Introduction
As the leaves change color and the air turns crisp, there’s nothing quite like the warm, comforting aroma of freshly baked cookies. These pumpkin cookies are the perfect treat for fall, combining rich flavors and a soft, chewy texture that will delight your taste buds. With a hint of pumpkin pie spice and a sweet topping, they make for an irresistible snack or dessert. Gather the ingredients and get ready to enjoy these seasonal delights.
Detailed Ingredients with measures
For the cookies:
– 1/2 cup (1 stick) unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1 large egg
– 1/2 cup pumpkin puree (not pumpkin pie filling)
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon pumpkin pie spice
For the topping:
– 1/4 cup granulated sugar
– 1 teaspoon pumpkin pie spice
– 1/2 teaspoon ground cinnamon
Prep Time
2 hours
Cook Time, Total Time, Yield
Cook Time: 13 to 15 minutes
Total Time: Approximately 2 hours and 15 minutes (including chilling time)
Yield: About 24 cookies
Detailed Directions and Instructions
Step 1:
In a medium bowl, beat together the softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer until smooth and creamy.
Step 2:
Add the egg, pumpkin puree, and vanilla extract to the butter-sugar mixture; beat until well combined.
Step 3:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and pumpkin pie spice.
Step 4:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 5:
Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours.
Step 6:
When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7:
Prepare the topping by combining the granulated sugar, pumpkin pie spice, and ground cinnamon in a small bowl.
Step 8:
Scoop out the chilled dough using a cookie scoop, roll each portion into a ball, then roll the balls in the topping mixture until fully coated.
Step 9:
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently press each ball down to flatten slightly.
Step 10:
Bake in the preheated oven for 13 to 15 minutes, or until the cookies are golden brown.
Step 11:
Allow the cookies to cool on the baking sheet until set, then transfer them to a wire cooling rack to cool completely.
Notes
Tip 1:
Ensure that the butter is softened to room temperature for easier mixing.
Tip 2:
Using pure pumpkin puree (not pumpkin pie filling) is essential for the right flavor and texture.
Tip 3:
Refrigerating the dough allows the flavors to meld and can improve the texture of the cookies.
Tip 4:
For even baking, make sure to space the cookies apart on the baking sheets and avoid overcrowding.
Tip 5:
Cookies will continue to firm up as they cool, so avoid overbaking to maintain a soft texture.
Cook techniques
Beating Ingredients
Beat together softened butter, granulated sugar, and brown sugar until smooth and creamy, ensuring that the sugars are well incorporated into the butter.
Whisking Dry Ingredients
In a separate bowl, whisk together the dry ingredients—flour, baking powder, baking soda, and pumpkin pie spice—until evenly mixed, which helps in even leavening and flavor distribution.
Chilling the Dough
Refrigerate the cookie dough for at least 2 hours to firm up the butter, which guarantees a better texture in the final cookies and helps prevent spreading during baking.
Scooping and Rolling
Use a cookie scoop to portion out the dough, then roll each portion into a ball. This ensures uniform size and shape for even baking.
Coating with Topping
Roll the dough balls in a mixture of granulated sugar, pumpkin pie spice, and ground cinnamon before baking, which adds extra sweetness and flavor to the exterior of the cookies.
Baking Temperature
Bake the cookies in a preheated oven at 350°F (175°C) until they are golden brown, which indicates they are fully cooked and have developed a nice texture.
Cooling Process
Allow the cookies to cool on the baking sheet initially before transferring them to a wire cooling rack, ensuring they set properly and maintain their shape.
FAQ
Can I use pumpkin pie filling instead of pumpkin puree?
It is not recommended to use pumpkin pie filling as it contains added spices and sugars that may alter the flavor and texture of the cookies.
How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to a week, or refrigerate them for a longer shelf life.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Shape it into balls, freeze them on a baking sheet, then transfer to an airtight container or freezer bag for up to three months.
What can I substitute for unsalted butter?
You can substitute unsalted butter with an equal amount of margarine or a plant-based butter alternative, though this may slightly change the flavor and texture.
What if I don’t have pumpkin pie spice?
If you don’t have pumpkin pie spice, you can make your own blend using equal parts cinnamon, nutmeg, ginger, and allspice.
Conclusion
These pumpkin cookies are a delightful treat that perfectly capture the essence of fall. With a soft, chewy texture and a warm blend of spices, they are ideal for cozy gatherings or a simple indulgence at home. The pumpkin puree adds moisture and flavor, ensuring each bite is rich and satisfying. Make a batch for yourself and enjoy the comforting taste of autumn!
More recipes suggestions and combination
Pumpkin Chocolate Chip Cookies
Add 1 cup of chocolate chips to the cookie dough for a sweet twist on this classic recipe.
Maple Glazed Pumpkin Cookies
Drizzle a simple maple glaze over cooled cookies for an added layer of flavor.
Pumpkin Cream Cheese Swirl Cookies
Incorporate a cream cheese swirl into the batter for a rich, decadent experience.
Nutty Pumpkin Cookies
Mix in chopped nuts, like walnuts or pecans, for added crunch and a nutty flavor.
Pumpkin Spice Latte Cookies
Add a tablespoon of instant coffee and an extra sprinkle of cinnamon for a coffee-flavored version.
White Chocolate Pumpkin Cookies
Substitute milk chocolate chips with white chocolate for a sweet contrast to the pumpkin spices.
