I’m head over heels for these pumpkin cinnamon cookies, and you will be too. They’re pillowy soft, warmly spiced, and have that perfect earthy pumpkin flavor that just screams fall. No need for chilling the dough, which means cookies in your hand faster. The best part? They stay moist for days, making them perfect with your morning coffee or as a midnight snack. Want to know my secret to getting that perfect texture every single time?
Why You’ll Love these Pumpkin Cinnamon Cookies
Comfort in cookie form. That’s what these pumpkin cinnamon cookies deliver with every soft, spiced bite. I’m talking about the perfect balance of warm cinnamon and earthy pumpkin that’ll make your kitchen smell like fall heaven.
They’re ridiculously easy to make, even if you’re not a baking wizard. The dough comes together in minutes, no chilling required.
Plus, they stay moist for days—if they last that long. Can you imagine these with your morning coffee or afternoon tea? The subtle sweetness and pillowy texture make them impossible to eat just one.
What Ingredients are in Pumpkin Cinnamon Cookies?
To create these fall-inspired treats, you’ll need a simple collection of pantry staples combined with the star of the show—pumpkin puree.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 cup vegetable shortening, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Make sure your shortening and egg are at room temperature for proper mixing—this helps create that perfectly soft, tender texture we’re looking for in these seasonal cookies.
How to Make these Pumpkin Cinnamon Cookies
Step 1: Prepare Your Oven and Baking Sheets
Preheat your oven to 350°F and line your baking sheets with parchment paper, which makes cleanup so much easier when working with soft cookie dough.
Nothing worse than scrubbing baked-on cookie residue later, right?
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1/8 teaspoon of salt.
This uniform mixture guarantees the leavening agents and spices distribute evenly throughout your cookies.
Step 3: Cream the Shortening and Sugar
In a large mixing bowl, beat 1 cup of room temperature vegetable shortening with 1 cup of granulated sugar until the mixture becomes light and fluffy.
This essential step incorporates air into the batter, giving your cookies that perfect texture we’re all hoping for.
A stand mixer will make this creaming process much more efficient and thorough than mixing by hand.
Step 4: Add the Wet Ingredients
Add 1 large room temperature egg, 1 cup of canned pumpkin puree, and 1 teaspoon of vanilla extract to your shortening mixture.
Mix these ingredients well until everything is smoothly combined and takes on that gorgeous orange hue.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients to the pumpkin mixture, stirring just until combined.
Over-mixing at this stage might make your cookies tough, and nobody wants that after all this effort.
Step 6: Scoop the Dough
Drop spoonfuls of your pumpkin cookie dough onto the prepared baking sheets, leaving enough space between each for the cookies to spread slightly.
A cookie scoop works wonders here if you have one handy.
Step 7: Bake Until Perfect
Bake your cookies for 10-12 minutes, or until the edges turn a light golden brown.
The centers might look slightly underdone, but they’ll continue cooking from residual heat after removal from the oven.
Step 8: Cool Before Enjoying
Transfer your freshly baked cookies to cooling racks and let them cool completely before serving.
This cooling time allows the cookies to set properly and develop their full flavor profile.
What to Serve with Pumpkin Cinnamon Cookies
These cookies are absolutely perfect for fall gatherings or casual weeknight treats. I love pairing them with a warm mug of spiced chai tea or hot apple cider that complements those cozy cinnamon notes.
A scoop of vanilla ice cream transforms them into an impressive dessert—the warmth of the cookies gently melting the edges of the ice cream creates pure magic. For a breakfast treat (yes, cookies for breakfast!), serve alongside Greek yogurt drizzled with honey for balance.
If you’re hosting, arrange them on a platter with sliced apples and a small bowl of caramel dipping sauce. They’re also delightful with a glass of cold milk, which, let’s be honest, is sometimes the only proper way to enjoy a freshly baked cookie.
Pumpkin Cinnamon Cookies Substitutions and Variations
These cookies are wonderfully adaptable to what you have on hand or dietary needs:
- Flour Options: Swap all-purpose for whole wheat (use ¾ cup + ¼ cup all-purpose) or a 1:1 gluten-free baking blend.
- Shortening Alternatives: Unsalted butter or coconut oil work beautifully in equal amounts.
- Make It Vegan: Replace egg with a flax egg (1 Tbsp ground flaxseed + 3 Tbsp water).
- Sugar Swaps: Brown sugar creates a deeper molasses flavor, or reduce to ¾ cup for less sweetness.
- Flavor Boosters: Add ½ tsp nutmeg, ¼ tsp cloves, or 1 tsp pumpkin pie spice for extra warmth.
- Mix-ins: Fold in ½ cup chocolate chips, chopped pecans, or dried cranberries.
- Topping Ideas: Sprinkle with cinnamon-sugar before baking or drizzle with simple glaze (powdered sugar + milk) once cooled.
Leftovers and Storage for these Pumpkin Cinnamon Cookies
These soft, spiced cookies stay fresh for up to 5 days when stored properly. Here’s how to keep them at their best:
- Counter Storage: Place completely cooled cookies in an airtight container with parchment paper between layers. The moisture from the pumpkin actually helps them stay soft for days.
- Refrigeration: Not necessary but will extend freshness to 7 days.
- Freezer Option: These freeze beautifully! Stack with parchment between layers in a freezer-safe container for up to 3 months.
- Refreshing Tip: If cookies begin to firm up, microwave for 8-10 seconds or place a slice of bread in the container overnight—it works like magic to restore softness.
The cinnamon and pumpkin flavors actually meld and deepen after a day, making these possibly even more delicious as leftovers.
Final Thoughts
These Pumpkin Cinnamon Cookies capture everything wonderful about fall baking—warm spices, the earthy sweetness of pumpkin, and a soft, tender crumb that practically melts in your mouth.
What makes them truly special is their versatility and simplicity. Perfect for weekend baking when the first autumn leaves begin to fall, they’re equally at home at a Halloween gathering or your Thanksgiving dessert spread.
The blend of pumpkin and cinnamon creates a cozy, aromatic experience that fills your kitchen with the essence of the season.
Sometimes the most straightforward recipes become our most treasured traditions, waiting to create warm memories year after year.