Pumpkin Spiced Cookies: A Delicious Recipe

Do you ever have those days where you feel like you’re failing at all the things? The laundry is overflowing, the kids are using the walls as a canvas, and dinner? Dinner is a distant, terrifying thought. That’s when I reach for a sanity-saving recipe that feels like a warm hug. For me, lately, it’s been all about these Pumpkin Spiced Cookies.

I remember the first time I made these Pumpkin Spiced Cookies. It was a chilly October evening, the kind where the leaves are crunching under your feet and you just want to curl up with something cozy. My little ones were running around in their Halloween costumes, buzzing with excitement, and I needed a quick treat that would satisfy their sweet tooth without sending them into a full-blown sugar rush. These Pumpkin Spiced Cookies were the answer.

The smell filled the kitchen, a warm, spicy aroma that instantly made everything feel a little bit calmer. One bite, and my kids were hooked. And honestly? So was I. They are perfect with a tall glass of milk or a cup of coffee. These cookies have become a seasonal staple in our house.

These Pumpkin Spiced Cookies fit right into the beautiful chaos of my family life because they’re easy, forgiving, and absolutely delicious. No fancy ingredients or complicated techniques required. Plus, they make the house smell amazing!

So, if you’re looking for a way to bring a little bit of joy to your kitchen (and maybe even get a few smiles from your little monsters), grab your mixing bowl, and let’s make some Pumpkin Spiced Cookies together! I promise, it’s easier than folding that mountain of laundry.

INGREDIENTS You’ll Need:

Alright, let’s gather our troops. Don’t worry, this Pumpkin Spiced Cookies ingredient list is SHORT because mama doesn’t have time for fancy!

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• ½ cup chocolate chips (optional, but highly recommended!)

No worries if you don’t have all the spices on hand! I use pumpkin pie spice all the time in my Pumpkin Spiced Cookies. Usually 1-1/2 teaspoons of pumpkin pie spice is all you need!

Here’s a Pumpkin Spiced Cookie trick that saved my sanity more than once: I always keep a can or two of pumpkin puree in my pantry during the fall. It’s a lifesaver for quick desserts and last-minute baking projects. You can grab the pumpkin puree at Target or Walmart while doing your regular grocery run.

This Pumpkin Spiced Cookies recipe doesn’t have to break the bank. Look for store-brand spices and butter when you’re shopping. They work just as well and can save you a few dollars.

My family loves when I add extra chocolate chips. Sometimes, I even throw in a handful of chopped walnuts or pecans for a little extra crunch.

When it comes to leftover ingredients, store your spices in a cool, dry place to keep them fresh. Softened butter is key for these Pumpkin Spiced Cookies, so make sure to take it out of the fridge an hour or so before you start baking. If you have butter already softened, it cuts down on time.

Let’s Make it Happen!

Okay, fellow kitchen warriors, let’s dive into making these Pumpkin Spiced Cookies! I’m going to walk you through it step-by-step, like we’re baking side-by-side.

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze!
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves. Set aside. Don’t skip this step! It ensures that your spices are evenly distributed throughout the dough.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
4. Beat in the egg and vanilla extract until well combined. Make sure everything is mixed well.
5. Add the pumpkin puree and mix until just combined. Don’t overmix at this stage!
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, be careful not to overmix. Overmixing can lead to tough cookies.
7. Stir in the chocolate chips (if using). Now’s the time to get the kids involved! They can help with this part.
8. Drop by rounded tablespoons onto the prepared baking sheet. I like to use a cookie scoop to ensure that all the cookies are the same size.
9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Your Pumpkin Spiced Cookies should smell amazing by now!
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Perfect time to fold that laundry pile while these cool off!

In my chaotic kitchen, this Pumpkin Spiced Cookies usually takes about 30 minutes from start to finish, including baking time. It’s a quick and easy treat that even the busiest moms can manage.

Don’t panic if your Pumpkin Spiced Cookies looks a little puffy when they come out of the oven. They’ll flatten out as they cool.

Here’s where I used to mess up my Pumpkin Spiced Cookies – don’t make my mistake! I would often overbake them, resulting in dry, crumbly cookies. The key is to take them out of the oven when the edges are just starting to brown and the centers are still slightly soft.

While your Pumpkin Spiced Cookies are doing their thing, pour yourself that well-deserved coffee or tea and take a moment to breathe! You deserve it!

How We Love to Eat This!

Alright, mama, your Pumpkin Spiced Cookies are baked and ready to be devoured! But how do we make the most of these little bites of fall heaven?

The kids devour this Pumpkin Spiced Cookies when I serve it with a tall glass of milk or a scoop of vanilla ice cream. It’s the perfect after-school treat or weekend dessert.

This Pumpkin Spiced Cookies is perfect for those crazy weeknight dinners when you need a quick and easy dessert to satisfy everyone’s sweet tooth. They’re also great for potlucks, bake sales, and holiday gatherings.

For a pretty presentation, dust the cooled Pumpkin Spiced Cookies with powdered sugar or drizzle them with a simple glaze made from powdered sugar and milk. It adds a touch of elegance without a ton of effort.

We always have leftovers (well, sometimes!), so I like to store them in an airtight container at room temperature. They’ll stay fresh for several days, but let’s be real, they never last that long in my house.

One seasonal variation we’ve tried and loved is adding a cream cheese frosting to the Pumpkin Spiced Cookies. It’s a little extra work, but the creamy tanginess of the frosting pairs perfectly with the warm spices of the cookies.

When I made these Pumpkin Spiced Cookies for our neighborhood potluck, I got so many compliments! Everyone raved about how soft and flavorful they were.

These Pumpkin Spiced Cookies reminds me of another family favorite, my Homemade Spiced Pumpkin Butter. I highly recommend trying it out!

If your kids love this, they’ll go crazy for my Pumpkin French Toast Roll Ups! They are very delicious.

FAQs: Your Questions Answered

I know you’ve got questions, friend! Here are some of the most common concerns I hear from moms about making Pumpkin Spiced Cookies.

Can my picky eater handle this Pumpkin Spiced Cookies?

Absolutely! The pumpkin flavor is subtle and blends well with the warm spices. Plus, the chocolate chips (if you choose to add them) are always a hit with kids. If your little one is particularly sensitive to spices, you can reduce the amount of cinnamon, nutmeg, ginger, and cloves.

What if I burn my Pumpkin Spiced Cookies? (Asking for a friend… okay, it was me!)

We’ve all been there! If your Pumpkin Spiced Cookies start to brown too quickly, try lowering the oven temperature by 25 degrees or placing a sheet of aluminum foil over the cookies to protect them from the heat.

Can I make this Pumpkin Spiced Cookies ahead for meal prep?

Yes, you can! The dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Just bring it to room temperature before baking. You can also bake the cookies ahead of time and store them in an airtight container at room temperature.

What’s the best way to soften butter quickly?

If you forget to take the butter out of the fridge ahead of time, you can soften it quickly by microwaving it for a few seconds at a time, until it’s soft but not melted. You can also place the butter in a resealable plastic bag and flatten it with a rolling pin.

Can I use canned pumpkin pie filling instead of pumpkin puree?

I don’t recommend it. Canned pumpkin pie filling contains added sugar and spices, which will alter the flavor and texture of the Pumpkin Spiced Cookies. Stick with plain pumpkin puree for the best results.

What if I don’t have all the spices on hand?

As I mentioned before, you can substitute pumpkin pie spice for the individual spices in this Pumpkin Spiced Cookies recipe. Use about 1 ½ teaspoons of pumpkin pie spice.

Can I freeze these Pumpkin Spiced Cookies?

Yes, you can! Baked cookies can be frozen for up to 2-3 months. Freeze them in a single layer on a baking sheet before transferring them to a freezer-safe container. You can also freeze the dough.

I burned my first batch of Pumpkin Spiced Cookies years ago, but I learned from my mistakes!

My family prefers the version with extra chocolate chips. They are the best ever!

For more sanity-saving dinner ideas, check out Mommy Made Meals. You can also find out Spiced Pumpkin Cookies Recipe.

Final Thoughts:

These Pumpkin Spiced Cookies are more than just a recipe. They’re a symbol of cozy autumn days, family togetherness, and the simple joy of baking. They are very easy to make.

My Pumpkin Spiced Cookies Mom Hacks:

• Prep ahead: Measure out all your ingredients before you start baking. This will save you time and reduce stress.
• Get the kids involved: Let your little ones help with stirring, measuring, and adding chocolate chips. It’s a fun way to spend time together.
• Don’t overbake: Take the cookies out of the oven when the edges are just starting to brown and the centers are still slightly soft.

Family-Tested Pumpkin Spiced Cookies Variations:

• Cream Cheese Frosting: Add a tangy cream cheese frosting for an extra layer of flavor.
• Maple Glaze: Drizzle with a simple maple glaze made from powdered sugar and maple syrup.
• Nutty Goodness: Add chopped walnuts or pecans for a little extra crunch.

My oldest loves the cream cheese frosting version, while my youngest is all about the extra chocolate chips. You can find inspiration from Chewy Pumpkin Cookies – In Bloom Bakery.

I hope you’ll give these Pumpkin Spiced Cookies a try! I know you’ll love them. They are Soft Pumpkin Cookies. Don’t be afraid to experiment with different variations and make them your own. For more insight, visit Soft Pumpkin Cookies With Cream Cheese Frosting • Love From ….

Remember, friend, cooking is about creating memories and sharing love. Don’t stress about perfection. Just have fun and enjoy the process! And if you’re looking for Easy Pumpkin Cookies, there are a lot of options available.

Now go forth and bake some Pumpkin Spiced Cookies! You’ve got this! Don’t forget to check out another variation, Soft Pumpkin Cookies (Easy Recipe) – Sally’s Baking.

 

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