Mini Pumpkin Cookies That Are Soft, Chewy, and Perfect for Fall Baking

Why You’ll Love This Mini Pumpkin Cookies

• Ease of preparation: This mini pumpkin cookies recipe is incredibly simple, requiring minimal ingredients and just 20 minutes of active cooking time, making it perfect for quick treats.
• Health benefits: Packed with pumpkin, these cookies provide a rich source of vitamins A and C, antioxidants, and fiber, supporting wellness and boosting immunity while satisfying sweet cravings.
• Versatility: Easily adaptable to vegan, gluten-free, or low-calorie diets by swapping ingredients without compromising flavor or texture.
• Distinctive flavor: The unique blend of warm spices and the natural sweetness of pumpkin sets these mini pumpkin cookies apart, offering a delightful taste experience unlike traditional cookies.

Essential Ingredients for Mini Pumpkin Cookies

• 1 and 1/2 cups (about 340 grams) fresh or canned pumpkin puree
• 3 cups (375 grams) all-purpose flour, spooned and leveled
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice (a blend of cinnamon, nutmeg, allspice, ginger, and cloves)
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 3/4 cup (170 grams) unsalted butter, softened
• 1 cup packed light or dark brown sugar (about 220 grams)
• 3/4 cup (150 grams) granulated sugar
• 1 large egg, at room temperature (or egg yolks if preferred for richer texture)
• 2 teaspoons pure maple syrup, milk, or orange juice (to slightly thin the dough)
• 1 and 1/2 teaspoons pure vanilla extract

How to Prepare the Perfect Mini Pumpkin Cookies: Step-by-Step Guide

1. Spread the pumpkin puree on paper towels and blot to remove excess moisture. Reduce from 1 and 1/2 cups to about 1 and 1/3 cups. Avoid squeezing completely dry.
2. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
3. In a bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger.
4. Using an electric mixer, beat softened butter with brown sugar and granulated sugar until smooth and creamy, about 2-3 minutes.
5. Add egg (or yolks), vanilla, maple syrup or milk/orange juice, and the blotted pumpkin puree. Mix until combined, even if slightly curdled.
6. Gradually add flour mixture to wet ingredients, mixing on low speed just until combined. Dough will be thick and sticky.
7. Use a cookie scoop (about 1.5 tablespoons) to drop dough balls onto baking sheets, spaced about 3 inches apart. Optionally, roll dough balls in granulated sugar mixed with pumpkin pie spice.
8. Bake 14-15 minutes until edges are set but centers are soft. For chewier centers, bake closer to 14 minutes.
9. Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely. Best flavor develops after resting several hours or overnight.

Dietary Substitutions to Customize Your Mini Pumpkin Cookies

• Replace eggs with flaxseed meal or applesauce for vegan options.
• Use plant-based butter or coconut oil in place of unsalted butter for dairy-free versions.
• Substitute all-purpose flour with certified gluten-free flour blends for gluten intolerance.
• Swap brown sugar and granulated sugar with natural sweeteners like coconut sugar or erythritol for lower glycemic index.
• In liquid ingredients, substitute maple syrup with agave or almond milk for varying flavors and dietary needs.

Mastering Mini Pumpkin Cookies: Advanced Tips and Variations

• Chill dough for 10-30 minutes before baking to improve texture and prevent spreading.
• Add mix-ins such as chocolate chips, chopped nuts, dried cranberries, or raisins for texture and flavor.
• Experiment with pumpkin pie spice levels or add extra cinnamon or ginger for warmer spice notes.
• Roll dough balls in spiced sugar before baking to add a crunch and visual appeal on the cookie crust.
• For icing, try maple cream cheese frosting by blending cream cheese, butter, powdered sugar, maple syrup, and cinnamon.
• Freeze dough balls individually for quick baking later; thaw briefly before baking for fresh cookies anytime.

How to Store Mini Pumpkin Cookies: Best Practices

• Store cookies in an airtight container at room temperature for up to 3 days to maintain softness and flavor.
• Cookies can be frozen for up to 3 months; place in single layer on baking sheet, freeze until firm, then transfer to freezer-safe bag.
• To enjoy, reheat cookies gently in oven or microwave for a few seconds to restore softness.
• If icing cookies, avoid stacking to prevent smudging; store iced cookies refrigerated and consume within 3 days.

FAQs: Frequently Asked Questions About Mini Pumpkin Cookies

mini pumpkin cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Pin Recipe

🎃 Experience the taste of fall with Mini Pumpkin Cookies, delivering moist, soft centers and aromatic pumpkin spice in every bite.
🍪 These chewy cookies are perfect for holiday gatherings or as a cozy treat to enjoy with friends and family.

• Total Time: 45 minutes (plus optional chilling)
• Yield: 32 cookies 1x

Ingredients

Scale 1x2x3x

1 and 1/2 cups (about 340 grams) fresh or canned pumpkin puree

3 cups (375 grams) all-purpose flour, spooned and leveled

1 and 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons pumpkin pie spice (a blend of cinnamon, nutmeg, allspice, ginger, and cloves)

1 and 1/2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

3/4 cup (170 grams) unsalted butter, softened

1 cup packed light or dark brown sugar (about 220 grams)

3/4 cup (150 grams) granulated sugar

1 large egg, at room temperature (or egg yolks if preferred for richer texture)

2 teaspoons pure maple syrup, milk, or orange juice (to slightly thin the dough)

1 and 1/2 teaspoons pure vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1-Spread the pumpkin puree on paper towels and blot to remove excess moisture. Reduce from 1 and 1/2 cups to about 1 and 1/3 cups. Avoid squeezing completely dry.

2-Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

3-In a bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger.

4-Using an electric mixer, beat softened butter with brown sugar and granulated sugar until smooth and creamy, about 2-3 minutes.

5-Add egg (or yolks), vanilla, maple syrup or milk/orange juice, and the blotted pumpkin puree. Mix until combined, even if slightly curdled.

6-Gradually add flour mixture to wet ingredients, mixing on low speed just until combined. Dough will be thick and sticky.

7-Use a cookie scoop (about 1.5 tablespoons) to drop dough balls onto baking sheets, spaced about 3 inches apart. Optionally, roll dough balls in granulated sugar mixed with pumpkin pie spice.

8-Bake 14-15 minutes until edges are set but centers are soft. For chewier centers, bake closer to 14 minutes.

9-Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely. Best flavor develops after resting several hours or overnight.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🎃 Properly drying the pumpkin puree prevents cakey cookies; use paper towels or microwave briefly.
🥄 For easier handling, chill the dough up to 48 hours, or freeze for 3 months; allow room temperature time before baking.
🍪 Using a cookie scoop ensures uniform size and simplifies handling sticky dough.

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Chill Time (optional): Up to 48 hours
• Cook Time: 14-15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cookie
• Calories: Varies
• Sugar: Varies
• Sodium: Varies
• Fat: Varies
• Saturated Fat: Varies
• Unsaturated Fat: Varies
• Trans Fat: Varies
• Carbohydrates: Varies
• Fiber: Varies
• Protein: Varies
• Cholesterol: Varies