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Spiced Pumpkin Cookies

These pumpkin cookies are baked until soft and tender, featuring a blend of warm spices like cinnamon and ginger. The dough combines pumpkin puree with brown sugar and flour, resulting in a moist, melt-in-the-mouth texture with a slightly chewy exterior. Baked until lightly golden around the edges, they have a rustic appearance and comforting aroma.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • All-purpose flour 1½ cups, sifted: Forms the cookie base.
  • Brown sugar ½ cup, packed: Adds sweetness and moisture.
  • Unsalted butter ½ cup, softened: Provides richness and soft texture.
  • Pumpkin puree ½ cup unsweetened: Adds flavor and natural moisture.
  • Egg 1 large: Helps bind the ingredients.
  • Ground cinnamon 1 ½teaspoons: Creates warm spiced aroma.
  • Ground ginger ½ teaspoon: Adds subtle heat and depth.
  • Baking powder ¼ teaspoon: Gives gentle lift to cookies.
  • Baking soda ¼ teaspoon: Helps cookies spread slightly and creates a softer, tender texture.
  • Salt ¼teaspoon: Balances sweetness.

Equipment

  • Mixing bowl
  • Hand whisk or spoon
  • Baking tray
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Cream butter and sugar well first until fluffy, then mix egg, then pumpkin.
  3. Add egg and pumpkin puree.
  4. Mix until smooth and combined.
  5. In another bowl, combine flour, baking powder, baking soda, spices, and salt.
  6. Gradually fold dry ingredients into wet mixture.
  7. Stir gently until soft dough forms.
  8. Scoop spoonfuls of dough onto a lined baking tray.
  9. Leave space between each cookie.
  10. Bake for 10–12 minutes until tops look matte and centers feel softly set.
  11. Remove from oven and cool on rack.
  12. Serve once cooled or slightly warm.