Pumpkin Spice Cookies
Soft, spiced pumpkin cookies with warm fall flavors of cinnamon, nutmeg, and cloves—perfectly chewy and optionally topped with a light glaze.
Equipment
- Baking sheet
- Parchment Paper
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Cooling rack
Ingredients
Cookie Dough
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup pumpkin purée not pumpkin pie filling
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Optional Glaze
- 1 cup powdered sugar sifted
- 2 Tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in egg, pumpkin purée, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake 10–12 minutes, or until edges are set and centers are soft. Cool on baking sheet 2 minutes, then transfer to wire rack.
- For glaze: whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies if desired.
Notes
For chewier cookies, refrigerate dough for 30 minutes before baking. Store in an airtight container at room temperature for 3 days, or freeze up to 2 months.