Pumpkin spice cookies are usually a fall staple, but I like to think of them as a little project I turn to whenever I want to hold onto the season a bit longer. The trick is blending those familiar spices with a touch of pumpkin’s earthiness, making each bite rich and comforting. It’s a simple recipe, but the aroma alone can make any day feel a bit more special.
Why These Cookies Keep Calling Me Back
Their imperfect, homey charm makes every batch feel like a warm hug. The aroma triggers memories of fall mornings and cozy evenings. Plus, they’re versatile—serve with coffee, tea, or a scoop of vanilla ice cream. Baking these is a small act of comfort during busy days or quiet weekends.
The Heart of the Batch: Ingredient Breakdown
- Pumpkin puree: Adds moisture and a subtle earthiness, making the cookies tender and moist.
- Brown sugar: Gives a deep, caramel-like sweetness that balances spices.
- Pumpkin spice blend: A cozy mix of cinnamon, nutmeg, and clove—your seasonal hug.
- Chopped pecans: Crunchy, buttery bites that contrast soft cookie texture.
- All-purpose flour: Forms the cookie’s structure, keep it light.
- Butter: Creamed in for richness and a tender crumb.
- Egg: Acts as a binder and adds moisture.
Tools & Equipment for Pumpkin Spice Cookies
- Mixing bowls: To combine wet and dry ingredients.
- Electric mixer or whisk: To cream butter and sugar smoothly.
- Baking sheet: To hold the cookies during baking.
- Parchment paper: To prevent sticking and make cleanup easier.
- Cooling rack: To cool cookies evenly and prevent sogginess.
Step-by-Step for Pumpkin Spice Cookies
Step 1: Preheat your oven to 180°C (350°F).
Step 2: In a bowl, cream together 100g softened butter and 150g brown sugar until fluffy.
Step 3: Add one large egg and 1 tsp vanilla, mix well.
Step 4: In a separate bowl, whisk together 200g all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, and a pinch of salt.
Step 5: Gradually add the dry ingredients to the wet, mixing until just combined.
Step 6: Fold in 100g pumpkin puree and 50g chopped pecans for a chewy, nutty bite.
Step 7: Scoop spoonfuls onto a parchment-lined baking sheet, about 2 inches apart.
Step 8: Bake for 12-15 minutes until the edges turn golden, and the kitchen smells like fall.
Step 9: Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Step 10: Enjoy warm or cooled, maybe with a drizzle of caramel or a dusting of powdered sugar.
Cooking Checkpoints & Tips
- Cookies should be golden at the edges but still soft in the center.
- The smell should be warm, spicy, with a hint of pumpkin—like autumn in your kitchen.
- The tops may crack slightly, a sign they’re baked through but not overdone.
Common Mistakes & How to Fix Them
- Not softening butter properly.? Use cold butter instead of softened, resulting in a dense cookie. Fix: Soften butter to room temp before creaming.
- Overmixing after adding dry ingredients.? Overmixing the dough can make cookies tough. Fix: Mix just until ingredients are combined.
- Baking at 200°C (392°F).? Baking at too high a temperature burns the edges. Fix: Stick to 180°C (350°F).
- Skipping chilling or using warm dough.? Cookies spread too much, becoming thin. Fix: Chill dough for 15 minutes before baking.
Pumpkin Spice Cookies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper to prepare for baking.
- In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer or whisk until the mixture is light and fluffy, and has turned a pale color.
- Add the egg and vanilla extract to the creamed mixture and beat until well combined, feeling slightly thick and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt, creating an evenly combined dry mixture.
- Gradually add the dry ingredients into the wet mixture, mixing on low speed or folding gently until just combined; avoid overmixing to keep the cookies tender.
- Fold in the pumpkin puree and chopped pecans, mixing until evenly distributed and the dough becomes thick and slightly sticky.
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies smell warm and spicy.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes to firm up slightly.
- Transfer the cookies to a wire rack to cool completely, or enjoy them warm for a soft, chewy treat.
- If desired, serve the cookies with a dusting of powdered sugar or a drizzle of caramel for extra sweetness and visual appeal.
Notes
