Pumpkin Cookie Recipe

Here's our favorite Pumpkin Cookie recipe for soft pumpkin cookies with crunchy sugar and sweet cream cheese buttercream frosting to top!

Course Cookies

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 111kcal

Preheat the oven to 350˚F. Cream the butter, shortening, granulated sugar, and brown sugar.
Add the egg and vanilla. Beat well.
Stir in the pumpkin puree until combined.
In a separate bowl, combine flour, baking soda, ground cinnamon, baking powder, salt, ground ginger, ground nutmeg, and ground cloves. Add to the wet ingredients. Stir to combine.
Scoop dough with a two-tablespoon dough scoop onto parchment-lined baking sheets about 2 inches apart.
Moisten the flat bottom of a glass, dip it in the coarse sugar, and use it to flatten the cookies slightly. Re-dip the glass in the sugar before flattening each cookie. (Skip this step for taller cookies.)
Bake at 350˚F for 8-10 minutes.
Cool on the baking sheet for 2 minutes. Transfer to a wire rack to cool completely.
Once cool you can frost the cookies with cream cheese buttercream, drizzle with powdered sugar glaze, or dust them with powdered sugar, if desired.

Pumpkin Whoopie Pies: Spread the cream cheese buttercream frosting between two of the cookies to make pumpkin whoopie pies.
Chocolate Chip Pumpkin Cookies: Stir one to two cups of semi-sweet chocolate chips, dark chocolate chips, butterscotch chips, or white chocolate chips into the cookie dough.
Nuts: Chopped walnuts or pecans would be delicious in these cookies as well.
Cranberries: Add a cup of dried cranberries to the cookie dough for a pop of color and flavor.

Store the cookies in an airtight container in the fridge for 5-7 days.

Please note: the nutritional information was calculated without any frosting or glaze on top of the cookies.