Why You’ll Love This Recipe

These Pumpkin Spiced Cookies are the quintessential fall dessert, offering a delightful balance of flavors and textures. The combination of cinnamon, nutmeg, and ginger paired with the natural sweetness and moisture from the pumpkin puree creates the ultimate autumn cookie. They’re soft, chewy, and filled with comforting spices, making them perfect for chilly nights or holiday celebrations. Whether you’re looking for a party snack or just craving something seasonal, these cookies are guaranteed to be a crowd-pleaser.

Pumpkin Spiced Cookies: The Ultimate Fall Treat

Ingredients

2 cups all-purpose flour
1 cup canned pumpkin puree
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a mixing bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
In another bowl, mix canned pumpkin puree, brown sugar, granulated sugar, and eggs until smooth.
Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
Drop spoonfuls of dough onto the prepared baking sheets about two inches apart.
Bake for 12-15 minutes until the edges are lightly golden, but the centers remain soft.
Let the cookies cool on the baking sheets for about five minutes before transferring them to wire racks to cool completely.

Servings and Timing

Servings: Approximately 24 cookies
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes

Variations

Add-ins: For extra flavor and texture, consider adding chocolate chips, walnuts, or dried cranberries to the dough.
Glaze: Drizzle with a simple glaze made from powdered sugar and milk for a sweet finish.
Vegan Version: Substitute the eggs with flax eggs and use a dairy-free butter alternative to make this recipe vegan-friendly.

Storage/Reheating

Storage: Store your Pumpkin Spiced Cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the freezer for up to 2 months.
Reheating: If you prefer warm cookies, simply microwave them for 10-15 seconds or reheat them in a 350°F oven for about 5 minutes.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree as long as it is smooth and not watery. Make sure to drain any excess moisture before using it in the recipe.

2. Can I use a different type of sugar?

You can substitute granulated sugar with coconut sugar or use maple syrup in place of some or all of the sugars. Keep in mind that this may alter the texture slightly.

3. Can I make these cookies gluten-free?

Yes, you can use a gluten-free flour blend to replace the all-purpose flour. Just make sure the flour blend contains xanthan gum to help with the texture.

4. How can I make these cookies less sweet?

To reduce the sweetness, you can cut down on the amount of brown sugar or granulated sugar. Alternatively, you could substitute part of the sugar with a sugar substitute like stevia or monk fruit.

5. Can I refrigerate the dough before baking?

Yes, refrigerating the dough for 30 minutes before baking can help the cookies hold their shape better while baking.

6. Can I freeze the cookie dough?

Absolutely! You can freeze the dough for up to 3 months. Just scoop the dough onto a baking sheet, freeze until solid, then transfer the dough balls into a freezer-safe bag. When ready to bake, just bake from frozen, adding a few extra minutes to the baking time.

7. How can I tell when the cookies are done?

The cookies are done when the edges are lightly golden but the centers are still soft. They will firm up as they cool.

8. Can I add frosting to these cookies?

Yes, these cookies pair beautifully with a cream cheese frosting or a simple powdered sugar glaze. Spread a little frosting between two cookies for a pumpkin spiced cookie sandwich!

9. Can I make these cookies dairy-free?

To make them dairy-free, substitute the butter with a dairy-free alternative such as coconut oil or vegan butter.

10. How do I store the cookies for the best freshness?

To keep them fresh, store your cookies in an airtight container, preferably with a piece of bread to help keep them soft longer.

Conclusion

These Pumpkin Spiced Cookies are a must-try for anyone who loves the flavors of fall. Soft, chewy, and brimming with the warm spices of the season, they’re perfect for parties, family gatherings, or simply enjoying with a cup of tea. With easy-to-follow instructions and room for customization, they’ll become a new fall favorite in no time!

Lily