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Pumpkin Spice Cookies

These pumpkin spice cookies are soft, tender treats infused with warm spices and pumpkin puree, perfect for any time of year. The dough combines moisture from pumpkin with the richness of butter, resulting in cookies that are both flavorful and delightfully chewy with a hint of crunch on the edges. Baked to a golden finish, they have a cozy aroma that fills your kitchen with autumnal comfort.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup canned pumpkin puree
  • 1/2 cup chopped nuts optional, e.g., pecans or walnuts

Equipment

  • Mixing bowls
  • electric mixer or whisk
  • Baking sheet
  • Parchment paper
  • Cookie scoop or tablespoon

Method
 

  1. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent sticking.
  2. In a large bowl, cream together softened butter and brown sugar using an electric mixer or whisk until the mixture is light and fluffy, about 2 minutes. You'll notice the color brighten and the texture become smooth.
  3. Add the egg and vanilla extract to the creamed mixture, beating well until fully incorporated. The mixture should become slightly thicker and more uniform in appearance.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves to evenly distribute the spices and leavening agents.
  5. Gradually add the dry ingredients into the wet mixture, mixing just until combined. The dough will start to come together and feel slightly sticky.
  6. Stir in the pumpkin puree until evenly mixed, then fold in chopped nuts if you’re using them. The dough should be soft and moist but hold its shape when scooped.
  7. Scoop about one tablespoon of dough per cookie onto the prepared baking sheet, spacing each about 2 inches apart to give them room to spread.
  8. Bake in the preheated oven for 10–12 minutes, until the edges are golden brown and the cookies look set but still soft in the center. The aroma of spices will fill your kitchen as they bake.
  9. Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes. They will firm up slightly as they cool, making them easier to transfer.
  10. Transfer the cookies to a wire rack and allow them to cool completely. Once cooled, enjoy their tender, spiced, and slightly chewy texture with a hint of crunch on the edges.

Notes

For softer cookies, slightly underbake by a minute. Store in an airtight container for up to 3 days or freeze for longer storage.