Pumpkin Cookies

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Pumpkin Cookies are soft, fluffy cake-style cookies. These cookies have been a yearly family tradition since I was a kid. Fall baking is the best, warm the house up, with heavenly aromas, and a delicious treat.

I typically make these cookies after I carve pumpkins using a homemade pumpkin puree made with the mouths and noses from the Jack-O-Lanterns. My pumpkins are still green right now so I used canned pumpkin this time.

These cookies are so easy to make. The original recipe card simply states to mix all ingredients together and bake on a greased cookie sheet. I have made a few changes over the years, I use butter instead of shortening and I cream together the butter and sugar before adding the rest of the ingredients. I also use a silicone baking mat instead of greasing the pan.

I use Homemade Vanilla Extract in these cookies, which is amazing and it’s simple to make. Homemade Vanilla Extract also makes a wonderful gift. I always make these with chocolate chips, when I was young my mom would make these with chocolate chips, raisins, and nuts. If you decide to make them without any of the mix-ins, topping them with a cream cheese frosting would be a wonderful addition.

These cookies do not flatten out as they cook they stay poofy, if you want a flatter cookie press the dough down before baking. Depending on the size, this recipe will make 3 – 4 dozen cookies.

Pumpkin Cookies

Servings: 48 cookies
Calories: 98kcal


  • ½ cup butter, room temperature
  • cups granulated sugar
  • 1 egg
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 cup chocolate chips (Optional)
  • 1 cup raisins (Optional)
  • ½ cup walnuts (Optional)


  • Preheat oven to 375°. Grease a cookie sheet or line with a Silpat mat or parchment paper.
  • Cream together the butter and sugar. Add the egg, pumpkin, and vanilla, and stir to combine.
  • Fold in the dry ingredients just until combined. Add any of the optional items that you wish.
  • Drop dough by heaping teaspoons 2 inches apart on prepared cookie sheets. Bake for 10 to 12 minutes or until the tops are set and the bottoms are golden. Transfer to wire racks to cool.


I use salted butter, but unsalted will work just as well. Shortening can also be used instead of butter. 


Serving: 1cookie | Calories: 98kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 76mg | Potassium: 50mg | Fiber: 1g | Sugar: 8g | Vitamin A: 859IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
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