blanket and enjoy the season’s coziness.

Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies are a fall twist on a classic favorite.

They combine the rich sweetness of chocolate with the earthy warmth of pumpkin, creating a balanced flavor that’s both indulgent and seasonal.

These cookies are slightly chewy, slightly cakey, and packed with gooey chocolate chips that make every bite irresistible.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin purée
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ½ cups semisweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves, and salt.
3. In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
4. Add pumpkin purée, egg, and vanilla extract, mixing until smooth.
5. Gradually stir in dry ingredients until combined. Fold in chocolate chips.
6. Scoop dough onto prepared baking sheets, spacing cookies 2 inches apart.
7. Bake for 11–13 minutes, until edges are set and centers look slightly soft.
8. Allow cookies to cool on the baking sheet for 5 minutes before moving to a wire rack.

Pumpkin chocolate chip cookies strike the perfect balance of cozy pumpkin flavor and melty chocolate indulgence.

They’re ideal for fall gatherings or as a sweet snack on a chilly evening.

Maple-Glazed Pumpkin Oatmeal Cookies

These maple-glazed pumpkin oatmeal cookies are hearty, chewy, and layered with warm autumn flavors.

The oats add a rustic texture, while the pumpkin makes them moist and tender.

A sweet maple glaze drizzled on top enhances the natural earthiness of pumpkin and brings a touch of indulgence, making these cookies a unique seasonal delight.

Ingredients:
For the Cookies:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 ½ cups old-fashioned rolled oats
• ½ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin purée
• 1 large egg
• 1 teaspoon vanilla extract

For the Maple Glaze:

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 tablespoons milk (as needed for consistency)

Instructions:

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk flour, baking soda, cinnamon, ginger, and salt. Stir in oats.
3. In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
4. Mix in pumpkin purée, egg, and vanilla extract until smooth.
5. Gradually add dry ingredients to wet ingredients, mixing until combined.
6. Drop spoonfuls of dough onto prepared baking sheets, leaving space between each cookie.
7. Bake for 12–14 minutes, until golden and set at the edges. Cool completely before glazing.
8. For glaze, whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled cookies.

These pumpkin oatmeal cookies with maple glaze bring together hearty oats, spiced pumpkin, and a sweet drizzle of maple.

They’re perfect for enjoying on a crisp fall morning or as an after-dinner treat with tea.

Pumpkin Snickerdoodle Cookies

Pumpkin snickerdoodle cookies are a fall-inspired take on the classic cinnamon-sugar cookie.

They’re soft, pillowy, and warmly spiced with a hint of pumpkin flavor.

Rolled in a cinnamon-sugar coating before baking, they come out golden and fragrant, with a slightly crisp exterior and tender inside. Perfect for anyone who loves cozy fall baking.

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 ½ teaspoons cream of tartar
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ½ cup pumpkin purée
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract

For Rolling:

• ¼ cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a bowl, whisk flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
3. In a large mixing bowl, beat butter, pumpkin purée, granulated sugar, and brown sugar until creamy.
4. Add egg and vanilla extract; mix until smooth.
5. Gradually stir dry ingredients into wet ingredients until dough forms.
6. In a small bowl, combine sugar and cinnamon for rolling.
7. Scoop dough, roll into balls, then coat in cinnamon-sugar mixture.
8. Arrange on baking sheets and bake for 10–12 minutes until edges are set.
9. Cool slightly on baking sheets, then transfer to a rack.

These pumpkin snickerdoodle cookies are soft, spiced, and sugar-coated — the perfect blend of autumn flavors with a nostalgic twist.

Pumpkin Pecan Cookies with Brown Butter Frosting

These pumpkin pecan cookies are soft, chewy, and filled with crunchy toasted pecans for a delightful texture.

What takes them over the top is the rich brown butter frosting that adds a nutty sweetness, complementing the pumpkin beautifully.

They’re indulgent enough for a special dessert table yet easy enough for everyday fall baking.

Ingredients:
For the Cookies:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin purée
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup toasted pecans, chopped

For the Brown Butter Frosting:

• ½ cup unsalted butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk

Instructions:

1. Preheat oven to 350°F (175°C) and prepare baking sheets with parchment.
2. In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, beat butter and sugars until fluffy. Add pumpkin, egg, and vanilla; mix well.
4. Gradually add dry ingredients and stir until just combined. Fold in pecans.
5. Scoop dough onto baking sheets, spacing 2 inches apart.
6. Bake 12–14 minutes until lightly golden. Let cool completely.
7. For frosting, melt butter in a pan over medium heat until golden brown and nutty. Remove from heat.
8. Whisk in powdered sugar, vanilla, and milk until smooth and spreadable.
9. Frost cooled cookies generously.

Pumpkin pecan cookies with brown butter frosting are rich, nutty, and irresistible — the ultimate autumn comfort dessert.

Pumpkin Cream Cheese Swirl Cookies

These pumpkin cream cheese swirl cookies combine the moist texture of pumpkin cookies with a luscious cream cheese swirl baked right inside.

They’re visually stunning and taste like a cross between pumpkin cookies and cheesecake, making them a showstopper for fall gatherings or holiday trays.

Ingredients:
For the Cookies:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin purée
• 1 large egg
• 2 teaspoons vanilla extract

For the Cream Cheese Swirl:

• 4 oz cream cheese, softened
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt.
3. In a large bowl, beat butter and sugars until creamy. Mix in pumpkin, egg, and vanilla until smooth.
4. Gradually stir in dry ingredients until combined.
5. In another bowl, mix cream cheese, sugar, and vanilla until smooth.
6. Scoop cookie dough onto baking sheet, then top each with a small spoonful of cream cheese mixture.
7. Use a toothpick to gently swirl cream cheese into dough.
8. Bake 12–14 minutes until cookies are set and cream cheese is slightly golden.
9. Let cool on racks before serving.

Pumpkin cream cheese swirl cookies are the perfect blend of soft pumpkin cookie and creamy cheesecake.

They look beautiful, taste indulgent, and make fall baking extra special.

Pumpkin Molasses Cookies

Pumpkin molasses cookies are chewy, spiced, and packed with deep autumn flavors.

The rich molasses adds a caramel-like sweetness, while the pumpkin purée keeps them soft and moist.

Rolled in sugar before baking, they come out with a slight sparkle and crisp edges, making them perfect for fall cookie jars or holiday platters.

Ingredients:

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar (plus extra for rolling)
• ½ cup light brown sugar, packed
• ¼ cup molasses
• ½ cup pumpkin purée
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper.
2. In a bowl, whisk flour, baking soda, baking powder, cinnamon, cloves, ginger, and salt.
3. In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
4. Mix in molasses, pumpkin purée, egg, and vanilla until smooth.
5. Gradually stir dry ingredients into wet until combined.
6. Scoop dough, roll into balls, then coat with granulated sugar.
7. Place on baking sheets, spaced apart, and bake for 11–13 minutes until edges are set.
8. Cool slightly before transferring to racks.

Pumpkin molasses cookies are chewy, fragrant, and filled with old-fashioned spice flavors that taste like autumn nostalgia.

Pumpkin White Chocolate Cranberry Cookies

These pumpkin white chocolate cranberry cookies combine creamy sweetness with tart pops of dried cranberries.

The pumpkin base makes them tender and moist, while the white chocolate balances the tangy fruit with rich sweetness.

They’re festive enough for a holiday dessert table but simple enough for everyday fall baking.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin purée
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup white chocolate chips
• ¾ cup dried cranberries

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large mixing bowl, beat butter and sugars until light and creamy.
4. Mix in pumpkin purée, egg, and vanilla extract.
5. Slowly stir in dry ingredients until just combined.
6. Fold in white chocolate chips and cranberries.
7. Drop spoonfuls of dough onto baking sheets and bake for 12–14 minutes.
8. Let cookies cool on sheets before transferring to a rack.

Pumpkin white chocolate cranberry cookies are sweet, tart, and festive — a delightful seasonal twist that tastes like fall holidays in every bite.

Pumpkin Peanut Butter Cookies

Pumpkin peanut butter cookies are rich, nutty, and wonderfully spiced.

The creaminess of peanut butter pairs beautifully with earthy pumpkin, creating a chewy and flavorful cookie that’s both comforting and unique.

Perfect for peanut butter lovers who want a seasonal twist on their favorite treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• ½ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup pumpkin purée
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line cookie sheets with parchment.
2. In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
3. In a large mixing bowl, beat butter, peanut butter, granulated sugar, and brown sugar until creamy.
4. Mix in pumpkin purée, egg, and vanilla extract until smooth.
5. Slowly add dry ingredients, stirring just until dough forms.
6. Scoop dough onto prepared sheets and flatten slightly with a fork in a crisscross pattern.
7. Bake for 10–12 minutes until lightly golden.
8. Cool cookies on racks before serving.

Pumpkin peanut butter cookies are chewy, nutty, and packed with autumn spice — a cozy, protein-packed cookie perfect for crisp fall days.

Pumpkin Toffee Crunch Cookies

Pumpkin toffee crunch cookies are soft, chewy, and loaded with buttery toffee bits that melt into the dough while baking, creating pockets of caramel-like crunch.

The pumpkin adds moisture and fall flavor, while the toffee brings a satisfying sweetness with a subtle crunch in every bite.

These cookies are perfect for when you want something both comforting and a little indulgent.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin purée
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ½ cups toffee bits

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large mixing bowl, cream butter, brown sugar, and granulated sugar until fluffy.
4. Beat in pumpkin purée, egg, and vanilla extract.
5. Stir in dry ingredients until just combined. Fold in toffee bits.
6. Scoop dough onto baking sheets, spacing 2 inches apart.
7. Bake for 12–14 minutes until edges are set and centers are soft.
8. Cool cookies on baking sheets for 5 minutes before transferring to a rack.

Pumpkin toffee crunch cookies are a chewy, spiced, and buttery delight with caramel-like bursts of sweetness in every bite.

Pumpkin Coconut Macaroon Cookies

Pumpkin coconut macaroon cookies are chewy, tropical-inspired bites with a fall twist.

The pumpkin purée adds moisture and flavor, while shredded coconut creates a chewy texture that pairs beautifully with warm spices.

They’re naturally gluten-free and make a unique addition to any fall cookie platter.

Ingredients:

• 3 cups sweetened shredded coconut
• ¾ cup pumpkin purée
• ½ cup granulated sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon vanilla extract
• 2 large egg whites
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a bowl, combine coconut, pumpkin purée, sugar, cinnamon, nutmeg, and vanilla extract.
3. In another bowl, whisk egg whites with a pinch of salt until frothy.
4. Gently fold egg whites into the coconut-pumpkin mixture until combined.
5. Scoop heaping tablespoons of mixture onto the baking sheet.
6. Bake for 18–20 minutes, or until edges are golden brown.
7. Cool completely before serving.

Pumpkin coconut macaroon cookies are chewy, spiced, and deliciously different — a perfect blend of fall coziness and tropical sweetness.

Pumpkin Espresso Chocolate Cookies

Pumpkin espresso chocolate cookies combine the warmth of pumpkin spice with a bold kick of coffee and rich dark chocolate.

These cookies are deeply flavorful, slightly chewy, and a little more sophisticated than your average fall cookie — perfect for coffee lovers who want a seasonal twist.

Ingredients:

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 tablespoon instant espresso powder
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• ¾ cup pumpkin purée
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup dark chocolate chunks or chips

Instructions:

1. Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper.
2. In a medium bowl, whisk flour, baking soda, baking powder, cinnamon, ginger, salt, and espresso powder.
3. In a large mixing bowl, cream butter and sugars until fluffy.
4. Add pumpkin purée, egg, and vanilla; mix until smooth.
5. Gradually add dry ingredients until dough forms. Fold in chocolate chunks.
6. Drop spoonfuls of dough onto cookie sheets and bake for 12–14 minutes.
7. Let cookies cool on racks before enjoying.

Pumpkin espresso chocolate cookies are rich, bold, and cozy — a perfect afternoon pick-me-up treat for the fall season.

Pumpkin Caramel Thumbprint Cookies

Pumpkin caramel thumbprint cookies are buttery, spiced, and filled with gooey caramel in the center.

The pumpkin purée adds a moist, tender texture, while the warm spices bring out the autumn flavors.

These little cookies are both elegant and indulgent, making them a great choice for fall dessert tables or holiday cookie swaps.

Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup pumpkin purée
• 1 large egg
• 1 teaspoon vanilla extract
• 20–24 soft caramel candies
• 2 tablespoons heavy cream

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, cream butter and sugars until fluffy. Add pumpkin, egg, and vanilla; mix well.
4. Stir in dry ingredients until just combined.
5. Scoop dough and roll into balls. Place on baking sheets and gently press your thumb into the center of each to make an indentation.
6. Bake for 11–13 minutes, until edges are set.
7. While cookies cool, melt caramels with heavy cream over low heat until smooth.
8. Spoon melted caramel into the center of each cookie. Let set before serving.

Pumpkin caramel thumbprint cookies are chewy, spiced, and filled with a sweet caramel surprise — a perfect bite-sized autumn indulgence

Pumpkin Almond Biscotti Cookies

Pumpkin almond biscotti cookies are crisp, twice-baked Italian-style treats with a seasonal twist.

The pumpkin purée gives them a subtle softness, while almonds add crunch and nuttiness.

They’re perfect for dipping into hot coffee, tea, or cider on a chilly fall morning.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup pumpkin purée
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup almonds, chopped

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, cream butter and sugar. Add pumpkin, eggs, and vanilla; beat until smooth.
4. Stir in dry ingredients, then fold in almonds.
5. Divide dough into two logs and place on baking sheet. Flatten slightly.
6. Bake for 25 minutes until golden. Remove, cool slightly, then slice logs diagonally.
7. Return slices to baking sheet and bake another 10–12 minutes per side until crisp.
8. Cool completely before serving.

Pumpkin almond biscotti cookies are crunchy, spiced, and perfect for dunking — an elegant cookie that pairs beautifully with warm fall drinks

Pumpkin Streusel Cookies

Pumpkin streusel cookies are soft, cakey, and topped with a buttery crumb streusel.

They taste like a cross between a cookie and a slice of pumpkin coffee cake.

The combination of pumpkin spice and crumbly topping makes these cookies a comforting treat for crisp fall mornings or cozy afternoons.

Ingredients:
For the Cookies:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin purée
• 1 large egg
• 2 teaspoons vanilla extract

For the Streusel:

• ½ cup all-purpose flour
• ¼ cup brown sugar, packed
• 2 tablespoons granulated sugar
• ½ teaspoon cinnamon
• 4 tablespoons unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, cream butter and sugars until fluffy. Add pumpkin, egg, and vanilla; mix well.
4. Stir in dry ingredients until just combined.
5. In a small bowl, mix flour, sugars, cinnamon, and melted butter until crumbly to make streusel.
6. Scoop cookie dough onto baking sheets and sprinkle each with streusel topping.
7. Bake 12–14 minutes until golden and set.
8. Cool cookies on racks before serving.

Pumpkin streusel cookies are like little bites of pumpkin coffee cake — soft, spiced, and topped with sweet, buttery crumbs.

Pumpkin Maple Pecan Cookies

Pumpkin maple pecan cookies are chewy, nutty, and sweetened with a touch of pure maple syrup for extra fall flavor.

The roasted pecans add crunch and depth, while the pumpkin purée keeps the cookies moist and tender.

These cookies are perfect for cozy gatherings and taste just like autumn in cookie form.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup light brown sugar, packed
• ½ cup granulated sugar
• ½ cup pumpkin purée
• ¼ cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup toasted pecans, chopped

Instructions:

1. Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper.
2. In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large mixing bowl, cream butter and sugars until fluffy.
4. Mix in pumpkin, maple syrup, egg, and vanilla extract until smooth.
5. Gradually stir in dry ingredients until combined. Fold in pecans.
6. Scoop dough onto prepared baking sheets and flatten slightly.
7. Bake 12–14 minutes until lightly golden.
8. Cool completely on wire racks.

Pumpkin maple pecan cookies are a flavorful blend of nuttiness, sweetness, and spice — an irresistible fall favorite.

Pumpkin S’mores Cookies

Pumpkin s’mores cookies bring together the classic campfire treat with autumn’s favorite flavor.

These cookies are packed with pumpkin spice, chocolate chunks, gooey marshmallows, and crushed graham crackers for the ultimate fall-inspired cookie mash-up.

They’re fun, indulgent, and sure to be a crowd-pleaser.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin purée
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chunks
• 1 cup mini marshmallows
• 1 cup crushed graham crackers

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk flour, baking soda, baking powder, cinnamon, ginger, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy.
4. Add pumpkin, egg, and vanilla; mix until smooth.
5. Stir in dry ingredients until combined. Fold in chocolate, marshmallows, and graham crackers.
6. Drop dough onto baking sheets, spacing well apart.
7. Bake 12–14 minutes until cookies are golden and marshmallows are melty.
8. Cool slightly before serving.

Pumpkin s’mores cookies are gooey, chocolatey, and spiced — a playful twist on two seasonal favorites in one delicious bite.

Pumpkin Chai Spice Cookies

Pumpkin chai spice cookies combine the warming flavors of pumpkin with the aromatic spices of chai tea — cardamom, ginger, cinnamon, and cloves.

Soft and slightly chewy, these cookies are fragrant and cozy, making them perfect with a hot cup of tea or coffee on a crisp fall afternoon.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin purée
• 1 large egg
• 2 teaspoons vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Prepare baking sheets with parchment paper.
2. In a bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, and salt.
3. In a large bowl, beat butter and sugars until creamy.
4. Mix in pumpkin, egg, and vanilla extract.
5. Slowly stir in dry ingredients until combined.
6. Scoop dough onto baking sheets, spacing 2 inches apart.
7. Bake for 11–13 minutes until edges are set.
8. Let cool on racks before serving.

Pumpkin chai spice cookies are aromatic, spiced, and comforting — the perfect treat for tea lovers and anyone craving cozy fall flavors.

Pumpkin Oatmeal Raisin Cookies

Pumpkin oatmeal raisin cookies are hearty, chewy, and wholesome — packed with oats, raisins, and pumpkin for the ultimate fall comfort snack.

The pumpkin adds natural sweetness and moisture, while warm spices bring depth of flavor.

These cookies are perfect for a quick breakfast-on-the-go or an afternoon pick-me-up.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 ½ cups old-fashioned oats
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin purée
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup raisins

Instructions:

1. Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper.
2. In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir in oats.
3. In a large bowl, cream butter and sugars until fluffy.
4. Mix in pumpkin, egg, and vanilla.
5. Gradually stir in dry ingredients, then fold in raisins.
6. Drop spoonfuls of dough onto cookie sheets, spacing apart.
7. Bake 12–14 minutes until golden at edges.
8. Cool on racks before serving.

Pumpkin oatmeal raisin cookies are chewy, spiced, and naturally sweet — a wholesome fall cookie you’ll want to enjoy any time of day.

Pumpkin Nutella Swirl Cookies

Pumpkin Nutella swirl cookies are decadent, soft, and rich — with a creamy swirl of chocolate-hazelnut spread baked into the pumpkin dough.

They’re eye-catching and irresistible, combining the comforting warmth of pumpkin spice with the indulgent sweetness of Nutella.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin purée
• 1 large egg
• 2 teaspoons vanilla extract
• ½ cup Nutella (slightly warmed for easier swirling)

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a bowl, whisk flour, baking soda, baking powder, cinnamon, ginger, and salt.
3. In a large mixing bowl, cream butter and sugars until fluffy.
4. Add pumpkin, egg, and vanilla; mix until smooth.
5. Stir in dry ingredients until combined.
6. Scoop dough onto baking sheets, then drop small dollops of Nutella on each cookie.
7. Use a toothpick to swirl Nutella into the dough.
8. Bake for 12–14 minutes until set.
9. Let cool before serving.

Pumpkin Nutella swirl cookies are rich, beautiful, and decadent — a fall cookie that looks as good as it tastes.

Pumpkin Apple Cinnamon Cookies

Pumpkin apple cinnamon cookies combine two iconic fall flavors — pumpkin and apple — in a soft, spiced cookie that’s bursting with warmth.

Fresh apple bits add juicy sweetness, while cinnamon ties the flavors together into a comforting seasonal treat.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon allspice
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin purée
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ½ cups diced apple (peeled and chopped small)

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt.
3. In a large mixing bowl, cream butter and sugars until light and fluffy.
4. Mix in pumpkin, egg, and vanilla until smooth.
5. Gradually stir in dry ingredients until combined. Fold in apple pieces.
6. Scoop dough onto baking sheets, leaving space between cookies.
7. Bake 13–15 minutes until golden and set.
8. Let cool before serving.

Pumpkin apple cinnamon cookies are moist, fruity, and spiced — the ultimate fall harvest cookie that pairs perfectly with a hot drink.

Pumpkin Gingerbread Cookies

Pumpkin gingerbread cookies are soft, chewy, and deeply spiced with ginger, cinnamon, and molasses.

The pumpkin adds moisture and earthiness, while the molasses creates a rich depth of flavor.

These cookies taste like a marriage of two holiday classics — gingerbread and pumpkin spice — making them perfect for the fall-to-winter transition.

Ingredients:

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• ¼ cup molasses
• ½ cup pumpkin purée
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
3. In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
4. Add molasses, pumpkin purée, egg, and vanilla; beat until smooth.
5. Stir in dry ingredients until just combined.
6. Scoop dough onto baking sheets, spacing 2 inches apart.
7. Bake for 11–13 minutes until set and fragrant.
8. Cool on racks before serving.

Pumpkin gingerbread cookies are rich, spiced, and comforting — a cozy cookie that brings together the best of fall and winter flavors.

Pumpkin Cheesecake Stuffed Cookies

Pumpkin cheesecake stuffed cookies are indulgent and irresistible.

Each cookie is soft and spiced on the outside, but when you bite into it, you get a creamy cheesecake filling.

They’re perfect for special occasions, dessert tables, or anytime you want to impress with a bakery-style treat.

Ingredients:
For the Cookies:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin purée
• 1 large egg
• 2 teaspoons vanilla extract

For the Cheesecake Filling:

• 6 oz cream cheese, softened
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, nutmeg, salt) in a bowl.
3. In a large bowl, beat butter and sugars until fluffy. Add pumpkin, egg, and vanilla; mix well.
4. Gradually stir in dry ingredients until combined.
5. For filling: Beat cream cheese, sugar, and vanilla until smooth. Chill briefly.
6. Scoop a tablespoon of cookie dough, flatten slightly, and place a small spoonful of cheesecake filling in the center. Cover with another bit of dough and seal edges.
7. Arrange on cookie sheets and bake for 13–15 minutes.
8. Cool before serving.

Pumpkin cheesecake stuffed cookies are soft, creamy, and luxurious — like two desserts in one irresistible bite.

Pumpkin Spice Latte Cookies

Pumpkin spice latte cookies are inspired by the famous fall drink.

Infused with pumpkin, espresso, and warming spices, they deliver the cozy flavors of a latte in cookie form.

A light coffee glaze on top makes them extra special and perfect for coffee lovers.

Ingredients:
For the Cookies:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon cardamom
• ½ teaspoon salt
• 1 tablespoon instant espresso powder
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin purée
• 1 large egg
• 2 teaspoons vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 1 tablespoon brewed espresso (cooled)
• 1–2 tablespoons milk

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a bowl, whisk flour, baking soda, baking powder, cinnamon, ginger, cardamom, salt, and espresso powder.
3. In a large bowl, cream butter and sugars until light and fluffy.
4. Add pumpkin, egg, and vanilla; beat until smooth.
5. Stir in dry ingredients until combined.
6. Scoop dough onto baking sheets, leaving room between cookies.
7. Bake 12–14 minutes until set. Cool completely.
8. For glaze: Whisk powdered sugar, espresso, and milk until smooth. Drizzle over cooled cookies.

Pumpkin spice latte cookies are aromatic, spiced, and lightly caffeinated — a cookie version of everyone’s favorite fall beverage