Pumpkin Cookies

HalloweenBakingCookiePumpkin

These Pumpkin Cookies are the perfect fall treat! Make them with oatmeal to keep them chewy and moist. Fall spices bring out the best of the season. They also freeze and ship very well.

Photography Credit: Elise Bauer

“What the heck?” cried out my roommate looking at the dinner table now covered in produce.

“What?”

“Just how many squashes did you buy!?”

“Only, like, seven. Enough to last us for most of fall,” I replied. And really, is seven of them too many? I think not.

Once autumn rolls around my kitchen becomes overloaded with butternuts, kabochas, ambercups, and turban squashes. Indeed I actually have extra baskets laid out on the dining table overflowing with knobby, colorful gourds ready to be cooked.

Roasted, pureed, curried, it’s all good due to the playful versatility of pumpkins. Still, using them in baking is my preference; their rich flavors are tailor-made for sweets.

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An Easy Pumpkin Cookies Recipe

Now, the commonplace pumpkin cookie is often too bready for me and usually covered in some sort of too-sweet glaze. That is a cookie that I generally shy away from.

This cookie, however, is a bit different thanks to a nice dose of oatmeal. This keeps them very soft and chewy.

The use of cardamom, currants, and pumpkin seeds also gives these cookies a curiously different and delightful taste from other pumpkin cookies. This combination is a great way to use up any pureed squash and turn out a treat that everyone will love.

Great Add-Ins for Pumpkin Cookies

Swap out the pumpkin seeds and currants in this recipe for anything you like. Chocolate chips and dried cranberries, maybe?!

And hey, if you want to top them with frosting or icing, that works too. I bet they’d be great with some cream cheese frosting or dark chocolate frosting smeared overtop. You could even make mini-cookies and sandwich them together with frosting in between.

Storing & Freezing Pumpkin Cookies

These cookies are soft and moist. Be sure to let them cool completely before storing, and then store them in layers separated by wax paper, or they will stick together in one large cookie mound. Store pumpkin cookies in an airtight container on the counter.

Freeze the unbaked balls of cookie dough on a parchment-lined baking sheet until hard, then transfer them to a freezer container or bag. No need to thaw before baking; just arrange them on a cookie sheet and add a minute or two onto the baking time.

The baked cookies also freeze well! Stack them between pieces of parchment, transfer to a freezer container or bag, and freeze for up to a month.

More Great Desserts with Pumpkin

Pumpkin Cookies Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Makes 4 dozen small cookies

These cookies are soft and moist. Be sure to let them cool completely and to store them in single layers separated by wax paper, or they will stick together in one large cookie mound.

If you prefer less-sweet cookies, use 3/4 cup of sugar.

Ingredients

  • 1 cup butter, room temperature
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin purée, canned or homemade
  • 2 cups all-purpose flour
  • 1 1/3 cups quick or old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1 cup pumpkin seeds
  • 1 cup dried currants

Method

1 Preheat the oven to 350°F.

2 Mix the wet ingredients: Beat the butter, brown sugar, and white sugar together until light and fluffy, about 3 minutes. Add the egg, vanilla extract, and pumpkin purée and beat for another 3 minutes.

3 Combine the dry ingredients: In a separate bowl, combine the flour, oats, baking soda, salt, cardamom and cinnamon and whisk together.

4 Make the cookie dough: Slowly add it to the butter mixture until just combined, being sure to scrape down the sides and bottom once or twice to ensure even mixing. Fold in the pumpkin seeds and currants.

5 Bake the cookies: Drop spoonfuls of dough on cookie sheets lined with parchment paper. Bake for 13 to 15 minutes, until dry on top and slightly browned around the edges.

6 Cool and serve: Allow to cool on the tray for a minute or two to set, then move to a wire rack to finish cooling. Cookies will keep in an airtight container for at least a week.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

42 Comments / Reviews

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Did you make it? Rate it!

  1. joan

    They are delicious!! The batter was sticky, but I put it in the refrigerator and it was ok. Next time I wont use as much butter and less cardamon. I added dried cherries, choc chips and walnuts. Bringing them to a pre-thanksgiving dinner Saturday.
    I put them on a sheet pan and put that in the freezer. After they are frozen I put them in freezer bag and back in the freezer until Saturday. I then let them come to room temperature and nobody knows they are a week old. Going to make your banana cookie recipe. also. Thanks again

    xxxxxyyyyy

  2. Dee

    This is my favorite pumpkin cookie recipe. Everyone loves them. Garrett, you noted that “If you prefer less-sweet cookies, use 3/4 cup of sugar.” I am not sure if you are referring to both the brown and white sugar, cutting each to 3/4 or both to a total of 3/4 or maybe you are referring to just the white sugar or something else. Please clarify. Thank you!

    xxxxxyyyyy

    Show Replies (1)
  3. Annie

    Great Fall cookie recipe. Easy to put together, tastes delicious. I cut the white sugar to 3/4 C, added dried cherries and white chocolate chips: cookie heaven! My only issue is they seemed ever so slightly greasy. I’m wondering, if I reduce sugar, should I also slightly reduce the amount of butter?

    xxxxxyyyyy

    Show Replies (1)
  4. Josette

    Best recipe hands down. I use chocolate chips and oat flour instead of rolled oats. Great flavor and texture. I do not use the currants or pumpkin seeds (super picky kids) My fav go to pumpkin cookie recipe.

    xxxxxyyyyy

  5. Therese

    Terrific! Highly recommend. Not as sweet or as heavy as I feared. Didn’t have pumpkin seeds and used a mix of dried blueberries, cranberries and sour cherries. Also added left over chocolates chips and white chocolate chips. Took about 16 minutes. Will def bake again.

    xxxxxyyyyy

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Pumpkin cookies cooling on a rack.Pumpkin Cookies