We might be on day seven of temperatures hitting ninety degrees, but don’t tell these pumpkin cookies that. It is officially fall now, and these cookies do not care about heat waves. The leaves are turning colors, the cider mills are open, and spiders have gotten the message to all move inside en masse, and that can only mean that it is fall, and that we can therefore start baking with pumpkin. These cookies are about as basic as it gets, but sometimes all you really want is a dough that whips together in under ten minutes and bakes into giant, pillowy cookies that taste just like pumpkin pie.
This recipe is so easy, the hardest part is probably gathering all of your ingredients together. The key ingredient here is the pumpkin puree. You can use canned (I did), or if you happen to have fresh roasted pumpkin on hand, by all means use that. When we used to get a CSA box, we would occasionally get a small “sugar” pumpkin, and after roasted it I’d always save a few cups for baked goods like these cookies. The other ingredient that makes these cookies shine is the spice mix. I happen to have a jar of pumpkin pie spice that I got from Trader Joe’s on an impulse buy, but if you don’t have it you can easily use 1 teaspoon of cinnamon plus 1/4 teaspoon each of nutmeg, cloves, allspice and nutmeg. Once you’ve got your ingredients together, it’s time to get started.
Mix your dry ingredients together in a small bowl and set them aside. In the bowl of a stand mixer or in a large bowl and using a hand mixer, beat the butter until it is light and fluffy. Add the sugars and beat another minute until they’re combined, then add the egg and the pumpkin. Add the dry ingredients, mix until just combined, and you are ready to put them on your cookie sheets.
I decided to make giant cookies, because if I’m going to eat a cookie, I’m going all in. I used a quarter cup measure instead of a tablespoon, and spaced them out about 1.5 inches apart on the cookie sheets. The dough makes about fifteen cookies, so you can put eight on one sheet and seven on the other. After twenty minutes in the oven, these cookies will have your house smelling like it’s Thanksgiving.
The cookies will be tall and soft in the middle with crispy edges. The flavor is rich with sweet roasted pumpkin and just the right amount of spice, so the light and airy texture is perfect. Served with some apple cider or a glass of milk, these are the perfect fall treat (even if it is still ninety degrees outside).
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup unsalted butter (1 stick)
- ¾ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 cup canned pumpkin
- Preheat the oven to 350°F and line two cookie sheets with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In the bowl of a stand mixer, cream the butter on medium speed until light and fluffy, about two minutes. Add the sugars and beat another minute until combined. Add the egg and canned pumpkin and beat until combined.
- Add the flour mixture and beat on low speed until just combined. Using a quarter cup measure, drop 8 cookies on each baking sheet. Bake for 20-22 minutes, until cookies are crispy on the edges but still soft in the middle.