15 Minute Pumpkin Quickies Cookies
These soft, chewy pumpkin quickies cookies are autumn’s sweetest secret! Bursting with warm spices and real pumpkin flavor, they’re ready in just 15 minutes. Perfect for busy weeknights when you’re craving something homemade but don’t have hours to spend in the kitchen.
Unlike our popular chocolate chip cookies that require chilling time, these beauties go straight from mixing bowl to oven. Get ready to fall in love with the easiest pumpkin cookie recipe ever!
What are Pumpkin Quickies Cookies?
Ever wonder why they’re called “quickies”? Well, it’s not what you think! These delightful cookies earned their playful name because they come together faster than you can say “pumpkin spice latte.” No rolling, no chilling, no fuss – just drop spoonfuls of dough and bake.
As they say, the way to a man’s heart is through his stomach, and these cookies will have everyone begging for your secret recipe!
Why You’ll Love This Pumpkin Quickies Cookies Recipe
Incredibly Soft and Chewy Texture These cookies strike the perfect balance between soft centers and slightly crisp edges. The pumpkin puree creates an incredibly moist texture that stays fresh for days. Each bite melts in your mouth with warm cinnamon, nutmeg, and vanilla notes dancing on your tongue.
Budget-Friendly Fall Baking Making these at home costs a fraction of bakery prices. With simple pantry staples and one can of pumpkin puree, you’ll have enough cookies to feed a crowd. Skip the expensive coffee shop treats and whip up a batch for under $5.
Customizable Flavor Profile The beauty lies in the versatility. Add chocolate chips for extra indulgence, chopped pecans for crunch, or cream cheese frosting for special occasions. Unlike our elaborate pumpkin bread recipe, these cookies are endlessly adaptable to your family’s preferences. Ready to create your new fall tradition?
How to Make Pumpkin Quickies Cookies
Quick Overview These pumpkin quickies cookies are incredibly simple to make and require no special techniques. The secret is combining wet and dry ingredients separately, then folding them together gently. The dough comes together in minutes, and the cookies bake in just 12-15 minutes.
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 25 minutes
Yield: 24 cookies
Key Ingredients for Pumpkin Quickies Cookies
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Sweeteners:
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
Optional Add-ins:
- 1 cup chocolate chips
- 1/2 cup chopped walnuts or pecans
- 1/2 cup dried cranberries
Step-by-Step Instructions
Step 1: Prepare Your Oven and Baking Sheets Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or lightly grease them with cooking spray.
Step 2: Mix the Dry Ingredients In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside this spice mixture.
Step 3: Combine Wet Ingredients In a large bowl, whisk together pumpkin puree, vegetable oil, egg, and vanilla extract until smooth and well combined.
Step 4: Add Sugars Add both granulated sugar and brown sugar to the wet ingredients. Whisk until the mixture is smooth and the sugars are fully incorporated.
Step 5: Fold in Dry Ingredients Gradually add the flour mixture to the wet ingredients. Use a wooden spoon or spatula to gently fold everything together until just combined. Don’t overmix.
Step 6: Add Optional Ingredients If using chocolate chips, nuts, or dried fruit, fold them into the dough now.
Step 7: Shape and Bake Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are set but centers still look slightly soft.
Step 8: Cool and Serve Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
What to Serve Pumpkin Quickies Cookies With
Perfect Beverage Pairings
- Hot apple cider with a cinnamon stick
- Freshly brewed coffee or espresso
- Vanilla chai tea latte
- Cold milk for the kids
- Caramel hot chocolate for special treats
Dessert Combinations
- Vanilla ice cream for warm cookie sandwiches
- Cream cheese frosting for decorated cookies
- Caramel sauce for dipping
- Whipped cream and a sprinkle of cinnamon
Seasonal Accompaniments
- Fresh apple slices with peanut butter
- Pumpkin spice yogurt parfait
- Maple glazed acorn squash
- Roasted pear and walnut salad
Top Tips for Perfecting Pumpkin Quickies Cookies
Don’t Overbake Them The secret to soft, chewy cookies is slightly underbaking them. Remove when edges are set but centers still look a bit underdone. They’ll continue cooking on the hot pan.
Use Real Pumpkin Puree Always use 100% pure pumpkin puree, not pumpkin pie filling. The pie filling contains added spices and sugar that will throw off the recipe balance.
Room Temperature Ingredients Work Better Let your egg come to room temperature for 30 minutes before baking. This helps everything mix together more easily and creates a smoother dough.
Measure Flour Correctly Spoon flour into your measuring cup and level off with a knife. Scooping directly from the bag packs too much flour, making cookies tough and dry.
Chill Dough for Thicker Cookies If you prefer thicker cookies, chill the dough for 30 minutes before scooping. This prevents excessive spreading during baking.
Storage Secret Add a slice of bread to your storage container. It keeps cookies soft and prevents them from drying out.
Storing and Reheating Tips
Short-Term Storage Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer cookies between parchment paper to prevent sticking. Keep in a cool, dry place away from direct sunlight.
Freezing Instructions These cookies freeze beautifully for up to 3 months. Place cooled cookies in a freezer-safe container or bag, separating layers with parchment paper. Thaw at room temperature for 15-20 minutes before serving.
Freezing Cookie Dough Scoop dough onto baking sheets and freeze until solid. Transfer frozen dough balls to freezer bags. Bake directly from frozen, adding 1-2 extra minutes to baking time.
Reheating Methods Warm cookies in a 300°F oven for 3-5 minutes to restore that fresh-baked texture. Alternatively, microwave for 10-15 seconds, but watch carefully to avoid overheating.
Maintaining Freshness If cookies become slightly stale, place a damp paper towel in the container overnight. The moisture will soften them back to perfection.
Nutritional Information
| Nutrient | Per Cookie (1/24 of recipe) |
|---|---|
| Calories | 165 |
| Total Fat | 5g |
| Saturated Fat | 1g |
| Cholesterol | 8mg |
| Sodium | 105mg |
| Total Carbs | 28g |
| Dietary Fiber | 1g |
| Sugars | 18g |
| Protein | 2g |
| Vitamin A | 45% DV |
| Iron | 6% DV |
Nutritional values are approximate and may vary based on specific ingredients used.
Frequently Asked Questions
Can I make these cookies vegan?
Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). Use vegan chocolate chips if adding them.
Why are my cookies spreading too much?
Your dough might be too warm. Chill it for 30 minutes before baking. Also, make sure your baking soda is fresh and your oven is fully preheated.
Can I use fresh pumpkin instead of canned?
Absolutely! Roast a sugar pumpkin, scoop out the flesh, and puree it. Make sure to drain excess moisture by letting it sit in a fine-mesh strainer for 30 minutes.
How do I know when the cookies are done?
Edges should be set and lightly golden, but centers will still look slightly soft and underbaked. They’ll finish cooking on the hot pan.
Can I add frosting to these cookies?
Yes! Cream cheese frosting pairs beautifully. Let cookies cool completely before frosting to prevent melting.
What’s the best way to measure pumpkin puree?
Use a dry measuring cup and level off with a knife. Don’t pack it down – just fill and level for accurate measurement.
Can I make these gluten-free?
Substitute with a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.
Why do my cookies taste bland?
Make sure your spices are fresh – old spices lose potency. Also, don’t skip the salt as it enhances all the other flavors.
Recipe Variations to Try
Chocolate Lovers Version Add 1/2 cup cocoa powder to dry ingredients and reduce flour by 1/2 cup. Include chocolate chips for double chocolate indulgence.
Maple Glazed Pumpkin Quickies Create a simple glaze with 1 cup powdered sugar, 3 tablespoons maple syrup, and 1-2 tablespoons milk. Drizzle over cooled cookies.
Pumpkin Spice Latte Cookies Add 1 tablespoon instant espresso powder to dry ingredients. Top with coffee-flavored glaze for café-style treats.
Healthier Option Substitute half the flour with whole wheat pastry flour and reduce sugar by 1/4 cup. Add 1/4 cup ground oats for extra fiber.
These pumpkin quickies cookies prove that the best things in life don’t always take hours to make. With their perfect texture, warm spices, and foolproof method, they’re destined to become your go-to fall treat. Whether you’re baking for family dinner or bringing something special to the office, these cookies deliver homemade happiness in every bite. So grab that can of pumpkin puree and let’s get baking!
