Cozy Autumn Pumpkin Spice Cookies
As the leaves begin to change into their vibrant hues of amber and gold, there’s something magical in the air—especially when it comes to the kitchen. The warm scents of cinnamon, nutmeg, and that unmistakable hint of pumpkin remind me of my grandmother’s kitchen during the fall season. She would bake her famous pumpkin spice cookies every Sunday, filling our home with love and warmth, creating memories we could savor with every bite.
Today, I’m excited to share my version of those cherished cookies—rich, tender, and delightfully spiced. Perfect for an easy weeknight dessert or an afternoon treat with your coffee, these pumpkin spice cookies are sure to bring that cozy autumn feeling into your home. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Easy to Make: Perfect for beginner bakers or anyone short on time looking for an easy weeknight dessert.
- Crowd-Pleasing Flavor: The harmonious blend of pumpkin and spices will have everyone asking for seconds.
- Cozy Comfort Food: These cookies provide a warm hug in every bite, making them perfect for chilly fall evenings.
- Customizable: Feel free to add your favorite mix-ins or spices to make them truly your own!
- Perfect for Sharing: Bake a batch for a gathering or potluck, and watch the smiles spread.
What You’ll Need
Gather These Simple Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1 cup chocolate chips or chopped nuts for added indulgence
Step-by-Step Instructions
Let’s Make It Together:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and vegetable oil until smooth and creamy.
- Add the eggs and vanilla extract to the pumpkin mixture and mix until well combined.
- In another bowl, sift together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined. If you’re adding chocolate chips or nuts, fold them in here!
- Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them a couple of inches apart.
- Bake for 12-15 minutes, until the edges are lightly golden and the centers are set but still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Delicious Variations to Try
- Maple Glaze: Drizzle a sweet maple glaze over your cookies for an extra touch of indulgence.
- Nutty Delight: Add chopped pecans or walnuts for a delightful crunch that complements the soft texture.
- Spicy Kick: Mix in a pinch of cayenne pepper or ginger for a warming spice that gives your cookies a unique twist.
- Chocolate Lovers: Incorporate white chocolate chips or even a swirl of peanut butter for a deliciously rich flavor.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: You can prepare the dough a day in advance! Just chill it in the fridge, covered, and bake when you’re ready.
- Storage Suggestions: These cookies can be stored in an airtight container at room temperature for up to a week—if they last that long!
- Perfectly Soft Cookies: For soft cookies, do not overbake! Pull them out as soon as the edges begin to brown.
- Freezing Options: You can freeze uncooked dough for up to a month. Just scoop out onto a baking sheet, freeze until solid, then transfer to a freezer bag.
Nutrition Information per Serving
- Serving Size: 1 cookie
- Calories: 120
- Carbohydrates: 18g
- Sugar: 8g
- Fat: 5g
- Protein: 2g
- Sodium: 60mg
Frequently Asked Questions
- Can I make this ahead? Yes! Prepare the dough ahead of time and store it in the fridge or even freeze it for later.
- Can I use different ingredients? Absolutely! Feel free to substitute ingredients according to your preferences, like using almond flour for a gluten-free option.
- How do I store leftovers? Keep the cookies in an airtight container at room temperature for up to a week.
- How long does it last? If stored properly, these cookies can last about a week, but they’re best enjoyed fresh!
Wrapping It Up
These Cozy Autumn Pumpkin Spice Cookies not only bring back sweet memories of fall afternoons spent in the kitchen but also create new ones in your home. With their tender texture and comforting flavors, they are the perfect treat to share with family and friends as the cool breezes blow in. Save this recipe to your autumn baking board so it’s ready when you need a cozy treat! Happy baking, and may your kitchen be filled with love and the warm scent of fall!
Pumpkin Spice Cookies
Ingredients
Wet Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Optional Add-ins
- 1 cup chocolate chips or chopped nuts For added indulgence
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and vegetable oil until smooth and creamy.
- Add the eggs and vanilla extract to the pumpkin mixture and mix until well combined.
- In another bowl, sift together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined. If you’re adding chocolate chips or nuts, fold them in here!
- Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them a couple of inches apart.
Baking
- Bake for 12-15 minutes, until the edges are lightly golden and the centers are set but still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
