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There’s nothing more comforting than biting into a pillow-soft cookie filled with all the flavors and aromas of fall. A heavy dose of pumpkin pie spice and even more cinnamon make these Classic Pumpkin Cookies the perfect treat to start off the season.
Fall is in the air and you know what that means — Pumpkin all the things! Can you believe yesterday was the first day of October? I celebrated by getting my first PSL of the season. You know it’s officially fall when you’re sipping on a Pumpkin Spice Latte from Starbucks! Another sign of fall? My intense need to bake with pumpkin puree. Pumpkin bread, pumpkin muffins, pumpkin cake — I don’t discriminate. I even like to put pumpkin in savory foods like this Pumpkin, Chickpea and Lentil Stew and can’t wait to experiment with more. Pumpkin pasta? Yes, please!
The funny thing about being a food blogger is that everyone you know loves to tell you about their favorite recipes. I take Spin every Sunday morning and before class starts, somehow the conversation always turns to baking. One of the regulars brought up a pumpkin cookie recipe she has been making every year with her son since he was a kid and said she would bring it in for me. The next week, there she was, recipe in hand.
This recipe for Classic Pumpkin Cookies is a great starter recipe. I think it would be great made into a loaf and studded with chocolate chips — and that is exactly what I plan to do on my next go-around. The recipe made about 50 cookies, so you know I was passing these out to just about everyone in my life. No one in their right mind can say no to Classic Pumpkin Cookies, especially when they are as soft and moist as these! Pumpkin puree adds such an amazing texture to baked goods, and all the pumpkin pie spice flavor really makes these the perfect fall treat. I’ve got a heavy hand when it comes to cinnamon, so I added even more on top of what’s included in the pumpkin pie spice.
We all need a recipe for Classic Pumpkin Cookies in our repertoire, and these should totally be yours!
- 1½ cups granulated sugar
- 3 teaspoons pumpkin pie spice
- 3 teaspoons cinnamon
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups pumpkin puree
- ½ cup canola oil
- 1 egg
- 1 teaspoon vanilla
- 2½ cups ap flour
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- In the bowl of a stand mixer, combine sugar, pumpkin pie spice, cinnamon, baking powder and baking soda.
- Add pumpkin puree, oil, egg and vanilla and mix well.
- Gradually add flour and mix on low-medium speed until well combined.
- Use a medium size cookie scoop to portion out onto the cookie sheet.
- Bake for 10-12 minutes.