Pumpkin Spice Cookies

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

Pumpkin Spice Cookies

These pumpkin spice cookies are soft, spiced, and irresistibly simple. Enjoy them as-is or elevate with a cinnamon sugar roll and maple glaze drizzle. Perfect for cozy family moments, functional snacking or quick gourmet treats.

15 min Prep10 min Cook25 min Total
15 min Prep•10 min Cook•25 min Total
18 Servings
Pumpkin Spice Cookies
15 min Prep10 min Cook25 min Total
15 min Prep•10 min Cook•25 min Total
18 Servings

These pumpkin spice cookies are soft, spiced, and irresistibly simple. Enjoy them as-is or elevate with a cinnamon sugar roll and maple glaze drizzle. Perfect for cozy family moments, functional snacking or quick gourmet treats.

Cooking Mode

Prevent your screen from going dark as you follow along.

Ingredients

Cookies

Pumpkin Puree
¾ cup pumpkin puree 
A bowl of white flour.
1 ½ cups all-purpose flour 
Pumpkin Pie Spice
1 teaspoon pumpkin pie spice 
baking powder
1 teaspoon baking powder 
baking soda
½ teaspoon baking soda 
A small bowl of salt.
½ teaspoon kosher salt 
Small bowl of brown sugar.
¾ cup packed dark brown sugar 
A small bottle of vanilla extract.
1 teaspoon pure vanilla extract 

Optional Coating:

A small bowl of sugar.
2 tablespoons granulated sugar 
Ground Cinnamon
½ teaspoon ground cinnamon 

Optional Glaze:

powdered sugar
½ cup powdered sugar 
A glass bottle of maple syrup.
2 teaspoons pure maple syrup 

Directions

Cookies

- Select a step number to highlight that step.
Preheat: Preheat oven to 350 F°. Line two baking sheets with parchment paper. Set aside.
dry pumpkin: Place pumpkin puree on a piece of parchment paper. Use paper towels to blot pumpkin until dry. Set aside.

Tips

  • This step removes some of the water from the pumpkin puree and will result it a better cookie texture.

whisk: In a small bowl, whisk together flour, pumpkin pie spice, baking powder and salt. Set aside.
mix: In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown sugar on medium speed until fluffy, 2-3 minutes, scraping the sides of the bowl as needed.

Tips

  • You can use light brown sugar, but it will have less molasses flavor than dark brown sugar.

beat: Add egg and vanilla extract. Beat until well-combined, 1-2 minutes.
combine: Beat in pumpkin until just combined.
slowly add: Slowly add dry ingredients while beating on medium speed until a sticky dough forms, 30-60 seconds, scraping the sides of the bowl as needed.
scoop: Using a 2-inch cookie scoop, scoop cookies into balls. Line on prepared baking sheet 2-3 inches apart.
bake: Bake 8-11 minutes or until cookies are just set in the middle. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional Coating:

- Select a step number to highlight that step.
coating: Optional step: If using coating, in a small bowl, stir together sugar and cinnamon. Roll each cookie dough ball in sugar cinnamon mixture. Place back on the parchment paper 2-3 inches apart.

Tips

  • Rolling the dough balls in cinnamon sugar will allow you to roll the cookies in a smoother, rounder ball.

Optional Glaze:

- Select a step number to highlight that step.
glaze: Optional step: If using glaze, in a medium bowl, whisk together powdered sugar, maple syrup and milk until smooth. Use a spoon or fork to drizzle lightly over baked cookies. Let dry at least 15 minutes.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Cookies

- Select a step number to highlight that step.
Preheat: Preheat oven to 350 F°. Line two baking sheets with parchment paper. Set aside.
dry pumpkin: Place pumpkin puree on a piece of parchment paper. Use paper towels to blot pumpkin until dry. Set aside.

Tips

  • This step removes some of the water from the pumpkin puree and will result it a better cookie texture.

whisk: In a small bowl, whisk together flour, pumpkin pie spice, baking powder and salt. Set aside.
mix: In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown sugar on medium speed until fluffy, 2-3 minutes, scraping the sides of the bowl as needed.

Tips

  • You can use light brown sugar, but it will have less molasses flavor than dark brown sugar.

beat: Add egg and vanilla extract. Beat until well-combined, 1-2 minutes.
combine: Beat in pumpkin until just combined.
slowly add: Slowly add dry ingredients while beating on medium speed until a sticky dough forms, 30-60 seconds, scraping the sides of the bowl as needed.
scoop: Using a 2-inch cookie scoop, scoop cookies into balls. Line on prepared baking sheet 2-3 inches apart.
bake: Bake 8-11 minutes or until cookies are just set in the middle. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional Coating:

- Select a step number to highlight that step.
coating: Optional step: If using coating, in a small bowl, stir together sugar and cinnamon. Roll each cookie dough ball in sugar cinnamon mixture. Place back on the parchment paper 2-3 inches apart.

Tips

  • Rolling the dough balls in cinnamon sugar will allow you to roll the cookies in a smoother, rounder ball.

Optional Glaze:

- Select a step number to highlight that step.
glaze: Optional step: If using glaze, in a medium bowl, whisk together powdered sugar, maple syrup and milk until smooth. Use a spoon or fork to drizzle lightly over baked cookies. Let dry at least 15 minutes.

Frequently Asked Questions

The middle will look slightly wet, and the edges will start to lightly brown.

These cookies actually get better with time and are best the next day. We recommend baking them in the evening and eating them the next day.

The cookie dough may be a bit wet and spread more when baking.

Refrigerate dough up to 3 days or freeze up to 2 months; thaw in fridge before baking. Baked cookies freeze up to 1 month. Thaw before eating (may be slightly sticky).

The cookies are good up to 6 days after being baked. Store them in an airtight container at room temperature.

Other Recipes By Organic Valley

Puff Pastry Veggie Tart next to a carton of eggs
55 min

Easy Puff Pastry Veggie Tart

Get Recipe
A bowl of potatoes and Swedish meatballs on a table
1 hr 5 min

Eggnog 'Swedish' Meatballs

Get Recipe
Simple holiday dessert eggnog panna cotta
2 hr 5 min

Eggnog Panna Cotta

Get Recipe
Scoop of cottage cheese ice cream in a dish with a fresh mint and spoon.
4 hr 3 min

Vanilla Cottage Cheese Ice Cream

Get Recipe
Grilled salmon dinner with vegetables.
35 min

Grilled Salmon with Summer Vegetables & Lemon Ghee Sauce

Get Recipe
Cheesy Chicken Bake with Organic Valley Italian Herb Mozzarella Flavor Favorites sliced cheese in a pan.
45 min

Cheesy Chicken Bake with Italian Herb Mozzarella

Get Recipe
1 / –

Similar Recipes

Dark Chocolate Rosemary Toffee
55 min

Dark Chocolate Rosemary Toffee

Get Recipe
Real-Deal Maple Ice cream in a ice cream dish with a spoon on the side.
25 min

Real-Deal Maple Ice Cream

Get Recipe
Spiced Maple Pecan Pumpkin Bread
1 hr 35 min

Spiced Maple Pecan Pumpkin Bread

Get Recipe
Chai Snickerdoodles
52 min

Chai Snickerdoodles

Get Recipe
Caramel Apple Spice Cheesecake
2 hr 15 min

Caramel Apple Spice Cheesecake

Get Recipe
Spiced Plum Cake
1 hr 5 min

Spiced Plum Cake

Get Recipe
1 / –