Spiced Pumpkin Cookies, a super easy no-knead recipe for soft and flavorful cookies, scented with a cinnamon and ginger-based mix.
Perfect to enjoy with tea or hot chocolate, they are ideal for either a snack or breakfast.
The dough for these cookies is not worked by hand like shortbread but is prepared in a bowl and remains very soft. To make the cookies, just use a spoon or an ice cream scooper.
At the end of the recipe in the FAQ section, I answered some questions regarding the preparation of these cookies. If you have other questions or curiosities, leave a comment or use the contact form.
Try these cookies too:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Fall, Winter
Pumpkin Cookies Ingredients
- 1 cup pumpkin (cooked puree)
- 2.5 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 2 tsps spices (pumpkin pie mix)
- 1 pinch salt
- 1 cup butter
- 1 cup sugar
- 0.5 cup brown sugar
- 1 tsp vanilla extract
Tools
- Pan
- Electric Whisk
- Bowls
- Ice Cream Scooper
- Cooling Rack
Pumpkin Cookies Recipe
Disclaimer: the “Tools” section contains affiliate links
Begin the preparation of the pumpkin cookies by drying the pumpkin flesh in a pan for 10 minutes on low heat, stirring often with a spoon.
Set aside and let cool.
For this recipe, I used pre-made pumpkin flesh but you can easily make it at home as indicated in the MARBLED PUMPKIN BROWNIES recipe.
Place the all-purpose flour, cornstarch, baking soda, salt, and pumpkin pie spices in a bowl. Mix well with a spatula or a spoon.
In a larger bowl, work the butter with the white sugar and brown sugar. I recommend using an electric whisk or a stand mixer for this operation.
Add the cooled pumpkin puree and vanilla extract to the dough.
Mix the ingredients well until you get a homogeneous dough.
Put the dry ingredients into the bowl with the wet ingredients and mix to combine everything.
Take a portion of the dough with a spoon or an ice cream scooper.
Form balls like meatballs and once all the dough is finished, put them in the freezer for 30 minutes.
Place the cookies spaced apart on the oven tray (you will need two batches) and bake them in a static oven at 350°F for 10-12 minutes.
Remove from the oven and don’t worry if the cookies are still soft.
Let the pumpkin cookies cool on a cooling rack, they will harden as they cool.
Spiced Pumpkin Cookies
Check this section to clarify your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Try the OVERNIGHT PORRIDGE WITH PUMPKIN SPICE LATTE
FAQ (Frequently Asked Questions)
How long do these cookies last?
You can store the cookies in a tin box or an airtight container for 4-5 days.
Can I add chocolate to the dough?
Sure, I recommend dark chocolate, 80 g will be perfect.
I can’t find pumpkin pie spices, can I substitute them?
Of course, you can use only cinnamon or another mix of your choice.
With the pumpkin flesh I also made PUMPKIN PANCAKES.
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