Fall Pumpkin Cookies


It’s starting to get cool here in Texas and that means it’s time for pumpkin stuff! I don’t buy all the pumpkin spice things but I do like to make some. This recipe calls for pumpkin purée which is admittedly fairly easy to find at the store this time of year. However, if you like making things from scratch, it is easy to make at home. In addition to the purée you get pumpkin seeds to roast! My first batch of pumpkin seeds was devoured by my sister the moment they were cool enough to eat. Check out the recipe here.


  • 1 C. Granulated Sugar
  • 1 1/2 Tsp. Cinnamon
  • 1/4 Tsp. Cloves
  • 1/4 Tsp. Ginger
  • 1/8 Tsp. Nutmeg
  • 1/8 Tsp. Allspice
  • 2 C. All Purpose Flour
  • 1/2 Tsp. Salt
  • 2 Tsp. Baking Powder
  • 1 Tsp. Baking Soda
  • 1 Large Egg
  • 1/2 C. Vegetable Oil
  • 1 Tsp. Vanilla Extract or Vanilla Bean Paste
  • 1 C. Pumpkin Purée
  • 8 Oz. Chocolate Chips


  1. Mix the first 10 ingredients in a bowl (sugar through soda) and set aside.
  2. With a mixer combine the egg, vegetable oil, vanilla, and pumpkin purée.
  3. Mix spiced flour mix in one cup at a time until well combined.
  4. Fold in chocolate chips.
  5. Let the dough rest for 20 minutes, preheat oven to 350°. Prep a baking pan by lining it with parchment paper.
  6. Using a dough scoop, scoop out dough on to prepared sheet. Bake for 10 minutes. Let cool before enjoying.

Note: you can use pecans or walnuts in place of or in addition to chocolate chips. I also added some dried cranberries. Not all the spices are required, as long as you have at least cinnamon.

This recipe makes your whole house smell like fall. Happy baking!

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16 comments on “Fall Pumpkin Cookies”

  1. Hey Laci! I tried this recipe and these cookies turned out *delicious*! Instead of chocolate chips I added chopped pecans – OMG so good! One question though: the texture of the cookies were quite softer than I expected – they basically had the texture of a muffin top. Was that supposed to happen, or did I undercook it? Let me know!

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