Cozy Autumn Bliss: The Secret Ingredient in Pumpkin Cookies

As the leaves turn and a gentle chill fills the air, nothing feels more seasonally fitting than baking something that smells like a warm hug. Pumpkin cookies are more than just a treat; they are a nostalgic reminder of crisp mornings and cozy afternoons. Today, I want to share a pumpkin cookie recipe that’s subtly baked with a touch of cinnamon-spiced magic, perfect for quiet gatherings or solo indulgence.

This recipe is not your average pumpkin cookie. I’ve added a surprising twist—roasted pumpkin seeds folded into the dough, giving each bite a delightful crunch and earthy aroma. It’s a celebration of fall’s harvest, blending textures and flavors in a way that feels both familiar and refreshingly new.

So, grab your apron. We’re about to transform simple ingredients into a batch of cookies that capture the essence of seasonal comfort and culinary creativity.

Pumpkin Cookies with Roasted Pumpkin Seeds

These pumpkin cookies are soft and chewy with a tender crumb, flavored with cinnamon and pumpkin puree. Folded in roasted pumpkin seeds add a crunchy texture and earthy flavor, resulting in a fall-inspired treat that combines warm spices with nutty bites.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unsalted butter softened
• 1 cup brown sugar packed
• 0.5 cup granulated sugar
• 2 large eggs
• 1 cup canned pumpkin puree unsweetened
• 2 teaspoons ground cinnamon
• 2.5 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cup roasted pumpkin seeds roughly chopped, divided

Equipment

• Mixing bowls
• Stand mixer or hand mixer
• Baking sheet
• Parchment paper
• Spatula
• Cooling rack

Method

 

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. You should see a pale, creamy color with a gentle rise.
3. Add the eggs one at a time, mixing well after each addition. Then stir in the pumpkin puree until fully combined and the mixture is smooth.
4. Sprinkle in the cinnamon and mix to distribute the warm spice aroma through the batter.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, mixing on low speed or folding gently until just combined and a soft dough forms.
6. Fold in half of the chopped roasted pumpkin seeds, distributing them evenly throughout the dough.
7. Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Flatten slightly with the back of the spoon or your fingers.
8. Sprinkle the remaining pumpkin seeds on top of each cookie for garnish and added crunch.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and cookies are set.
10. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Once cooled, enjoy these soft cookies with a slightly chewy center and crunchy pumpkin seed topping for a perfect fall treat.

Notes

For extra flavor, add a pinch of nutmeg or ginger to the dry ingredients. Store cookies in an airtight container for up to 3 days to maintain freshness.

Every fall, I find myself returning to recipes like these, which feel both nostalgic and exciting in their simplicity. They remind us that some of the best flavors come from celebrating what’s in season, with a little twist to keep the tradition fresh.