Pumpkin Spice Cookies Recipe

Pumpkin Spice Cookies are a favorite in our household during the fall baking season. They’re easy-to-make, moist and chewy, and everyone in the family enjoys them. They’re great for snacking (all on their own) or try them dunked in your favorite coffee or hot cocoa. Delicious!

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If you like to do your baking ahead of time you can certainly double-up this recipe and freeze some of the cookies for later use. They will keep nicely in the freezer for up to 3 months. Just thaw at room temperature and enjoy.

Pumpkin Spice Cookies Recipe

1 (15 ounce) can pumpkin puree
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 medium eggs
2 1/2 cups all-purpose flour
1 1/4 tablespoons ground cinnamon
1 tablespoon ground ginger
1/2 tablespoon ground nutmeg
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves

Preheat the oven to 350 degrees F.

In a large mixing bowl beat together the pumpkin puree, softened butter, granulated sugar, and brown sugar using an electric mixer until creamy. Beat in the medium-sized eggs.

In a large bowl sift together the all-purpose flour, cinnamon, ginger, nutmeg, baking soda, baking powder, salt, and cloves. Stir into the pumpkin batter. Refrigerate the dough for 1 hour.

Form the dough into 1″ diameter balls and place onto an ungreased baking sheet. Flatten slightly with the back of a spoon.

Bake in a preheated 350 degree F. for 8-10 minutes. They will be lightly golden. Don’t over-bake! Remove from oven and baking sheet. Place cookies on a wire rack to cool. Once cool store in an airtight container.

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