Sure! Here’s your full blog-style recipe post for Pumpkin Rye Cookies, friendly and simple but packed with helpful details.
There’s just something about the warm smell of pumpkin and spices filling the kitchen that makes a day feel cozy and complete.
These Pumpkin Rye Cookies are one of my favorite fall bakes — soft, chewy, and a little bit nutty thanks to the rye flour.
The roasted pumpkin puree gives them a rich, deep flavor that’s way better than canned pumpkin.
I’ve made these for neighbors, family gatherings, and lazy Sunday afternoons, and they always disappear fast.
What You’ll Need
- 1 cup roasted pumpkin puree (cooled)
- ¾ cup light brown sugar, packed
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 cup rye flour
- ¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
Why I Love This Recipe
I’ve made a lot of pumpkin cookies over the years, but this one hits differently. The rye flour gives them a deep, earthy taste that balances out the sweetness. And roasting your own pumpkin puree? So worth it. Here’s why you’ll love them:
- Chewy edges with soft centers (my favorite cookie texture!)
- Perfectly spiced with cinnamon, nutmeg, and cloves
- Roasted pumpkin = richer, more caramel-like flavor than canned
- Rye flour makes them unique and a little nutty
- Super easy to freeze and enjoy later
➤ Makes: about 18 cookies
➤ Total Time: 35 minutes (15 min prep, 20 min bake)
Why This Recipe Works (Quick Science)
- Roasted pumpkin puree has less water and more concentrated sugars, giving your cookies better flavor and texture.
- Rye flour’s natural oils add nutty richness and moisture.
- Brown sugar + butter creates that perfect chewy cookie texture because of the molasses and fat.
- Spices + salt balance the sweet pumpkin so it’s cozy, not bland.
Common Mistakes
- Using canned pumpkin that’s too watery—roast your own for best texture.
- Overmixing the dough, which makes the cookies tough. Stop as soon as the flour disappears!
- Not chilling the puree after roasting—warm puree melts the butter and ruins the dough texture.
- Overbaking— these cookies should look a little soft in the middle when they come out of the oven.
What to Serve With
These are perfect with:
- A hot mug of chai tea or black coffee
- A glass of cold milk
- Vanilla ice cream on the side
- A drizzle of maple glaze if you want to fancy them up
Pro Tips
- Roast your pumpkin ahead of time and cool it completely. It makes a world of difference!
- Spoon and level your rye flour so your cookies aren’t too dense.
- Line your baking sheet with parchment so they don’t spread too much.
- Don’t skip the salt—it wakes up all the flavors.
- Let them cool slightly before moving so they don’t fall apart.
Tools You’ll Need
- Baking sheet lined with parchment paper
- Hand mixer or stand mixer
- Mixing bowls
- Silicone spatula
- Measuring cups and spoons
- Cookie scoop (optional, but helpful)
Substitutions and Variations
- Swap the rye flour for spelt or whole wheat flour for a different flavor.
- Use coconut sugar instead of brown sugar for a deeper caramel taste.
- Add mini chocolate chips or toasted pecans for extra texture.
- Make them gluten-free with a 1:1 gluten-free flour blend.
Make Ahead Tips
- You can roast the pumpkin and refrigerate it up to 3 days ahead.
- Cookie dough can be made and chilled for 24 hours before baking for even more flavor.
How to Make Pumpkin Rye Cookies
Step 1: Cream Butter & Sugar
Beat the softened butter and brown sugar together until light and fluffy.
Ingredients in this step: softened butter, packed light brown sugar
Step 2: Add Pumpkin, Egg, and Vanilla
Mix in the cooled roasted pumpkin puree, egg, and vanilla extract until smooth and creamy.
Ingredients in this step: creamed butter/sugar mixture, cooled roasted pumpkin puree, cracked egg, vanilla extract
Step 3: Whisk Dry Ingredients
In another bowl, whisk together the rye flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Ingredients in this step: rye flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground cloves
Step 4: Combine Wet and Dry
Gently stir the dry ingredients into the wet ingredients until just combined. Don’t overmix.
Ingredients in this step: wet pumpkin batter, whisked flour mixture
Step 5: Scoop the Dough
Use a cookie scoop or spoon to portion the dough onto a parchment-lined baking sheet.
Ingredients in this step: prepared cookie dough
Step 6: Bake
Bake at 350°F (175°C) for 10–12 minutes, until the edges are set but the centers look slightly soft.
Ingredients in this step: cookie dough rounds on parchment-lined baking sheet
Step 7: Cool & Serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Ingredients in this step: fully baked pumpkin rye cookies
Leftovers & Storage
- Store in an airtight container at room temp for 3–4 days.
- Freeze baked cookies for up to 3 months—just thaw at room temp.
- You can freeze the raw dough balls too—bake straight from frozen with 1–2 extra minutes.
FAQ
Q: Can I use canned pumpkin?
A: You can, but it’ll be wetter. Drain it with a paper towel or cheesecloth to get rid of the extra water.
Q: What if I don’t have rye flour?
A: Sub whole wheat or all-purpose flour, but you’ll miss the nutty flavor rye gives.
Q: Can I make these gluten-free?
A: Yep! Use a gluten-free flour blend that’s a 1:1 swap.
Q: Why are my cookies too cakey?
A: You might’ve added too much flour or overmixed the dough. Also, check that your pumpkin puree wasn’t too watery.
Wrap-Up
I hope these Pumpkin Rye Cookies fill your kitchen with warm, cozy vibes. They’re the kind of cookie you bake once and keep coming back to every fall (or let’s be honest, any time of year). Give them a try and let me know how yours turn out in the comments! Got a question? Ask away—I’m always happy to help troubleshoot or chat baking. 🍪
