Spiced Pumpkin Cookies
This post may contain affiliate links. Read my full disclosure policy. With warm fall spices like cinnamon, ginger and cloves, these pumpkin cookies are soft inside and slightly crisp on the outside. These little pumpkin are imbued with warm autumn spices, like cinnamon, ginger, nutmeg and cloves. They have a cakey texture with a bit of crunch from the raw sugar sprinkled on top. My family flocks to the kitchen as soon as I pull them out of the oven, and the first batch disappears before the second trays are even done. Because of their soft and tender texture, they’re best enjoyed fresh out of the oven, so I recommend chilling (or freezing) the dough and baking as needed. Table of Contents What You’ll Need to Make Spiced Pumpkin CookiesStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need to Make Spiced Pumpkin Cookies Step-by-Step Instructions You May Also Like Printable Recipe Reviews What You’ll Need to Make Spiced Pumpkin Cookies Step-by-Step Instructions To begin, combine the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in a bowl. Whisk well and set aside. Next, in the bowl of an electric mixer, combine the butter, granulated sugar and brown sugar. Beat until light and fluffy. Beat in the eggs one at a time. Then add the vanilla extract and pumpkin purée. Beat to combine. The mixture will look a little curdled at this point — that’s okay. Add the dry ingredients. Mix on low speed to combine. Scoop heaping tablespoons of cookie dough onto parchment-lined baking sheets. It’s easiest to use a 1-1/2 tablespoon ice cream scoop (and it will make your cookies will be prettier). Sprinkle the cookie dough with turbinado sugar. This is just a large crystal, natural brown sugar; most grocery stores carry it but you can always use the “Sugar in the Raw” brown packets found at coffee shops. Then bake until puffed and slightly browned around the edges, about 20 minutes. Let the cookies cool on the pan for a few minutes, then transfer to a wire rack. Note that these cookies are best fresh out of the oven, so I suggest refrigerating the dough and baking as needed. It will keep for up to four days in the fridge. You May Also Like RecipeComments (87)Add Comment Recipe Comments (87) Add Comment Ingredients 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 ½ teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger ¾ teaspoon ground nutmeg ¾ teaspoon ground cloves 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 1 cup packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 1¼ cups canned pumpkin purée (from one 15-ounce can, though you'll have some left over) 2 to 3 tablespoons turbinado (or demerara) sugar 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 ½ teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger ¾ teaspoon ground nutmeg ¾ teaspoon ground cloves 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 1 cup packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 1¼ cups canned pumpkin purée (from one 15-ounce can, though you'll have some left over) 2 to 3 tablespoons turbinado (or demerara) sugar Instructions Arrange oven racks in upper and middle thirds and preheat oven to 350°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 granulated sugar and brown sugar until light and fluffy, a few minutes. Scrape down the bowl, then beat in the eggs one at a time. Beat in the vanilla and pumpkin puree. The mixture will look somewhat curdled at this point -- that's okay. Scrape down the bowl, then mix in the flour mixture on low speed. Scoop the dough by heaping tablespoons (it's easiest to use a 1½ tablespoon ice cream scoop) onto the prepared baking sheets. Sprinkle cookies evenly with turbinado sugar and bake for 18 to 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 the baking sheets, then transfer with a spatula to a wire rack. These cookies are best enjoyed warm out of the oven, or on the same day. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. Arrange oven racks in upper and middle thirds and preheat oven to 350°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 granulated sugar and brown sugar until light and fluffy, a few minutes. Scrape down the bowl, then beat in the eggs one at a time. Beat in the vanilla and pumpkin puree. The mixture will look somewhat curdled at this point -- that's okay. Scrape down the bowl, then mix in the flour mixture on low speed. Scoop the dough by heaping tablespoons (it's easiest to use a 1½ tablespoon ice cream scoop) onto the prepared baking sheets. Sprinkle cookies evenly with turbinado sugar and bake for 18 to 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 the baking sheets, then transfer with a spatula to a wire rack. These cookies are best enjoyed warm out of the oven, or on the same day. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. Nutrition Information Powered by Serving size: 2 cookies Calories: 173 Fat: 7 g Saturated fat: 4 g Carbohydrates: 26 g Sugar: 16 g Fiber: 1 g Protein: 2 g Sodium: 105 mg Cholesterol: 30 mg Serving size: 2 cookies Calories: 173 Fat: 7 g Saturated fat: 4 g Carbohydrates: 26 g Sugar: 16 g Fiber: 1 g Protein: 2 g Sodium: 105 mg Cholesterol: 30 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Cookies & CandyDessertFreezer-FriendlyMake-AheadAmerican Cookies & Candy Dessert Freezer-Friendly Make-Ahead American