This post may contain affiliate links, please see my disclosure policy to learn more.
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, 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 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 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.
- ½ cup butter, room temperature
- 1½ cups granulated sugar
- 1 egg
- 1 cup pumpkin puree
- 1 tsp vanilla
- 2½ 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, 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 tops are set and bottoms are golden. Transfer to wire racks to cool.