Pumpkin Stick Cookies (5 Ingredients)

These Pumpkin Stick Cookies are hard and crunchy coffee stirrers. These fun pumpkin cookie sticks are perfect for stirring your latte and releasing light, sweet, and spicy flavors. Bonus, if you dunk them for a few minutes, they soften and you can crunch on them.

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I love making everything pumpkin when the fall season starts, from my Pumpkin Donut Holes to my Pumpkin Scones but I was craving for a very pumpkin sidekick for my Healthy Pumpkin Spice Latte. These cookie sticks that you can dip into hot drinks to make them soft and moist.

Ingredients and Substitutions

You only need 5 base ingredients for the dough and a few more if you want to make the optional coating.

• All-Purpose Flour – Choose a high-quality, unbleached all-purpose flour for the best texture. For a gluten-free option, use a 1:1 gluten-free flour blend.
• Pumpkin Puree – Opt for 100% pure canned pumpkin puree without added sugars or spices. Alternatively, you can make your own by roasting and pureeing fresh pumpkin.
• Brown Sugar – Light or dark brown sugar both work well. For a less processed option, coconut sugar can be used as a substitute.
• Pumpkin Pie Spices – Use a pre-mixed blend or create your own with cinnamon, ginger, nutmeg, and allspice. Adjust the ratios to your taste preference.
• Vanilla Extract – This is optional. Choose pure vanilla extract for the best flavor. Almond extract can be used as an alternative for a different flavor profile.
• Maple Syrup – For the coating. Pure maple syrup is ideal, but agave nectar or brown rice syrup can be used as alternatives.
• Sugar – For the coating. Regular granulated sugar works best for the coating, but you can experiment with raw sugar or coconut sugar for added texture and flavor.

How to Make Pumpkin Stick Cookies

Here are a few pictures of key steps to make these cookie sticks.

Pour all the dough ingredients in a mixing bowl and combine them until sticky.

Flatten them into a large rectangle.

Cut the dough into sticks. You can use a crinkle wheel to make them more funky.

Bake the pumpkin stick cookies for 16-20 minutes at 375 °F (190 °C).

Expert Tips

• Avoid overmixing the dough to prevent tough cookies.
• Use just enough flour when rolling out the dough to prevent sticking, as too much can dry out the cookies.
• Cut the sticks as uniformly as possible for consistent baking.
• Enhance the pumpkin flavor by letting the dough rest in the refrigerator for 30 minutes before rolling and cutting.
• For extra crispiness, allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. This will ensure they achieve the ideal texture for dunking in your favorite hot beverage.

More Pumpkin Snack Recipes

Pumpkin Pie Cookies

Pumpkin Bites

Pumpkin Brownie Bites

Pumpkin Protein Balls

Pumpkin Stick Cookies

These Pumpkin Stick Cookies are hard and crunchy coffee stirrers. These fun pumpkin cookie sticks are perfect for stirring your latte and releasing light, sweet, and spicy flavors. Bonus, if you dunk them for a few minutes, they soften and you can crunch on them.

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Prep Time: 10 minutes mins

Cook Time: 16 minutes mins

Total Time: 26 minutes mins

Course: Dessert, Snack

Cuisine: American

Servings: 16 sticks

Calories: 69.9 kcal

Author: Carine Claudepierre

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Ingredients

• ▢ 1 cup All-Purpose Flour - + little more to work the dough (note 1)
• ▢ ½ cup Pumpkin Puree - (note 2)
• ▢ ⅓ cup Brown Sugar - (note 3)
• ▢ ¼ teaspoon Baking Powder
• ▢ 2 teaspoons Pumpkin Pie Spices - (note 4)
• ▢ 1 teaspoon Vanilla Extract - optional (note 5)

To Coat

• ▢ 1 tablespoon Maple Syrup - (note 6)
• ▢ 1 teaspoon Pumpkin Pie Spices - (note 4)
• ▢ ⅓ cup Sugar - (note 3)

Instructions

• Preheat the oven to 375 °F (190 °C).
• Line a large baking sheet with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
• In a mixing bowl or the bowl of your stand mixer, add pumpkin puree, flour, baking powder, pumpkin pie spices, and vanilla extract.
• Stir with a silicone spatula, then use your hands to knead the dough. It will be sticky. If it's too sticky, add a bit more flour, up to 2-3 tablespoons, but keep the dough soft. You can also use your stand mixer's paddle attachment or dough hook to form the dough.
• Lightly flour a work surface. Place the dough on the surface and sprinkle extra flour on top of it so it doesn't stick to your roller pin.
• Press and roll into a 6-inch by 9-inch rectangle (15 cm x 22 cm) and about 0.4-inch thick (1 cm).
• Use a sharp knife or cutting wheel to cut out strips of dough. I made about 16 sticks 0.2 inches wide (5 mm).
• Brush the top of each strip with maple syrup, then sprinkle the pumpkin spice sugar mixture to stick on top.
• Place each stick gently on the baking sheet, face with no sugar on the baking sheet. Leave space between each cookie strip so they don't stick to each other. They won't expand in the oven, so it doesn't have to be a large space.
• Bake the pumpkin stick cookies for 16-20 minutes at 375 °F (190 °C). The longer they bake, the harder they are, which means they can be dipped longer in hot drinks. Don't overbake them, or they will become too hard to bite in. The best time is 18 minutes, or until golden brown and slightly golden on top.
• Let them cool down on the pan for 15 minutes then on a cooling rack.
• Serve as coffee cookie dipper or stirrer to release flavor in your drink then eat as they soften in your drink.

Notes

Storage: You can store at room temperature in an airtight container for up to 1 week.

Note 1: All-purpose gluten-free flour with a 1:1 ratio should work.

Note 2: I am using canned pumpkin puree. It’s 100% pumpkin, no added oil or sugar. You can use homemade pumpkin puree too, but not pumpkin pie filling or it will be very sweet.

Note 3: Any crystal sweetener works, including sugar or coconut sugar.

Note 4: You can swap for ground cinnamon.

Note 5: You can also try 1/2 teaspoon of almond extract.

Note 6: Any liquid sweetener will also work.

 

 

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Nutrition

Serving: 1stick | Calories: 69.9kcal | Carbohydrates: 16.4g | Protein: 0.9g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 2.2mg | Potassium: 36mg | Fiber: 0.5g | Sugar: 9.7g | Vitamin A: 1192.5IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 0.6mg | Magnesium: 4.7mg | Phosphorus: 11.8mg | Zinc: 0.1mg