Pumpkin Spice Cookies
User Reviews
5
Pumpkin Spice Cookies
Description
Pumpkin Spice Cookies use a mix of flour, baking powder, soda, cinnamon, nutmeg, cloves, and salt to create a warmly spiced base. The pumpkin puree is dabbed to remove excess moisture for a chewier texture. Butter and sugar are creamed together before adding pumpkin, egg, and vanilla to form a creamy wet mixture. Combining wet and dry ingredients produces a soft dough with embedded white chocolate and cinnamon chips for contrasting sweet bursts.
The dough is scooped and flattened slightly on parchment-lined sheets, baked until golden to set the shape while remaining soft inside. A glaze made from powdered sugar, milk, butter, vanilla, and spices is drizzled or spread over cooled cookies, adding a sweet, spiced coating that complements the pumpkin and chip flavors.
The cookie texture balances chewiness and softness with warm spice notes from cinnamon, nutmeg, and cloves. The white chocolate and cinnamon chips introduce sweet pockets and additional spice depth. This makes a seasonal cookie well suited for fall gatherings or holiday treats.
Using a thicker pumpkin puree like Libby's helps maintain the texture; similar thick purees or straining watery pumpkin can improve results. Chip substitutions and adding nuts like pecans or walnuts can add crunch. The cookies keep well and can be enjoyed alongside coffee or tea.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp cloves ground
- ½ tsp table salt
- ½ cup butter softened (not melty, salted
- 1 ½ cups sugar
- 1 cup pumpkin Libby's brand preferred, puree
- 1 egg
- 2 tsp vanilla extract
- ½ cup white chocolate chips more if desired
- ½ cup cinnamon chips more if desired
For the Icing:
- 2 cups powdered sugar
- 3 TB milk whole
- 1 TB butter melted, salted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
Instructions
- Preheat oven to 350F, with rack on lower middle. Line baking sheets with parchment paper and set aside.
- Place pumpkin puree in a dish and dab off excess water content with paper towels. Set aside.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, blend together the butter and sugar until smooth. Add pumpkin, egg, vanilla, and beat until fully combined and creamy.
- Combine the dry ingredients together with the wet ingredients until incorporated. Add in white chocolate chips and cinnamon chips, and mix to combine.
- Form rounded tablespoons and drop onto cookie sheet, and flatten slightly, keeping 2 inches apart.
- Bake 12 minutes or until golden. Let cookies cool on baking sheet until they can easily be transferred.
- Combine all glaze ingredients in a bowl, and whisk with fork until smooth. Add milk a bit at a time, if needed for drizzling consistency. Drizzle or spread icing over cooled cookies.
Notes
- Use thick pumpkin puree (Libby's recommended) and dab off excess moisture to achieve a chewy cookie texture.
- Substitute white chocolate and cinnamon chips with milk or dark chocolate chips if preferred.
- Add chopped pecans, walnuts, or pumpkin seeds to the dough for extra crunch.
- For a similar fall treat, try recipes like Pumpkin Oatmeal Cookies or Chewy Pumpkin Snickerdoodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 103mg | 4% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 1152IU | 23% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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