Description
These Soft Pumpkin Spice Cookies are the perfect fall treat, combining the warm flavors of cinnamon, ginger, nutmeg, and cloves with moist pumpkin puree. With a tender texture and a sparkling sugar topping, they make an irresistible and cozy dessert ideal for autumn gatherings or anytime you crave a comforting cookie.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (spooned and levelled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt (reduce slightly if using salted butter)
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- Pinch ground cloves
Wet Ingredients
- 1 cup unsalted butter (at room temperature)
- 1 cup white granulated sugar
- 1 cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups canned pumpkin puree (not pie filling)
Topping
- 3 tablespoons turbinado, demerara, or coarse sparkling sugar (for topping before baking)
Instructions
- Prepare oven and baking sheets: Line baking sheets with parchment paper and preheat the oven to 350°F (regular bake setting, not fan-assisted).
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- Cream butter and sugars: Using an electric mixer or stand mixer fitted with a paddle attachment, beat the butter with white and brown sugars until light and fluffy, about 2-3 minutes. Scrape down the bowl.
- Add eggs, vanilla, and pumpkin: Beat in the eggs one at a time, then mix in vanilla extract and pumpkin puree until well combined.
- Combine dry and wet mixtures: Scrape down the bowl again, then add the flour mixture gradually on low speed until just combined to form the dough.
- Scoop dough onto baking sheets: Using a medium cookie scoop or large tablespoon, place dough mounds several inches apart on the prepared baking sheets. Sprinkle each mound with turbinado sugar. Cover and refrigerate any remaining dough while baking.
- Bake cookies: Bake for 18-22 minutes, depending on cookie size, or until cookies are puffed and slightly browned at the edges. If using chilled dough, add an extra 1-2 minutes. Let cookies rest on the baking sheet for a few minutes before transferring to a cooling rack.
- Repeat baking and storing: Continue baking remaining dough batches as needed. Cookies are best enjoyed warm or on the day they are baked, but they freeze well for up to 3 months.
Notes
- Adjust salt amount if using salted butter by reducing to about 1/4 teaspoon.
- Using parchment paper helps prevent sticking and eases cleanup.
- The pumpkin puree used should not be pumpkin pie filling to avoid extra spices or sweeteners.
- Cookies tend to spread, so space them sufficiently apart on baking sheets.
- For crispier edges, bake a minute or two longer, but be careful not to dry out.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
