Thanksgiving Pumpkin Cookies are soft, spiced treats that melt in your mouth. I remember baking them with my cousins as kids, sneaking tastes of the dough while waiting for the cookies to come out of the oven. The pumpkin puree keeps them moist and tender, while cinnamon and nutmeg add warmth. Perfect on their own or topped with cream cheese frosting, these cookies are a festive favorite for the holiday season.
Groceries
Ingredients
2 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
1 cup pumpkin puree
1 large egg
1 tsp vanilla extract
1 cup optional mix-ins (chocolate chips, walnuts, or cranberries)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, cream butter with sugars until light and fluffy.
- Add pumpkin puree, egg, and vanilla, mixing until smooth.
- Gradually fold in dry ingredients until just combined. Stir in optional mix-ins if using.
- Drop rounded tablespoons of dough onto prepared baking sheets.
- Bake for 12–14 minutes, until edges are lightly golden.
- Cool on wire racks before serving.
Substitutions
Replace butter with coconut oil for a dairy-free version.
Use gluten-free flour blend to make them gluten-free.
Add cream cheese frosting for an extra festive touch.
Swap chocolate chips with white chocolate or butterscotch chips.
Equipment
Mixing bowls
Whisk
Hand or stand mixer
Measuring cups and spoons
Baking sheets
Parchment paper
Oven
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies in layers with parchment paper for up to 2 months.
Reheating: Warm briefly in the microwave or enjoy at room temperature.
Top Tips
Do not overmix the dough to keep cookies soft.
Chill dough for 30 minutes if it feels too sticky.
Add frosting only after cookies have cooled completely.
Use a cookie scoop for uniform size.
FAQs
Can I make pumpkin cookies ahead of time?
Yes, they store well and can be frozen for later.
Why are my cookies cakey?
Pumpkin adds moisture—use less flour for a softer texture.
Can I use pumpkin pie filling?
No, only pure pumpkin puree works best.
Can I add frosting?
Yes, cream cheese frosting pairs perfectly with these cookies.