These Easy Pumpkin Cookies are made with 4 basic ingredients and have a moist texture and delicious fall flavors. They’re ready in under 25 minutes for a perfect last-minute dessert.
I love everything pumpkin for Fall, and so after making my Pumpkin Stick Cookies, Pumpkin Pie Cookies, or Almond Flour Pumpkin Cookies, I wanted to make soft and thick cookies loaded with pumpkin flavors.
These pumpkin cookies couldn’t be any easier. They only take 4 base ingredients and are ready in about 25 minutes. They are just slightly crunchy when combing out of the oven and become softer as they cool down. The perfect treat with tea or coffee.
Ingredients and Substitutions
- Self-Rising Flour – Provides structure and leavening in one convenient ingredient. Can be made by combining all-purpose flour with baking powder.
- Pumpkin Puree – Adds moisture and authentic pumpkin flavor. Use canned or homemade puree.
- Vegan Butter – Contributes to a rich flavor and tender texture. Unsalted variety allows for better control of overall saltiness.
- Soft Brown Sugar – Provides sweetness and moisture, contributing to the cookies’ soft texture.
- Cinnamon – Enhances the pumpkin flavor with warm, spicy notes. Can be substituted with pumpkin pie spice.
- Vanilla Extract – Adds depth to the overall flavor profile.
- Salt – Enhances all the flavors in the cookie.
- Chopped Pecans – Optional addition for texture and nutty flavor.
How to Make Easy Pumpkin Cookies
Pour the liquid ingredients and sugar in a mixing bowl.
Stir with a silicone spatula until it’s a dark, sticky batter.
Add the flour and gently incorporate it until just combined.
Use a cookie scoop to form uniform dough balls.
Roll the dough into coconut sugar and place the dough balls on a baking sheet lined with parchment paper.
Flatten the dough balls into cookies and bake them for 15-16 minutes at 350 °F (180 °C).
Expert Tips
Here are a few more tips to making the best cookies.
- For the best texture, avoid overmixing the dough. Stir just until the ingredients are combined.
- Chill the dough for 30 minutes before baking for a thicker, chewier cookie.
- For uniform cookies, use a cookie scoop or tablespoon to measure out the dough.
- Try different spice combinations to customize the flavor profile. Like adding a pinch of nutmeg or ginger.
- These cookies freeze well. Store in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
More Pumpkin Cookie Recipes
If you love pumpkin cookies as much as I do, try these:
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Easy Pumpkin Cookies
Ingredients
- 1 cup Self-Rising Flour - (note 1)
- ½ cup Pumpkin Puree - (note 2)
- ⅓ cup Melted Dairy-Free Butter (Unsalted) - (note 3)
- ½ cup Soft Brown Sugar - (note 4)
Recommended for flavors (note 5)
- 1 ½ teaspoon Cinnamon - (note 6)
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
Opional
- ½ cup Chopped Pecans
Instructions
- Preheat the oven 350 °F (180 °C). Line two large baking sheets with parchment paper. Lightly oil the paper with a cooking oil spray.
- In a mixing bowl, whisk melted, cooled butter, pumpkin puree, soft brown sugar, and the optional vanilla extract, pumpkin pie spices, and salt, if used.
- Fold in the self-rising flour with a rubber spatula to incorporate it and form a cookie dough.
- Feel free to add chopped nuts and stir to evenly incorporate them.
- Lightly oil a cookie dough scoop, grab some cookie dough, and release it on the baking sheet, leaving a thumb of space between the cookies. Press down the top of the cookies with your lightly oiled hands.
- Bake the cookies for 15-16 minutes at 350 °F (180 °C) on the center rack of the oven until golden brown on the edges.
- Let them cool down on a cooling rack for an hour.
sounds looks delicious I’m trying these
I love all you cookies, these are no exception thank you
Tried and loved
I am looking forward to making these pumpkin cookies..I will double the batch cause I know my husband will eat them all if I don’t tell him only 3 cookies each day and no mire then 3 cookies everyday otherwise they won’t last..lol…thank you for sharing these great recipes…it is very much appreciated..