Pumpkin Spice Cookies
The perfect pumpkin spice cookie with an ideal balance of warm spices, soft texture, and hint of pumpkin. These cookies solve the common problem of too cakey or too dry pumpkin cookies by combining just the right ratio of moisture from real pumpkin puree with a carefully crafted spice blend that captures the essence of fall in every bite.
Equipment
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
- Wire Rack
Ingredients
Cookie Ingredients
- 2 1/2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 cup unsalted butter softened (substitute with coconut oil for dairy-free option)
- 1 cup granulated sugar can use ¾ cup for less sweetness
- 1/2 cup packed brown sugar
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1 large egg at room temperature
- 2 tsp vanilla extract
- 1 cup white chocolate chips optional
Maple Glaze (Optional)
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1-2 tbsp milk any type
- 1/4 tsp ground cinnamon
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until thoroughly combined. For more uniform flavor distribution, consider sifting these ingredients together twice.
- In a large bowl using an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2-3 minutes. The mixture should lighten in color significantly.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on medium speed until well combined. The mixture might look slightly curdled—this is normal.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Stop mixing as soon as no flour streaks remain.
- If using white chocolate chips, fold them in gently with a spatula.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This crucial step firms up the dough, prevents spreading, and allows the flavors to meld.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, portion the dough into 1½-inch balls, placing them about 2 inches apart on the prepared sheets.
- Bake for 11-13 minutes, or until the edges are set but the centers still look slightly underdone. For perfectly round cookies, use a large circular cookie cutter to gently "scoot" around each cookie immediately after baking.
- While the cookies cool, prepare the maple glaze (if using) by whisking together the powdered sugar, maple syrup, milk, and cinnamon until smooth. Add more milk if needed to reach desired consistency.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Once completely cooled, drizzle with the maple glaze if desired. The glaze will set in about 20 minutes.
Notes
These cookies actually improve after 24 hours as the flavors meld, making them perfect for make-ahead preparations. For a healthier version, you can reduce the sugar to ¾ cup granulated and ⅓ cup brown sugar, substitute half the all-purpose flour with whole wheat pastry flour, or replace butter with equal parts unsweetened applesauce. The cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
Nutrition
Calories: 165kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 22mgSodium: 95mgFiber: 1gSugar: 14g
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