Crispy Pumpkin Spice Cookies are the perfect treat for fall, combining the warm flavors of pumpkin, cinnamon, and nutmeg into a delightful cookie that’s both crunchy and chewy. These cookies are not only easy to make but also a fantastic way to embrace the autumn season. With their inviting aroma and delicious taste, they’re sure to become a favorite in your household. Whether you’re preparing for a cozy gathering or simply indulging yourself, this recipe will guide you through creating the perfect batch of crispy pumpkin spice cookies.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the pumpkin puree, eggs, and vanilla extract, mixing until well combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chocolate chips for an extra treat.
- Form the Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie as they will spread while baking.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are golden brown. The centers may look slightly underbaked, but they will firm up as they cool.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy your crispy pumpkin spice cookies!
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Just make sure to cook and blend it until smooth before adding it to the recipe.
How do I store crispy pumpkin spice cookies?
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
What can I add to enhance the flavor?
You can add nuts, such as walnuts or pecans, or even dried fruits like cranberries for added texture and flavor.
Are these cookies suitable for a vegan diet?
To make these cookies vegan, substitute the butter with a plant-based alternative and use flax eggs in place of regular eggs.