Baking is not my area of expertise, but I love eating and trying various baked goods — especially during the holidays. There’s apple pie, pumpkin pie, cakes topped with pecans, cookies, crumbles, cupcakes, and a whole bunch of indulgent goodies. And, as we all know, Fall is finally arriving! So, you might as well start bookmarking all the delicious desserts you plan on making while the weather begins to change and the leaves start to fall.
I got you covered with the cookie recipes, though. Better yet, they all have pumpkin in them! Try not to drool while reading about all them.
Soft, chewy, and irresistible: the perfect way to describe these pumpkin oatmeal cookies! Pumpkin goes great with a lot of other foods and oatmeal is without-a-doubt one of them. If there’s one thing you can do to add a little something to these cookies, it would be to add in chocolate chips!
Making these cookies is fairly easy, too. They may require a lot of attention to detail, but the finished product is what makes it all worth it.
Get the full recipe here:
There was a time when I went through a snickerdoodle phase. The first snickerdoodle that I ever tried was from Insomnia Cookies, and if you’ve been there before, then you know how good the cookies are and how valid my phase was. As for right now, I’m more of a classic chocolate chip kind of girl. Nonetheless, combining the two is something I’m surprised I never tried doing myself in the past.
These pumpkin snickerdoodle cookies, in particular, are the perfect texture for a cookie — one that so many people try to achieve when baking cookies in general. They’re soft on the inside and crisp on the outside. They have the right amount of spice and the added pumpkin gives the best twist in flavor!
Get the full recipe here:
Regardless of how many pumpkin cookies you make, these are going to be one of your favorites I’m sure! The caramel frosting on top is the real star here, and, added in with the taste of pumpkin, they make these cookies addicting and to-die-for. You’ll pop one in your mouth and suddenly find that you ate more than you originally intended. It’s sweater season for a reason, though, right?
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Gingersnap cookies are classic, old-fashioned cookies. You can never go wrong with them and, no matter what, you’ll find yourself easily munching on more than one. That is why these are a must-bake for fall! They’re perfectly spiced and crispy, yet chewy.
Get the full recipe here:
For all the chocolate connoisseurs out there — I got you covered. Extra chocolate and pumpkin? You can count me in, too!
Double chocolate chip cookies by themselves are already amazing. They’re chocolatey, soft, and the chips make them exceptionally gooey. Add pumpkin to them and you have an iconic fall cookie.
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Pumpkin and oatmeal strike again and I’m not sorry. Yet, this time around, the oatmeal cookies are drenched (and I mean drenched) in a beautiful maple glaze. To make the maple glaze, you whisk together powdered sugar, milk, and maple syrup. After letting the cookies cool on a wire rack, pour the icing on them and let the glaze settle before eating.
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Whoopie pies, in my opinion, are basically just fancy cookies. One of the great things about them is the creamy filling or frosting that is sandwiched between the two delicious cookies or pieces of cake. For this cookie recipe, in particular, the filling is a cream cheese icing and the cookies are pumpkin. Better yet, they’re mini, so they’re super cute, too!
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Perfectly thick, chewy, and ooey-gooey, these fall-inspired cookies are going to be a crowd favorite if you end up making them for friends or family! Similar to a s’more, these cookies have marshmallow and plenty of chocolate in them! It’s like you’re eating a chocolate chip cookie, a s’more, and a slice of pumpkin pie — all in one.
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When I think fall, I think of a lot of things…one of them being cinnamon. It’s truly a fall favorite spice that gets used in many different dishes and desserts, whether they’re autumnal or not. It’s one thing to sprinkle a dash of cinnamon on top of a pumpkin chocolate chip cookie, but to replace those classic chips out themselves for cinnamon chips instead? It’s like a dream come true.
They have great pumpkin flavor, enough cinnamon chips in them to make them gooey and chewy, crisp at the edges, and easy to make.
Get the full recipe here:
Known for being a sweet classic, cheesecake can be incorporated into really any dessert of your choice. You can make cheesecake brownies, cheesecake cupcakes, cheesecake ice cream, and even cheesecake créme brûlée! It’s no question cheesecake themed cookies were ever made to be a real thing.
For this recipe in particular, the cream cheese gets stuffed inside of the cookie. It helps if you pre-scoop and then freeze the portion of cream cheese you want to use in the cookies. You also want to pop the cookie dough itself into the freezer to allow it to chill so no messes are made in the oven. When both are finished chilling, all you have to do is press the cream cheese into the cookie that you formed, seal it up, then bake! There’s even an added bonus to the cookie: streusel! This adds a certain texture to the cookie, which in and of itself is already soft and chewy. The nice little crunch from the streusel pairs well with the soft cream cheese center.
Get the full recipe here:
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