Pumpkin spice cookies are a delightful autumn treat that embodies the warm and comforting flavors of the season. These cookies are soft, chewy, and packed with the aromatic blend of cinnamon, nutmeg, cloves, and ginger. When you cook these cookies in the oven, the aroma of the spices will fill your kitchen with delight. There is nothing like walking through a doorway and smelling cooking. Am I right, or am I right?
Whether you enjoy them with a hot cup of tea or as a dessert at a fall gathering, making homemade pumpkin spice cookies is a wonderful way to savor the flavors of autumn. In this blog, I will take you through the steps to bake a batch of these delicious cookies. The best part is that you don’t even need fresh pumpkin to make them—head to your food storage and grab a can of pumpkin puree, and let’s get baking!
What do pumpkin spice cookies taste like?
Pumpkin spice cookies have a warm and comforting flavor with notes of cinnamon, nutmeg, cloves, and ginger. They are slightly sweet and aromatic. I love the smell of these spices together. They truly are the gateway to fall and to making a home cozy for the cooler months.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree, but make sure it's well-drained and has a similar consistency to canned pumpkin puree. If the fresh pumpkin puree is too runny, put it on a mesh strainer and allow the extra moisture to drip out.
What kind of chocolate chips work best in these cookies?
You can use semi-sweet, milk chocolate, or white chocolate chips, depending on your preference. They all pair well with the pumpkin spice flavors. My personal favorite is to pair pumpkin with dark chocolate. Something about the slightly bitter taste of dark chocolate pairs well with the smooth flavor of pumpkin.
How do I prevent my cookies from spreading too much?
To prevent excessive spreading, make sure your butter is softened but not melted. Additionally, chilling the dough in the refrigerator for about 30 minutes before baking can help. If you use a slightly chilled dough to bake, the cookies will not be as runny.
Can I make these cookies without chocolate chips?
Absolutely! Pumpkin spice cookies are delicious even without chocolate chips. You can also add nuts or dried fruit for extra texture and flavor. I have definitely made these when I haven’t had chocolate chips on hand. I always have chocolate chips on hand now thanks to having a food storage, but they are delicious and soft without chocolate chips!
How should I store pumpkin spice cookies?
Store your cookies in an airtight container at room temperature for up to a week. If you need to keep them longer, freeze them in a sealed container or freezer bag. Pumpkin flavoring tends to diminish overtime, so that is why I recommend to eat them within a week. They are also more moist than a traditional cookie, so they don’t keep as long.
Can I make the dough ahead of time and bake later?
Yes, you can refrigerate the cookie dough for up to 24 hours before baking. This can enhance the flavor and texture of the cookies. The ingredients will have time to meld together in the fridge and this will help soak up any moisture.
What is the secret to making soft and chewy pumpkin spice cookies?
The key to soft and chewy cookies is not overbaking them. Take them out of the oven when the edges are lightly golden, and they will continue to set as they cool. Take them off of the sheet with a spatula and place onto a cookie cooling rack.
Can I use pumpkin pie filling instead of puree in this recipe?
It's best to use canned pumpkin puree, as pumpkin pie filling contains added sugars and spices that may alter the recipe and flavor.
Are pumpkin spice cookies a healthy snack?
While they contain pumpkin, which is a nutritious ingredient, pumpkin spice cookies are still treats with sugar and can be quite sweet depending on the type of chocolate you use in them! They can definitely be a better alternative to store-bought cookies.
Homemade Pumpkin Spice Cookies
- Mixing bowls
- Electric mixer or whisk
- Baking sheets
- Parchment paper or silicone baking mats
- Wire rack for cooling
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips (optional)
- PREHEAT THE OVEN: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- SIFT DRY INGREDIENTS: In a mixing bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Sifting ensures even distribution of spices and leavening agents.
- CREAM BUTTER AND SUGARS: In a separate mixing bowl, using an electric mixer or a whisk, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- ADD PUMPKIN AND EGG: Beat in the canned pumpkin puree and the large egg until well combined.
- INCORPORATE DRY INGREDIENTS: Gradually add the sifted dry ingredients to the wet ingredients, mixing until the cookie dough forms. Be careful not to overmix.
- ADD VANILLA (AND CHOCOLATE CHIPS): Stir in the vanilla extract. If desired, fold in chocolate chips for added sweetness and texture.
- DROP DOUGH ONTO BAKING SHEETS: Using a spoon or a cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheets. Leave some space between each cookie to allow for spreading.
- BAKE: Place the baking sheets in the preheated oven and bake for approximately 12-15 minutes or until the edges of the cookies are lightly golden.
- COOL: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- ENJOY: Once the pumpkin spice cookies have cooled, they are ready to enjoy. Serve them with a glass of milk or a warm beverage for a delightful autumn treat.