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Pumpkin Spice Cookies

These pumpkin spice cookies are soft, chewy treats infused with warm spices and pumpkin purée, offering a moist interior and a lightly crisp edge. They feature chocolate chips and toasted pecans for added richness and crunch, filling the kitchen with cozy autumn aromas. Perfect for fall gatherings or a comforting snack, they combine delightful textures with a fragrant, spiced flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup canned pumpkin
  • 1/2 cup chopped pecans toasted
  • 1/2 cup chocolate chips

Equipment

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

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the canned pumpkin until the mixture is uniform, with a vibrant orange hue and a thick, slightly sticky texture.
  6. 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.
  7. Gently fold in the toasted chopped pecans and chocolate chips, distributing evenly throughout the dough. The dough should feel moist but hold its shape.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Notes

Chilling the dough for 15 minutes can help reduce spreading. For extra flavor, sprinkle a pinch of cinnamon sugar on top before baking.