Pumpkin desserts come in all shapes and sizes, but these Pumpkin Stick Cookies are something unique. Instead of the traditional round cookie, these treats are shaped like sticks or bars, making them perfect for dipping into coffee, hot cocoa, or even caramel sauce. Soft, spiced, and lightly sweet, they’re a creative way to enjoy pumpkin season in cookie form.
What are Pumpkin Stick Cookies?
Pumpkin Stick Cookies are long, rectangular cookie bars made with pumpkin purée, warm spices, and a tender dough. Shaped into sticks, they bake up soft on the inside and lightly crisp on the edges. Think of them as a cross between biscotti and soft pumpkin cookies—perfect for snacking, dunking, or serving as a fall party treat.
Pumpkin Stick Cookies
Equipment
- Mixing bowls
- electric mixer
- Measuring cups and spoons
- baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup pumpkin purée (not pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add pumpkin, egg, and vanilla; mix until smooth.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Scoop dough into 2-tablespoon portions. Roll into logs about 3 inches long. Place on baking sheet, spacing 2 inches apart.
- Bake 12–14 minutes, until edges are lightly golden. Cool on racks.
- Drizzle with glaze or melted chocolate, and sprinkle with nuts if desired.
Notes
Ingredients You’ll Need
This recipe makes about 24 sticks.
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
Optional toppings and add-ins
- Powdered sugar glaze (powdered sugar + milk + vanilla)
- White or dark chocolate drizzle
- Chopped pecans or walnuts
- Mini chocolate chips
Substitutions
- Gluten-free: use a 1:1 gluten-free flour blend.
- Dairy-free: use plant-based butter and dairy-free chocolate.
- Lower sugar: swap half the sugar for coconut sugar.
Step-by-Step Instructions
Step 1: Prep oven and pan
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Mix dry ingredients
In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
Step 3: Cream butter and sugar
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add pumpkin, egg, and vanilla; mix until smooth.
Step 4: Combine
Gradually add dry ingredients to wet mixture, mixing until just combined.
Step 5: Shape into sticks
Scoop dough into 2-tablespoon portions. Roll into logs about 3 inches long. Place on baking sheet, spacing 2 inches apart.
Step 6: Bake
Bake 12–14 minutes, until edges are lightly golden. Cool on racks.
Step 7: Glaze or drizzle
Drizzle with glaze or melted chocolate, and sprinkle with nuts if desired.
Tips for the Best Pumpkin Stick Cookies
- Chill dough 30 minutes for easier shaping.
- Roll evenly so cookies bake uniformly.
- Don’t overbake—cookies should stay soft.
- Store cooled cookies before glazing to keep them fresh longer.
Variations
- Pumpkin spice latte sticks: Add 1 teaspoon instant espresso powder.
- Pumpkin chocolate chip sticks: Stir in ½ cup mini chocolate chips.
- Pumpkin pecan sticks: Add chopped pecans for crunch.
- Pumpkin sugar sticks: Roll logs in cinnamon sugar before baking.
Storage and Make-Ahead
- Room temperature: Store in airtight container up to 5 days.
- Freezer: Freeze unglazed cookies up to 2 months. Glaze after thawing.
- Make-ahead: Prepare dough ahead, refrigerate up to 48 hours, and bake when ready.
Serving Ideas
Pumpkin Stick Cookies are great for:
- Dunking into coffee, lattes, or hot chocolate
- Serving on fall dessert trays
- Packing in lunchboxes
- Holiday gifting in treat bags
Nutrition Breakdown
One cookie stick has about 120–140 calories, 2 grams protein, 18 grams carbs, and 6 grams fat. Adding glaze or chocolate increases calories slightly.
Conclusion
Pumpkin Stick Cookies are a fun twist on classic pumpkin cookies. Soft, spiced, and perfect for dunking, they’re as easy to make as they are to enjoy. Whether you coat them in glaze, drizzle with chocolate, or keep them plain, these cookies will bring cozy fall flavor to any occasion.
FAQs
Can I make these crisp like biscotti?
Yes, bake a few minutes longer for a firmer texture.
Can I use pumpkin pie filling?
No, it’s too sweet—use pure pumpkin purée.
Do I have to glaze them?
No, they’re delicious plain, but glaze adds extra sweetness.
Can I make them smaller?
Yes, roll shorter logs for mini pumpkin cookie sticks.
Do these travel well?
Yes, they pack easily and make great edible gifts.