These Fluffy Pumpkin Cookies are soft and delicious, and they almost melt in your mouth. They take only 20 minutes to make and are perfect for Thanksgiving or winter holidays—or any time you have a craving.

Pumpkin cookies on baking sheet after baking.

Pumpkin Cookies

These soft-baked cookies taste like mouthfuls of the most delicious pumpkin bread, in cookie form. They are made with just a few ingredients and are so perfect to share with the kids. I love this as a component on a cookie platter, a Thanksgiving dessert, or just something to bake (a few times!) during the fall.

These are a sweeter version of our Healthy Pumpkin Cookies with a more straight-up pumpkin flavor, and they’re one of my family’s current favorites.

They’re particularly pretty with sprinkles on top!

Ingredients for pumpkin cookies on countertop.

Ingredients You Need

Here’s a look at what you need to make this cookie recipe to bake with the kids (or for the kids!).

  • Unsalted butter: Using softened unsalted butter allows you to control the salt in the recipe.
  • Sugar: Granulated sugar blends into the butter and adds just enough sweetness.
  • Egg: The egg helps the batter come together and become fluffy and moist.
  • Pumpkin puree: You can use canned pumpkin or homemade pumpkin puree.
  • Vanilla extract: I add a little vanilla extract to balance the flavors in this cookie.
  • Pumpkin pie spice: This spice blend, which you can find in the regular spice aisle, adds classic pumpkin-baked-goods flavor.
  • Baking soda and baking powder: This combination helps the cookies puff and rise.
  • All-purpose flour: This keeps the batter light and moist.
  • Sprinkles (optional): I love to add some sprinkles to the top of each cookie-batter ball before baking for color, though you can also top with Cream Cheese Frosting once the cookies are cooled.

Step-by-Step Instructions

Here’s a look at how to make this cookie recipe so you know what to expect. Scroll down to the end of the post for the specific amounts and times.

how to make pumpkin cookies in grid of 4 images.
  1. Preheat the oven. Cream butter and sugar together by adding both to a bowl and mixing with a handheld electric mixer.
  2. Add the egg and vanilla and mix to combine well.
  3. Add the rest of the ingredients and mix to combine.
  4. Place balls of batter onto the prepared sheet. Add sprinkles on top of each if desired.
  5. Bake. Let cool completely on the pan before serving.
Pumpkin cookies on baking sheet after baking.

How to Store

Store cooled cookies in an airtight container for up to 3 days. Place the container into the fridge for up to a week. These cookies are soft when they come out of the oven and are soft when stored.

Best Tips for Success

  • Top with Cream Cheese Frosting for an extra-special touch, if desired.
  • Use canned or homemade pumpkin puree.
  • Use cinnamon if you’re out of pumpkin pie spice.
  • Gluten-free: Use a 1:1 style of gluten-free flour blend.
  • Dairy-free: Use vegan butter substitute.

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I’d love to hear your feedback on this post, so please rate and comment below!

Pumpkin cookies on baking sheet after baking.

Fluffy Pumpkin Cookies

These Fluffy Pumpkin Cookies are soft and delicious, and they almost melt in your mouth. They take only 20 minutes to make and are perfect for Thanksgiving or winter holidays—or any time you have a craving. They're particularly pretty with a sprinkles on top!
5 from 9 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine American
Course Dessert
Calories 167kcal
Servings 10 (makes 20 cookies)

Ingredients

  • ½ cup unsalted butter (softened at room temperature)
  • cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup pumpkin puree
  • ¾ teaspoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons sprinkles (optional)

Instructions

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • Add the butter and sugar to a medium bowl. Use a handheld electric mixer to blend on medium speed until well combined, about 30 seconds.
  • Add the egg and vanilla and use the mixer to combine well.
  • Add the rest of the ingredients and mix on low just to combine. Do not over-mix. Use a spatula as needed to get all the flour incorporated.
  • Place 1-teaspoon balls of batter onto the prepared sheet about 2 inches apart. (I use a mini ice cream scoop to make this easier, as the batter is sticky. Otherwise use a teaspoon measuring spoon and push each one off with your fingers.)
  • Add sprinkles on top of each if desired.
  • Bake for 10-12 minutes, or until firm to the touch and just lightly golden brown around the edges. Let cool completely on the pan before serving.

Equipment

Notes

Store cooled cookies in an airtight container for up to 3 days.
Top with Cream Cheese Frosting for an extra-special touch, if desired.
Use canned or homemade pumpkin puree.
Use cinnamon if you’re out of pumpkin pie spice.
Gluten-free: Use a 1:1 style of gluten-free flour blend.
Dairy-free: Use vegan butter substitute.

Nutrition

Serving: 2cookies, Calories: 167kcal, Carbohydrates: 18g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 41mg, Sodium: 115mg, Potassium: 49mg, Fiber: 1g, Sugar: 7g, Vitamin A: 2214IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    SO fluffy! My new fave cookie. Had a craving and they were super easy to whip up. I added some dark chocolate chips cause these are for mama 🙂

  2. 5 stars
    Made these tonight but used honey instead of sugar. They were so good! My toddler loved them and I may have had a few myself!