Spiced Pumpkin Cookies That Redirect Your Fall Cravings

When I first tried to make pumpkin cookies, I was aiming for something that encapsulates the cozy chaos of autumn. These cookies are more than sweet treats; they’re a little love letter to crisp mornings and chilly evenings. Each bite holds a hint of cinnamon, a whisper of ginger, and the rich aroma of roasted pumpkin—like a warm hug you can eat.

What makes this recipe truly special is its unexpected crunch combined with a tender center. It’s a balancing act that transforms simple pantry ingredients into a celebration of seasonal flavors. Plus, they’re easy enough to whip up on a busy weekday or whip out for a surprise fall gathering.

WHY I LOVE THIS RECIPE?

• The nostalgic smell of cinnamon makes my kitchen feel like home.
• It’s a chaotic joy to see the dough come together without fuss.
• Perfect for using up leftover canned pumpkin from holiday pies.
• The crispy edges and soft inside create a delightful contrast.
• Gives me pride for baking something both cozy and crowd-pleasing.

AVOID MY DISASTER (You’re Welcome)

• FORGOT to chill the dough? It spread too thin and lost its shape—refrigerate for 30 minutes.
• DUMPED in too much pumpkin? The cookies turned dense—adjust flour to fix.
• OVER‑TORCHED the edges? Set a timer and watch closely—scent will tell you when they’re done.
• FORGOT the baking soda? The cookies stayed flat—double check your ingredients before mixing.

QUICK FIXES THAT SAVE YOUR DAY

• When dough is too sticky, sprinkle with a little more flour and chill again.
• Splash vanilla extract into the dough for an instant flavor boost.
• Patch over cracks with extra dough, then gently press together before baking.
• Shield edges from overbrowning by covering with foil halfway through baking.
• When cookies are underdone, a quick 2-minute blast in the oven works wonders.

As fall’s flavors pour into the air, these pumpkin cookies serve as a simple reminder of seasonal magic. Their vibrant aroma layered with warmth makes the house feel alive, ready for cozy gatherings or quiet evenings alone. Sometimes, a humble cookie is all it takes to slow down and savor what’s in front of us.

These cookies aren’t just a treat—they’re an invitation to enjoy the small, delicious moments that define autumn. Keep a batch on hand, and every bite will whisper stories of falling leaves and brisk breezes. After all, baking is never just about the recipe; it’s about capturing a fleeting season in every crumb.

Pumpkin Cookies

Pumpkin cookies are chewy treats with crispy edges, made by mixing canned pumpkin with cinnamon, ginger, and sugar, then baking until golden. The cookies feature a tender, soft center contrasted with a slight crunch on the outside, showcasing warm seasonal spices and a rich pumpkin aroma.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter softened
• 1 large egg
• 1 cup canned pumpkin pure pumpkin, not pie filling
• 1/2 teaspoon vanilla extract

Equipment

• Mixing bowls
• Baking sheet

Method

 

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy with a slightly creamy appearance.
3. Add the egg, pumpkin, and vanilla extract to the creamed mixture, then beat until everything is well combined and smooth, with a slightly thick texture.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and ginger until evenly mixed.
5. Gradually add the dry ingredients into the wet mixture, mixing gently until just incorporated and the dough begins to come together with a soft, slightly sticky texture.
6. Use a spoon or cookie scoop to portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake the cookies in the preheated oven for about 12 minutes, or until the edges are golden brown and the centers look just set, with a slight softness.
8. Remove the baking sheet from the oven and let the cookies cool for a few minutes on the sheet, allowing the edges to crisp up slightly.
9. Transfer the cookies to a wire rack to cool completely, revealing their tender center and lightly crunchy exterior.
10. Enjoy these warm or at room temperature, with their fragrant aroma and perfect balance of soft and crispy textures.

In the end, these pumpkin cookies remind us that baking can be unpredictable but always rewarding. They’re perfect for those days when you want something sweet yet familiar, with a twist of seasonal spice. Each batch is a small victory—chaotic, warm, and utterly comforting.

So, embrace the messes, cherish the flavors, and get ready to savor every crumb. They’re more than just cookies—they’re a gentle celebration of autumn’s best moments, wrapped in your favorite baking ritual.

Emily Carter

Hi, I’m Emily Carter, the founder of Absolute Chaos Mode. Born and raised in Portland, Oregon, I grew up in a household where dinner was equal parts delicious and unpredictable