Pumpkin spice cookies are my seasonal standby. They’re a little more indulgent than your average cookie, thanks to the pumpkin purée and warm spices. I love how the aroma fills the kitchen—cinnamon, nutmeg, and a hint of clove—making everything feel just a bit more festive.
Why This Recipe Calls Me Back
The cozy aroma, the imperfectly perfect crackle as they bake, and the way pumpkin and spice dance on my tongue—these cookies quietly anchor my fall routines. They remind me of baking with family, of quiet mornings, and of those small moments when the house feels alive with scent and warmth.
Inside the Pumpkin Spice Mix and More
- Pumpkin purée: Adds moisture and a rich, earthy flavor. Use canned for convenience or mash roasted pumpkin.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and clove—warm and inviting, essential for that fall vibe.
- Chopped pecans: Toasted nuts add crunch and a toasty aroma that complements the spices.
- Chocolate chips: Melty pockets of chocolate make these cookies especially indulgent.
- Brown sugar: Imparts a deep caramel flavor and moistness, balancing the spices perfectly.
- Canned pumpkin: The oozy, vibrant core of the cookie—don’t skip it for flavor and moisture.
- Butter: Creamed for richness, but room temp is key for smooth mixing.
Tools of the Trade for Perfect Cookies
- Mixing bowls: For combining wet and dry ingredients.
- Whisk and spatula: Whisk for dry ingredients, spatula for mixing wet and folding.
- Baking sheet: To hold the cookies during baking.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Cooling rack: To cool cookies evenly without sogginess.
Step-by-Step for Pumpkin Spice Cookies
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Line a baking sheet with parchment paper.
Step 3: In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.
Step 4: In another bowl, beat 1/2 cup of softened unsalted butter with 1 cup of brown sugar until creamy.
Step 5: Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture, beat until smooth.
Step 6: Stir in 1/2 cup of canned pumpkin until fully incorporated.
Step 7: Gradually add the dry ingredients to the wet, mixing just until combined.
Step 8: Fold in 1/2 cup of chopped pecans and 1/2 cup of chocolate chips.
Step 9: Scoop the dough onto the prepared baking sheet, about 2 tablespoons per cookie.
Step 10: Bake for 10-12 minutes, or until the edges are golden and the centers look just set.
Step 11: Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Cooking Checkpoints & Tips
- The dough should be soft but scoopable. If it’s too sticky, chill it for 15 minutes.
- Edges of cookies should turn a light golden brown. If they’re darkening too fast, lower the oven temperature.
- Cookies should feel firm but with a slight give when pressed. Overbaked cookies turn hard and crumbly.
- If cookies spread too much, chill the dough for 10 minutes before baking.
Common Mistakes & How to Fix Them
- Using too much flour, making cookies dry and crumbly.? DUMPED too much flour into the dough? Add a splash more pumpkin or a teaspoon of milk.
- Baking at too high a heat, causing burnt edges.? OVERTURNED the oven? Lower the temperature by 10°C (20°F) and bake a minute less.
- Not chilling enough, resulting in spreading.? COOKIE dough too sticky? Chill for 15 minutes before baking.
- Dough too cold or thick, preventing spreading.? Cookies not spreading? Slightly flatten each scoop before baking.
Pumpkin Spice Cookies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until evenly combined. The mixture should look light and slightly fluffy.
- In a separate bowl, beat the softened butter and brown sugar together with a whisk or spatula until the mixture is creamy, light, and fluffy, and smells slightly caramelized.
- Add the egg and vanilla extract to the butter mixture, then beat until smooth and well incorporated, about 30 seconds. You should see a glossy, slightly thickened mixture.
- Stir in the canned pumpkin until the mixture is uniform, with a vibrant orange hue and a thick, slightly sticky texture.
- Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of flour remain. The dough will be soft and slightly sticky but scoopable.
- Gently fold in the toasted chopped pecans and chocolate chips, distributing evenly throughout the dough. The dough should feel moist but hold its shape.
- Scoop about 2 tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each scoop with the back of a spoon or your fingers for even spreading.
- Bake for 10-12 minutes, until the edges are golden brown and the centers look just set with a slight puff. The aroma of spices and baking pumpkin will fill the kitchen.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes until slightly firm, then transfer them to a wire rack to cool completely. They should be soft, chewy, and fragrant.
- Enjoy these warm, spiced pumpkin cookies with a glass of milk or a cup of tea. Their cozy aroma and moist texture make them a perfect fall treat.
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