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Close-up of soft, homemade pumpkin cookies sprinkled with cinnamon, perfect for an autumn treat and easy baking.

Perfect Pumpkin Cinnamon Cookies

These soft pumpkin cookies with cinnamon offer a melt-in-your-mouth texture and a burst of warm spice. A combination of butter and oil ensures a tender, moist crumb, while careful attention to mixing prevents tough cookies. Enjoy these delightful fall treats that are easy to make and sure to impress.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup 1 stick
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 tablespoons granulated sugar for topping
  • 1 teaspoon ground cinnamon for topping

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • Electric mixer (handheld or stand)
  • Measuring cups
  • Measuring spoons
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cookie scoop (optional)
  • Whisk
  • Wire rack

Method
 

  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. Whisk together the dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. Cream together the butter and sugars: In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the oil, egg, and vanilla: Beat in the vegetable oil until well combined. Then, beat in the egg and vanilla extract.
  5. Mix in the pumpkin puree: Gradually add the pumpkin puree, mixing until just combined.
  6. Gradually add the dry ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until *just* combined. Be careful not to overmix. A few streaks of flour are okay.
  7. Prepare the cinnamon sugar topping (optional): In a small bowl, combine the granulated sugar and cinnamon for the topping.
  8. Scoop and top the cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. If using the cinnamon sugar topping, lightly sprinkle each cookie with the mixture.
  9. Bake: Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  10. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the dough; overmixing leads to tougher cookies. Store cooled cookies in an airtight container at room temperature for up to 3 days. To enhance the pumpkin flavor, add an extra 1/2 teaspoon of pumpkin pie spice to the dry ingredients. For a richer flavor, use brown butter instead of softened butter; be sure to let the brown butter cool slightly before creaming with the sugars. If you don't have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves.