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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
Cook Time 12 minutes
Total Time 32 minutes
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.