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Pumpkin Spice Cookies

Pumpkin spice cookies bake up soft and tender, with pumpkin puree and warm pumpkin pie spice in every bite. Each batch bakes until the tops look set and the edges are firm.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling 5 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg large
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 1 tsp vanilla extract

Equipment

  • 1 18x13-inch baking sheet
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F and line an 18x13-inch baking sheet with parchment paper.
  2. Whisk the flour, baking soda, baking powder, salt, and pumpkin pie spice in a medium bowl.
  3. In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
  4. Beat in the egg, pumpkin puree, and vanilla until combined.
  5. Add the flour mixture and stir just until no dry streaks remain.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart, and gently flatten each mound.
  7. Bake the cookies for 12 to 15 minutes, until the tops look set and the edges are firm, then bake the remaining dough in a second batch.
  8. Cool the cookies on the baking sheet for 5 minutes.
  9. Transfer them to a wire rack to cool completely.

Notes

For tender cookies, stir the flour mixture in just until no dry streaks remain. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. For a dairy-free option, use plant-based butter.