25 Delicious Thanksgiving Cookie Recipes Amazing

You’re going to love these 25 delicious Thanksgiving cookie recipes that are sure to add a sweet touch to your holiday table! Whether you’re a seasoned baker or just starting out, we’ve got something for everyone—from classic favorites to innovative new treats. So, preheat your oven and get ready to fill your home with the irresistible aroma of freshly baked cookies. Let’s dive into these amazing recipes that will make your Thanksgiving even more special!

Pumpkin Spice Cookies

Every fall deserves a batch of these Pumpkin Spice Cookies—soft, spiced, and downright addictive. Grab your apron; let’s bake.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.
3. Beat in 1 large egg and 1 cup pumpkin puree until fully incorporated.
4. In a separate bowl, whisk together 2 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp ginger.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined. Tip: Overmixing leads to tough cookies.
6. Drop dough by tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
7. Bake for 10-12 minutes, or until edges are lightly golden. Tip: Cookies will look soft but firm up as they cool.
8. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks. Tip: For extra flavor, drizzle with caramel or dust with powdered sugar.

Zesty with spice and irresistibly tender, these cookies pair perfectly with a cold glass of milk or a hot cup of coffee. Try sandwiching them with cream cheese frosting for an extra decadent treat.

Maple Glazed Pecan Cookies

Perfect for when you crave something sweet with a crunch, these Maple Glazed Pecan Cookies blend buttery dough with a sticky-sweet maple finish. Packed with pecans, they’re a textural dream.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup pecans, chopped
• 1/4 cup maple syrup
• 1 tbsp milk

Instructions

1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter, 3/4 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy.
3. Beat in 1 large egg and 2 tsp vanilla extract until combined.
4. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in 1 cup chopped pecans.
7. Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until edges are lightly golden.
9. While cookies bake, warm 1/4 cup maple syrup and 1 tbsp milk in a small saucepan over low heat, stirring until smooth.
10. Remove cookies from oven and immediately brush with maple glaze.
11. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably crisp edges meet a chewy center, with the maple glaze adding a glossy sweetness. Serve these alongside a sharp cheddar cheese for an unexpected flavor pairing.

Cranberry Orange Shortbread Cookies

Yield to the buttery bliss of these Cranberry Orange Shortbread Cookies—crisp edges, zesty bursts, and a hint of sweetness that’s downright addictive.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 cup dried cranberries, chopped
• 1 tbsp orange zest
• 1/4 tsp salt

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy. Tip: Scrape the bowl’s sides to ensure even mixing.
3. Gradually mix in 2 cups all-purpose flour and 1/4 tsp salt until just combined. Tip: Avoid overmixing to keep the cookies tender.
4. Fold in 1/2 cup dried cranberries and 1 tbsp orange zest until evenly distributed.
5. Roll dough into a log, wrap in plastic, and chill for 30 minutes. Tip: Chilling firms the dough for cleaner slices.
6. Slice dough into 1/4-inch rounds and place on the prepared baking sheet, spacing 1 inch apart.
7. Bake for 12-15 minutes, or until edges are lightly golden.
8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy these cookies with a sandy crunch that melts into a citrusy, fruity finish. Perfect with tea or as a festive gift—wrap them in parchment and tie with twine for a rustic touch.

Sweet Potato Cookies with Marshmallow Frosting

Dig into these sweet potato cookies with marshmallow frosting—a game-changer for your dessert game. They’re soft, subtly spiced, and topped with a cloud-like frosting that’ll have you coming back for more.

Ingredients

• 1 cup mashed sweet potato
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 cups mini marshmallows
• 1 tbsp milk

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.
3. Beat in 1 large egg and 1 tsp vanilla extract until well combined.
4. Mix in 1 cup mashed sweet potato until the mixture is smooth.
5. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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.
9. While the cookies are still warm, press 5-6 mini marshmallows onto the top of each cookie.
10. Return the cookies to the oven for 1-2 minutes, or until the marshmallows are slightly melted.
11. Remove from the oven and drizzle with 1 tbsp milk for a glossy finish.

Soft and chewy with a hint of warmth from the spices, these cookies are a delightful twist on the classic. Serve them slightly warm for that irresistible marshmallow pull, or stack them high for a stunning dessert display.

Apple Cider Cookies

Ready to fall in love with your new favorite fall treat? These Apple Cider Cookies pack a punch of autumnal flavor in every bite—soft, spiced, and irresistibly cozy.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 cup apple cider, reduced
• 1 cup powdered sugar
• 2 tbsp apple cider, for glaze

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter, 1 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy.
3. Beat in 1 large egg and 1 tsp vanilla extract until combined.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
5. Gradually mix dry ingredients into the wet ingredients until just combined.
6. Stir in 1/4 cup reduced apple cider until the dough comes together.
7. Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until edges are lightly golden. Let cool on baking sheets for 5 minutes before transferring to wire racks.
9. For the glaze, whisk together 1 cup powdered sugar and 2 tbsp apple cider until smooth. Drizzle over cooled cookies.

Unbelievably moist with a crisp edge, these cookies are a fall dream. Serve them warm with a mug of hot cider for the ultimate cozy experience.

Gingerbread Turkey Cookies

Who says turkey is just for Thanksgiving? Spice up your cookie game with these Gingerbread Turkey Cookies—perfect for any season!

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 large egg
• 1/2 cup molasses
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
3. In a large bowl, beat butter and brown sugar on medium speed until light and fluffy, about 2 minutes.
4. Add egg, molasses, and vanilla extract to the butter mixture. Beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Roll dough into 1-inch balls and place on prepared baking sheets, spacing 2 inches apart. Flatten slightly with your hand.
7. Bake for 8-10 minutes, or until edges are set but centers are still soft. Tip: Cookies will continue to cook on the baking sheet after removed from the oven.
8. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra flair, decorate cooled cookies with royal icing to resemble turkeys.

Zesty with a kick of ginger and a hint of cinnamon, these cookies offer a chewy center with a slightly crisp edge. Serve them at your next gathering or package them as a thoughtful homemade gift.

Pecan Pie Thumbprint Cookies

Crunch into the perfect blend of buttery cookie and gooey pecan pie filling—no fork needed. These thumbprint cookies are your holiday table’s new MVP.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup pecans, finely chopped
• 1/2 cup brown sugar, packed
• 1/4 cup corn syrup
• 1 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 egg yolk

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Mix in 2 cups flour, 1/4 tsp salt, and 1 tsp vanilla extract until dough forms. Tip: Dough should be soft but not sticky; chill for 10 minutes if needed.
4. Shape dough into 1-inch balls and place on prepared sheets. Press your thumb into the center of each to create an indentation.
5. In a medium bowl, combine pecans, brown sugar, corn syrup, 1 tbsp melted butter, 1 tsp vanilla, and egg yolk. Spoon mixture into each cookie indentation.
6. Bake for 12-14 minutes until edges are golden. Tip: Let cookies cool on sheets for 5 minutes to set before transferring.
7. Transfer to wire racks to cool completely. Tip: Store in an airtight container to keep them crisp.

Velvety pecan filling meets a crisp, buttery base in these cookies—drizzle with caramel or serve alongside coffee for an extra treat.

Cinnamon Roll Cookies

Let’s twist up your cookie game with these irresistible Cinnamon Roll Cookies—soft, buttery, and swirled with cinnamon sugar goodness.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 2 tbsp ground cinnamon
• 1/2 cup powdered sugar
• 2 tbsp milk

Instructions

1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup butter and 1 cup sugar until light and fluffy.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Whisk together flour, baking powder, and salt in a separate bowl.
5. Gradually mix dry ingredients into the wet ingredients to form a dough.
6. Roll dough into a 1/4-inch thick rectangle on a floured surface.
7. Sprinkle evenly with a mix of 1/4 cup sugar and cinnamon.
8. Roll dough tightly into a log and slice into 1/2-inch pieces.
9. Place cookies on prepared sheets and bake for 10-12 minutes until edges are golden.
10. Whisk powdered sugar and milk to create a glaze; drizzle over cooled cookies.

Heavenly soft with a crispy edge, these cookies mimic your favorite cinnamon rolls. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Caramel Apple Cookies

Bake your way into fall with these irresistible caramel apple cookies—soft, chewy, and packed with cozy flavors.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup diced apples
• 1/2 cup caramel bits

Instructions

1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter, 1 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in 1 cup diced apples and 1/2 cup caramel bits.
7. Drop tablespoon-sized dough onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until edges are golden but centers are still soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.

Chewy with a hint of crunch from the apples, these cookies are a fall favorite. Drizzle with extra caramel for a decadent twist or serve warm with a scoop of vanilla ice cream.

Chocolate Chip Pumpkin Cookies

Dive into fall with these irresistible Chocolate Chip Pumpkin Cookies—soft, spiced, and packed with melty chocolate chips. Perfect for cozy mornings or a sweet afternoon pick-me-up.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
5. Gradually mix dry ingredients into wet ingredients until just combined.
6. Fold in chocolate chips evenly throughout the dough.
7. Drop tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes or until edges are lightly golden but centers are still soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Rich with warm spices and gooey chocolate, these cookies offer a delightful chew with a crisp edge. Serve them warm with a cold glass of milk or crumble over vanilla ice cream for an extra indulgent treat.

Thanksgiving Leftover Cookies

Make Thanksgiving leftovers the star of your dessert game with these irresistible cookies. Mash up your holiday favorites into a dough that bakes into chewy, spiced perfection.

Ingredients

• 1 cup mashed sweet potatoes
• 1 cup leftover turkey, finely chopped
• 1/2 cup cranberry sauce
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 egg
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the mashed sweet potatoes, cranberry sauce, melted butter, brown sugar, vanilla extract, and egg until smooth.
3. Tip: For a smoother dough, ensure the sweet potatoes are free of lumps before mixing.
4. In another bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
7. Gently stir in the chopped turkey until evenly distributed.
8. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are golden and the centers are set.
10. Tip: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Outrageously moist with a hint of savory from the turkey, these cookies are a conversation starter. Serve them warm with a dollop of whipped cream for an unexpected twist.

Brown Butter Sage Cookies

Just when you thought cookies couldn’t get any better, brown butter and sage team up for a flavor explosion. These aren’t your grandma’s cookies—unless she’s a Michelin-starred chef.

Ingredients

• 1 cup unsalted butter
• 2 tbsp fresh sage, finely chopped
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Instructions

1. Melt 1 cup unsalted butter in a saucepan over medium heat, stirring constantly until it turns a deep golden color and smells nutty, about 5 minutes. Tip: Watch closely to prevent burning.
2. Remove from heat and stir in 2 tbsp fresh sage. Let cool for 10 minutes.
3. Preheat oven to 350°F and line baking sheets with parchment paper.
4. In a large bowl, mix the brown butter with 1 cup granulated sugar and 1/2 cup brown sugar until combined.
5. Beat in 1 large egg and 2 tsp vanilla extract until smooth.
6. Whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl.
7. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing leads to tough cookies.
8. Scoop dough by the tablespoon onto prepared baking sheets, spacing 2 inches apart.
9. Bake for 10-12 minutes, or until edges are golden but centers are still soft. Tip: For chewier cookies, pull them out when they look slightly underdone.
10. Let cool on baking sheets for 5 minutes before transferring to a wire rack.

Buttery with a crispy edge and a chewy center, these cookies are a sophisticated twist on the classic. Serve them warm with a drizzle of honey for an extra layer of flavor.

Honey Cornbread Cookies

Unleash your inner baker with these Honey Cornbread Cookies—sweet, crumbly, and irresistibly golden. Perfect for snack time or as a unique dessert twist.

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 cup unsalted butter, softened
• 1/2 cup honey
• 1 large egg
• 1 tsp baking powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup cornmeal, 1 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, cream 1/2 cup unsalted butter with 1/2 cup honey until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
4. Beat in 1 large egg until fully incorporated into the butter mixture.
5. Gradually mix the dry ingredients into the wet ingredients until a dough forms. Tip: Avoid overmixing to keep the cookies tender.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
7. Flatten each ball slightly with the back of a spoon. Tip: For even baking, make sure all cookies are the same thickness.
8. Bake for 10-12 minutes or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Vibrant with a golden hue, these cookies boast a delightful crunch outside with a soft, honeyed center. Serve them warm with a drizzle of extra honey or alongside a scoop of vanilla ice cream for a decadent treat.

Spiced Molasses Cookies

Roll out the dough for these Spiced Molasses Cookies—they’re the perfect blend of chewy and crisp, with a deep, warming spice that’ll have you reaching for seconds.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1/4 cup molasses
• 1/4 cup granulated sugar (for rolling)

Instructions

1. Preheat oven to 375°F and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
3. In a large bowl, beat butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy.
4. Beat in egg and molasses until combined.
5. Gradually mix in dry ingredients until just incorporated.
6. Shape dough into 1-inch balls, roll in remaining granulated sugar, and place 2 inches apart on baking sheets.
7. Bake for 8-10 minutes, until edges are set but centers are still soft.
8. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Hint: These cookies boast a crackly sugar crust with a soft, spiced center. Serve them warm with a glass of cold milk or crumble over vanilla ice cream for an indulgent twist.

White Chocolate Cranberry Cookies

Hit your sweet spot with these White Chocolate Cranberry Cookies—soft, chewy, and bursting with tangy cranberries wrapped in creamy white chocolate. Perfect for when you crave a little luxury in every bite.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup white chocolate chips
• 1 cup dried cranberries

Instructions

1. Preheat oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter, 1 cup granulated sugar, and 1 cup packed light brown sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1 tsp salt.
5. Gradually blend the dry ingredients into the creamed mixture.
6. Fold in 1 cup white chocolate chips and 1 cup dried cranberries until evenly distributed.
7. Drop tablespoon-sized dough balls onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden but centers are still soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Rich with the contrast of sweet white chocolate and tart cranberries, these cookies offer a delightful chew with a crisp edge. Serve them warm with a glass of cold milk for the ultimate comfort treat, or gift them in a pretty box for a homemade touch.

Pumpkin Chocolate Chip Cookies

Make your fall baking unforgettable with these Pumpkin Chocolate Chip Cookies. Moist, spiced, and loaded with melty chocolate, they’re the ultimate seasonal treat.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the egg, then mix in the pumpkin puree and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
6. Fold in the chocolate chips evenly throughout the dough.
7. Drop tablespoon-sized portions 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 but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Keep these cookies in an airtight container to maintain their softness. The blend of pumpkin and chocolate creates a cozy, indulgent flavor perfect with a cold glass of milk or as a festive dessert at your next gathering.

Maple Bacon Cookies

Buckle up for a flavor explosion with these Maple Bacon Cookies—sweet, smoky, and utterly irresistible.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup cooked bacon, crumbled
• 1/4 cup maple sugar

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, cream 1/2 cup unsalted butter with 1/2 cup brown sugar until light and fluffy.
4. Beat in 1/4 cup maple syrup, 1 large egg, and 1 tsp vanilla extract until well combined.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in 1/2 cup cooked bacon crumbles.
7. Scoop tablespoon-sized balls of dough and roll them in 1/4 cup maple sugar.
8. Place dough balls on the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Amazingly, these cookies strike the perfect balance between chewy and crispy, with a smoky bacon finish that’ll have everyone begging for the recipe. Serve them warm with a drizzle of maple syrup for an extra decadent touch.

Oatmeal Raisin Cookies with a Twist

Kickstart your baking game with these oatmeal raisin cookies that pack a surprising punch. They’re chewy, flavorful, and just unconventional enough to stand out in a sea of sameness.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups old-fashioned oats
• 1 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
6. Fold in the oats, raisins, walnuts, and white chocolate chips until evenly distributed.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Vibrant with texture and flavor, these cookies are a delightful mix of chewy and crunchy. Serve them warm with a glass of cold milk or crumble over vanilla ice cream for an extra indulgent treat.

Cinnamon Sugar Cookie Turkeys

Kickstart your holiday baking with these adorable Cinnamon Sugar Cookie Turkeys—fun, festive, and foolproof!

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 2 3/4 cups all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup colored candy melts
• 24 candy corn pieces
• 48 mini chocolate chips

Instructions

1. Preheat oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
3. Beat in 1 large egg until fully incorporated.
4. In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 2 tsp ground cinnamon, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.
5. Gradually mix dry ingredients into the wet ingredients until a dough forms.
6. Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
7. Bake for 8-10 minutes, or until edges are lightly golden. Let cool on baking sheets for 5 minutes before transferring to wire racks.
8. Melt 1/4 cup colored candy melts according to package instructions. Use to attach candy corn and mini chocolate chips to cooled cookies to create turkey faces.
9. Let decorations set completely before serving.

These cookies boast a crisp edge with a chewy center, packed with warm cinnamon flavor. Serve them as a playful centerpiece at your Thanksgiving table or package them up as sweet party favors.

Pecan Sandies with a Thanksgiving Twist

Crunch into these buttery pecan sandies, where classic meets cozy Thanksgiving vibes. Each bite packs a nutty punch, with a hint of cinnamon that’ll have you reaching for more.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1 cup chopped pecans
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes.
3. Mix in 1 tsp vanilla extract until just combined.
4. Gradually add 2 cups all-purpose flour, 1/2 tsp ground cinnamon, and 1/4 tsp salt to the butter mixture, stirring until a dough forms.
5. Fold in 1 cup chopped pecans until evenly distributed throughout the dough.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
7. Flatten each ball slightly with the bottom of a glass for even baking.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Buttery and crisp, these pecan sandies offer a delightful crunch with every bite. Serve them alongside a cup of spiced cider or crumble over vanilla ice cream for an extra indulgent treat.

Chai Spiced Cookies

Spice up your snack game with these Chai Spiced Cookies—bold flavors meet buttery goodness in every bite.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
3. Beat in 1 large egg and 1 tsp vanilla extract until well combined.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, and 1/4 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
7. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Golden edges and a soft center make these cookies irresistible. Serve them with a hot cup of chai for the ultimate flavor pairing.

Sweet Corn Cookies

Kick off your baking adventure with these Sweet Corn Cookies—bold, buttery, and bursting with summer vibes. Perfect for snack attacks or dessert twists, they’re a must-try.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1.5 cups all-purpose flour
• 1 cup cornmeal
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup fresh corn kernels

Instructions

1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together flour, cornmeal, baking powder, and salt.
5. Gradually add dry ingredients to the butter mixture, mixing just until combined.
6. Fold in fresh corn kernels gently to avoid crushing them.
7. Scoop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart.
8. Bake for 12-15 minutes, or until edges are golden but centers are still soft.
9. Let cookies cool on sheets for 5 minutes before transferring to wire racks.

Golden and crumbly, these cookies offer a sweet crunch with juicy corn surprises. Serve warm with a drizzle of honey or crumbled over vanilla ice cream for a next-level treat.

Pumpkin Oatmeal Cookies

Craving a cozy fall treat? These Pumpkin Oatmeal Cookies blend warm spices, chewy oats, and pumpkin puree for a bite that’s irresistibly soft and packed with flavor.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 cups old-fashioned oats
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1/2 cup softened butter and 1 cup brown sugar until light and fluffy.
3. Beat in 1 large egg, 1 tsp vanilla extract, and 1 cup pumpkin puree until well combined.
4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 cups oats, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves.
5. Gradually mix dry ingredients into the wet ingredients until just combined.
6. Drop dough by rounded tablespoons onto the prepared baking sheet, spacing 2 inches apart.
7. Bake for 10-12 minutes, or until edges are lightly golden.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Perfectly spiced and wonderfully chewy, these cookies are a fall must-have. Serve them warm with a drizzle of caramel or alongside your favorite pumpkin spice latte for the ultimate autumnal experience.

Cranberry Pistachio Biscotti

Ready to crunch? These Cranberry Pistachio Biscotti pack a sweet-tart punch with every bite—perfect for dunking or devouring solo.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup dried cranberries
• 3/4 cup shelled pistachios, roughly chopped

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy.
4. Beat in 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
5. Gradually add the dry ingredients to the wet, mixing until just combined.
6. Fold in 3/4 cup dried cranberries and 3/4 cup chopped pistachios.
7. Divide dough in half. On the prepared baking sheet, shape each half into a 12-inch log, spacing them 3 inches apart.
8. Bake for 25 minutes, or until logs are golden and firm to the touch.
9. Let logs cool on the baking sheet for 10 minutes. Reduce oven temperature to 325°F.
10. Transfer logs to a cutting board. Using a serrated knife, slice diagonally into 1/2-inch thick pieces.
11. Arrange slices cut-side down on the baking sheet. Bake for 10 minutes, flip, then bake for another 10 minutes until crisp.
12. Transfer biscotti to a wire rack to cool completely.

These biscotti are delightfully crisp with a buttery vanilla base, studded with chewy cranberries and crunchy pistachios. Serve alongside a bold espresso or wrap them up as a thoughtful homemade gift.

Thanksgiving Snickerdoodles

Get ready to shake up your Thanksgiving dessert game with these irresistibly soft and spiced Snickerdoodles. They’re the perfect blend of cozy cinnamon warmth and buttery sweetness, ready in under 30 minutes.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tbsp ground cinnamon
• 1/4 cup granulated sugar (for rolling)

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Whisk together 2 3/4 cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, and 1/4 tsp salt in a separate bowl.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. In a small bowl, mix 2 tbsp ground cinnamon with 1/4 cup granulated sugar for rolling.
7. Scoop dough by the tablespoon, roll into balls, then coat each in the cinnamon-sugar mixture.
8. Place dough balls 2 inches apart on prepared baking sheets and bake for 8-10 minutes, or until edges are just set but centers are still soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Delightfully chewy with a crisp edge, these Snickerdoodles are a Thanksgiving twist on a classic. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

You’ve just discovered a treasure trove of 25 delicious Thanksgiving cookie recipes that are sure to sweeten your holiday table. Whether you’re a seasoned baker or trying your hand at cookies for the first time, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy baking!