These cookies combine the warmth of pumpkin and spices in a chewy, satisfying treat. They are perfect for autumn gatherings or a cozy afternoon snack. Simple to make and deliciously flavorful, these cookies are worth the effort.
Why you’ll love this dish
Enjoy the rich flavors of pumpkin and a blend of warm spices. The texture is soft yet chewy, making each bite delightful.
"These cookies take me to my happy place every fall."
They are perfect for gatherings, offering a unique twist on traditional cookies.
How this recipe comes together
Start by creaming butter and sugars, then mix in pumpkin and spices. Combine with dry ingredients, scoop onto a baking sheet, and bake.
Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min
What you’ll need
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pure pumpkin puree (not pie filling)
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- Optional: chocolate chips or nuts for mixing
For best results, use pure pumpkin puree.
Step-by-step instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter with brown and granulated sugars until fluffy.
- Add the pumpkin puree, egg, and vanilla. Mix until combined.
- In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Scoop dough onto the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes or until edges are slightly golden.
- Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Best ways to enjoy it
Serve warm for a fresh-out-of-the-oven treat. Pair with coffee or tea for a comforting moment. Try adding a drizzle of icing for extra sweetness.
Storage and reheating tips
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer, then transfer to a container for up to 3 months. Reheat in the microwave for a few seconds or enjoy them cold.
Helpful cooking tips
- Use room-temperature ingredients for better mixing.
- Don’t overmix the dough to keep cookies soft.
- For soft cookies, bake just until edges are golden.
Creative twists
- Add chocolate chips or butterscotch chips for extra sweetness.
- Substitute pumpkin with sweet potato or butternut squash puree.
- Sprinkle cinnamon sugar on top before baking for added crunch.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, but make sure the pumpkin is pureed and not too watery.
How do I know when they’re done baking?
Look for lightly golden edges; the center will firm up as they cool.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours before baking.
Pumpkin Spice Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Warm and chewy pumpkin cookies perfect for autumn gatherings or cozy snacks.
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pure pumpkin puree (not pie filling)
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- Optional: chocolate chips or nuts for mixing
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the softened butter with brown and granulated sugars until fluffy.
- Add the pumpkin puree, egg, and vanilla. Mix until combined.
- Whisk together flour, pumpkin pie spice, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Scoop dough onto the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes or until edges are slightly golden.
- Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Serve warm with coffee or tea. Can add icing for extra sweetness. Store in an airtight container for up to 5 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, autumn recipes, chewy cookies