Pumpkin Spice Cookies
These homemade pumpkin cookies are soft and moist. They are delicious and easy to make!
Servings: 20 cookies
Calories: 117kcal
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
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