Get the Recipe: Soft Pumpkin Spice Cookies
Delicious soft pumpkin spice cookies, with pumpkin puree, together with all the great Fall flavours of cinnamon , ginger and nutmeg.
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 teaspoon cinnamon, *see Note 1 below
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- Pinch ground cloves
- 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
- 3 Tablespoons turbinado, demerara or coarse sparkling sugar, for topping before baking
Instructions
- Line a baking sheets with parchment paper. and preheat oven to 350 F. (regular bake setting/not fan assisted)
- 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. Mix in the vanilla and pumpkin puree.
- Scrape down the bowl, then mix in the flour mixture on low speed until well combined.
- Using a medium sized cookie scoop or a large kitchen tablespoon, scoop dough into mounds, placing several inches apart, as these will spread. You will probably only get 6-8 per baking sheet. Sprinkle with turbinado sugar. (Cover and refrigerate remaining dough, while the first batch cooks.)
- Bake for about 18-22 minutes (depending on the size of the cookies), 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. 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 up to 3 months.
Notes
Note 1: If you'd like a spicier cookie, increase the spices to taste. Try 2 1/2 - 3 teaspoons cinnamon, 1 1/4 - 1 1/2 teaspoons ginger, a rounded 1/2 teaspoon - 3/4 teaspoon nutmeg and 1/8 teaspoon cloves.
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe! You'll also find step-by-step photos and a recipe video, that you might find useful.
Serving: 1cookie, Calories: 203kcal, Carbohydrates: 31g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 36mg, Sodium: 165mg, Potassium: 82mg, Fiber: 1g, Sugar: 18g, Vitamin A: 2245IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg
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