Jacy Pumpkin cookies are a cozy, flavorful treat perfect for fall or any time of year. Whether you’re craving a quick snack or a festive dessert, these recipes deliver. Today, we’re sharing two incredible pumpkin cookie recipes—one with just 3 ingredient pumpkin cookies and another classic version. Both are simple, delicious, and perfect for any occasion. If you’re looking for an easy pumpkin cookie recipe, you’re in the right place!
Table of Contents
3 Ingredient Pumpkin Cookies
The Easiest Pumpkin Cookies You’ll Ever Make
These 3 ingredient pumpkin cookies are a game-changer—soft, chewy, and ready in minutes!
Ingredients
– 1 cup pumpkin puree (unsweetened)
– 1 box spice cake mix (15.25 oz)
– 1 cup chocolate chips (optional but recommended)
Step-by-Step Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix ingredients—combine pumpkin puree and cake mix in a bowl until smooth. Fold in chocolate chips.
3. Scoop dough—drop tablespoon-sized portions onto the baking sheet.
4. Bake for 12–15 minutes until edges are set. Let cool before serving.
– Pro tip: For an easy pumpkin cookie recipe, this one can’t be beat—just mix, bake, and enjoy!
Tips & Variations
– Add nuts (walnuts or pecans) for extra crunch.
– Use white chocolate chips for a sweeter twist.
– Make them gluten-free by using a gluten-free cake mix.
Serving & Storage
– Serve warm with a glass of milk or a cup of coffee.
– Store in an airtight container for up to 5 days or freeze for longer shelf life.
Nutritional Benefits / Advantages
– Low-fat (no butter or oil needed).
– Rich in vitamin A (thanks to pumpkin).
– Quick & foolproof—perfect for beginners.
Common Mistakes to Avoid
– Overmixing the dough—keep it light for soft cookies.
– Using pumpkin pie filling (stick to plain puree).
– Skipping parchment paper—prevents sticking.
Conclusion for this Recipe
These 3 ingredient pumpkin cookies are a must-try for anyone who loves simple, delicious treats. If you need an easy pumpkin cookie recipe, this one delivers every time!
Classic Soft Pumpkin Cookies
Old-Fashioned Pumpkin Cookies with Cream Cheese Frosting
A timeless favorite—soft, spiced, and topped with creamy frosting!
Ingredients
For the Cookies:
– 2 ½ cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 2 tsp pumpkin pie spice
– ½ tsp salt
– ½ cup unsalted butter (softened)
– 1 cup granulated sugar
– ½ cup brown sugar
– 1 cup pumpkin puree
– 1 egg
– 1 tsp vanilla extract
For the Frosting:
– 4 oz cream cheese (softened)
– ¼ cup butter (softened)
– 2 cups powdered sugar
– 1 tsp vanilla extract
Step-by-Step Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets.
2. Whisk dry ingredients (flour, baking powder, baking soda, spice, salt).
3. Cream butter & sugars, then mix in pumpkin, egg, and vanilla.
4. Combine wet & dry—fold until just mixed.
5. Drop dough onto sheets and bake for 10–12 minutes.
6. Cool completely, then frost with cream cheese icing.
– Note: This easy pumpkin cookie recipe is a crowd-pleaser—perfect for holidays!
Tips & Variations
– Add raisins or nuts for texture.
– Use maple frosting instead of cream cheese.
– Make them vegan with plant-based butter and egg substitute.
Serving & Storage
– Best served chilled for firmer frosting.
– Store in the fridge for up to a week.
Nutritional Benefits / Advantages
– Good source of fiber (from pumpkin).
– Balanced sweetness (less sugar than typical cookies).
– Great for meal prep—freeze dough for later!
Common Mistakes to Avoid
– Overbaking—keep them soft and chewy.
– Frosting warm cookies—wait until fully cooled.
– Skipping the spice—it’s key for flavor!
Conclusion for this Recipe
This easy pumpkin cookie recipe is a classic for a reason—soft, spiced, and irresistible. Pair it with the 3 ingredient pumpkin cookies for a perfect fall dessert spread!
Final Conclusion
Pumpkin cookies are a delightful treat, whether you prefer the simplicity of 3 ingredient pumpkin cookies or the richness of a classic easy pumpkin cookie recipe. Both versions are foolproof, delicious, and perfect for sharing. Try them today and enjoy the cozy flavors of pumpkin in every bite!
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Just ensure it’s pureed and drained well to avoid excess moisture.
How do I make these cookies gluten-free?
Swap all-purpose flour for a gluten-free blend or use a gluten-free cake mix (for the 3-ingredient version).
Can I freeze pumpkin cookie dough?
Absolutely! Scoop dough onto a tray, freeze, then transfer to a bag for up to 3 months.
Why are my cookies flat?
Overmixing or warm dough can cause spreading—chill dough before baking if needed.
Can I omit the frosting?
Yes! The cookies are delicious plain or with a light dusting of powdered sugar.
