Description
These Pumpkin Spice Cookies are soft, chewy, and perfectly spiced with cinnamon, nutmeg, and ginger. They’re the ultimate fall treat, made with real pumpkin puree and a buttery dough that stays moist for days. Perfect with coffee or cider, and easy to freeze for a quick sweet fix later.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup white chocolate chips or chopped pecans (optional)
Instructions
1. Cream the butter, granulated sugar, and brown sugar until light and fluffy.
2. Mix in the pumpkin puree, egg, and vanilla extract.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
4. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in optional white chocolate chips or pecans.
6. Cover and refrigerate dough for 30 minutes.
7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Scoop tablespoon-sized dough portions onto the sheet and bake for 10-12 minutes.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Blot the pumpkin puree to reduce moisture and avoid cakey cookies.
Chilling the dough enhances flavor and texture—don’t skip it.
Use parchment paper for even baking and easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 8g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 18mg
Keywords: pumpkin spice cookies, fall cookies, soft pumpkin cookies