Pumpkin Cookies
Pumpkin Cookies

These Pumpkin Cookies are the perfect fall treat! Make them with oatmeal to keep them chewy and moist. Fall spices bring out the best of the season. They also freeze and ship very well.

“What the hell?” yelled my roommate, looking at the dining table now covered with produce.

“How many pumpkins did you buy!?”

“Only about seven. Enough for most of the fall,” I replied. And really, is seven of those too many? I do not think so.

As fall rolls in, my kitchen gets overloaded with butternuts, kabochas, ambercups, and turban squashes. In fact, I’ve laid out extra baskets on the dining table overflowing with gnarled, brightly colored squashes ready to be cooked.

Roasted, mashed, curried, anything is good due to the playful versatility of pumpkins. Quiet, I prefer to use them in baking; Their rich taste is made for sweets.

An easy recipe for pumpkin cookies

This cookie, but is a little different thanks to a nice dose of oatmeal. This keeps them very soft and tough.

The use of cardamom, currants, and pumpkin seeds also gives these cookies a curiously different and delicious flavor than other pumpkin cookies. This combination is a great way to use up any pureed squash and turn it into a treat everyone will love.

Great add-ins for pumpkin cookies

Swap out the pumpkin seeds and currants for whatever you like in this recipe. Chocolate chips and dried cranberries maybe?!

And hey, if you want to cover them with icing or frosting, that works too. I bet they would be great with some cream cheese frosting or dark chocolate frosting slathered on top. You could even make mini cookies and sandwich them with frosting in between.

Save and freeze pumpkin cookies

These cookies are soft and moist. Make sure you let them cool completely before storing, then store them in layers separated by wax paper or they will stick together into one big cookie mound. Store pumpkin cookies in an airtight container on the counter.

Freeze the unbaked cookie ballsh on a parchment-lined baking sheet until set, then transfer to a freezer container or bag. No thawing required before baking; Simply arrange them on a baking sheet and add a minute or two to the baking time.

The baked cookies also freeze well! Stack them between pieces of parchment, place in a freezer container or bag, and freeze for up to a month.

More great desserts with pumpkin

  • Pumpkin bread with chocolate chips
  • Pumpkin cheesecake bars with crumble topping
  • Pressure Cooker Pumpkin Cheesecake
  • No-Churn Pumpkin Spice Ice Cream
  • Pumpkin biscotti

Pumpkin Cookies

preparation time
15 minutes

cooking time
15 minutes

total time
30 minutes

48 servings

These cookies are soft and moist. Be sure to let them cool completely and store in individual layers separated by wax paper or they will stick together into one big mound of cookies.

If you prefer less sweet cookies, use 3/4 cup sugar.


  • 1 Cup butterroom temperature

  • 1 cup packed Brown sugar

  • 1 Cup granulated sugar

  • 1 big egg

  • 1 teaspoon vanilla extract

  • 1 Cup pumpkin pureecanned or homemade

  • 2 cups all purpose flour

  • 1 1/3 cups fast or old-fashioned oats

  • 1 teaspoon baking soda

  • 1 teaspoon Cinammon

  • 1 teaspoon floor cardamom

  • 1/2 teaspoon Salt

  • 1 Cup pumpkin seed

  • 1 Cup dried currants


  1. Preheat oven to 350°F
  2. Mix the wet ingredients:

    Beat together the butter, brown sugar, and white sugar until light and fluffy, about 3 minutes. Add egg, vanilla extract and pumpkin puree and beat for another 3 minutes.

  3. Combine the dry ingredients:

    In a separate bowl, combine flour, rolled oats, baking soda, salt, cardamom, and cinnamon and whisk.

  4. Prepare cookie dough:

    Slowly add to the butter mixture until just combined, scraping the sides and bottom once or twice to ensure an even mixture. Fold in the pumpkin seeds and currants.

  5. Bake cookies:

    Drop spoonfuls of batter onto parchment-lined baking sheets. Bake for 13 to 15 minutes, until top is dry and lightly browned around the edges.

  6. Cool and serve:

    Let cool on the tray for a minute or two to set, then turn out onto a wire rack to finish cooling. Cookies will keep in an airtight container for at least a week.

nutritional information (per serving)
110 calories
4g Fat
17g carbohydrates
1g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!