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
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:
