Pumpkin Spice Cookies

Pumpkin Spice Cookies

Ok, I don’t do coffee so of course I don’t do Starbucks.  But, I do understand the hype that surrounds the Pumpkin Spice Latte that everyone seems to go a little nutty for when it shows up in September each year.  I am a tea drinker, I have not one little desire inside of me for coffee or anything to do with coffee, other than the aroma which is heavenly smelling.  However I do love Pumpkin Spice, anything pumpkin.  Pumpkin pie is my favorite pie of all the glorious pies out there.  So several years ago, I found a recipe for Spiced Pumpkin Cookies.  These are pumpkin cookie heaven!

My husband describes them as “tops from a pumpkin muffin”, this is the best way to describe these cookies.  They are extremely moist and delicious.  I follow the recipe exactly, except my baking time is around 12 minutes instead of the 20 the recipe says and I don’t put the turbinado sugar on top.  We feel they are sweet enough, plus I prefer that my cup of tea gets the raw sugar instead!  The recipe makes almost 5 dozen, the only negative thing that I can say is that they will not last more than 3 days, for one they are too moist and they just won’t last that long anyways without being eaten.

Spiced Pumpkin Cookies

By Jennifer Segal
Servings: Makes 58 cookies
Cook Time: 20 Minutes
Total Time: 30 Minutes

3 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1-1/4 cups canned pumpkin purée (from one 15-ounce can, though you’ll have some left over)
2-3 tablespoons turbinado (or demerara) sugar

Arrange oven racks in upper and middle thirds and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In the bowl of an electric mixer, beat the butter with the white and brown sugars until light and fluffy, a few minutes. Scrape down the bowl, then beat in the eggs one at a time. Stir in the vanilla and pumpkin puree (don’t worry if the mixture looks somewhat broken). Scrape down the bowl, then mix in the flour mixture on low speed. Scoop the dough by heaping tablespoons (preferably using a 1-1/2 tablespoon ice cream scooper) onto the prepared baking sheets. Sprinkle cookies evenly with turbinado sugar and bake for about 20 minutes, rotating pans midway through, until puffed and slightly browned around the edges. Remove from the oven and let rest for a few minutes on baking sheets, then transfer with a spatula to a wire rack to cool. These cookies are best enjoyed warm out of the oven, or on the same day.

(One small thing that I have noticed, I only bake one pan of cookies at a time, so the last few batches would come out of the oven with a groove or two on the top of the cookie.  It looked like the dough had separated while baking.  I realized that the butter and the pumpkin mix were separating from the flour mixture while it was sitting.  I make sure that I stir my raw dough between each batch before I put them in the oven.  After doing this I had perfect looking cookies from my first batch through my last one.)

These are a must bake for the Fall time of the year and in my opinion anytime!

Until next time, have a blessed day and cookie!





All pictures belong to Deanna Klell



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