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 mixing bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until evenly combined. This creates the dry foundation for your cookies.
- In a separate bowl, cream the softened butter and brown sugar together using a whisk or spatula until the mixture is light, fluffy, and slightly pale, about 2 minutes. This develops a rich, smooth base.
- Add the egg to the butter mixture and beat until well incorporated. Then, mix in the canned pumpkin until the batter is smooth and slightly thickened, filling your kitchen with warm, spicy aromas.
- Gradually fold the dry ingredients into the wet mixture using a spatula, just until everything is combined. Be careful not to overmix, as this can make the cookies tough.
- Using a tablespoon or cookie scoop, drop rounded mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies in the preheated oven for 12 to 14 minutes, until the edges turn a lovely golden brown and the centers look just set with a slight softness.
- Remove the baking sheet from the oven and let the cookies cool on it for about 5 minutes. This helps them set and prevents breaking.
- Transfer the cookies to a wire rack and let them cool completely, allowing their flavors to meld and their texture to firm up slightly.
- Once cooled, enjoy these cozy, spice-scented cookies with a glass of milk or a warm beverage, savoring the taste of fall in every bite.
Leave a Reply