12 Delicious Pumpkin Nut Cookies Recipes

Zesty, warm, and utterly irresistible—pumpkin nut cookies are the epitome of fall comfort food. Whether you’re a seasoned baker or just starting out, our roundup of 12 delicious recipes promises something for everyone. From classic spiced to innovative twists, these cookies are sure to fill your home with the cozy aromas of the season. Dive in and discover your next favorite treat!

Spiced Pumpkin Nut Cookies with Maple Glaze

Mmm, there’s nothing like the cozy aroma of spiced pumpkin cookies wafting through your kitchen. These treats are perfect for when you’re craving something sweet with a hint of autumn spice.

Ingredients

• Flour – 2 cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Pumpkin pie spice – 1 tbsp
• Butter – ½ cup, softened
• Brown sugar – 1 cup
• Pumpkin puree – 1 cup
• Egg – 1
• Vanilla extract – 1 tsp
• Chopped nuts – ½ cup
• Maple syrup – ¼ cup
• Powdered sugar – 1 cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
3. In another bowl, cream butter and brown sugar until fluffy, about 3 minutes.
4. Beat in pumpkin puree, egg, and vanilla extract until smooth.
5. Gradually mix in the dry ingredients, then fold in chopped nuts.
6. Drop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, until edges are lightly golden. Tip: Don’t overbake; they’ll firm up as they cool.
8. While cookies cool, whisk maple syrup and powdered sugar for the glaze. Tip: Add a splash of water if too thick.
9. Drizzle glaze over cooled cookies. Tip: Use a spoon or piping bag for neat lines.

Lightly spiced and wonderfully moist, these cookies are a delight with their crunchy nuts and sweet maple finish. Try serving them with a hot cup of cider for the ultimate fall treat.

Soft Pumpkin Nut Cookies with Cream Cheese Frosting

Zesty flavors and cozy vibes come together in these soft pumpkin nut cookies topped with creamy cheese frosting. Perfect for your fall baking spree, they’re easy to whip up and even easier to love.

Ingredients

• Flour – 2 cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Pumpkin puree – 1 cup
• Butter – ½ cup
• Sugar – 1 cup
• Egg – 1
• Vanilla extract – 1 tsp
• Chopped nuts – ½ cup
• Cream cheese – 4 oz
• Powdered sugar – 1 cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. In another bowl, cream together butter and sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
4. Beat in the egg, then mix in pumpkin puree and vanilla extract.
5. Gradually add the dry ingredients to the wet, mixing just until combined. Tip: Overmixing can lead to tough cookies.
6. Fold in the chopped nuts.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: Cookies will continue to set as they cool, so don’t overbake.
9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, beat cream cheese and powdered sugar together until smooth.
11. Spread or pipe frosting onto cooled cookies.

Absolutely delightful, these cookies boast a moist, cake-like texture with a subtle crunch from the nuts. The cream cheese frosting adds a tangy contrast that’s irresistible. Try serving them with a hot cup of apple cider for the ultimate fall treat.

Chewy Pumpkin Nut Cookies with White Chocolate Chips

Mmm, you know those days when you crave something sweet but not too heavy? These chewy pumpkin nut cookies with white chocolate chips are your answer. They’re like a hug in cookie form, perfect for any season.

Ingredients

• Flour – 2 cups
• Pumpkin puree – 1 cup
• White chocolate chips – 1 cup
• Chopped nuts – ½ cup
• Butter – ½ cup, softened
• Sugar – 1 cup
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – 1 tsp
• Salt – ½ tsp
• Cinnamon – 1 tsp

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the egg, then stir in the pumpkin puree and vanilla extract.
4. In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Gradually mix the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in the white chocolate chips and chopped nuts.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will look soft in the middle but will firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy these cookies warm with a glass of milk for the ultimate comfort snack. The pumpkin keeps them moist, while the nuts add a satisfying crunch. Try serving them at your next gathering for a festive touch.

Pumpkin Nut Cookies with Brown Butter Icing

You’re going to love these Pumpkin Nut Cookies with Brown Butter Icing. They’re the perfect blend of cozy and crunchy, with a frosting that’ll make you swoon.

Ingredients

– Pumpkin puree – 1 cup
– Flour – 2 cups
– Sugar – 1 cup
– Butter – ½ cup
– Eggs – 2
– Vanilla extract – 1 tsp
– Baking soda – 1 tsp
– Salt – ½ tsp
– Nuts – ½ cup
– Powdered sugar – 1 cup
– Milk – 2 tbsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix pumpkin puree, sugar, eggs, and vanilla extract until smooth.
3. Gradually add flour, baking soda, and salt to the wet ingredients, stirring just until combined.
4. Fold in the nuts gently to keep the dough light.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 12-15 minutes, until the edges are golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
7. For the icing, melt butter in a saucepan over medium heat, stirring constantly until it turns a golden brown, about 5 minutes.
8. Remove from heat and whisk in powdered sugar and milk until smooth.
9. Drizzle the icing over cooled cookies.
L Let these cookies cool completely before serving to let the icing set. The result? A soft, spiced cookie with a nutty crunch and a rich, buttery glaze that’s irresistible. Try stacking them for a pretty dessert plate or enjoy with a hot cup of coffee for the ultimate treat.

Gluten-Free Pumpkin Nut Cookies with Cinnamon

Baking these gluten-free pumpkin nut cookies with cinnamon is like wrapping yourself in a cozy autumn hug. You’ll love how simple they are to make, and the warm spices will fill your kitchen with the best aroma.

Ingredients

• Gluten-free flour – 1 ½ cups
• Pumpkin puree – ½ cup
• Chopped nuts – ½ cup
• Cinnamon – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Maple syrup – ⅓ cup
• Coconut oil – ¼ cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the gluten-free flour, cinnamon, baking soda, and salt until well combined.
3. Add the pumpkin puree, maple syrup, and coconut oil to the dry ingredients. Stir until the dough comes together. Tip: If the dough is too sticky, add a little more flour.
4. Fold in the chopped nuts evenly throughout the dough.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Wet your fingers slightly to press down the dough balls for even cookies.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Tip: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably soft and packed with flavor, these cookies are perfect with a cup of tea or as a sweet snack on the go. Try drizzling them with a little extra maple syrup for an indulgent twist.

Vegan Pumpkin Nut Cookies with Almond Butter

So, you’re craving something sweet, nutty, and totally plant-based? These vegan pumpkin nut cookies with almond butter are just the ticket. They’re easy to whip up, packed with flavor, and perfect for any time of the day.

Ingredients

• Pumpkin puree – 1 cup
• Almond butter – ½ cup
• Flour – 1 ½ cups
• Maple syrup – ¼ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Chopped nuts – ½ cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the pumpkin puree and almond butter until smooth.
3. Add the maple syrup to the bowl and stir well to combine.
4. Sift in the flour, baking soda, and salt, then fold the dry ingredients into the wet until just combined. Tip: Don’t overmix to keep the cookies tender.
5. Gently fold in the chopped nuts.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Wet your fingers slightly to press down the tops for even baking.
7. Bake for 12-15 minutes, or until the edges are lightly golden. Tip: They’ll firm up as they cool, so don’t worry if they seem soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

What you’ll love about these cookies is their soft, chewy texture with a slight crunch from the nuts. The almond butter adds a rich depth, making them irresistible. Try serving them with a dollop of coconut whipped cream for an extra special treat.

Pumpkin Nut Cookies with Dark Chocolate Drizzle

Baking these pumpkin nut cookies with a dark chocolate drizzle is like wrapping yourself in a cozy autumn hug. You’ll love how easy they are to whip up, and the combination of flavors is simply irresistible.

Ingredients

• Flour – 1 cup
• Pumpkin puree – ½ cup
• Brown sugar – ¾ cup
• Butter – ½ cup, softened
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Chopped nuts – ½ cup
• Dark chocolate chips – ½ cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. Mix in the pumpkin puree until the mixture is smooth.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Fold in the chopped nuts.
8. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
12. Drizzle the melted chocolate over the cooled cookies using a spoon or a piping bag.
13. Allow the chocolate to set before serving.

These cookies are wonderfully soft with a slight crunch from the nuts, and the dark chocolate drizzle adds a rich contrast. Try serving them with a scoop of vanilla ice cream for an extra special treat.

Pumpkin Nut Cookies with Pecans and Cranberries

Alright, you’re in for a treat with these pumpkin nut cookies. They’re the perfect blend of cozy and crunchy, with pecans and cranberries adding a festive twist.

Ingredients

• Flour – 2 cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Pumpkin puree – 1 cup
• Sugar – 1 cup
• Egg – 1
• Butter – ½ cup, melted
• Pecans – ½ cup, chopped
• Cranberries – ½ cup, dried

Instructions

1. Preheat your oven to 350°F. This ensures even baking from the get-go.
2. In a large bowl, mix flour, baking soda, and salt. A whisk works great here to avoid lumps.
3. In another bowl, combine pumpkin puree, sugar, egg, and melted butter. Tip: Make sure your butter is cooled slightly to avoid cooking the egg.
4. Gradually add the dry ingredients to the wet, stirring until just combined. Overmixing leads to tough cookies.
5. Fold in the pecans and cranberries. They’re not just for flavor; they add a nice texture contrast.
6. Drop tablespoon-sized balls of dough onto a greased baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breaking.

Now, these cookies are wonderfully soft with a slight crunch from the pecans. The cranberries add a pop of sweetness that’s just right. Try serving them warm with a drizzle of caramel for an extra indulgent treat.

Pumpkin Nut Cookies with Oatmeal and Raisins

Now, who doesn’t love a cookie that’s packed with flavor and just the right amount of chew? These pumpkin nut cookies with oatmeal and raisins are your go-to for a cozy treat that feels like a hug in every bite.

Ingredients

• Flour – 1 cup
• Pumpkin puree – ½ cup
• Oats – 1 cup
• Raisins – ½ cup
• Chopped nuts – ½ cup
• Butter – ½ cup
• Sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Cinnamon – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the egg, then stir in the pumpkin puree and vanilla extract.
4. In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in the oats, raisins, and chopped nuts.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will look soft but will firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies are wonderfully soft with a slight crunch from the nuts. The raisins add a sweet pop, making them perfect with a glass of milk or as a lunchbox surprise.

Pumpkin Nut Cookies with Coconut and Walnuts

These pumpkin nut cookies with coconut and walnuts are the perfect treat to cozy up with this season. They’re packed with flavor and have just the right amount of crunch.

Ingredients

• Pumpkin puree – 1 cup
• Flour – 2 cups
• Sugar – 1 cup
• Egg – 1
• Butter – ½ cup
• Walnuts – ½ cup
• Coconut flakes – ½ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Cinnamon – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the pumpkin puree, sugar, egg, and melted butter until smooth.
3. Tip: Make sure your butter is slightly cooled to avoid cooking the egg.
4. Add the flour, baking soda, salt, and cinnamon to the wet ingredients, stirring until just combined.
5. Fold in the walnuts and coconut flakes evenly throughout the dough.
6. Tip: Toast the walnuts beforehand for an extra crunch.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Tip: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy these cookies warm for a soft, chewy center or let them cool completely for a crispier texture. They’re fantastic with a drizzle of caramel or a scoop of vanilla ice cream.

Pumpkin Nut Cookies with Ginger and Molasses

You know those cozy autumn afternoons when you’re craving something sweet but not too heavy? These pumpkin nut cookies with a hint of ginger and molasses are just the ticket.

Ingredients

• Flour – 2 cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Pumpkin puree – 1 cup
• Molasses – ¼ cup
• Butter – ½ cup
• Sugar – 1 cup
• Egg – 1
• Ginger – 1 tsp
• Chopped nuts – ½ cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt. Tip: Sifting the flour can make your cookies lighter.
3. In another bowl, cream together butter and sugar until fluffy. Tip: Room temperature butter mixes better.
4. Beat in the egg, then stir in pumpkin puree, molasses, and ginger.
5. Gradually mix the dry ingredients into the wet ingredients. Tip: Don’t overmix to keep the cookies tender.
6. Fold in the chopped nuts.
7. Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are just starting to brown.
9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

How about that? These cookies are wonderfully soft with a chewy edge, packed with warm spices and crunchy nuts. Try serving them with a dollop of whipped cream for an extra treat.

Pumpkin Nut Cookies with Hazelnuts and Espresso Glaze

Delightful as a cozy autumn afternoon, these pumpkin nut cookies are your next baking project. They’re packed with hazelnuts and topped with a rich espresso glaze that’ll make your taste buds dance.

Ingredients

• Flour – 1 cup
• Pumpkin puree – ½ cup
• Hazelnuts – ½ cup, chopped
• Butter – ¼ cup, softened
• Sugar – ½ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Espresso powder – 1 tbsp
• Powdered sugar – 1 cup
• Milk – 2 tbsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix flour, baking soda, and salt. Set aside.
3. In another bowl, cream butter and sugar until fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
4. Beat in the egg, pumpkin puree, and vanilla extract to the butter mixture.
5. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in the chopped hazelnuts.
7. Drop tablespoon-sized dough onto the baking sheet, spacing them 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are golden. Tip: Cookies will firm up as they cool, so don’t overbake.
9. While cookies cool, whisk espresso powder, powdered sugar, and milk to make the glaze.
10. Drizzle glaze over cooled cookies.

Velvety pumpkin pairs perfectly with crunchy hazelnuts, all wrapped up in a sweet espresso kiss. Serve these with a hot cup of coffee for the ultimate treat.

Conclusion

Lovingly curated, these 12 pumpkin nut cookies recipes are a treasure trove of autumnal delights, perfect for home cooks eager to spice up their baking repertoire. We invite you to roll up your sleeves, try these scrumptious recipes, and share your favorites in the comments. Don’t forget to spread the joy by pinning this article on Pinterest for your fellow baking enthusiasts to discover!