Wonderfully light and fluffy, these Soft Pumpkin Spice Cookies pumpkin cookies are spiced with great Fall flavours!
I have been making these cookies for a couple of years and it wouldn’t be Fall without a batch of these Soft Pumpkin Spice Cookies. And when I say soft, I mean pillow soft! Think muffin tops or whoopie pies. These are soft and fluffy and spicy and well, just taste like Fall.
These cookies are absolutely at their delicious best warm from the oven. After that, it gets a little tricky. They are so soft and moist, that they tend to get a little sticky, so storing is not easy. I’ve learned though that they freeze beautifully. Simply freeze on a baking sheet, then transfer to a freezer bag. To enjoy from the freezer, place on a doubled up piece of paper towel and microwave for 10-15 seconds (or thaw on the counter-top for 30-40 minutes).
Another strategy is to cook these on demand, keeping the dough covered in the fridge and baking as needed. Then you can enjoy them all warm from the oven :)
Cook’s Notes for Soft Pumpkin Spice Cookies
I decorated mine with some icing sugar. To make the design, I placed some leaf shape cutters on top of the cookies before dusting with sugar, so the shape of the cutter was left behind. Makes these especially festive. Be sure to dust right before serving, as it won’t last.
Soft Pumpkin Spice Cookies
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. nutmeg
- Pinch ground cloves
- 1 cup unsalted butter at room temperature
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1-1/4 cups canned pumpkin puree not pie filling
- 2-3 Tbsp. turbinado or demerara sugar OR icing/confectioners sugar for garnish
Line a baking sheets with parchment paper. and preheat oven to 350 F.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the white and brown sugars until light and fluffy, 2-3 minutes. Scrape down the bowl, then beat in the eggs one at a time. Stir in the vanilla and pumpkin puree.
Scrape down the bowl, then mix in the flour mixture on low speed until well combined.
Using an ice-cream scoop or a large tablespoon, scoop dough in to mounds, placing several inches apart, as these will spread. You will probably get 6-8 per baking sheet. Cover and refrigerate remaining dough, while the first batch cooks. If using turbinado sugar, sprinkle on cookies before baking.
Bake for about 20 minutes, or until puffed and very slightly browned around the edges. Remove from the oven and let rest for a few minutes on the baking sheet, before transferring to a cooling rack to cool. If desired, dust with icing sugar before eating. Repeat with remaining dough, or leave refrigerated and cook as needed. Note that dough cold from the refrigerator may need an extra minute or two of baking time.
These cookies are best enjoyed warm out of the oven, or on the same day they are baked. They do freeze well.