Pumpkin Spice Cookies
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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.
Media gallery. Use the thumbnail buttons below to change the displayed image or video.
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.
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Ingredients
Cookies
¾ cup pumpkin puree
1 ½ cups all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup packed dark brown sugar
1 teaspoon pure vanilla extract
Optional Coating:
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
Optional Glaze:
½ cup powdered sugar
2 teaspoons pure maple syrup
Directions
Cookies
- Select a step number to highlight that step.- Preheat oven to 350 F°. Line two baking sheets with parchment paper. Set aside.
- 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.
- In a small bowl, whisk together flour, pumpkin pie spice, baking powder and salt. Set aside.
- 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.
- Add egg and vanilla extract. Beat until well-combined, 1-2 minutes.
- Beat in pumpkin until just combined.
- 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.
- Using a 2-inch cookie scoop, scoop cookies into balls. Line on prepared baking sheet 2-3 inches apart.
- 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.- 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.- 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
Prevent your screen from going dark as you follow along.
Cookies
- Select a step number to highlight that step.- Preheat oven to 350 F°. Line two baking sheets with parchment paper. Set aside.
- 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.
- In a small bowl, whisk together flour, pumpkin pie spice, baking powder and salt. Set aside.
- 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.
- Add egg and vanilla extract. Beat until well-combined, 1-2 minutes.
- Beat in pumpkin until just combined.
- 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.
- Using a 2-inch cookie scoop, scoop cookies into balls. Line on prepared baking sheet 2-3 inches apart.
- 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.- 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.- 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.
Do You Know?
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Organic Valley also sells produce. Our produce is grown across the Midwest, Southeast and Northwest United States, ensuring a longer seasonal availability. Fresh from organic fields, our produce is free from toxic pesticides, herbicides and GMOs, offering food you can trust.
Organic Valley farms comprise more than 440,000 acres of land in the United States, and this organic acreage is home to more than 1,600 Organic Valley family farms and a whole lot of biodiversity.
All Organic Valley chickens have access to organic pastures, where they spend their days clucking, strutting and pecking at bugs and earthworms. On rainy days, the chickens stay in the coop — keeping them happy and healthy is our highest priority.
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.
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