Go Back
–+ servings
Pumpkin Delight Cookies

Pumpkin Delight Cookies that Melt in Your Mouth This Fall

Experience the rich, sweet flavors of Pumpkin Delight Cookies this fall, a delightful treat that melts in your mouth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Pumpkin (fresh or purée) or butternut squash if fresh pumpkin is unavailable
  • 1.5 cups All-Purpose Flour or a 1:1 gluten-free flour blend
  • 0.5 cups Granulated Sugar
  • 0.5 cups Brown Sugar can substitute with coconut sugar for a healthier alternative
  • 1 large Egg or aquafaba for a vegan substitute
  • 1 teaspoon Baking Soda ensure it's fresh
  • 1 teaspoon Baking Powder ensure it's fresh
  • 1 teaspoon Ground Cinnamon adjust based on flavor preference
  • 0.25 teaspoon Ground Nutmeg a little goes a long way
  • 1 pinch Salt to balance sweetness
  • 1 teaspoon Vanilla Extract use pure vanilla for best results
For Optional Mix-Ins
  • 1 cup Chocolate Chips semi-sweet or dark
  • 1 cup Chopped Nuts (walnuts or pecans) can swap with seeds for nut-free option
  • 1 cup Dried Cranberries or Raisins for an extra burst of flavor

Equipment

  • Oven
  • Mixing bowl
  • Whisk
  • Spatula
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, combine the pumpkin, granulated sugar, brown sugar, egg, and vanilla extract, whisking until smooth.
  3. In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in any optional mix-ins if desired.
  5. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  6. Bake in the preheated oven for 12–15 minutes until golden around the edges and soft in the center.
  7. Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack.
  8. Serve the cookies fresh with a warm beverage and store them in an airtight container if needed.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

For optimal sweetness, use well-roasted pumpkin or quality purée, and avoid watery purée that can affect texture. Store cookies in an airtight container at room temperature for up to five days.

Tried this recipe?

Let us know how it was!