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Pumpkin Spice Cookies

These soft, chewy pumpkin spice cookies combine canned pumpkin, warm spices, and brown sugar to create a comforting treat reminiscent of fall flavors. They are baked until golden with slightly soft centers, offering a cozy, nostalgic texture and aroma. Perfect for sharing or enjoying with a cup of tea during chilly days.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar
  • 1 large egg
  • 1/2 cup canned pumpkin

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Transfer the cookies to a wire rack and let them cool completely, allowing their flavors to meld and their texture to firm up slightly.
  10. 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.

Notes

Chill the dough for 30 minutes if you want cookies that spread less during baking. For a vegan version, substitute the egg with flaxseed meal mixed with water and use vegan butter.