This image shows a plate of soft, golden-brown pumpkin cookies neatly arranged on a woven placemat, with small pumpkins in the background.
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Soft Pumpkin Spice Cookies

Looking for the ultimate fall treat? These Pumpkin Spice Cookies are super soft, warmly spiced, and bursting with the cozy flavors of autumn. Made with real pumpkin purée and a blend of cinnamon, nutmeg, and cloves, they bring all the seasonal flavors you love in each bite. Whether you’re baking for a party or just treating yourself, these cookies are easy to make and even easier to enjoy! Top them with a sweet vanilla glaze for an extra touch of indulgence. Let’s get baking!

This image displays the ingredients for pumpkin spice cookies, including flour, sugars, spices, baking powder, baking soda, butter, an egg, vanilla extract, and salt, all neatly arranged on a dark surface.

Ingredients

  • 3/4 cup pumpkin purée (not pumpkin pie filling)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

For the glaze (optional)

  • 1 cup powdered sugar
  • 1–2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Tools You’ll Need

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This image shows the initial stage of mixing pumpkin spice cookie dough in a stand mixer, with the wet ingredients being blended in a metal mixing bowl.

Instructions

  1. Mix wet ingredients. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy. Add the pumpkin purée, egg, and vanilla extract, and mix well.
  2. Combine dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. Mix the dough. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If you’re adding chocolate chips or nuts, fold them into the dough at this stage.
  4. Chill the dough. Chill the dough in the refrigerator for 30 minutes to an hour before baking. This can help prevent excess spreading and improve the flavor.
  5. Preheat the oven. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
  6. Scoop and bake. Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
  7. Bake. Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  8. Make the glaze (optional). In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled cookies.
  9. Serve and enjoy. Once the glaze is set, your cookies are ready to enjoy!
This image shows freshly baked pumpkin spice cookies cooling on a wire rack, with a light drizzle of glaze on top, allowing excess glaze to drip beneath.

Betty’s Pro Tips

Spice Swap: Adjust the amount of cinnamon, nutmeg, and cloves to your taste. If you love extra spice, feel free to add a little more cinnamon or even a pinch of allspice!

Optional Add-ins: Mix things up by folding in 1 cup chocolate chips or chopped nuts (pecans or walnuts) before scooping and baking.

Glaze Optional: While the glaze adds sweetness, these cookies are delicious without it too. If you’re short on time, skip the glaze and enjoy them plain.

Storage: Store these cookies in an airtight container for up to 5 days at room temperature. They stay soft and delicious!

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