Pumpkin Spice Cookies
Soft, chewy, and full of warm fall flavors, these pumpkin spice cookies are the ultimate seasonal treat. Perfect for Thanksgiving, holiday parties, or cozy afternoons, these cookies bring together pumpkin puree, aromatic spices, and a hint of sweetness for a dessert everyone will love.
Equipment
- 1 Mixing Bowl Medium-sized
- 1 Hand Mixer or Stand Mixer For creaming butter & sugar
- 1 Baking sheet Lined with parchment paper
- 1 Wire cooling rack For cooling cookies
- 1 Measuring cups & spoons Accurate ingredient portions
Ingredients
- 2 1/2 cups All-purpose flour Spoon & level for accuracy
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt Balances sweetness
- 1 tsp Ground cinnamon Adjust to taste
- 1/2 tsp Ground nutmeg Adds warmth
- 1/4 tsp Ground cloves Optional for spice lovers
- 1/2 cup Unsalted butter Softened at room temperature
- 1 cup Brown sugar Light or dark works
- 1/2 cup Granulated sugar
- 1 Egg Room temperature
- 1 tsp Vanilla extract Pure for best flavor
- 1 cup Pumpkin puree Unsweetened, not pumpkin pie filling
Instructions
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and all the spices. Set aside.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar using a hand or stand mixer until light and fluffy.
- Mix in the egg, vanilla extract, and pumpkin puree until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. Do not overmix.
- Cover the bowl and refrigerate the dough for 30 minutes to firm it up.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into tablespoon-sized portions and place them 2 inches apart. Bake for 12–15 minutes, or until edges are lightly golden.
- Remove cookies from the oven and cool on a wire rack before serving. Enjoy warm or store for later.
Notes
For extra richness, drizzle cookies with cream cheese glaze.
Add chocolate chips, oats, or chopped nuts for fun variations.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for 3 months.