Why You’ll Love This Recipe
- Quick and simple to make, requiring only basic pantry ingredients.
- Perfectly spiced with cinnamon, ginger, and cloves for that classic autumnal taste.
- Versatile enough to customize with your favorite mix-ins like nuts or chocolate chips.
- Soft and moist thanks to the addition of pumpkin puree.
- Great for sharing during gatherings or enjoying as a sweet snack with coffee or tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Directions
- Preheat your oven to 375°F (190°C). Grease and flour a baking sheet or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the pumpkin puree, vegetable oil, egg, and vanilla extract. Whisk until smooth.
- Add the ground cinnamon, ginger, and cloves to the wet mixture and stir well.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing.
- Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 12-15 cookies
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-25 minutes
Variations
- Add-ins: Stir in 1/2 cup of chopped nuts, dried cranberries, or mini chocolate chips for extra flavor.
- Icing: Drizzle a simple powdered sugar glaze or cream cheese frosting on top for added sweetness.
- Spices: Adjust the spice blend to your liking by increasing cinnamon or adding a pinch of nutmeg.
- Gluten-Free: Use a gluten-free all-purpose flour blend for a celiac-friendly version.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week.
- Freezing: Freeze the baked cookies in a single layer, then transfer them to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- Reheating: To enjoy warm cookies, microwave them for 10-15 seconds or place them in a 300°F oven for a few minutes.
FAQs
1. Can I use fresh pumpkin puree instead of canned?
Yes, fresh pumpkin puree works well, but make sure to drain excess liquid to avoid altering the cookie’s texture.
2. Can I replace vegetable oil with butter?
Yes, melted butter can be used, but the cookies may have a slightly denser texture.
3. Can I make the dough ahead of time?
Absolutely! Store the dough in the fridge for up to 24 hours before baking.
4. How do I prevent the cookies from spreading too much?
Chill the dough for 15-20 minutes before baking to help the cookies hold their shape.
5. Can I double the recipe?
Yes, simply double the ingredients, and bake in batches as needed.
6. Are these cookies suitable for vegans?
With substitutions like flax eggs and dairy-free chocolate chips, you can make them vegan-friendly.
7. Can I omit the spices?
The spices are essential for flavor, but you can reduce or adjust them to your preference.
8. What other mix-ins work well in this recipe?
Try white chocolate chips, toffee bits, or shredded coconut for a fun twist.
9. How do I know when the cookies are done?
They’re ready when the edges are lightly golden, and the tops appear set but still soft.
10. Can I use this recipe to make cookie bars?
Yes, spread the dough evenly in a greased baking dish and bake at 350°F for 20-25 minutes.
Conclusion
Pumpkin-Spice Sugar Cookies are the ultimate fall dessert, combining the warm flavors of pumpkin and spice with the soft texture of a classic sugar cookie. Whether you enjoy them plain, with a glaze, or loaded with mix-ins, these cookies are sure to delight. Perfect for cozy nights or festive occasions, they’re an easy recipe you’ll want to make again and again.
Pumpkin-Spice Sugar Cookies
- Total Time: 20-25 minutes
- Yield: 12-15 cookies
- Diet: Vegetarian
Description
Warm up your fall baking with Pumpkin-Spice Sugar Cookies! These soft, moist cookies combine pumpkin puree and a delightful blend of autumn spices for the ultimate seasonal treat. Perfect for cozy gatherings or sweet snacks.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
- Preheat oven to 375°F (190°C). Grease or line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix pumpkin puree, vegetable oil, egg, and vanilla extract until smooth.
- Stir cinnamon, ginger, and cloves into the wet ingredients.
- Gradually combine wet ingredients with the dry, stirring until just mixed. Do not overmix.
- Drop rounded tablespoons of dough onto the baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are golden brown.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- For less cookie spread, chill the dough for 15-20 minutes before baking.
- Customize with mix-ins like chocolate chips, nuts, or dried fruits.
- Add a powdered sugar glaze or cream cheese frosting for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American