Mmm, can you smell that? It’s the unmistakable aroma of pumpkin spice wafting through the air, signaling the start of cozy sweater weather. These pumpkin spice cookies are your ticket to autumn bliss, combining the warmth of spices with the sweetness of pumpkin in a bite-sized treat that’s irresistibly soft and chewy.
Why This Recipe Works
- Perfect Balance of Spices: The blend of cinnamon, nutmeg, ginger, and cloves hits all the right notes for that classic pumpkin spice flavor.
- Easy to Make: With simple ingredients and straightforward steps, these cookies are foolproof, even for baking novices.
- Soft and Chewy Texture: Thanks to the pumpkin puree, these cookies stay moist and tender, with just the right amount of chew.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. This step is crucial for evenly distributing the leavening agents and spices throughout your dough.
Cream Butter and Sugars
Using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This incorporates air into the dough, contributing to the cookies’ tender texture.
Add Wet Ingredients
Beat in the pumpkin puree, egg, and vanilla extract until well combined. The pumpkin not only adds flavor but also moisture, ensuring your cookies stay soft.
Combine and Bake
Gradually add the dry ingredients to the wet, mixing until just combined. Drop by tablespoonfuls onto the prepared baking sheets and bake for 12-15 minutes, or until the edges are lightly golden.
Tips and Tricks
For the best results, make sure your butter is properly softened to room temperature before creaming. If you’re in a hurry, you can cut the butter into small pieces to speed up the process. Also, resist the urge to overmix the dough once the dry ingredients are added; this can lead to tough cookies. Lastly, let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to prevent them from breaking apart.
Recipe Variations
- Add Chocolate Chips: For a decadent twist, fold in a cup of white or dark chocolate chips into the dough before baking.
- Gluten-Free Option: Substitute the all-purpose flour with your favorite gluten-free blend to accommodate dietary restrictions.
- Spice It Up: If you love a stronger spice flavor, increase the pumpkin pie spice to 1 1/2 tablespoons.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin puree, feel free to use it in place of canned. Just make sure it’s well-drained to avoid adding too much moisture to your dough.
How do I store these cookies?
Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking. This can actually enhance the flavors, making for an even tastier cookie.
Summary
These pumpkin spice cookies are the epitome of fall baking, offering a perfect blend of spices and pumpkin in every bite. Easy to make and even easier to love, they’re sure to become a seasonal favorite.