Let’s face it – fall is all about cozy sweaters, warm spices, and the undeniable joy of a perfectly baked treat. And what better way to embrace that autumnal feeling than with pumpkin cookies? These aren’t your grandma’s molasses cookies – we’re talking a delightfully moist, spiced, and subtly sweet experience that’s guaranteed to brighten any day. Whether you’re celebrating a harvest season or simply craving a comforting indulgence, these pumpkin cookies are a guaranteed crowd-pleaser. Get ready to transform your kitchen into a little slice of autumn paradise!

Why You’ll Love This

There’s a reason why pumpkin cookies have become such a beloved classic. They’re more than just a cookie; they’re a warm hug in a bite. Here’s why you’ll absolutely adore them:

Flavor Explosion: The combination of pumpkin puree, brown sugar, and a hint of cinnamon creates a flavor profile that’s both familiar and utterly unique. It’s a symphony of sweet and subtly earthy notes.
Moist & Tender Texture: Unlike some cookies that crumble, these are wonderfully moist and hold their shape beautifully. The incorporation of melted butter and a touch of oats contributes to a delightfully tender crumb.
Easy to Make: Don’t let the seemingly simple recipe fool you! These cookies are surprisingly forgiving and require minimal effort.
Perfect for Sharing: These cookies are fantastic for gatherings, parties, or simply sharing with loved ones. They’re a guaranteed hit!
Seasonal Delight: Pumpkin season is a magical time of year, and these cookies perfectly capture that feeling of warmth and abundance.

Ingredients & Equipment

Let’s gather our ingredients! You’ll need:

1 1/2 cups (180g) All-Purpose Flour – We want a light and fluffy base.
1 teaspoon Baking Soda – For that delightful rise!
1/2 teaspoon Ground Cinnamon – A cornerstone of pumpkin spice.
1/4 teaspoon Ground Ginger – Adds a warm, spicy depth.
1/4 teaspoon Ground Nutmeg – A subtle, aromatic boost.
1/2 teaspoon Salt – Balances the sweetness.
1/2 cup (113g) Unsalted Butter, softened – Crucial for moisture and flavor.
1/2 cup (100g) Packed Brown Sugar – Adds richness and a beautiful color.
1 Large Egg – Provides structure and binding.
1/2 cup (120ml) Pumpkin Puree – Freshly squeezed is best, but canned works in a pinch. Don’t skimp on the pumpkin – it’s the star!
2 tablespoons Milk – Adds moisture.
1 tablespoon Melted Butter – For brushing the tops.
Optional: 1/2 cup Chopped Pecans or Walnuts – For added texture and nutty flavor.

You’ll also need:

Baking Sheet
Parchment Paper – For easy cleanup.
Mixing Bowls
Measuring Cups & Spoons

Step-by-Step Instructions

Alright, let’s get baking! Here’s how to make these delicious pumpkin cookies:

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This is important for easy removal.

Step 2: Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Make sure everything is well combined.

Step 3: Cream Butter & Sugar

In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. This takes about 3-5 minutes. Don’t rush this step – it’s key to a tender cookie.

Step 4: Add Wet Ingredients

Beat in the egg, then gradually add the pumpkin puree and milk. Mix until just combined. Be careful not to overmix – a few lumps are perfectly fine!

Step 5: Combine Wet & Dry

Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! A few streaks of flour are okay.

Step 6: Bake

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 9-11 minutes, or until the edges are golden brown. Keep a close eye on them – ovens vary!

Pro Tips

For Extra Moisture: Drizzle the tops of the cookies with a little melted butter before baking.
Spice it Up: Add a pinch of cloves or allspice for a more complex flavor.
Chocolate Chips: Fold in 1/2 cup of chocolate chips for an extra decadent treat.
Preventing Dry Cookies: Brush the tops of the cookies with a little milk or melted butter after baking to help them brown and stay moist.

Storing Leftovers

Leftover pumpkin cookies are fantastic! Store them in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months. To freeze, place the cookies on a baking sheet lined with parchment paper and freeze until solid, then transfer them to a freezer bag. They’ll keep for up to 2-3 months.

Enjoy your delicious homemade pumpkin cookies! Share this recipe with your friends and family – you’re sure to be the star of any autumn gathering.

Soft & Chewy Pumpkin Cookies | Easy Fall Dessert Recipe