Pumpkin spice cookies aren’t just for the big fall holidays anymore. They’ve become a cozy staple that welcomes a little unpredictability in the kitchen. I love how the pumpkin keeps the cookies moist, while the spices bring a warm, aromatic punch. It’s a simple recipe, but the flavors unfold with each bite, making it hard to stop at just one.
Why I Keep Coming Back to These Cookies
They remind me of crisp autumn mornings, the smell filling the house with warmth. Each batch feels like a small victory, a cozy ritual. Plus, I can tweak the spices or add extras, making every baking session a new adventure.
Ingredient Breakdown for Pumpkin Spice Cookies
- Canned pumpkin puree: Adds moisture and subtle sweetness, keeps cookies tender.
- Pumpkin spice blend: A cozy mix of cinnamon, nutmeg, ginger, and clove; essential for that fall aroma.
- Brown sugar: Provides rich sweetness and moisture; swap for coconut sugar if you prefer a less refined option.
- All-purpose flour: Gives structure; whole wheat can add a nutty flavor if you like.
- Butter: Creams in for richness; margarine can be used but will alter flavor.
- Egg: Bind the ingredients; flaxseed meal is a good vegan substitute.
- Baking soda: Leavening agent to lift the cookies; don’t skip it.
Tools & Equipment for Perfect Pumpkin Spice Cookies
- Mixing bowls: Combine wet and dry ingredients efficiently.
- Electric mixer or whisk: Cream butter and sugar smoothly.
- Baking sheet: Provide a flat surface for baking cookies evenly.
- Parchment paper: Prevent sticking and easy cleanup.
- Cooling rack: Allow cookies to cool properly, maintaining texture.
Step-by-step for Pumpkin Spice Cookies
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Line a baking sheet with parchment paper.
Step 3: In a large bowl, cream together 1 cup softened butter and 1 cup brown sugar until fluffy.
Step 4: Add 1 large egg and 1 teaspoon vanilla extract, mix well.
Step 5: Stir in 1/2 cup canned pumpkin puree and blend until smooth.
Step 6: In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin spice.
Step 7: Gradually add dry ingredients to wet, mixing just until combined.
Step 8: Drop spoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
Step 9: Bake for 12-15 minutes, until edges turn golden and the tops are slightly cracked.
Step 10: Remove from oven, let sit for 5 minutes on the tray, then transfer to a wire rack to cool.
Step 11: Enjoy warm or store in an airtight container for up to 3 days.
Cooking Checks & Tips for Pumpkin Spice Cookies
- The edges should be golden brown, not burnt.
- The tops should crack slightly, indicating doneness.
- The cookies should feel firm but not hard when gently pressed.
Common Mistakes & How to Fix Them
- The cookies turned tough or dense.? OVER-MIXED THE DOUGH?
- Cookies are undercooked or burnt.? DON’T OVERLOOK OVEN TEMPERATURE?
- Cookies spread too much and lose shape.? NEVER CHILL THE DOUGH?
- Uneven baking, bottoms burnt, tops pale.? BAKING AT WRONG RACK?
Pumpkin Spice Cookies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.
- In a large mixing bowl, beat together the softened butter and brown sugar until the mixture is fluffy and pale, about 2-3 minutes. You should hear a gentle scraping sound as the sugar dissolves into the butter.
- Add the egg and vanilla extract to the bowl, then beat until well combined and smooth. The mixture will look slightly glossy and feel light.
- Stir in the canned pumpkin puree until the batter is evenly blended, with a slightly thick but smooth texture and a warm, pumpkin scent filling the air.
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin spice blend. This dry mixture will be slightly chunky and fragrant with spices.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough should come together softly but not be overly sticky.
- Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. The dough will be soft but manageable.
- Bake in the preheated oven for 12-15 minutes, until the edges turn golden brown and the tops crack slightly, releasing a warm aroma.
- Remove the baking sheet from the oven and let the cookies sit for 5 minutes to firm up slightly. Then, transfer them to a cooling rack to cool completely.
- Once cooled, enjoy these cozy cookies warm or store in an airtight container for up to 3 days. They’re perfect with a cup of tea or coffee!
Notes
Hi there! I’m Isabella, the founder and curious foodie behind Crumb Detective. I’ve always believed that every dish has a story to tell — from the secret family recipes passed down through generations to the bold experiments happening in kitchens around the world.
