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Serve Spiced Pumpkin Cookies

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.
    Start by melting the butter slowly in a saucepan over low heat, allowing it to brown slightly and develop a nutty aroma
  • Add the brown sugar to the browned butter and whisk until smooth and well combined.
    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.
    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.
    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.
    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.
    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.
    Using a tablespoon or cookie scoop, portion out the chilled dough and gently shape into balls
  • Bake for about 12 minutes, or until the edges are golden and the cookies feel set when lightly pressed.
    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.
    Serve Spiced Pumpkin Cookies

Nutrition

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