Pumpkin spice cookies aren’t just for fall anymore. They’re a reminder that even simple ingredients—canned pumpkin, sugar, spices—can come together in a comforting, nostalgic way. I like to think of these as a culinary hug, especially when days get colder and the air smells like woodsmoke and falling leaves.
Why I keep making these cookies every fall
They remind me of my grandmother’s kitchen, the warm glow of the oven, and the smell of fresh-baked treats. Each batch feels like a small celebration of cozy, fleeting moments. Plus, they’re simple enough to whip up during busy mornings but special enough to serve guests.
What’s in these cookies and why
- Canned pumpkin: Adds moisture and a subtle earthy sweetness. Swap with sweet potato puree if needed.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, and clove—brings that warm, familiar aroma.
- Brown sugar: Gives a rich, molasses note and helps cookies stay soft.
- Butter: For richness and tender crumb. Use salted or unsalted, adjust salt accordingly.
- Flour: The structure builder. Whole wheat works for a nuttier flavor.
- Egg: Binder that helps hold everything together. For a vegan version, try flaxseed meal.
- Baking soda: Leavening that helps cookies rise just enough.
Tools of the trade for pumpkin spice cookies
- Mixing bowls: To combine wet and dry ingredients smoothly.
- Whisk and spatula: Getting the batter uniform and folding in ingredients.
- Baking sheet and parchment paper: Ensuring even baking and easy cleanup.
- Cooling rack: Preventing sogginess and helping cookies set perfectly.
Step-by-step for the perfect pumpkin spice cookie
Step 1: Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.
Step 3: In another bowl, cream 1/2 cup softened butter with 3/4 cup brown sugar until light and fluffy, about 2 minutes.
Step 4: Add 1 large egg and 1/2 cup canned pumpkin to the butter mixture, mix well.
Step 5: Gradually fold in the dry ingredients, just until combined. Don’t overmix.
Step 6: Scoop dough by tablespoons onto prepared baking sheet, leaving space for spreading.
Step 7: Bake for 12-14 minutes, until the edges are golden and the centers look just set.
Step 8: Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Cooking checkpoints and tips to get it just right
- Edges should be golden brown, with centers slightly soft but not wet.
- The smell should be warm and spicy, with hints of cinnamon and nutmeg filling the kitchen.
- Cookies should feel firm but give a little when gently pressed, not crackling like dry biscuits.
Avoid these common pitfalls when baking pumpkin spice cookies
- Tough cookies from too much gluten development. Fix by mixing just until ingredients are combined.? OVER-MIXING THE DOUGH
- Burnt edges or undercooked centers. Fix by double-checking your oven temperature.? BAKING AT THE WRONG TEMP
- Spreading too much or losing shape. Fix by chilling dough for 30 minutes before baking.? NOT CHILLING THE DOUGH
- Cookies baked unevenly. Fix by using a cookie scoop for uniform size.? INCONSISTENT SIZING
Pumpkin Spice Cookies
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until evenly combined. This creates a flavorful dry mixture that will give the cookies their warm aroma.
- In a separate bowl, cream the softened butter and brown sugar together using a whisk or spatula until the mixture is light and fluffy, about 2 minutes. It should feel smooth and slightly airy.
- Add the large egg to the butter mixture and beat well until fully incorporated. The mixture will become slightly glossy and uniform.
- Stir in the canned pumpkin until the batter is smooth and evenly colored, with a moist, slightly sticky texture that holds together well.
- Gradually fold the dry ingredients into the wet mixture using a spatula, just until everything is combined. Be careful not to overmix; the batter should be soft but not runny.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. The dough should be soft but manageable.
- Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn a golden brown and the centers look just set. You’ll smell warm spices filling your kitchen during baking.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. The edges should feel firm, while the centers remain soft.
- Transfer the cookies to a wire rack to cool completely. This helps prevent sogginess and allows the cookies to set perfectly with a tender, moist crumb.
- Enjoy these cozy, spiced cookies on their own or with a cup of warm tea or milk—perfect for embracing the flavors of fall anytime.
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