Description
Spiced and Chewy Pumpkin Spice Cookies are a cozy, autumn-inspired treat that combines the warm flavors of pumpkin, cinnamon, ginger, and nutmeg in every bite. These soft, chewy cookies are perfectly spiced and have a delightful melt-in-your-mouth texture.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup white chocolate chips (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix wet ingredients: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until smooth and creamy, about 2-3 minutes.
- Add the egg and vanilla extract, and beat until fully incorporated. Stir in the pumpkin puree until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in optional ingredients: If you’re using white chocolate chips or chopped nuts, fold them into the cookie dough.
- Scoop the dough: Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden, and the center is set but still soft.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy these chewy, spiced cookies with a glass of milk or a warm cup of tea!
Notes
- Chai Spice Cookies: Swap out the cinnamon, ginger, and nutmeg for a chai spice blend to give your cookies a unique twist.
- Pumpkin Oatmeal Cookies: Add 1/2 cup of rolled oats to the batter for an extra chewy texture and a bit of heartiness.
- Chocolate-Dipped Pumpkin Spice Cookies: After baking, dip the cookies in melted dark or milk chocolate for a decadent treat.
- Glazed Pumpkin Spice Cookies: Drizzle a simple glaze made with powdered sugar, vanilla, and milk over the cooled cookies for an extra layer of sweetness.
- Pumpkin Spice Sandwich Cookies: Sandwich a layer of cream cheese frosting between two cookies for an added indulgence.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 1 week.
- Freezing: These cookies freeze well! Store the cooled cookies in an airtight container or freezer bag for up to 3 months. To freeze the dough, scoop the dough balls onto a baking sheet and freeze until firm, then transfer to a container or bag for up to 3 months. When ready to bake, place them directly on the baking sheet and bake for 1-2 minutes longer.
- Reheating: Warm the cookies in the microwave for 5-10 seconds or in the oven at 350°F (175°C) for 5 minutes to bring them back to that fresh-baked texture.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
