The Only Pumpkin Cookie Recipe You’ll Ever Need

These chewy pumpkin cookies hit that perfect fall spot without going full “pumpkin spice latte overload.” They’re sweetened naturally (no refined sugar crash here), soft in the middle, a little crisp at the edges, and somehow disappear in less time than it takes to preheat the oven.

Whether you’re team coconut sugar, maple syrup, or honey — they all work. Just don’t skip the chill step. It’s what turns a soft pumpkin blob into an actual chewy cookie.

Pumpkin Cookies
Prep time: 10 minutes
Bake time: 12-14 minutes
Servings: 16 cookies

INGREDIENTS

• ½ cup pumpkin purée (not pumpkin pie filling)
• 1 egg yolk (just the yolk — this helps chewiness)
• ⅓ cup melted coconut oil (or butter)
• ½ cup coconut sugar
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon salt
• Optional but highly recommended:
  • 1 teaspoon molasses (adds depth and chew like brown sugar)
  • ½ cup dark chocolate chips

DIRECTIONS

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together pumpkin, egg yolk, melted coconut oil, coconut sugar, vanilla, and molasses (if using) until smooth.
3. In another bowl, combine flour, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Add dry ingredients to wet and mix until just combined. Stir in chocolate chips or nuts if desired.
5. Scoop about 2 tablespoons of dough per cookie. Roll lightly into balls and flatten slightly.
6. Chill the dough balls in the fridge for 15–20 minutes before baking (this helps them hold shape and stay chewy).
7. Bake for 12–14 minutes, until the edges are just starting to set but centers look soft.
8. Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.

NOTES

• Storage
  • Store in an airtight container at room temperature for 3–4 days, or refrigerate up to a week.
  • Freeze baked cookies up to 3 months.
• Sweetener Swaps
  • Maple Syrup or Honey: Use ⅓ cup syrup/honey and reduce pumpkin to ⅓ cup. Add 2 extra tablespoons flour to absorb the extra moisture.