These cookies are moist, supremely soft, with hints of chewiness at the edges, and have a wonderful flavor from being sweetened with honey. There’s no pumpkin purée in them—the pop of pumpkin flavor comes from the pumpkin pie spice. The honey makes it a soft, limp dough, which must be chilled before baking so your cookies bake up thick and puffy. These cookies appeared on my blog and were an instant reader favorite.–Averie Sunshine
LC What Folks Are Saying About This Recipe Note
“Spiced perfectly.” “So easy and so pumpkin-pie-delightful!” “Lovely, delicately flavored, yummy.” “Soft, spicy, holiday memory-invoking, these cookies are absolutely delicious! ” “I think these cookies would make a great base for a whoopie pie. A marshmallow or cinnamon cream, sandwiched between two of these cookies, would be amazing!” That’s what folks are saying about these pumpkin spice cookies.
Pumpkin Spice Cookies
- Quick Glance
- 15 M
- 4 H
- Makes about 18 cookies
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Recipe Testers Reviews
This is a nice and easy recipe that makes a nice-sized batch of pumpkin spice cookies with that nice chewy, soft quality usually only found with fresh molasses cookies. It is tempting to over-bake them, but if you want the chewy center to stay soft, just give the cookies 9 minutes, 10 at the most, in the oven. The bottom will be just slightly browned. I found my antique ice cream scoop was exactly the right 2-inch size if filled scantly. I covered the mounds with plastic wrap, just gently pressing down as I smoothed the plastic, and gave them a bit more than 3 hours. Cooking on parchment made cleanup easy, and the cookies came off just fine. I plied my friends and some perfect strangers with them, and all agreed they were lovely, delicately flavored, yummy cookies. The last couple that came home with me were finished off with a cappuccino. All gone! If I could cut back a little on the brown sugar I might feel more virtuous, but the sweetness level was very pleasant, and the honey flavor came through without being overwhelming. The spicing is just perfect.
These pumpkin spice cookies are so delicious when baked during a beautiful fall. The dough was simple to make and took only approximately 10 minutes from start to fridge! I used store-bought pumpkin pie spice, which gave the cookie a perfect pumpkin-pie flavor in a portable treat. I found it worked better to put the dough mounds on a Silpat-lined pan instead of putting them on a plate and then transferring to a pan. The dough stuck to the plate but luckily did not stick to the plastic wrap cover. I wanted my cookies soft, so I baked them for 9 minutes. When they came out of the oven, they were puffed and just as described with a dark edge and a soft center. Unfortunately, as they cooled, they also flattened. They still stayed soft though. I will make these again, as they are so easy and delightful.
Soft and puffy? Yes. Spice? Yes. These are excellent pumpkin spice cookies, even though there's no pumpkin flavor to them at all. It took 10 minutes to really cream the butter. I refrigerated the dough overnight. The baking time was just right at 10 minutes. I baked my cookies on parchment paper, which worked beautifully. My recipe yielded 17 wonderfully delicious cookies. They tasted amazing warm and at room temperature, remaining soft and puffy even the next day. They were fantastic cookies, spiced perfectly and full of all the joys of fall.