Crunchy Pumpkin Cookies

Crunchy Pumpkin Cookies

These Crunchy Pumpkin Cookies have been the labour of love! You know by now how pumpkin obsessed I am but so far I have been pretty lucky with my pumpkin puree based bakes. They all worked first time! These cookies had different idea!

The problem was that I wanted to create a crunchy cookie, one with a bit of a snap as majority of pumpkin cookies out there are the soft ones. Instead, all I was getting were cookies that were not even cakey or chewy or soft but kind of on a claggy side – not good!

Needless to say, after some experimentation I finally managed to achieve lovely, buttery, melt in your mouth pumpkin cookies with a bit of a crunch – utterly delicious!

My initial problem was down to the fact that I underestimated the level of moisture in pumpkin puree, the ratio of butter to flour for that buttery, melt in the mouth consistency and also the role that oven temperature and timings play here. I got there in the end though and couldn’t be happier with these little pumpkin cookies now! They are a doddle to make and the dough itself is a pleasure to work with. It isn’t sticky at all and rolls out and cuts beautifully!

Crunchy Pumpkin Cookies

Tips for baking Crunchy Pumpkin Cookies!

  • Make sure that pumpkin puree you are using is really dry (I couldn’t stress it enough)! Even though I’m a huge advocate of making your own puree it might be safer to use the tinned version here. Although if you can get your hands on my favourite Hokkaido Pumpkin you should be ok with homemade version (read my tips and tricks on making your own pumpkin puree here).
  • Chilling the dough is quite crucial as it is with majority of buttery cookies/biscuits. 30 min is an absolute minimum but if you can spare it more time please do.
  • Make sure you stick to the ratio of flour to butter and don’t try to make these “skinny” as they will simply not work. Trust me, I’ve tried it!
  • These work best when baked at slightly lower temperature of 170C/325F/Gas Mark 3 and for slightly longer (approx 20 min). Most of us know our ovens well though and as they can be tricky beasts at times, make sure you start watching your cookies from 15 min on to prevent them from getting too coloured.
  • As soon as they’re cold transfer them into a tin/box/jar to keep them as fresh and as crunchy as possible for longer! They will keep their crunch for a couple of days but after that they will slowly start going a bit softer (still lovely and melt in your mouth though).

This recipe will give you approx 37 cookies (that’s what I got with my pumpkin cutter) and they were gone within a day! Feel free to use any cutter you fancy. We will be making some more of these to share out on Halloween and ghost, bat and witch’s hat are waiting at the ready.

Feel free to decorate these with some icing if you want to! It could be a nice rainy afternoon project with your kids. My lot will not touch any iced cookies or biscuits hence we decided to leave these plain.

Crunchy Pumpkin Cookies

For some more delicious biscuit ideas try these Chocolate Shortbread Biscuits with Mini Eggs. They were created as Easter bake but are more than suitable for all year round. Simply choose different cutter and if there are no Mini Eggs available go for M&M’s or any other choccies you fancy.

Another shortbread based bake that is definitely worth a sin is this Salted Peanuts & Peanut Butter Millionaire’s Shortbread – the name says it all really! lol

5 from 6 votes
Crunchy Pumpkin Cookies
Crunchy Pumpkin Cookies
Prep Time
10 mins
Cook Time
20 mins
Chilling dough
30 mins
Total Time
30 mins

Crunchy Pumpkin Cookies are beautifully buttery, melt in your mouth and tasting of pumpkin and cinnamon! Perfect cookie with a crunch for any occasion!

Course: Biscuits / Cookies, Snack, Treat
Cuisine: International
Keyword: biscuits, cookies, crunchy cookies, halloween, pumpkin puree
Servings: 37 cookies
Calories: 65 kcal
Author: Jo Allison
  • 300 g (2 cups) plain flour/ white rye flour/ white spelt flour more for dusting your work surface
  • 200 g (14 Tbsp/7 oz) unsalted butter cold and cubed
  • 100 g (1 cup) icing sugar
  • 137 g (1/2 cup) pumpkin puree see notes below
  • 2 egg yolks
  • 1 tsp cinnamon
  • zest of 1/2 orange optional
  1. Put all the ingredients in a bowl of food processor and pulse gently until they turn into smooth and silky, orange dough. Turn out onto the kitchen counter, divide dough in half and shape into two flat disks. Wrap them in cling film and put in the fridge for minimum 30 minutes (a bit longer would be even better).

  2. If you don't have food processor simply sieve your flour, icing sugar and cinnamon into a large bowl and add cold and cubed butter. Rub the butter and flour mixture together with your fingers until they start looking like breadcrumbs. Add remaining ingredients and mix them in with your hand, kneading gently until you reach smooth and silky, orange dough consistency. Proceed as per instructions above.

  3. After the dough has had time to chill, take it out of the fridge and onto the floured kitchen surface. Roll it out to the thickness of pound coin and cut the cookie shapes using the cutter of your choice. Re-roll the remaining dough and repeat until you've used up all the dough. 

  4. Bake your cookies on the baking sheet lined with baking parchment in the oven preheated to 170C/325F/Gas Mark 3 for approx 20 min (keep an eye on them from 15 min on just in case your oven is slightly unpredictable). 

  5. Transfer baked cookies onto cooling rack and repeat with the remaining ones. Wait for them to cool and enjoy!

Recipe Notes
  • Calories are approximate and per cookie/biscuit.
  • Make sure you use really dry pumpkin puree for this bake. The less moisture the more crunchy and melt in your mouth final result.

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Crunchy Pumpkin Cookies

I’m linking my Crunchy Pumpkin Cookies recipe with the following pages:

Cook Blog Share hosted this week by Cat at Curly’s Cooking

Cook Once Eat Twice hosted by Corina at Searching for Spice

Fiesta Friday hosted by Angie, Antonia at and Laurena at Life Diet Health

Bake of the Week hosted by Helen at Casa Costello and Jenny at Mummy Mishaps

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Crunchy Pumpkin Cookies are beautifully buttery, melt in your mouth and tasting of pumpkin and cinnamon! Perfect cookie with a crunch for any occasion! #pumpkincookies #biscuits #pumpkinpuree #halloween
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  • Reply Kat (The Baking Explorer)

    They’re so cute and they look absolutely scrummy!

    October 28, 2018 at 9:41 am
  • Reply Antonia

    These are so cute! I love a good crunchy cookie, and you can’t beat pumpkin! Your photos are so pretty and are perfectly autumn! I’m so glad you could bring your delicious fall cookies to the party! Happy Fiesta Friday!

    October 28, 2018 at 2:20 pm
    • Reply joskitchenlarder

      Thank you Antonia! 🙂 I’m a huge fan of soft and chewy cookies but I do like a challenge and I wanted to make delicious and snappy pumpkin cookies on this occasion and I’m glad I did! Happy Fiesta Friday to you too!

      October 28, 2018 at 7:19 pm
  • Reply mimi rippee

    Such pretty photos! I don’t know where you live, but Whole Foods has an organic pumpkin puree in an aseptic carton that is the most water-free product of pumpkin i’ve ever come across. So I’ve been using it a lot. Love these cookies!
    mimi rippee recently posted…Chicken with SamfainaMy Profile

    October 28, 2018 at 2:42 pm
    • Reply joskitchenlarder

      Hi Mimi and thank you so much for your kind comment! We do have Whole Foods in the UK but nowhere near where I live (that’s a great tip for the US readers though)! I do find the puree from my favourite Hokkaido pumpkin perfect for these (that’s what I used for this particular batch) as it’s very dry so much so that the spoon will easily stand up in it! 🙂

      October 28, 2018 at 7:34 pm
  • Reply Cat | Curly's Cooking

    These sound and look absolutely delicious. I think when a recipe takes a few goes before getting it perfect, it is even more satisfying 🙂 Thanks for sharing with #CookBlogShare

    October 28, 2018 at 8:40 pm
    • Reply joskitchenlarder

      Thank you Cat! 🙂 I know what you mean. It definitely feels very satisfying once you crack the recipe but can also be a bit frustrating in the process lol Nobody said developing recipes was easy 😉 x

      October 29, 2018 at 2:00 pm
  • Reply Jacqui Bellefontaine

    They look just perfect love the pumpkin shape

    October 29, 2018 at 12:09 pm
    • Reply joskitchenlarder

      Thank you Jacqui! 🙂 Couldn’t resist pumpkin shape for pumpkin biccies 🙂

      October 29, 2018 at 2:01 pm
  • Reply Mayuri Patel

    These cookies are so so so cute.. Very festive. I wouldn’t have thought of using pumpkin puree for cookies.
    Mayuri Patel recently posted…Chinese BhelMy Profile

    October 29, 2018 at 6:39 pm
    • Reply joskitchenlarder

      Thank you Mayuri! 🙂 Perfect for this time of year and also as a less scary and healthier Halloween treat 🙂

      October 30, 2018 at 7:53 pm
  • Reply Michelle Frank | Flipped-Out Food

    I hate it so much when the recipe in my head doesn’t turn out the way I wanted. It’s the WORST! These look so buttery and yummy: I can’t wait to give them a try!

    November 2, 2018 at 3:15 pm
    • Reply joskitchenlarder

      Perseverance is the way to go! lol 🙂 I so so hate it when recipes are not perfect first time around though. I’m not the most patient of people (something I keep working on to no avail lol). I’m super chuffed you like the sound of my cookies Michelle, thank you! 🙂

      November 2, 2018 at 8:20 pm
  • Reply Jhuls @ The Not So Creative Cook

    The dough looks so perfect and the cookies look so adorable! Thanks for sharing, Jo! x

    November 4, 2018 at 9:04 am
  • Reply Corina Blum

    These sound delicious and they look so cute too! I know my kids would love them and they’d probably love icing them as well. However, they have seriously overdosed on sugar after Halloween so I’m going to stick to healthy things for a while now! Thanks for sharing with #CookOnceEatTwice!
    Corina Blum recently posted…5 Cheesy Pasta Recipes #CookOnceEatTwiceMy Profile

    November 4, 2018 at 4:13 pm
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