These soft pumpkin cookies are bomb. You can make them with homemade pumpkin puree or used canned, but you're going to be asking for more.

Pumpkin Cookie Recipe with Homemade Pumpkin Puree

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These soft pumpkin cookies are bomb. It’s an old fashioned dessert that grandma would be proud of! You’re going to be asking for more!

Stack of pumpkins and a stack of pumpkin cookies on a plate

You can make pumpkin cookies with homemade pumpkin puree or used canned.

I love using pumpkins with my kids and decorating with them, but I HATE wasting food. I don’t like buying them and not using them. We roast our pumpkins and make our own homemade pumpkin puree. Then I freeze it in the freezer in 2 cup portions so it’s ready for recipes. Here are a ton of other pumpkin recipes to make with kids.

We can use it to add nutrients and fiber to our food all year. It’s a great idea! This time we made yummy pumpkin cookies with our puree.

Pumpkin puree cookies

These pumpkin puree cookies are so soft and tender and the glaze on top makes them the perfect sweetness.

First step to make pumpkin puree, cut the pumpkin in half.

kids removing seeds and goop from a pumpkin cut in half on the table

Second step, scoop out all the seeds and junk in the middle.

You can wash the seeds and soak them in brine and cook them. They are delicious. You can compost the stringy goop in the center too. Click here to see how to make your own yummy pumpkin seeds.

Third step, bake the pumpkin cookies.

Set your oven to 350-400 degrees and lay the pumpkin halves on a cookie sheet cut side down. Bake them until fork tender. The time will depend on the size of the pumpkins. You can use pie pumpkins or even big jack o lantern pumpkins, but pie pumpkins have a more concentrated flavor and smoother texture. We use both. Like I said, I hate waste.

If I have a pumpkin that goes past its prime before it’s time to cook them up, I will set it out on the outside of the garden fence and let it decompose there. Sometimes animals will come and eat them. In the spring, some pumpkin plants will come up on their own. I love the idea of plants planting themselves naturally.

cooked pumpkin halves cooling

Fourth step, skin and process.

The skins will slide right off the pumpkin halves when they have cooled. Then throw the chunks in your blender or food processor and process until smooth. You can add a tablespoon of water if you need to loosen it up a little.

homemade-pumpkin-puree fresh from the blender on a spatula

This year, when we baked our first pumpkin, we made some yummy pumpkin cookies. The kids loved them. I don’t use any cinnamon because I’m seriously allergic to it, even the smell. I personally think pumpkin flavor is good all on its own, but I’ve been allergic to cinnamon my whole life so I haven’t spent much time eating it.

pumpkin cookie on a plate

Take your pumpkin puree and measure out two cups and store them in a ziplock back or mason jar with plenty of headspace. Then your puree is at the ready for your recipes. Another great idea is to freeze it in ice cube trays.

Once it’s frozen, pop them out and store them in an airtight container. Then you can use a cube or two or three as a hidden ingredient in many things. Soups, stews, and casseroles are a great place to boost nutrients with 3 or 4 cubes of pumpkin but will never be detected by picky eaters. Trust me, I’m a professional and you can be too!

child stirring cookie dough for homemade pumpkin cookies
pumpkin-cookies-from-homemade-pumpkin-puree plate of pumpkin cookies sitting on the table.

Glazed pumpkin cookies

They are soft and fat and super yummy. Enjoy.

These soft pumpkin cookies are bomb. You can make them with homemade pumpkin puree or used canned, but you're going to be asking for more.
Print Recipe
5 from 2 votes

Pumpkin Cookies with Homemade Pumpkin Puree

Soft, tasty, cake like pumpkin cookies with a light glaze.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin cookies
Servings: 24
Author: Christina Kamp


  • 2 1/2 C flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 C soft butter
  • 1 1/2 C raw sugar (or white if you don't have raw)
  • 1 C homemade pumpkin puree
  • 1 egg
  • 2 tsp vanilla
  • 2 C powdered sugar
  • 4 T milk
  • 1 T melted butter
  • 1 tsp vanilla


  • Preheat oven to 350 degrees
  • In a medium bowl, cream together the 1/2 cup of butter and raw sugar.
  • Add pumpkin, egg, and 2 teaspoons vanilla to butter mixture, and beat until creamy.
  • Combine flour, baking powder, baking soda and salt in a separate bowl. If you want to use Gina’s spices, you could add them now, cinnamon, nutmeg and ground cloves.
  • Mix into wet ingredients.
  • Drop on cookie sheet by tablespoonfuls.
  • Bake for 15 to 20 minutes in the preheated oven.
  • Cool cookies.
  • To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla.
  • Drizzle over cooled cookies with a fork.


For more healthy pumpkin recipes, click here.

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  1. 5 stars
    Dear Christina, I tried doing my own cooking of pumpkin but I boiled mine and sorry, I put dices in the pot and I cubed the pumpkin like potatoes and gave several containers to people who really enjoyed them so much. I took what was left and food processed them to puree and I added overripe bananas and was looking for a recipe to try cookies and found yours so, wish me the best on doing the cookies of your recipe. I will add toasted coconut and walnuts too. My sis says I have always cooked weird but people always say how delicious items turn out. Thanks for your recipe.

  2. These look real yummy. We have a pumpkin we carved the other day that we intend to bake and try making our own puree. Do you ever add any other seasonings – like allspice, nutmeg, clove or ginger? I love spices, so would feel compelled to use something in place of the cinnamon.

    1. I don’t, but i recommend you do. I just personally don’t like them. After a lifetime of reacting every time i taste them, they are not appealing to me. Usually they are presented with cinnamon, so i associate that flavor, ya know? But I think it’s probably just me. Other people would enjoy the other spices. 🙂 I can tell you that kids like my pumpkin stuff better without it. I don’t think kids really like those kinds of spices either. I just love the flavor of pumpkin itself. 🙂

  3. I am so sorry you are allergic to cinnamon. I don’t even know that you would be able to walk into my house without having a reaction! I am sure you are used to it by now, but still…sorry.
    And the cookies sound yummy. I have never made my own puree before but I’d like to try now 🙂