Go Back

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1/2 cup brown sugar packed
  • 1/2 cup unsalted butter softened
  • 3/4 cup pumpkin puree unsweetened
  • 1 large egg
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Equipment

  • Mixing Bowls
  • Baking sheet

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy removal.
  2. In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is smooth and fluffy, about 2-3 minutes.
  3. Add the pumpkin puree and large egg to the bowl, and whisk everything together until well combined and the mixture is slightly thickened.
  4. In a separate bowl, sift together the flour, cinnamon, ginger, baking powder, and salt to evenly distribute the spices and leavening agents.
  5. 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.
  6. 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.
  7. Press each mound lightly with the back of a spoon or your fingertips to flatten just slightly—the cookies will spread as they bake.
  8. Bake for 12-15 minutes, or until the edges are lightly golden and the cookies feel firm when gently touched.
  9. 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.
  10. Once cooled, enjoy these soft, spiced pumpkin cookies that carry a lovely aroma of cinnamon and ginger.