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Pumpkin Spice Cookies

Pumpkin spice cookies are mixed with pumpkin puree and chilled before baking for soft cookies with set edges and tops that no longer look wet. A short chill helps the dough hold its shape as the cookies bake in batches.
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Prep Time 20 minutes
Cook Time 26 minutes
Chill time 30 minutes
Total Time 1 hour 16 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg yolk large
  • 0.75 cup pumpkin puree canned, not pumpkin pie filling
  • 1 teaspoon vanilla extract

Equipment

  • 1 18x13-inch baking sheet

Method
 

  1. Whisk the flour, baking soda, baking powder, pumpkin pie spice, and salt together in a medium bowl.
  2. Beat the butter, granulated sugar, and brown sugar in a large bowl until creamy, about 2 minutes.
  3. Beat in the egg yolk, pumpkin puree, and vanilla until combined.
  4. Add the flour mixture and mix on low just until no dry streaks remain.
  5. Cover and chill the dough for 30 minutes.
  6. Meanwhile, heat the oven to 350°F.
  7. Line an 18x13-inch baking sheet with parchment paper.
  8. Drop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
  9. Bake one batch at a time for 11–13 minutes, until the edges are set and the tops no longer look wet.
  10. Let the cookies cool on the baking sheet for 5 minutes.
  11. Transfer the cookies to a wire rack to cool completely.

Notes

For soft cookies, mix the flour in just until no dry streaks remain and chill the dough as directed. Store in an airtight container in the refrigerator for up to 5 days; baked cookies can be frozen. For a dairy-free option, use a plant-based butter stick in place of the unsalted butter.