These Spiced Pumpkin Cookies are the ultimate fall treat, brimming with warm, cozy flavors of cinnamon, nutmeg, and cloves, with the added richness of pure pumpkin. Soft, chewy, and lightly spiced, these cookies are perfect for enjoying with a cup of coffee or tea on a crisp autumn day. The pumpkin adds moisture to the dough, making them incredibly tender, while the blend of spices gives them that irresistible autumn aroma. With a touch of vanilla and a hint of brown sugar, these cookies are sweet without being overly sugary, allowing the natural sweetness of the pumpkin to shine through. For an extra indulgence, you can top them with a simple glaze or sprinkle them with a little extra cinnamon sugar before baking. Whether you’re baking for a holiday gathering or just want to fill your home with the scent of fall, these spiced pumpkin cookies are sure to become a seasonal favorite.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup packed brown sugar (light or dark)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for rolling, optional)
- Optional glaze: 1/2 cup powdered sugar + 1-2 teaspoons milk or cream
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until evenly combined. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes. You can use a hand mixer or stand mixer for this step.
- Add Pumpkin, Egg, and Vanilla:
- Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture, and beat until smooth. The pumpkin will make the dough slightly wetter than traditional cookie dough.
- Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix, as this can affect the texture of the cookies.
- Form the Cookies:
- Use a spoon or cookie scoop to drop rounded tablespoon-sized balls of dough onto the prepared baking sheets. If desired, roll the dough balls in granulated sugar before placing them on the baking sheet for a sweet, sparkly finish.
- Bake:
- Bake the cookies for 10-12 minutes, or until the edges are golden and the centers have set. They will continue to firm up as they cool. If you like slightly softer cookies, check them closer to the 10-minute mark.
- Cool and Optional Glaze:
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. If you’re adding a glaze, whisk together the powdered sugar and milk (or cream) until smooth, and drizzle over the cooled cookies.
- Serve and Enjoy:
- Enjoy these soft, spiced pumpkin cookies with a warm beverage, or pack them up for a delicious homemade gift.
