Unearthing Pumpkin Cookies: A Nostalgic Autumn Treasure

Imagine cutting into a batch of pumpkin cookies and releasing a fragrant cloud of cinnamon and nutmeg. This recipe isnt just about pumpkin flavor; its about capturing those fleeting autumn moments, infused with cozy memories. The dough feels soft and sticky, like a secret worth savoring, as your kitchen fills with the aroma of fall.

Crafting these cookies is like a mini adventure, where each step unfolds like a autumn story. From the warm, spiced batter to the slight crunch of the edges, every bite takes you back to hayrides and crisp air. You dont need fancy ingredients, just a pinch of nostalgia and a dash of creativity.

Spiced Pumpkin Cookies

These pumpkin cookies are soft and slightly chewy on the inside with crisp, golden edges. They are flavored with warm spices like cinnamon and nutmeg, resulting in a fragrant, autumn-inspired treat. The dough is sticky and easy to shape, and once baked, the cookies have a tender crumb with a subtle moistness from the pumpkin.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 24

Course: Main Course

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter softened
• 1/2 cup canned pumpkin puree
• 1 large egg room temperature
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp baking soda
• 1/4 tsp salt

Equipment

• Mixing bowls
• Whisk
• Baking sheet
• Parchment paper
• Cooling rack

Method

 

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt until evenly combined. This helps distribute the spices uniformly throughout the dough.
3. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and smells mildly caramelized, about 2-3 minutes.
4. Add the egg to the butter and sugar mixture, then beat until well incorporated and smooth.
5. Stir in the pumpkin puree until the batter is uniform with a slightly thick, sticky texture and a warm, spicy aroma.
6. Gradually fold the dry ingredients into the wet mixture, mixing just until combined. The dough will be thick and slightly sticky but workable.
7. Using a tablespoon or a cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. The dough will be soft and sticky but easy to shape.
8. Bake the cookies for 12-14 minutes, or until the edges turn golden brown and the centers look set. You may hear a faint sizzling as they bake, and the aroma of spices will fill your kitchen.
9. Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes, then transfer them to a wire rack to cool completely. The cookies will firm up slightly as they cool, with a tender crumb inside.
10. Once cooled, enjoy these soft, spiced pumpkin cookies with a cup of tea or coffee, reveling in the cozy aroma and comforting flavor, perfect for autumn days.

Notes

For extra texture, fold in chopped nuts or dried cranberries before baking.

In a world rushing by, these cookies offer a moment to pause and appreciate the beauty of seasonal baking. Their moist, spiced crumb and the delightful aroma make every bite a small celebration of fall.