As someone who loves whipping up simple treats for my family, I always look for ways to make our snacks a little more festive when the seasons change. Around fall, I can’t resist pulling out the pumpkin spice and baking up something warm and cozy. These pumpkin-spiced cookies have become a family favorite over the years. They’re the perfect balance of sweet and spice, and they come together so quickly that they’re ideal for any busy weekday or weekend gathering.
I remember the first time I baked these cookies; my kids were skeptical of pumpkin in anything other than a pie, but as soon as the sweet smell started to fill the kitchen, their doubts quickly disappeared. Now, it’s become a tradition to bake a batch together when we see the first signs of fall—whether that’s crisp leaves or just a drop in temperature. There’s something so special about sitting down with a warm cookie and a cup of tea, enjoying the company of loved ones, especially when the recipe itself holds so many memories.
If you’re anything like me, you’ll appreciate that these cookies don’t require a ton of ingredients or time. Even with a busy schedule, I can still manage to whip these up, refrigerate the dough, and bake them when we’re ready for a sweet treat. Trust me, once you try them, they’ll become part of your fall tradition too!
Preparing Pumpkin Spiced Cookie
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Ingredients
- 1 and ½ cups all-purpose flour (180g)
- ½ cup unsalted butter, melted and cooled (113g)
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons pumpkin puree
- 1 teaspoon ground pumpkin pie spice, divided
- 2 and ½ teaspoons ground cinnamon, divided
- ¼ cup packed brown sugar (50g)
- 1 cup granulated sugar, divided (200g)
- ¼ teaspoon vanilla extract
Directions
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, 2 teaspoons of cinnamon, and 1 teaspoon of pumpkin pie spice. Set aside.
In a separate bowl, combine the cooled melted butter, brown sugar, and half of the granulated sugar. Stir until smooth, then mix in the vanilla extract and pumpkin puree.
Pour the wet ingredients into the dry ingredients. Use a spatula to stir everything together until well combined. Cover the dough and refrigerate for at least 1 hour, or up to 3 days.
When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper.
In a small bowl, mix the remaining granulated sugar with ½ teaspoon of cinnamon and ½ teaspoon of pumpkin pie spice.
Shape the chilled dough into small balls, about 1 tablespoon each. Roll each ball in the cinnamon-sugar mixture and place them on the prepared baking sheets.
Bake the cookies for 12 minutes, or until the edges are firm but the centers remain soft. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storing Suggestion
Store these pumpkin spiced cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. Simply thaw the cookies in the refrigerator or at room temperature when ready to enjoy.
Cooking Tips
If you prefer a crispier cookie, flatten the dough balls slightly before baking. You can also add a handful of chocolate chips or chopped nuts to the dough for added texture and flavor. Don’t forget to let the dough chill completely; this step helps the cookies retain their shape during baking.
Serving Suggestions
These cookies pair perfectly with a cup of hot tea, coffee, or even a warm mug of spiced apple cider. Serve them with a dollop of whipped cream or a side of vanilla ice cream to turn them into a more decadent dessert.
Ingredient Substitutions
If you’re out of pumpkin puree, you can substitute it with sweet potato puree or mashed butternut squash for a similar texture and flavor. For a dairy-free version, swap the butter for a plant-based alternative.
Seasonal Variations
During the winter holidays, you can add a dash of nutmeg or cloves to the spice mix for an extra festive flavor. In the spring or summer, consider swapping the pumpkin with applesauce or mashed bananas for a lighter, fruity twist.
Allergen Information
This recipe contains dairy (butter) and gluten (flour). To make it gluten-free, you can use a 1:1 gluten-free baking flour. For a dairy-free option, substitute the butter with a vegan alternative. Always check labels if you are cooking for someone with food allergies.
FAQ
Can I make the cookie dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 3 days. When you’re ready to bake, simply roll the dough into balls and proceed with the recipe as directed.
Can I freeze the dough instead of the baked cookies?
Absolutely! You can freeze the dough balls before baking. Once rolled in sugar, freeze them on a tray until solid, then transfer them to a freezer bag. When you’re ready to bake, you can bake them directly from frozen, just add an extra minute or two to the baking time.
What can I use if I don’t have pumpkin pie spice?
If you don’t have pumpkin pie spice on hand, you can create your own blend by mixing cinnamon, nutmeg, ginger, and allspice in equal parts. It will give the cookies a similar flavor profile.
Why does the dough need to be chilled?
Chilling the dough helps solidify the fats in the cookies, which prevents them from spreading too much during baking. It also allows the flavors to meld together, resulting in a more flavorful cookie.
How do I know when the cookies are done baking?
The cookies are done when the edges are firm and slightly golden, but the centers are still soft. They will continue to firm up as they cool, so don’t overbake them.
Can I add mix-ins like chocolate chips or nuts?
Yes! Chocolate chips, white chocolate chunks, or chopped pecans or walnuts would make great additions to these cookies. Feel free to get creative with your mix-ins.
Pumpkin Spiced Cookie
Ingredients
- 1 and ½ cups all-purpose flour 180g
- ½ cup unsalted butter melted and cooled (113g)
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons pumpkin puree
- 1 teaspoon ground pumpkin pie spice divided
- 2 and ½ teaspoons ground cinnamon divided
- ¼ cup packed brown sugar 50g
- 1 cup granulated sugar divided (200g)
- ¼ teaspoon vanilla extract
Instructions
- In a large bowl, mix the flour, salt, baking powder, baking soda, 2 teaspoons of cinnamon, and 1 teaspoon of pumpkin pie spice. Set this aside.
- In another bowl, blend the cooled melted butter, brown sugar, and half of the granulated sugar until smooth. Then stir in the vanilla extract and pumpkin puree.
- Add the wet ingredients to the dry mixture. Stir with a spatula until combined. Cover the dough and refrigerate for at least 1 hour, or up to 3 days.
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
- In a small bowl, mix the rest of the sugar, ½ teaspoon of cinnamon, and ½ teaspoon of pumpkin pie spice.
- Roll the chilled dough into balls, about 1 tablespoon each, then coat them in the sugar-cinnamon-pumpkin spice mixture. Place the dough balls onto the prepared baking sheets.
- Bake for 12 minutes or until the edges are firm but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
