Pumpkin season means one thing in my kitchen: the oven stays warm and the cookie jar never stays full for long. Pumpkin puree does something special to cookie dough. It adds moisture, a soft bite, and that warm orange color that makes a cookie look like fall before you even taste it.
After years of testing spice ratios and chasing down the chewiest versions, one recipe stands out from the rest. Butternut Bakery’s Brown Butter and Maple Chewy Pumpkin Cookies deliver the chewy texture and balanced spice that most pumpkin cookies miss, making them the best pick for bakers tired of cakey, bland results. That one recipe alone is worth preheating the oven for, but there are plenty of other standouts worth a spot in your baking rotation this year.
Whether you want something simple with three ingredients, a gluten-free version for a picky crowd, or a frosted cookie fancy enough for a holiday table, there’s a recipe ahead that fits.
Quick picks:
- Best overall: Brown Butter and Maple Chewy Pumpkin Cookies for rich flavor and chewy texture
- Best for kids: Three-Ingredient Pumpkin Cake Mix Cookies for easy, no-fuss baking
- Best for a crowd: Soft Pumpkin Cookies with Cream Cheese Frosting for a bakery-style treat
- Best for dietary needs: Gluten-Free Pumpkin Almond Flour Cookies for celiac-friendly baking
1. Brown Butter and Maple Chewy Pumpkin Cookies
Browning the butter is what sets this cookie apart from every other pumpkin recipe out there. It brings a nutty, caramel depth that plain melted butter cannot match, and the maple syrup adds a gentle sweetness without tasting artificial. The texture lands exactly where a pumpkin cookie should: chewy at the edges, soft in the middle, never cakey.
Yield: 18 cookies | Prep: 20 minutes | Cook: 12 minutes | Oven: 350°F
Ingredients:
- ½ cup unsalted butter, browned and cooled
- ½ cup pumpkin puree
- 1 cup light brown sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¼ cup maple syrup, for glaze
Steps:
- Brown the butter in a saucepan over medium heat until golden and fragrant. Cool slightly.
- Whisk browned butter, pumpkin, brown sugar, egg yolk, and vanilla together.
- Stir in flour, baking soda, spice, and salt until just combined.
- Scoop dough onto a lined sheet and bake 11-12 minutes.
- Drizzle with warm maple syrup before serving.
2. Soft Pumpkin Cookies with Cream Cheese Frosting
These cookies taste like pumpkin pie in cookie form, topped with a tangy cream cheese frosting that balances the sweetness. The dough itself bakes up pillowy soft, almost like a tiny cake, thanks to a higher ratio of pumpkin puree.
Yield: 24 cookies | Prep: 15 minutes | Cook: 14 minutes | Oven: 350°F
Ingredients:
- 1 cup pumpkin puree
- ½ cup butter, softened
- 1 cup sugar
- 1 egg
- 2½ cups flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 4 oz cream cheese
- 1½ cups powdered sugar
Steps:
- Cream butter and sugar, then mix in pumpkin and egg.
- Add dry ingredients and stir until smooth.
- Bake scooped dough 13-14 minutes until set.
- Beat cream cheese and powdered sugar, then frost cooled cookies.
If you love that tangy frosting, you’ll also enjoy the same pairing in our delicious red velvet cupcakes with cream cheese frosting.
3. Pumpkin Chocolate Chip Cookies
Chocolate and pumpkin spice make an easy, crowd-pleasing pair in this classic cookie. Semisweet chips melt into pockets throughout the soft dough, and a touch of cinnamon keeps the flavor warm instead of too sweet.
Yield: 24 cookies | Prep: 15 minutes | Cook: 12 minutes | Oven: 350°F
Ingredients:
- 1 cup pumpkin puree
- ½ cup butter, softened
- 1 cup brown sugar
- 1 egg
- 2¼ cups flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1½ cups semisweet chocolate chips
Steps:
- Cream butter and sugar, beat in egg and pumpkin.
- Mix in dry ingredients, then fold in chocolate chips.
- Bake 11-12 minutes until edges are set.
4. Pumpkin Oatmeal Cookies
Rolled oats give these cookies a hearty chew and a slightly nutty bite that pairs perfectly with pumpkin and spice. They feel a little more rustic than a typical drop cookie, with texture in every bite.
Yield: 20 cookies | Prep: 15 minutes | Cook: 13 minutes | Oven: 350°F
Ingredients:
- 1 cup pumpkin puree
- ½ cup butter, softened
- ¾ cup brown sugar
- 1¾ cups old-fashioned oats
- 1¼ cups flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
Steps:
- Cream butter and sugar, mix in pumpkin.
- Stir in oats, flour, spices, and baking soda.
- Scoop and bake 12-13 minutes until golden at the edges.
5. Pumpkin Snickerdoodles
A cinnamon-sugar coating gives these cookies a crackly, sparkly top while the inside stays soft and tender from the pumpkin puree. They taste like a cinnamon roll and a pumpkin cookie had a baby.
Yield: 22 cookies | Prep: 15 minutes | Cook: 11 minutes | Oven: 350°F
Ingredients:
- ¾ cup pumpkin puree
- ½ cup butter, softened
- 1 cup sugar
- 2¼ cups flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 2 tablespoons sugar mixed with 1 tablespoon cinnamon (for rolling)
Steps:
- Cream butter and sugar, mix in pumpkin.
- Add dry ingredients and combine.
- Roll dough balls in cinnamon sugar, then bake 10-11 minutes.
6. Pumpkin Spice Cookies with Maple Glaze
This cookie leans into every warm spice in the cabinet, from ginger to clove, finished with a sweet maple glaze that soaks into the top. It tastes like the inside of a spice cake, dressed up for fall.
Yield: 20 cookies | Prep: 15 minutes | Cook: 12 minutes | Oven: 350°F
Ingredients:
- 1 cup pumpkin puree
- ½ cup butter, softened
- 1 cup brown sugar
- 2¼ cups flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ginger
- ¼ teaspoon clove
- ¾ cup powdered sugar
- 2 tablespoons maple syrup
Steps:
- Cream butter and sugar, mix in pumpkin.
- Stir in flour and spices.
- Bake 11-12 minutes, cool, then drizzle with maple glaze made from powdered sugar and syrup.
7. Pumpkin Whoopie Pies
Two soft pumpkin cookies sandwich a fluffy cream filling, making this more of a handheld dessert than a simple cookie. The cakey texture that some bakers avoid in a drop cookie works perfectly here.
Yield: 12 whoopie pies | Prep: 20 minutes | Cook: 12 minutes | Oven: 350°F
Ingredients:
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 cup brown sugar
- 2 cups flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 cup marshmallow fluff
- 4 oz cream cheese, softened
Steps:
- Mix pumpkin, oil, and sugar, then stir in dry ingredients.
- Drop batter into rounds and bake 11-12 minutes.
- Beat fluff and cream cheese, then sandwich between cooled cookies.
8. Pumpkin Cheesecake Cookies
A pocket of sweetened cream cheese hides in the center of each cookie, giving you cheesecake flavor without the springform pan. The pumpkin dough wraps around the filling and bakes up soft and rich.
Yield: 18 cookies | Prep: 25 minutes | Cook: 14 minutes | Oven: 350°F
Ingredients:
- ¾ cup pumpkin puree
- ½ cup butter, softened
- 1 cup brown sugar
- 2 cups flour
- 2 teaspoons cinnamon
- 4 oz cream cheese
- 2 tablespoons sugar
- ½ teaspoon vanilla
Steps:
- Beat cream cheese, sugar, and vanilla; freeze small spoonfuls.
- Mix cookie dough and wrap around frozen filling.
- Bake 13-14 minutes until set.
9. Pumpkin White Chocolate Chip Cookies
White chocolate’s buttery sweetness mellows the warm spice in these cookies, giving a softer flavor profile than the classic chocolate chip version. The chips stay creamy and don’t overpower the pumpkin.
Yield: 22 cookies | Prep: 15 minutes | Cook: 12 minutes | Oven: 350°F
Ingredients:
- 1 cup pumpkin puree
- ½ cup butter, softened
- ¾ cup sugar
- ¾ cup brown sugar
- 2¼ cups flour
- 1½ teaspoons cinnamon
- 1½ cups white chocolate chips
Steps:
- Cream butter and sugars, mix in pumpkin.
- Stir in dry ingredients, fold in chips.
- Bake 11-12 minutes until lightly golden.
10. Pumpkin Molasses Cookies
Molasses brings a deep, almost smoky sweetness that pairs beautifully with pumpkin’s earthy flavor. These cookies have a darker color and a slightly chewy, gingerbread-like bite.
Yield: 20 cookies | Prep: 15 minutes | Cook: 12 minutes | Oven: 350°F
Ingredients:
- ¾ cup pumpkin puree
- ½ cup butter, softened
- ½ cup brown sugar
- ¼ cup molasses
- 2¼ cups flour
- 1 teaspoon baking soda
- 2 teaspoons ginger
- 1 teaspoon cinnamon
Steps:
- Cream butter and sugar, mix in pumpkin and molasses.
- Add dry ingredients and stir until combined.
- Bake 11-12 minutes until the tops crack slightly.
11. Pumpkin Sugar Cookies
These cookies keep things simple, with a soft, slightly cakey texture and a light pumpkin flavor that lets the vanilla and cinnamon sugar coating shine. They’re an easy one for baking with kids.
Yield: 24 cookies | Prep: 15 minutes | Cook: 11 minutes | Oven: 350°F
Ingredients:
- ¾ cup pumpkin puree
- ½ cup butter, softened
- 1 cup sugar
- 2¼ cups flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 2 tablespoons sugar (for rolling)
Steps:
- Cream butter and sugar, mix in pumpkin.
- Add dry ingredients and combine.
- Roll in sugar and bake 10-11 minutes.
12. Pumpkin Peanut Butter Cookies
Peanut butter adds a salty, nutty backbone to pumpkin’s sweetness, and the classic fork-crossed top gives these cookies a homemade look. They bake up dense and satisfying.
Yield: 18 cookies | Prep: 15 minutes | Cook: 12 minutes | Oven: 350°F
Ingredients:
- ¾ cup pumpkin puree
- ½ cup peanut butter
- ½ cup brown sugar
- 1¾ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
Steps:
- Mix peanut butter, pumpkin, and sugar until smooth.
- Stir in flour, baking soda, and cinnamon.
- Press with a fork and bake 11-12 minutes.
For another easy take on this classic flavor, try our simple 3 ingredient peanut butter cookies recipe.
13. Pumpkin Biscotti
Biscotti’s dry, crunchy texture is a nice change of pace from soft drop cookies, and it holds up well dunked in coffee. Pumpkin and warm spices keep the flavor cozy despite the crisp bite.
Yield: 20 slices | Prep: 20 minutes | Cook: 35 minutes | Oven: 325°F
Ingredients:
- ½ cup pumpkin puree
- ⅓ cup sugar
- 2 eggs
- 2½ cups flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
Steps:
- Mix wet ingredients, then stir in dry ingredients to form a dough.
- Shape into a log and bake 25 minutes.
- Slice and bake again 8-10 minutes per side until crisp.
14. Pumpkin Pecan Sandies
Toasted pecans and a crumbly, shortbread-like texture make these cookies feel a little more grown-up than a typical pumpkin cookie. They’re buttery, nutty, and not overly sweet.
Yield: 20 cookies | Prep: 15 minutes | Cook: 13 minutes | Oven: 350°F
Ingredients:
- ½ cup pumpkin puree
- 1 cup butter, softened
- ¾ cup sugar
- 2¼ cups flour
- 1 cup chopped pecans, toasted
- 1 teaspoon cinnamon
Steps:
- Cream butter and sugar, mix in pumpkin.
- Stir in flour, cinnamon, and pecans.
- Bake 12-13 minutes until edges turn golden.
15. Pumpkin Shortbread Cookies
Shortbread’s dense, buttery crumb gets a subtle pumpkin twist here, with just enough puree to add color and flavor without softening the classic snap. These are the ones to slice into neat little bars.
Yield: 16 cookies | Prep: 15 minutes | Cook: 18 minutes | Oven: 325°F
Ingredients:
- ¼ cup pumpkin puree
- 1 cup butter, softened
- ½ cup powdered sugar
- 2¼ cups flour
- 1 teaspoon cinnamon
Steps:
- Cream butter and sugar, mix in pumpkin.
- Stir in flour and cinnamon until dough forms.
- Press into a pan and bake 16-18 minutes.
For a plain version of this buttery favorite, check out our classic 3 ingredient shortbread cookies.
16. Pumpkin Thumbprint Cookies with Salted Caramel
A pool of salted caramel in the center of each cookie adds a gooey, sweet-salty finish that makes these feel special enough for a holiday cookie plate. The pumpkin dough stays soft around the caramel pocket.
Yield: 18 cookies | Prep: 20 minutes | Cook: 13 minutes | Oven: 350°F
Ingredients:
- ¾ cup pumpkin puree
- ½ cup butter, softened
- ¾ cup brown sugar
- 2 cups flour
- 1 teaspoon cinnamon
- ½ cup caramel sauce
- Flaky salt, for topping
Steps:
- Cream butter and sugar, mix in pumpkin.
- Stir in flour and cinnamon, then roll into balls.
- Press a thumbprint into each and bake 11-12 minutes.
- Fill with warm caramel and sprinkle with salt.
17. Three-Ingredient Pumpkin Cake Mix Cookies
A box of spice cake mix does most of the work here, making this the fastest recipe on the list. Just stir, scoop, and bake for a soft, cakey cookie with barely any effort.
Yield: 20 cookies | Prep: 5 minutes | Cook: 10 minutes | Oven: 350°F
Ingredients:
- 1 box spice cake mix
- 1 cup pumpkin puree
- ½ cup chocolate chips (optional)
Steps:
- Stir cake mix and pumpkin puree together until combined.
- Fold in chocolate chips if using.
- Scoop onto a lined sheet and bake 9-10 minutes.
This one pairs well with our simple 3 ingredient pumpkin cake recipe if you want double the pumpkin dessert with minimal effort.
18. Vegan Pumpkin Chocolate Chunk Cookies
Coconut oil and pumpkin puree replace butter and eggs here, keeping the texture soft and moist without any dairy or eggs. Dark chocolate chunks melt into pockets throughout.
Yield: 20 cookies | Prep: 15 minutes | Cook: 12 minutes | Oven: 350°F
Ingredients:
- 1 cup pumpkin puree
- ½ cup coconut oil, melted
- ¾ cup brown sugar
- 2¼ cups flour
- 1 teaspoon baking soda
- 1½ cups dairy-free dark chocolate chunks
Steps:
- Mix pumpkin, coconut oil, and sugar.
- Stir in flour, baking soda, and chocolate chunks.
- Bake 11-12 minutes until set at the edges.
Looking for more dairy-free treats? Browse our 17 vegan cookie recipes for more ideas beyond pumpkin.
19. Gluten-Free Pumpkin Almond Flour Cookies
Almond flour gives these cookies a tender, slightly nutty crumb that holds together well without any wheat flour. They bake a little flatter than traditional pumpkin cookies but stay moist thanks to the puree.
Yield: 16 cookies | Prep: 15 minutes | Cook: 13 minutes | Oven: 350°F
Ingredients:
- ¾ cup pumpkin puree
- 2 cups almond flour
- ⅓ cup maple syrup
- 1 egg
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
Steps:
- Mix pumpkin, maple syrup, and egg.
- Stir in almond flour, cinnamon, and baking soda.
- Bake 12-13 minutes until edges are golden.
How to Keep Pumpkin Cookies from Turning Cakey
Pumpkin cookies turn cakey when there’s too much moisture and not enough fat or sugar to balance it out. Pumpkin puree is mostly water, so it softens dough fast and pushes cookies toward a muffin-top texture instead of a chewy one.
The easiest fix is draining the puree. Spread it on a few layers of paper towels and blot out extra moisture before mixing it into the dough. This one step makes a noticeable difference in texture.
Browning the butter instead of melting or just softening it also helps. It removes water content from the butter itself and adds concentrated flavor, which is part of why brown butter recipes bake up chewier.
Chilling the dough for 30 minutes before baking keeps cookies from spreading too thin and helps them hold a thicker, chewier shape. Using slightly less baking soda or powder than a standard cookie recipe calls for also keeps the cookie from puffing up into a soft, cake-like dome.
For more texture tips across other fall treats, our our best fall cookie recipes collection covers similar tricks for keeping spiced cookies chewy instead of cakey.
Storage and Freezing Tips
Pumpkin cookies stay fresh for about four days at room temperature when kept in an airtight container. Because of their higher moisture content, they can turn soft or sticky faster than a classic butter cookie, so skip leaving them uncovered on the counter.
A piece of bread tucked into the container keeps cookies from drying out, though with pumpkin cookies, moisture is rarely the problem.
Frosted cookies, like the ones with cream cheese frosting, need the refrigerator. Store them in a single layer or between sheets of parchment so the frosting doesn’t smear, and they’ll keep for about five days chilled.
For longer storage, baked and cooled cookies freeze well for up to three months in a freezer bag with the air pressed out. Unfrosted dough also freezes nicely as pre-scooped balls, ready to bake straight from frozen with an extra minute or two added to the bake time.
Thaw frozen cookies at room temperature for about 20 minutes before serving. If you’re planning ahead for the holidays, check our our best thanksgiving dessert recipes for more make-ahead treats that freeze just as well.
