Pumpkin Spice Cookie Recipe: A Delicious Fall Treat
The arrival of autumn brings with it a wave of cozy vibes, crisp air, and the irresistible aroma of pumpkin spice. And what better way to celebrate this season than with a batch of warm, gooey pumpkin spice cookies? This recipe is designed to be both delicious and easy to follow, perfect for bakers of all skill levels. Let's get baking!
Ingredients You'll Need:
This recipe makes approximately 24 cookies. Adjust quantities as needed.
- 1 cup (2 sticks) unsalted butter, softened: Softened butter is key for a smooth and creamy cookie dough.
- 1 ½ cups granulated sugar: Provides sweetness and helps create a tender crumb.
- 1 cup packed light brown sugar: Adds moisture and a richer flavor.
- 2 large eggs: Bind the ingredients together and add richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile.
- 1 (15 ounce) can pumpkin puree: The star of the show! Make sure it's pure pumpkin puree, not pumpkin pie filling.
- 2 ¾ cups all-purpose flour: Gives structure to the cookies.
- 2 teaspoons baking soda: Helps the cookies rise.
- 1 teaspoon ground cinnamon: A classic pumpkin spice ingredient.
- 1 teaspoon ground ginger: Adds warmth and spice.
- ½ teaspoon ground cloves: Provides a unique, aromatic flavor.
- ½ teaspoon ground nutmeg: Complements the other spices beautifully.
- ½ teaspoon salt: Balances the sweetness and enhances the other flavors.
- Optional: ½ cup chopped pecans or walnuts: Adds texture and flavor.
Step-by-Step Baking Instructions:
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
- Cream Together Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This is best done with an electric mixer, but can be done by hand with some elbow grease!
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Incorporate Pumpkin Puree: Gently fold in the pumpkin puree until just combined. Don't overmix!
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
- Add Nuts (Optional): If using, gently fold in the chopped nuts.
- Scoop and Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Pumpkin Spice Cookie:
- Don't overmix the dough: Overmixing will develop the gluten in the flour, resulting in tough cookies.
- Use fresh spices: Freshly ground spices will have a more vibrant flavor.
- Chill the dough (optional): For thicker, chewier cookies, chill the dough for at least 30 minutes before baking.
- Get creative with toppings: Add a sprinkle of pumpkin seeds or a drizzle of melted white chocolate for extra flair.
Serving Suggestions:
These pumpkin spice cookies are delicious on their own, but they're also great served with a glass of cold milk, a cup of coffee, or a mug of hot cocoa. They're perfect for fall gatherings, potlucks, or simply enjoying a cozy evening at home.
Enjoy your delicious homemade pumpkin spice cookies! Remember to share your baking creations and tag us! Happy baking!
