Ella Brittain, CFNN Reporter

The first day of fall was last week and you know what that means, it is officially pumpkin season! With that in mind, I wanted to make a recipe with pumpkin. These homemade pumpkin cookies are so fluffy that they are almost like a muffin top. This recipe is completely customizable to fit any restrictions or preferences. Once you have one cookie, you will not want to stop!


  • 2 large baking pans
  • Parchment paper (optional)
  • 1 large bowl
  • 1 medium bowl
  • A handheld mixer


  • 2 ¼ cups of All-Purpose Flour (I used a Gluten-Free Mixture, but you can use any all-purpose flour)
  • 1 teaspoon of baking soda
  • 1 teaspoon of pumpkin pie spice
  • ½ teaspoon of kosher salt
  • 2 sticks of softened unsalted butter
  • ¾ cup of brown sugar
  • ½ cup of granulated sugar
  • ¾ cup of pumpkin puree
  • 1 large egg
  • 2 teaspoons of pure vanilla extract
  • Chocolate chips (I used both white chocolate and milk chocolate, but you could use dark chocolate if you would like)


  • Crushed or chopped pecans
  • Cinnamon 
  • Maple syrup (for sweetness)
  • Honey (for sweetness)


  1. Preheat your oven to 375 degrees. Line the two baking pans with parchment paper. (You could also just spray the two pans with cooking spray instead.)
  2. In the smaller bowl, whisk together the flour of your choice, baking soda, pumpkin pie spice, and salt. (You could also add a little bit of cinnamon.)
  3. In the large bowl, use your hand mixer to combine the butter, brown sugar, and granulated sugar. Mix until light and fluffy. 
  4. In the same bowl, beat in the pumpkin, egg, and vanilla extract until fully combined, then add the flour mixture. (Make sure there is no raw flour)
  5. Lastly, fold in your chocolate chips or any other toppings and refrigerate for 30 minutes.
  6. Scoop balls onto the baking pans and bake for about 12 minutes or until golden around the edges. (I used an ice cream scoop and I recommend flattening the dough just a little bit before baking.)

Hope you enjoy these delicious cookies! Until next time, I am Ella Brittain and this is Ell’s Kitchen!