Pumpkin Spice Cookies
User Reviews
5
Pumpkin Spice Cookies
Description
Pumpkin Spice Cookies start by creaming room-temperature butter with granulated and brown sugar until fluffy. Pumpkin purée, egg, and vanilla are added and mixed well. In a separate bowl, the dry ingredients including all-purpose or gluten-free flour, baking soda, sea salt, and warm spices – cinnamon, ground ginger, cloves, and nutmeg – are whisked together, then gradually combined with the wet ingredients to form a dough. This dough is portioned into spoonfuls spaced about three inches apart on parchment-lined baking sheets.
Baked at 350°F for 10 to 12 minutes, the cookies develop lightly golden edges while centers remain soft, firming slightly upon cooling. The resulting cookies have a tender crumb infused with seasonal pumpkin and spice flavors, making them a fitting treat for autumn or holiday seasons.
These cookies store well in airtight containers for several days or can be frozen for longer storage. Care should be taken not to overbake to maintain their soft texture. The recipe supports gluten-free baking by substituting all-purpose flour with a 1-to-1 gluten-free alternative.
Ingredients
- ½ cup butter room temperature, unsalted
- ¾ cup granulated sugar
- ¼ cup brown sugar tightly packed
- ½ cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 2 cups flour all purpose or gluten free
- 1 tsp baking soda
- pinch salt sea salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp cloves ground
- ¼ tsp ground nutmeg
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a large mixing bowl, cream together the softened butter, sugar, and brown sugar. Beat until light and fluffy.
- Then, add the pumpkin purée, egg, and vanilla extract to the mixing bowl. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Drop spoonfuls of cookie dough onto the lined baking sheet. Leave 3 inches between each cookie.
- Bake in the preheated oven for 10 to 12 minutes, until the edges are lightly golden. The centers may look soft, but they will firm up slightly as they cool.
- Finally, remove the cookies from the oven. Cool on the pan for 5 minutes. Then, transfer to a wire rack to finish cooling.
Notes
- Use pumpkin purée, not pumpkin pie filling, to ensure proper flavor and texture.
- Both all-purpose and gluten-free 1-to-1 flour blends are suitable.
- Space cookie dough balls at least 3 inches apart to allow for spreading during baking.
- Cookies are soft when removed from the oven; avoid overbaking to maintain this texture.
- Store cookies in an airtight container for up to 4 days.
- Freeze cookies for up to 2 months to extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 5mg | 2% |
| Sodium | 79mg | 3% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 1279IU | 26% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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