Description
Soft, chewy pumpkin pie cookies infused with warm autumn spices. These cookies capture the classic flavor of pumpkin pie in a handheld treat. Perfect for fall gatherings, holiday parties, or cozy afternoons with a cup of coffee or tea.
Ingredients
🛒 Ingredients (for ~24 cookies):
For the Cookies:
1 cup canned pumpkin puree
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
For Optional Topping:
1/2 cup powdered sugar
1–2 teaspoons milk (to make glaze)
1/4 teaspoon vanilla extract
Instructions
📝 Instructions:
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Step 2: Make Cookie Dough
In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in the egg, pumpkin puree, and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices. Gradually mix dry ingredients into the wet ingredients until fully combined.
Step 3: Shape Cookies
Scoop dough using a cookie scoop or tablespoon and roll into balls. Place on prepared baking sheets, spacing about 2 inches apart. Flatten slightly with the back of a spoon or your hand.
Step 4: Bake
Bake for 12–15 minutes, until edges are set but centers are soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 5: Optional Glaze
Mix powdered sugar, milk, and vanilla to create a smooth glaze. Drizzle over cooled cookies or dip half of each cookie for extra sweetness and decoration.
Notes
- Vegan Version: Replace butter with coconut oil or vegan butter, and use a flax egg instead of a regular egg.
- Gluten-Free: Substitute all-purpose flour with a 1-to-1 gluten-free flour blend.
- Spice Adjustments: Increase or decrease cinnamon, nutmeg, or ginger to taste.
- Storage: Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert / Cookies
- Method: Baked
- Cuisine: American