Recipe: Pumpkin Spice Cookies

Recipe: Pumpkin Spice Cookies

Recipe: Pumpkin Spice Cookies

Posted by Hedi Schreiber on

These soft, moist pumpkin spice cookies are one part cookie and one part muffin. They go great with coffee or a pumpkin spice latte. I like my cookies to be big, so this recipe only yields a dozen. If you prefer smaller cookies, only drop a spoonful of dough onto the sheet at a time and reduce baking time to 18 to 20 minutes.

Prep: 20 min Chill: 30 min Cook: 30 min Total: 1 hour 20 min Yields 1 dozen cookies

Preheat the oven to 350°F.

¾ cup sugar

¾ cup light brown sugar

½ cup (1 stick) butter, softened

In a large bowl, cream sugars and butter together with an electric hand mixer.

1 cup canned pumpkin

1 large egg

2 teaspoons vanilla extract

Add pumpkin, egg, and vanilla and cream with hand mixer.

14 ounces (3 ¼ cups) all-purpose flour

1 ½ teaspoons sea salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

Add flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Stir together with a spatula until a sticky dough comes together.

Chill dough in the refrigerator for 30 minutes to 4 hours. This step allows the moisture to full incorporate into the dough and creates a richer flavor.

Once chilled, remove dough from fridge. Cover a baking sheet with parchment paper or lightly grease it.

Drop ¼ cup of dough onto prepared cookie sheet and repeat until with remaining dough, leaving about 2 inches of space between.

Bake at 350°F until cookies are golden brown and an instant read thermometer inserted into the center registers 200°F, about 25 to 30 minutes.

Remove from oven and let cool on a wire rack.

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