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Pumpkin Spiced Cookies

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When the cool breeze of autumn rolls in, there’s nothing quite like the warm, comforting scent of pumpkin spiced cookies baking in the oven. These cookies, bursting with the rich flavors of cinnamon, nutmeg, and cloves, offer a delightful mix of sweetness and spice that’s perfect for cozying up during the fall. Whether you’re a seasoned baker or just starting, this recipe is simple, quick, and guaranteed to impress your friends and family.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup canned pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Instructions

  1. Preheat your oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the butter and sugars: In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is crucial for achieving that perfect cookie texture.
  3. Mix in the wet ingredients: Add in the pumpkin puree, egg, and vanilla extract, then beat the mixture until everything is well combined. The pumpkin adds a moist, tender crumb to the cookies.
  4. Prepare the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. These spices are the star of the show, bringing out the warm and cozy flavors we associate with autumn.
  5. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; you want the dough to stay light and fluffy.
  6. Scoop the dough: Drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. You can use a cookie scoop or simply a spoon for this step.
  7. Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set. If you love a chewy center, keep an eye on the bake time and remove them just as they firm up.
  8. Cool and serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature – either way, they’re delicious!

Notes

  • Don’t overmix: Once you add the dry ingredients, mix just until combined. Overmixing can result in a tougher texture.
  • Pumpkin choice: Make sure you use canned pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
  • Spice it up: If you love bold flavors, feel free to add extra cinnamon or ginger to the dough.
  • Storage: Store your cookies in an airtight container at room temperature for up to 5 days. These cookies also freeze well; just pop them in the freezer, and they’ll stay fresh for up to 3 months.
  • Add-ins: Want to mix it up? Throw in some chocolate chips, chopped nuts, or even dried cranberries for a fun twist on this classic cookie.

Nutrition

Keywords: Fall cookie recipes ,Pumpkin spice desserts ,Easy autumn cookies ,Spiced pumpkin cookies

Find it online: https://gourmand.recipemaestro.com/pumpkin-spiced-cookies/