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–+ servings

Spiced Pumpkin Cookies

These soft pumpkin cookies showcase a tender crumb with a slight chew, flavored with warm spices like cinnamon and a subtle hint of an unexpected secret spice. They are baked until lightly golden, with a comforting aroma of brown butter and spices, and have a festive, autumnal appearance.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories: 180kcal
Author: James Taylor
Servings: 12

Equipment

Ingredients

  • 1 cup unsalted butter melted and browned
  • 1 cup brown sugar
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 2 cups all-purpose flour sifted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon secret spice (e.g., ground coriander or cardamom) optional, adds depth
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  • Start by melting the butter slowly in a saucepan over low heat, allowing it to brown slightly and develop a nutty aroma, then transfer it to a mixing bowl to cool slightly.
  • Add the brown sugar to the browned butter and whisk until smooth and well combined.
  • Stir in the pumpkin puree and a large egg, mixing until the mixture is thick, smooth, and fragrant.
  • In a separate bowl, sift together the flour, cinnamon, ginger, allspice, the secret spice, baking powder, and salt.
  • Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined and a soft, slightly sticky dough forms.
  • Chill the dough in the refrigerator for about 15 minutes to relax the gluten and make it easier to handle.
  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Using a tablespoon or cookie scoop, portion out the chilled dough and gently shape into balls, placing them onto the prepared baking sheet. Flatten slightly if desired.
  • Bake for about 12 minutes, or until the edges are golden and the cookies feel set when lightly pressed.
  • Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Enjoy these cookies once cooled, savoring their soft texture and warm spice aroma, perfect for autumn celebrations or cozy afternoons.

Nutrition

Calories: 180kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 90mg | Sugar: 12g | Calcium: 20mg | Iron: 1mg