Pumpkin Reese’s Pieces Cookies

Pumpkin pie and peanut butter flavors collide in these delicious Pumpkin Reese’s Pieces Cookies. They’re loaded with rich pumpkin flavor and delicious Reese’s Pieces candies!

stacked pumpkin reese's pieces cookies on a marble counter

This time of year, pumpkin everything is on the menu. We make our fair share of pumpkin pie, cheesecake, bread, and other traditional pumpkin favorites, but we also like to mix things up. That’s why we love serving these tasty cookies. They take that classic pumpkin flavor and give it a little kick that everyone loves.

pumpkin reese's pieces cookies on a marble counter

❤️ Why You’ll Love This Recipe

  • These cookies are loaded with pumpkin pie AND peanut buttery Reese’s Pieces flavors.
  • It’s a super easy recipe to make.
  • They’re so soft and have a cake-like texture.
  • They make a great snack, dessert, or party addition.


This recipe only uses a few simple ingredients. Most – if not all – of them are probably in your kitchen right now. Check out the recipe card at the end of the post for a full rundown of the ingredients and their quantities.

  • Ground cinnamon
  • Vanilla
  • Canned pumpkin
  • Reese’s Pieces candy

🔪 How to Make Pumpkin Reese’s Pieces Cookies

These cookies are just as easy as any other cookie recipe. Which means they’re super easy. It only takes a few minutes and a few simple steps.

Step 1: Combine the Dry Ingredients

Sift the flour, baking powder, baking soda, salt, and ground cinnamon into a mixing bowl and whisk together.

melted butter and vanilla extrac in a mixing bowl

Step 2: Combine the Wet Ingredients

Whisk the sugar, vanilla, and egg in another mixing bowl until creamy. Then, add the oil and canned pumpkin to the mixture and mix until thoroughly combined.

Step 3: Make the Cookie Dough

Slowly add the dry ingredients to the wet ingredients, stirring to combine. Then, fold the Reese’s Pieces into the cookie dough.

dough balls on a parchment lined baking sheet

Step 4: Chill and Bake

Cover the cookie dough with plastic and refrigerate it for about 30 minutes. Then, use a cookie scoop to scoop out mounds of the dough onto a cookie sheet lined with parchment paper. Bake at 350 for 8 to 10 minutes or until golden around the edges. Cool for 5 minutes and enjoy!


Do you want to change up this recipe and make it your own? Here are some ways that you can do that!

  • Chocolate Chips – Use chocolate chips for a classic flavor combination.
  • Cream Cheese Frosting – These cookies are delicious with cream cheese frosting on top.
  • Nutmeg – For even more classic fall flavor, add a bit of nutmeg to the dough, as well.

If these pumpkin cookies sound like winners to you, then check out our frosted pumpkin sugar cookies.

🥄 Equipment

You’ll only need basic baking supplies to make these easy cookies.

  • Measuring cups and spoons
  • Mixing bowls
  • Whisk
  • Spoon
  • Cookie sheet
  • Parchment paper
pumpkin reese's pieces cookie on a mason jar

🥫 Storage

Store these cookies at room temperature in an airtight container for up to a week. For longer storage, refrigerate them in an air-tight container for up to 2 weeks or freeze them in an air-tight, freezer-safe container for up to 3 months.

💭 Tips

This is an easy recipe, but there are some things to know about these particular cookies before you get started.

  • Unlike other cookie doughs, this dough will be incredibly sticky. That’s normal and actually desired.
  • If you don’t have a scoop, you can use a large spoon to drop mounds of dough that are about 2 inches in diameter on your cookie sheet.
  • Be sure you get canned pumpkin and not pumpkin pie mix. That’s super important.

⁉️ FAQ

Do you have questions about this chewy cookies recipe? Here are the answers to the most commonly asked questions.

How long will these cookies last?

They’ll be freshest for a week at room temperature, 2 weeks in the refrigerator, or up to 3 months in the freezer.

How do you defrost cookies?

Place them on the counter and let them come to room temperature.

Why is this dough so sticky?

This cookie dough is so wet, it’s almost like a cross between dough and batter, so it’s quite sticky.

Do you enjoy cookies? Then try these delicious recipes:

📌 PIN IT!!

pumpkin reese's pieces cookies on a blue, white and gray kitchen towel

🧾Recipe Card

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

stacked pumpkin reese's pieces cookies on a marble counter

Pumpkin Reese’s Pieces Cookies

These pumpkin Reese's Pieces cookies combine the flavor of pumpkin pie with the peanut butter goodness of Reese's Pieces. They're so good!
5 from 1 vote
Print Pin Rate
Course: Cookies
Cuisine: American
Prep Time: 8 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 48 minutes
Servings: 12 Cookies
Calories: 159kcal


  • Measuring Cups and Spoons
  • mixing bowls
  • Whisk
  • Spoon
  • Cookie sheet
  • parchment paper


  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup sugar
  • ½ tsp vanilla
  • 1 large egg room temperature
  • ¼ cup vegetable oil
  • ½ cup canned pumpkin
  • ½ cup Reese’s Pieces candy


  • Begin by sifting all of your dry ingredients in a mixing bowl: flour, baking powder and soda, salt and ground cinnamon. Set aside.
  • Add sugar, vanilla and egg into a separate mixing bowl and whisk until creamy.
  • Add vegetable oil and canned pumpkin into the sugar and egg mixture. Mix until thoroughly combined.
  • Slowly add dry ingredients into wet ingredients and combine.
  • Fold the Reese’s Pieces candy into the cookie batter.
  • Cover the bowl of cookie batter with plastic and refrigerate for 30 minutes.
  • Once the time is up, preheat your oven to 350 degrees F.
  • Line a cookie sheet with parchment paper. Use a cookie scoop to add mounds of cookie dough onto the lined pan.
  • Bake for 8 to 10 minutes or until golden around the edges. Allow to cool for 5 minutes before serving.


  • This batter is not like typical cookie dough: it will be incredibly sticky – but, this is normal and it is the consistency you want for this particular recipe.
  • The finished cookie is more cake-like than a traditional chocolate chip cookie.
  • If you don’t have a cookie scoop, be sure to drop mounds that are about 2 inches in diameter (hint: a typical cookie scoop holds about 1 ½ tablespoons of batter)


Serving: 1Cookie | Calories: 159kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 199mg | Potassium: 67mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1609IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 1mg
5 from 1 vote (1 rating without comment)

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