|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These pumpkin cookies are drop cookies, which means you don't have to spend time slicing, shaping, or cutting them out. They're a snap to mix and bake.
With pumpkin, brown sugar, and spices, these are the quintessential fall cookie. If using canned pumpkin, be sure to use pumpkin purée and not pumpkin pie filling, which is already sweetened. The cookies have a chewy, almost cakey texture, and the walnuts add crunch. Set them out after a family dinner, at a Halloween party, or serve at any fall gathering.
Swap out the walnuts for pecans or leave out the nuts altogether if you are allergic. Feel free to add 1/2 cup to 1 cup of chocolate chips, raisins, or dried cranberries to these cookies for more flavor and texture.
- 1/2 cup butter (room temperature)
- 1 1/2 cups brown sugar (packed)
- 2 large eggs
- 1 cup pumpkin (mashed or canned)
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 1/2 cups walnuts (or pecans, chopped)
Gather the ingredients. Preheat the oven to 375 F.
In a large mixing bowl, beat the butter and brown sugar together until light and fluffy.
Beat in the eggs, one at a time. Stir in pumpkin and vanilla extract.
In a separate bowl, combine the flour, baking powder, and spices; stir to blend.
Add the dry ingredients to the butter and sugar mixture and stir well. Stir in the chopped nuts.
Drop the dough by rounded teaspoonfuls about 1 inch apart onto greased baking sheets.
Bake in the upper half of the oven for about 12 to 14 minutes. Remove to a wire rack to cool before serving.
How to Store
- Store cooled, leftover pumpkin cookies in an airtight container on the counter for up to three days.
- If you'd like to freeze the pumpkin cookie dough, form it into a ball or log and wrap in plastic wrap. Wrap in a layer of aluminum foil and label before freezing for up to a month. To bake, defrost the dough overnight in the fridge before scooping and baking.
- Baked pumpkin cookies can also be frozen, but the texture will degrade quite a bit. It's best to eat baked cookies fresh or freeze the unbaked dough.
Why Are My Pumpkin Cookies Flat?
A few issues can cause a cookie to spread and flatten when baked. If the recipe calls for softened or room temperature butter, make sure it is not too warm or melted. Also double-check that you measured out all of the ingredients accurately, including the flour, and don't use hot baking sheets. Lastly, make sure your baking powder has not expired.