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Spiced Pumpkin Cookies

These pumpkin cookies are made by mixing pumpkin puree into a spiced dough, then shaping and baking until the edges are crisp and the centers remain soft. The cookies have a moist, slightly chewy texture with a golden-brown exterior and a tender interior, infused with warm autumnal spices and pumpkin flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar for sweetness
  • 1/2 cup unsalted butter softened
  • 1 cup pumpkin puree fresh or canned
  • 1 large egg at room temperature
  • 2 cups all-purpose flour sifted
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon warm and aromatic
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar for richer flavor
  • 1/4 cup granulated sugar for rolling

Equipment

  • Mixing bowls
  • Whisk
  • Silicone Spatula
  • Baking sheet
  • Parchment paper
  • Cookie scoop or spoon
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. You should notice a pale color and a smooth texture.
  3. Whisk in the egg and pumpkin puree until well combined, resulting in a moist, orange-hued mixture with a fragrant aroma.
  4. In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, ginger, and salt to evenly distribute the spices and leavening agents.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a silicone spatula until just combined. The dough will be thick and slightly sticky.
  6. Pour the remaining granulated sugar into a small shallow dish for rolling the cookies.
  7. Using a cookie scoop or spoon, portion out the dough into approximately 1.5-inch balls, then roll each ball in the granulated sugar until evenly coated.
  8. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  9. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly puffy but soft to the touch.
  10. Remove the baking sheet from the oven and let the cookies cool for 5 minutes, allowing the edges to crisp slightly while the insides remain tender.
  11. Transfer the cookies to a wire rack to cool completely, revealing a beautiful golden exterior with a soft, moist interior infused with seasonal spices and pumpkin flavor.

Notes

Store cookies in an airtight container for up to a week. For softer cookies, keep them in an enclosed container; for crisper edges, leave them uncovered.