The air is getting crisp, and that can only mean one thing: pumpkin season is here! I love baking with pumpkin because it brings so much warmth and flavor to any sweet treat. If you are looking for easy and comforting pumpkin cookie recipes, you are in the right place.
I’ve gathered my top pumpkin cookie creations for you. From creamy fillings to sweet frostings and unique additions, there’s a pumpkin cookie here for everyone. Get ready to bake some wonderful cookies!
Jump to Recipe:
- 1. Pumpkin Cheesecake Cream Cheese Filled Cookies
- 2. Pumpkin Cream Cheese Frosted Cookies
- 3. Pumpkin Nutella Cookies
- 4. Pumpkin Pie Cookies
- 5. Pumpkin Snickerdoodle Cookies
- 6. Pumpkin Snowball Cookies
Perfect Pumpkin Cheesecake Cream Cheese Filled Cookies
These soft pumpkin cookies hide a creamy, sweet cheesecake surprise inside. They are a wonderful fall dessert that everyone will enjoy. 
Key Ingredients & Tips for Filled Pumpkin Cookies
- Cream Cheese Filling: Make sure your cream cheese is soft for a smooth, lump-free filling. A little vanilla adds great taste.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. It helps keep the cookies moist and gives real pumpkin flavor.
- Sealing the Filling: Pinch the cookie dough firmly around the cream cheese ball to prevent it from leaking during baking.
What You Need for Pumpkin Cheesecake Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- For the Filling: 4 oz cream cheese, softened; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract
⏱️ Time: 45 minutes🍽️ Yields: 18-20 cookies
How to Make Pumpkin Cheesecake Cookies
Step 1: Prepare the Filling
In a small bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth. Drop small spoonfuls onto a parchment-lined plate and freeze for about 15-20 minutes until firm.
Step 2: Make the Cookie Dough
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Cream together butter, granulated sugar, and brown sugar until light. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
Step 3: Combine and Fill
In another bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Take a spoonful of dough, flatten it, place a frozen cream cheese ball in the center, and wrap the dough around it, sealing completely.
Step 4: Bake the Cookies
Place filled cookie dough balls on prepared baking sheets, leaving space between them. Bake for 12-15 minutes, or until the edges are set and lightly golden. Let them cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
📝 Final Note
Store these filled pumpkin cookies in an airtight container in the refrigerator to keep the cream cheese filling fresh and tasty.
Creamy Pumpkin Cream Cheese Frosted Cookies
These soft pumpkin cookies are topped with a generous layer of tangy cream cheese frosting. It’s a classic pairing that just feels right for autumn. 
Key Ingredients & Tips for Frosted Pumpkin Cookies
- Softened Butter & Cream Cheese: For the frosting, make sure both are truly softened. This helps you get a super smooth and creamy frosting.
- Don’t Overmix Cookie Dough: Mixing too much can make cookies tough. Mix dry ingredients into wet until just combined.
What You Need for Pumpkin Frosted Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- For the Frosting: 4 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1/2 teaspoon vanilla extract
⏱️ Time: 40 minutes🍽️ Yields: 2 dozen cookies
How to Make Frosted Pumpkin Cookies
Step 1: Prepare Cookie Dough
Preheat your oven to 350°F (175°C) and line baking sheets. Cream together butter, granulated sugar, and brown sugar. Beat in the egg, pumpkin puree, and vanilla. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Slowly add dry ingredients to wet, mixing until just combined.
Step 2: Bake Cookies
Drop spoonfuls of dough onto baking sheets. Bake for 10-12 minutes until edges are lightly golden and centers are set. Let cookies cool completely on a wire rack before frosting.
Step 3: Make Frosting
In a medium bowl, beat softened cream cheese and butter until smooth. Slowly add powdered sugar, one cup at a time, beating until fluffy. Stir in vanilla extract.
Step 4: Frost and Serve
Once the cookies are completely cool, spread a generous amount of cream cheese frosting on top of each cookie. Serve and enjoy!
📝 Final Note
If you have leftover frosting, it stores well in an airtight container in the fridge for up to a week.
Sweet Pumpkin Nutella Cookies
These unique cookies bring together the warm flavors of pumpkin with the beloved sweetness of Nutella. They are a delightful surprise for your taste buds. 
Key Ingredients & Tips for Nutella Pumpkin Cookies
- Nutella Swirl: For a nice swirl, add dollops of Nutella to the dough right before forming cookies and gently mix once or twice.
- Brown Sugar Boost: Using brown sugar helps keep these cookies soft and adds a richer, molasses-like flavor that pairs well with Nutella.
What You Need for Pumpkin Nutella Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup Nutella
⏱️ Time: 35 minutes🍽️ Yields: 2 dozen cookies
How to Make Nutella Pumpkin Cookies
Step 1: Mix Wet Ingredients
Preheat your oven to 350°F (175°C) and line baking sheets. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy. Beat in the egg, pumpkin puree, and vanilla extract until smooth.
Step 2: Add Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined.
Step 3: Incorporate Nutella and Bake
Gently fold in the Nutella, creating a marbled effect without overmixing. Drop spoonfuls of dough onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden. Let them cool on the baking sheet for a few minutes before moving to a wire rack.
📝 Final Note
These pumpkin Nutella cookies are especially good served warm, perhaps with a cold glass of milk!
Classic Pumpkin Pie Cookies
Enjoy all the comforting flavors of a pumpkin pie in a convenient, handheld cookie form. These are ideal for holiday gatherings or a cozy afternoon treat. 
Key Ingredients & Tips for Pumpkin Pie Cookies
- Pumpkin Pie Spice: This is key for the authentic pumpkin pie taste. You can adjust the amount to your liking.
- Chilling the Dough: Chilling helps make the dough easier to work with, especially if you plan to roll it out and cut shapes.
What You Need for Pumpkin Pie Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Optional Glaze: 1 cup powdered sugar, 2-3 tablespoons milk, 1/4 teaspoon vanilla extract
⏱️ Time: 45 minutes🍽️ Yields: 2-3 dozen cookies
How to Make Pumpkin Pie Cookies
Step 1: Make Cookie Dough
Preheat your oven to 375°F (190°C) and line baking sheets. Cream together softened butter, granulated sugar, and brown sugar. Beat in the egg, pumpkin puree, and vanilla extract.
Step 2: Add Dry Ingredients
In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Step 3: Shape and Bake
Drop rounded spoonfuls of dough onto the prepared baking sheets, or roll out the dough and use cookie cutters. Bake for 10-12 minutes until the edges are set. Let cool completely on a wire rack.
Step 4: Glaze (Optional)
If desired, whisk together powdered sugar, milk, and vanilla for a simple glaze. Drizzle or spread over cooled cookies. Let the glaze set before serving.
📝 Final Note
These pumpkin pie cookies pair perfectly with a dollop of whipped cream or a sprinkle of extra cinnamon.
Soft Pumpkin Snickerdoodle Cookies
A delightful fall version of a classic, these pumpkin snickerdoodle cookies are soft, chewy, and coated in sweet cinnamon sugar. They are a comforting treat for any cool day. 
Key Ingredients & Tips for Pumpkin Snickerdoodles
- Cream of Tartar: This ingredient is essential for the classic snickerdoodle tang and helps give them their soft, chewy texture.
- Cinnamon Sugar Coating: Roll the dough balls completely in the cinnamon-sugar mixture before baking for a perfect crisp outer layer.
What You Need for Pumpkin Snickerdoodle Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- For the Coating: 1/4 cup granulated sugar, 1 tablespoon ground cinnamon
⏱️ Time: 35 minutes🍽️ Yields: 2 dozen cookies
How to Make Pumpkin Snickerdoodles
Step 1: Mix Wet Ingredients
Preheat your oven to 375°F (190°C) and line baking sheets. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 3: Coat and Bake
In a small shallow dish, combine the granulated sugar and cinnamon for the coating. Roll spoonfuls of cookie dough into balls, then roll them generously in the cinnamon-sugar mixture. Place on prepared baking sheets. Bake for 9-11 minutes, or until the edges are set but the centers are still soft.
Step 4: Cool
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set without becoming too firm.
📝 Final Note
For extra softness, do not overbake. These cookies are best when they are slightly underdone in the center.
Delicate Pumpkin Snowball Cookies
These delicate pumpkin snowball cookies are light, buttery, and coated in sweet powdered sugar. They have a subtle pumpkin flavor that makes them perfect for fall and winter. 
Key Ingredients & Tips for Pumpkin Snowball Cookies
- Finely Chopped Nuts: Use finely chopped pecans or walnuts. They provide a nice texture without making the cookies difficult to form.
- Double Coating: Rolling the cookies in powdered sugar twice (once warm, once cool) ensures a thick, snowy coating that stays put.
What You Need for Pumpkin Snowball Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (for dough)
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely chopped pecans or walnuts
- For Coating: 1 1/2 cups powdered sugar
⏱️ Time: 40 minutes🍽️ Yields: 3 dozen cookies
How to Make Pumpkin Snowball Cookies
Step 1: Make Dough
Preheat your oven to 325°F (160°C) and line baking sheets. In a large bowl, cream softened butter and powdered sugar until light. Beat in pumpkin puree and vanilla extract.
Step 2: Add Dry Ingredients and Nuts
Gradually add the flour and salt to the wet mixture, mixing until a dough forms. Stir in the finely chopped nuts. Roll the dough into small, 1-inch balls and place them on the prepared baking sheets.
Step 3: Bake and First Roll
Bake for 12-15 minutes, or until the cookies are lightly golden on the bottom. While the cookies are still warm, gently roll them in about 1/2 cup of powdered sugar until fully coated.
Step 4: Cool and Second Roll
Transfer the coated cookies to a wire rack to cool completely. Once cool, roll them again in the remaining powdered sugar for a final, beautiful snowy finish.
📝 Final Note
Store these pumpkin snowball cookies in an airtight container at room temperature to keep them fresh and powdery.
