Pumpkin Spice Cookies
Soft and chewy pumpkin spice cookies made with real pumpkin puree, molasses and homemade pumpkin spice. These easy fall cookies bake in just 15 minutes and freeze extremely well.
Equipment
- Large mixing bowl
- hand mixer
- Large baking sheet
- Parchment Paper
- Cooling Rack
Ingredients
- 1 cup white sugar
- 1/2 cup (113g) butter, melted
- 1 Large egg
- 1/2 cup pumpkin puree Excess moisture should be removed before adding to the cookie dough. See instructions.
- 1 tbsp vanilla extract
- 2 tbsp molasses
- 1 tbsp pumpkin spice
- 2 cups (240g) all-purpose flour
- 1 tsp baking soda
- Sea salt, for sprinkling
Instructions
Prepare the Pumpkin Puree
- Spread 1/2 cup of pumpkin puree onto a plate. Place about 6 sheets of paper towel over the puree and gently press down for about 30 seconds to absorb the excess moisture. Peel away the paper towel and set the pumpkin puree aside.
Mix the Butter and Sugar
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Add the melted butter and sugar to a large mixing bowl. Using a hand mixer, mix until well combined.
Add the Wet Ingredients
- Add the egg, vanilla, molasses and prepared pumpkin puree. Continue mixing with the hand mixer until combined.
Add the Dry Ingredients
- Add the pumpkin spice, baking soda and flour. Mix with the hand mixer until the dough comes together. The finished dough should be very soft but still hold its shape.
Scoop the Cookies
- Use a regular tablespoon to scoop the cookie dough onto the prepared baking sheet, spacing the cookies evenly apart. The cookies do not need to be rolled or flattened before baking.
Bake
- Bake at 350°F for approximately 15 minutes, or until the edges begin to brown. The centers will still be very soft when the cookies first come out of the oven.
- While the cookies are still warm, lightly sprinkle the tops with sea salt. Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer them to a cooling rack to finish cooling.
Notes
Pumpkin puree: Removing excess moisture from the pumpkin puree is important for getting the right texture. Don't skip this step.
For firmer cookies: Bake for an additional 2–3 minutes for a firmer, chewier cookie.
Storage: Store completely cooled cookies in an airtight container at room temperature for 3–5 days.
Freezing: These cookies freeze very well. Loosely pack them into a freezer bag or freezer-safe container. They separate easily once frozen, so parchment paper between the cookies isn't necessary. Thaw at room temperature for about 15 minutes before eating.
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