Spice Up Your Fall with Unexpected Pumpkin Cookies

As the leaves turn and the air gets crisper, I find myself craving more than just the usual pumpkin spice lattes. I love transforming seasonal ingredients into something cozy and unexpected, like these pumpkin cookies with a twist. The subtle aroma of cinnamon, nutmeg, and toasted pumpkin seeds fills my kitchen and instantly pulls me into autumn’s heart.

Baking these cookies feels like a small act of celebration each fall morning. The dough is surprisingly forgiving, and the taste balances sweet, spice, and a hint of earthiness from the pumpkin that’s perfectly in season now. It’s a chance to bring new life to that familiar flavor, making it fresh and surprising for my sweet tooth and my senses.

Pumpkin Spice Cookies with Toasted Pumpkin Seeds

These pumpkin cookies are soft and chewy with a lightly crisp edge, featuring warm spices like cinnamon and nutmeg, and topped with toasted pumpkin seeds for added crunch. The dough is mixed until smooth, shaped into cookies, and baked until golden, resulting in a cozy fall treat that combines earthy pumpkin flavor with aromatic spices.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 0.5 cup granulated sugar
• 0.5 cup brown sugar lightly packed
• 0.5 cup unsalted butter softened
• 0.75 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon vanilla extract
• 0.25 teaspoon salt
• 0.25 cup pumpkin seeds toasted

Equipment

• Mixing bowls
• Silicone spatula

Method

 

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Cream them together with a spatula until the mixture is light and fluffy, about 2-3 minutes.
3. Add the egg, vanilla extract, and pumpkin puree to the creamed mixture. Mix thoroughly until smooth and well incorporated, making sure the batter feels slightly airy.
4. Sift the flour, cinnamon, nutmeg, salt into the wet ingredients to avoid lumps. Fold the dry ingredients into the wet mixture gently with a spatula until just combined; don’t overmix to keep the cookies tender.
5. Use a spoon or cookie scoop to portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each cookie to encourage even baking.
6. Toss the pumpkin seeds in a little water or oil, then sprinkle evenly over the top of each cookie for a toasted, crunchy topping.
7. Bake the cookies in the preheated oven for about 12 minutes, or until the edges are golden brown and the centers look set but still soft.
8. Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes. Then transfer them to a wire rack to cool completely, allowing the flavors to set and the texture to firm up.
9. Once cooled, enjoy these cozy cookies with a cup of tea or coffee, or store in an airtight container for later.

Notes

For extra flavor, sprinkle additional cinnamon or pumpkin seeds on top before baking. These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Whether you’re baking for a quiet weekend or a festive gathering, this recipe adds a special touch. The warm spices and soft, crumbly texture never fail to spark a smile. It’s these small, cozy traditions that turn each autumn into a memorable chapter.