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Home » COOKIES

Pumpkin Spice Cookies

Published: Nov 10, 2019 · Modified: Jan 26, 2020 by Meymi. This post may contain affiliate links.

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Pumpkin cookies with text overlay.
Stacked pumpkin cookies with text overlay.
The stacked pumpkin cookies, the one on top showing inside.
Stacked pumpkin cookies.
Stacked pumpkin cookies and overhead view of these cookies with text overlay.
Collage for pumpkin spice cookies with text overlay.

These pumpkin spice cookies are soft and moist. They are delicious and easy to make, no mixer, no chilling required!

Stacked pumpkin spice cookies, the one on top is in half and pumpkin in the background.

Today I want to share my soft pumpkin cookies.  If you like my soft cinnamon cookies and soft ginger cookies I am sure you’ll enjoy these soft cookies too.

While I was making these cookies, I tried to use my cinnamon cookies as a base.  But it was too cakey with egg.  

So I left out the egg.  Also, I replace some of the butter with pumpkin puree.  

Below I share how I make the substitutions. If you are interested in reading how I transformed my cinnamon cookie recipe into a pumpkin cookie recipe, you can continue to read. Otherwise, you are better to scroll down to the next title.

Pumpkin as Egg and Butter Substitute

I replace 1 large egg(which weighs almost 55 grams without a shell) that I use in my cinnamon cookies with 55 grams (¼ cup) of pumpkin puree. So substitution is 1:1 by weight.

As I want to increase the pumpkin amount, I cut a little amount from the butter that I use in my cinnamon cookies and add the same amount to my pumpkin cookies.  

Soft Cinnamon Cookies    170 g (¾ cup) unsalted butter          

Pumpkin Cookies                 115 g (½ cup)unsalted butter + 55g(¼ cup pumpkin)

I add brown sugar into my pumpkin cookies, as they aren’t moist with white sugar only.  When I make this change, I change the leavener from baking powder to baking soda+baking powder.  I tried to use only baking soda, but I wasn’t happy with the result. So I use a mixture of two.

Lastly, it is too much flour with 280 grams (2 cups) of flour, so I decrease the amount to 235 grams (I reduce ⅓ cup of flour.). 

This is the story of my cinnamon cookie recipe turning into a pumpkin cookie recipe.  

Overhead view of pumpkin spice cookies.

Why You Should Try These Soft Pumpkin Cookies

  • If you are looking for an easy and delicious egg-free pumpkin cookie, this is the recipe!
  • These cookies are soft and moist.
  • No mixer needed! These cookies are so easy to make just like my popular chocolate cookies with cocoa powder.
  • No chilling required!
  • Fall spices; cinnamon, ginger, nutmeg, allspice, cloves come together in this simple recipe.

How to Store Pumpkin Cookies

You can keep these pumpkin spice cookies in an airtight container at room temperature up to a week and in the freezer up to 3 months.

Let’s go through the stages;

How to Make Pumpkin Cookies

First I place the flour, pumpkin spice, cinnamon and cloves in a medium bowl. If you don’t have cloves that’s fine, you can omit it. 

Mixing the flour, pumpkin spice, cinnamon and cloves in a medium bowl with a spatula.

Next, I put the melted butter in a large bowl and add the white and brown sugar. 

Mixing brown, granulated sugar and melted butter in a bowl with a whisk.

Then I add the pumpkin puree and mix until combined.

Adding the pumpkin puree into the mixture and whisking.

Finally, I add the flour in batches.  When it is hard to mix the mixture with a whisk, I start to use my spatula and I don’t overmix the mixture.

Adding the dry ingredients into wet mixture and stirring.

I use my 1,5 tablespoon cookie scoop to make balls. It makes 30 grams.

Cookie dough mixed with a spatula and placed in a cookie scoop.

First I transfer the dough from the scoop onto the baking sheet.  Then I make nice balls from those pieces and flatten them with my palm. If you don’t press the balls, they won’t spread while baking.  The reason I make balls after I take them from the cookie scoop is to have nice round cookies once they are baked.

Cookie dough balls on a parchment paper and flattened.

If the cookies look puffy you can slightly press them with the back of a spoon.  Let them cool on the baking sheet for 15 minutes before placing on a wire rack to cool completely.

Pumpkin spice cookies on a parchment paper lined baking sheet.

Enjoy!

Stacked soft pumpkin cookies and pumpkins in the background.

Other Fall Recipes You May Enjoy!

  • Pumpkin Chocolate Chip Bread
  • Cranberry Orange Biscotti
  • Caramel Apple Bars
  • Puff Pasty Apple Turnovers
  • Apple Crisp Cookie Cups
  • Easy Apple Crumble Recipe
  • Apple Crumble Muffins
  • Dried Apples
  • Soft Cinnamon Cookies
     I love hearing from you!  If you try my Pumpkin Spice Cookies or my other recipes please leave a comment and give a star rating!
Stacked pumpkin spice cookies, the one on top is in half and pumpkin in the background.

Pumpkin Spice Cookies

These homemade pumpkin cookies are soft and moist.  They are delicious and easy to make!
5 from 4 votes
Print Pin Rate
Course: Cookies, Dessert
Prep Time: 10 minutes
Total Time: 1 hour
Servings: 20 cookies
Calories: 117kcal
Author: Meymi

Ingredients

  • 235 g (1 and ⅔ cup) all-purpose flour, dip and sweep*
  • 1 and ½ teaspoons pumpkin spice**
  • 1 and ½ teaspoons ground cinnamon
  • 1 pinch ground cloves (optional)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 115 g (½ cup) unsalted butter, melted
  • 75 g (⅓ cup) brown sugar
  • 85 g (⅓ cup and 1 tablespoon) granulated sugar
  • 110 g (½ cup) pure pumpkin puree
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Instructions

  • Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
  • Place the flour, pumpkin spice, ground cinnamon,cloves if using, baking soda and baking powder in a med-large bowl. Set aside.
  • Mix the melted butter, brown and granulated sugar in a medium bowl with a whisk. Mix in the pumpkin puree and stir until combined.
  • Add the flour mixture in batches. First you can mix with a whisk. Then gently stir with a spatula. Don't overmix.
  • Take 1 and ½ tablespoon (30 grams) large balls from the dough and place them on the baking sheet. Make nice balls out of them(so they can be nicely rounded cookies once baked) and flatten the balls with your palms as these cookies won't spread if you bake them in balls.
  • Bake for 7 and ½ minutes or until the top of the cookies slightly set but still soft and the edges are lightly brown.
  • Remove from the oven let the cookies set on the baking sheet for 15 minutes before transferring them on a wire rack.

Notes

*You can click here for dip and sweep method if you use cup measurements.
**You can use ½ teaspoon of nutmeg, ½ teaspoon of ginger and ½ teaspoon of allspice instead of pumpkin spice.
How to Store Pumpkin Cookies: You can keep these pumpkin spice cookies in an airtight container at room temperature up to a week and in the freezer up to 3 months.

Nutrition

Calories: 117kcal
Tried this Recipe? Pin it for Later!Mention @PastryandBeyond or tag #PastryandBeyond!
Stacked pumpkin Spice cookies with pumpkins in the background.

 

« Pumpkin Chocolate Chip Bread
Soft Ginger Molasses Cookies »

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Reader Interactions

Comments

  1. Janice

    November 13, 2020 at 5:12 pm

    Thinking of trying this today. What is a substitute for pumpkin spice?

    Reply
    • Meymi

      November 13, 2020 at 10:12 pm

      Hi Janice, You can use 1/2 teaspoon of each spice: nutmeg, ginger and allspice. I hope you enjoy these pumpkin cookies!

      Reply
    • Janice

      November 13, 2020 at 10:22 pm

      5 stars
      Thanks. I did make them and guessed at the spices. Great cookies. Very soft and moist, and nice flavour. Definitely a keeper.

      Reply

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