Pumpkin cookies are a comforting classic, and I always look forward to making them when the weather cools. Today, I’m so excited to share two fantastic pumpkin cookie recipes that you will love. These are simple to make and packed with delicious fall flavor!
Whether you like them creamy, nutty, or with that perfect cinnamon sugar crunch, there’s a pumpkin cookie here for you. Let’s get baking some wonderful pumpkin treats!
Jump to Recipe:
Sweet Pumpkin Nutella Cookies
These pumpkin cookies have a gooey Nutella surprise inside, making them extra special. They are simple to make and always a hit with everyone who tries them.
Key Ingredients & Tips
- Frozen Nutella: Freezing small dollops of Nutella before baking helps keep the filling neat inside the cookie.
- Warm Spices: A mix of cinnamon, nutmeg, and ginger pairs perfectly with both pumpkin and chocolate.
What You Need
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ½ cup pumpkin puree
- 1 tsp vanilla extract
- ¾ cup Nutella (plus extra for freezing)
⏱️ Time: 40 minutes🍽️ Yields: 16-18 cookies
How to Make It
Step 1: Prepare Nutella
Drop small spoonfuls (about ½ teaspoon each) of Nutella onto a parchment-lined plate or baking sheet. Freeze for at least 30 minutes until solid.
Step 2: Mix Cookie Dough
Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg. In another bowl, beat the softened butter and granulated sugar until creamy. Mix in the egg, then the pumpkin puree and vanilla. Gradually add the dry ingredients to the wet, mixing until just combined.
Step 3: Assemble and Bake
Take about a tablespoon of cookie dough and flatten it in your hand. Place a frozen Nutella dollop in the center, then carefully enclose it with the dough, forming a ball. Place the cookies on a baking sheet. Bake for 10-12 minutes, until the edges are set and lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
📝 Final Note
These cookies are best enjoyed warm when the Nutella center is still wonderfully soft and gooey.
Classic Pumpkin Snickerdoodle Cookies
Enjoy the classic snickerdoodle with a seasonal twist by adding pumpkin to the dough. These soft and chewy cookies are rolled in a delightful cinnamon sugar coating.
Key Ingredients & Tips
- Cream of Tartar: This ingredient is essential for the classic snickerdoodle tang and soft texture. Don’t skip it!
- Cinnamon Sugar Coating: Roll the cookie dough balls generously in the cinnamon sugar for that signature flavor and beautiful look.
What You Need
- 2 ½ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- ½ cup pumpkin puree
- 1 tsp vanilla extract
- For coating: ¼ cup granulated sugar, 1 tbsp ground cinnamon
⏱️ Time: 35 minutes🍽️ Yields: 24 cookies
How to Make It
Step 1: Mix Dry Ingredients & Coating
Preheat your oven to 375°F (190°C). In a bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. In a shallow dish, combine the ¼ cup granulated sugar and 1 tablespoon cinnamon for the coating.
Step 2: Prepare Cookie Dough
In a large bowl, cream together the softened butter and 1 ½ cups granulated sugar until fluffy. Beat in the egg, then stir in the pumpkin puree and vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Step 3: Roll and Bake
Scoop out tablespoon-sized portions of dough and roll them into balls. Generously roll each ball in the cinnamon sugar coating mixture. Place the coated cookie dough balls onto a baking sheet, spaced a few inches apart. Bake for 9-11 minutes, or until the edges are set and the centers are still soft.
📝 Final Note
For extra soft cookies, slightly underbake them and let them finish setting on the warm baking sheet.