Happy Fall Y’All! It’s time to start thinking about how to use pumpkin other than just as decorations and what better way than in cookie form?! No need to carve another pumpkin, though…these recipes use the canned stuff (wink!).
Pumpkin, oats, chocolate chips. Need I say more? These cookies look amazing! And the perfect combo of chewy + soft, too! Plus, you probably already have all the ingredients in your pantry. Check out Jaclyn’s recipe at Cooking Classy and whip some up this weekend!
This recipe just screams fall, with ingredients like pumpkin, ginger, cinnamon, cloves, and molasses! These gingersnaps are soft and chewy and look so beautiful with all their crackly edges. Yum!
Cookies for breakfast?! Um, yes please! Okay, maybe they’re not a cookie in the traditional sense, but these breakfast cookies do include fun fall ingredients like pumpkin pie spice, pumpkin seeds and dried cranberries and would be a great treat no matter what time of day it is. Plus, they’re a great way to have breakfast ready on busy mornings!
This delicious pumpkin snickerdoodle recipe is egg free! With pumpkin acting as the binding agent, these cookies won’t get too moist (a problem with some traditional pumpkin cookies). The addition of white chocolate chips is a perfect compliment to the fall flavors of pumpkin pie spice and cinnamon-sugar.
Cookies like these are what instantly pops into my mind when I think of pumpkin cookies! Lauren’s recipe at Tastes Better from Scratch is easy to follow, and you’ll feel like a pro by making your own frosting!
Do you have a favorite pumpkin cookie recipe?