Ever since I started adding a pinch of cinnamon and a dash of ginger to my pumpkin cookies, they’ve become my go-to bake for chilly weekends. The warm spices and soft texture remind me of chilly mornings and cozy afternoons in the kitchen. These cookies are not just tasty but packed with the comforting scent of fall that floods the house as they bake.
I love how this recipe balances the earthiness of pumpkin with the spice and sweetness of brown sugar. It’s one of those simple pleasures that turns a busy day into a small celebration. Plus, these cookies stay wonderfully soft for days — if they last that long!
Making these cookies has become my seasonal ritual, blending nostalgia with the joy of creating something both rustic and irresistibly good. Whether for a quick snack or to share at a family gathering, they always seem to bring a little warmth and happiness.
Spiced Pumpkin Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is smooth and fluffy, about 2-3 minutes.
- Add the pumpkin puree and large egg to the bowl, and whisk everything together until well combined and the mixture is slightly thickened.
- In a separate bowl, sift together the flour, cinnamon, ginger, baking powder, and salt to evenly distribute the spices and leavening agents.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until the dough just comes together and is moist but scoopable.
- Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing each mound about 2 inches apart to allow for spreading.
- Press each mound lightly with the back of a spoon or your fingertips to flatten just slightly—the cookies will spread as they bake.
- Bake for 12-15 minutes, or until the edges are lightly golden and the cookies feel firm when gently touched.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes; then transfer to a wire rack to cool completely.
- Once cooled, enjoy these soft, spiced pumpkin cookies that carry a lovely aroma of cinnamon and ginger.
As the scent of spices lingers, these pumpkin cookies sit perfectly toasted on the cooling rack. A sprinkle of sea salt on top just before the final bake enhances the deep, rich flavors. They taste best still slightly warm with a cup of coffee or a glass of cold milk.
Every bite offers a soft, chewy bite with bursts of aromatic spices. Baking these is a simple joy, and sharing them feels even better. They’re a small, cozy piece of autumn in every cookie.
