Description

These Pumpkin Spiced Cookies are soft, moist, and bursting with warm autumn spices like cinnamon, ginger, nutmeg, and cloves. Perfectly sweetened with a combination of granulated and brown sugar, these cookies feature the rich flavor of pumpkin puree and an optional touch of chocolate chips for added indulgence. Ideal for fall gatherings or cozying up with a cup of coffee, these easy-to-make cookies bring seasonal comfort in every bite.

Ingredients

Scale

Wet Ingredients

1 cup pumpkin puree
½ cup unsalted butter, softened
1 large egg

Dry Ingredients

2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt

Sweeteners

1 cup granulated sugar
½ cup brown sugar

Optional

½ cup chocolate chips (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat with an electric mixer or whisk until the mixture is light and fluffy, which helps create a tender cookie texture.
Add Pumpkin and Egg: Add the pumpkin puree and the egg to the sugar mixture. Beat until the ingredients are well incorporated, creating a smooth batter.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt to evenly distribute the leavening agents and spices.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined to avoid overworking the dough. If desired, fold in the chocolate chips carefully.
Form Cookies: Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers remain soft, ensuring a chewy texture.
Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to firm up before transferring them to a cooling rack to cool completely.

Notes

For a dairy-free version, substitute butter with vegan butter or coconut oil.
Chocolate chips are optional but add a nice contrast to the warm spices.
Store cookies in an airtight container at room temperature for up to 5 days.
Freezing the dough balls before baking can help maintain cookie shape.
Ensure pumpkin puree is pure pumpkin, not pumpkin pie filling, to avoid added sugars or spices.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 12g
Sodium: 110mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: pumpkin spice cookies, autumn cookies, pumpkin cookies, spiced cookies, fall dessert, pumpkin puree cookies