Pumpkin spice cookies are my go-to fall bake, but I like to shake things up a bit. Instead of just soft cookies, I aim for a crunchy edge and a chewy center, giving each bite a satisfying contrast. It’s a recipe that feels both nostalgic and fresh, perfect for those chilly days when you crave something sweet and spicy.
Why I Keep Coming Back to This Recipe
The combination of earthy pumpkin and warm spices feels like a hug. The crunch from nuts makes each bite interesting, not just soft cookies. Plus, the scent of baking spices in the oven makes the house feel extra cozy on chilly days.
Breaking Down the Key Ingredients
- Pumpkin Puree: Adds moisture and a subtle, sweet earthiness. Use canned or homemade, but drain excess moisture for best texture.
- Pumpkin Pie Spice: A warm blend of cinnamon, nutmeg, ginger, and cloves. You can swap for individual spices if you prefer a custom mix.
- Maple Syrup: Gives a rich, smoky sweetness that pairs beautifully with pumpkin. Substitute honey or agave if needed.
- Chopped Nuts: Walnuts or pecans add crunch and contrast. Toast them lightly for extra flavor.
- Brown Sugar: Provides moisture, depth, and a hint of caramel. Light or dark works, just adjust sweetness.
- All-purpose Flour: The backbone of your cookie. For a chewier result, try half whole wheat.
- Butter: Rich and creamy, it creates tender cookies. Can substitute with vegan margarine for dairy-free.
Tools & Equipment for Pumpkin Spice Cookies
- Mixing bowls: To combine wet and dry ingredients separately.
- Hand or stand mixer: To cream butter and sugar smoothly.
- Baking sheet with parchment paper: To bake cookies evenly without sticking.
- Cookie scoop or tablespoon: To portion dough uniformly.
- Wire rack: To cool cookies properly and prevent sogginess.
Step-by-Step for Pumpkin Spice Cookie Perfection
Step 1: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together ½ cup (115g) softened butter, ½ cup (100g) brown sugar, and ¼ cup (60ml) maple syrup until fluffy.
Step 3: In another bowl, whisk together 1 ½ cups (180g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, and a pinch of salt.
Step 4: Add 1 cup (240g) canned pumpkin puree to the butter mixture. Mix until well combined.
Step 5: Gradually add the dry ingredients to the wet, stirring just until combined. Don’t overmix.
Step 6: Fold in ½ cup (50g) chopped pecans or walnuts for that extra crunch.
Step 7: Scoop the dough onto the prepared baking sheet, about 1 tablespoon per cookie, leaving space between.
Step 8: Bake for 12-15 minutes, until the edges are golden and the cookies are set.
Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Crucial Checkpoints for Perfect Cookies
- Cookies should be golden around the edges but still soft in the middle.
- The aroma should be warm and spicy, not burnt or too faint.
- Cookies should feel firm but not hard when gently pressed.
Common Mistakes and How to Fix Them
- Cold butter won’t combine properly.? Use room temperature butter for even creaming.
- Overmixing makes cookies tough.? Don’t overmix the dough.
- Underbaking leaves cookies too soft.? Bake for the right time; edges should be golden.
- Storing warm cookies causes sogginess.? Allow cookies to cool completely before storing.
Pumpkin Spice Cookies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper, ready for the cookies.
- In a large bowl, use a mixer to cream together softened butter, brown sugar, and maple syrup until the mixture looks fluffy and slightly pale, and it makes gentle squeaking sounds as it’s mixed.
- Add canned pumpkin puree to the creamed mixture and stir until it’s evenly incorporated, creating a smooth, orange-hued batter.
- In a separate bowl, whisk together all-purpose flour, baking soda, pumpkin pie spice, and a pinch of salt to combine the dry ingredients evenly.
- Gradually add the dry mixture into the wet ingredients while mixing on low speed, just until everything is combined and the dough begins to come together, feeling soft but manageable.
- Fold in chopped nuts to add crunch and texture, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
- Bake the cookies in the preheated oven for 12-15 minutes, until the edges turn golden brown and the centers look slightly puffed and set.
- Remove the baking sheet from the oven and let the cookies cool on it for about 5 minutes; they will firm up slightly as they cool.
- Transfer the cookies to a wire rack to cool completely, allowing the flavors to meld and the texture to become chewy in the center with a crunchy edge.
- Enjoy these warm, spiced cookies with a cup of tea or coffee, savoring the contrast of textures and the cozy aroma of fall spices.
Founded by Rachel Morgan, a proud home cook and foodie from Austin, Texas, this blog is all about transforming everyday meals into moments of joy.