Spiced Pumpkin Cookies

4.5 stars based on 28 votes
Tested & Perfected Recipes

With warm fall spices like cinnamon, ginger and cloves, these pumpkin cookies are soft inside and slightly crisp on the outside.

pumpkin cookies

These little pumpkin cookies are my latest fall obsession. Imbued with warm autumn spices, like cinnamon, ginger, nutmeg and cloves, they have a cakey texture with a bit of crunch from the raw sugar sprinkled on top. My family flocks to the kitchen as soon as I pull them out of the oven, and the first batch disappears before the second trays are even done.

What you’ll need to make spiced pumpkin cookies

how to make pumpkin cookies

How to make spiced pumpkin cookies

To begin, combine the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in a bowl.

how to make pumpkin cookies

Whisk well and set aside.

how to make pumpkin cookies

Next, in the bowl of an electric mixer, combine the butter, granulated sugar and brown sugar.

how to make pumpkin cookies

Beat until light and fluffy.

how to make pumpkin cookies

Beat in the eggs one at a time.

how to make pumpkin cookies

Then add the vanilla extract and pumpkin purée.

how to make pumpkin cookies

Beat to combine. The mixture will look a little curdled at this point — that’s okay.

how to make pumpkin cookies

Add the dry ingredients.

how to make pumpkin cookies

Mix on low speed to combine.

how to make pumpkin cookies

Scoop heaping tablespoons of cookie dough onto parchment-lined baking sheets. It’s easiest to use a 1-1/2 tablespoon ice cream scoop (and it will make your cookies will be prettier).

how to make pumpkin cookies

Sprinkle the cookie dough with turbinado sugar. This is just a large crystal, natural brown sugar — most grocery stores carry it but you can always use the “Sugar in the Raw” brown packets found at coffee shops. Then bake until puffed and slightly browned around the edges, about 20 minutes.

how to make pumpkin cookies

Let the cookies cool on the pan for a few minutes, then transfer to a wire rack. Note that these cookies are best fresh out of the oven, so I suggest refrigerating the dough and baking as needed. It will keep for up to four days in the fridge.

You may also like

Spiced Pumpkin Cookies

With warm fall spices like cinnamon, ginger and cloves, these pumpkin cookies are soft inside and slightly crisp on the outside.

Servings: Makes 58 cookies
Cook Time: 20 Minutes
Total Time: 30 Minutes


  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cloves
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups canned pumpkin purée (from one 15-ounce can, though you'll have some left over)
  • 2-3 tablespoons turbinado (or demerara) sugar


  1. Arrange oven racks in upper and middle thirds and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar until light and fluffy, a few minutes. Scrape down the bowl, then beat in the eggs one at a time. Beat in the vanilla and pumpkin puree. The mixture will look somewhat curdled at this point -- that's okay. Scrape down the bowl, then mix in the flour mixture on low speed. Scoop the dough by heaping tablespoons (it's easiest to use a 1-1/2 tablespoon ice cream scoop) onto the prepared baking sheets. Sprinkle cookies evenly with turbinado sugar and bake for 18 to 20 minutes, rotating pans midway through, until puffed and slightly browned around the edges. Remove from the oven and let rest for a few minutes on the baking sheets, then transfer with a spatula to a wire rack. These cookies are best enjoyed warm out of the oven, or on the same day.
  4. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

Powered by Edamam

  • Serving size: 2 cookies
  • Calories: 173
  • Fat: 7 g
  • Saturated fat: 4 g
  • Carbohydrates: 26 g
  • Sugar: 16 g
  • Fiber: 1 g
  • Protein: 2 g
  • Sodium: 105 mg
  • Cholesterol: 30 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Reviews & Comments

  • Wow! I originally made this recipe to make a whoopie pie out of it. As Jenn said it’s more of a cake type cookie. I was hoping it could work! I even made cream cheese frosting from the pumpkin cake recipe.

    I tried the cookie by itself, and honestly, it did not need the frosting. I left the cookie as is.

    The cookie tastes so good – it’s very, very similar to the pumpkin bread. It’s just in smaller form! Another great recipe!

    • — Sarah w on October 17, 2021
    • Reply
  • These cookies are fantastic and so tasty. Definitely sticky dough but the texture of the cookies is perfect. I added a bit of allspice with all the other spices and am thinking of adding chocclate chips next time.
    Will for sure try more of your recipes, thanks

    • — Ute on October 9, 2021
    • Reply
  • I finally got around to making these, and boy is that dough sticky haha! The consistency of the baked cookie is just awesome-! Just like little cakes. Easy to eat a whole bunch right out of the oven. However , I think I would like a little more “spice” flavor, didn’t get much in the taste, so next time I may slightly increase the amounts. Other than that, very tasty cookies! Thanks for the recipe!!

    • — beth on March 30, 2021
    • Reply
  • I made these using fresh pumpkin purée made from one out of my garden. That and the addition of 1cup of mini chocolate chips was the only change I made. Spices were right on. My family was perfectly happy with them the next day too, though took others advice to freeze some to bake later for freshness. They are wonderful, as are most of Jen’s recipes!

    • — Evelyn on January 28, 2021
    • Reply
  • These were a total hit – my brother ate 5 of them in one sitting and asked for more to take home haha! Thanks so much. 🙂

    • — Laura | Wandercooks on October 21, 2020
    • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.