Pumpkin Spice Cookies
If you’re looking for a cookie recipe that’s just a bit different than the usual, then I think you’ll love these soft and cake-like pumpkin spice cookies. They’re a fun way to use my homemade pumpkin pie spice blend, and they have a drizzle of a tasty icing on them too!
Mixing Together the Pumpkin Spice Cookies
I always begin any cookie recipe by mixing together the dry ingredients. But in addition to the flour, baking soda, baking powder, and salt in this recipe, I also add in 3 teaspoons of my homemade pumpkin pie spice blend to give these cookies their spicy fall flavor. This pumpkin pie spice blend is a simple mixture that uses cinnamon, nutmeg, ginger, and cloves.
The consistency of the dough for these cookies is just a bit different too because it uses canned pumpkin puree in the mixture. But you can still drop the mixture by spoonfuls onto your cookie sheets (I always use silicone liners when making homemade cookies).
These cookies also won’t spread much as they bake and they will come out of the oven still looking a bit lumpy like when they went in { and that’s OK 🙂 }
After the cookies are baked, I like to add just a drizzle of icing made with powdered sugar and milk. And I add just a bit of the pumpkin pie spice blend to this icing mixture too!
The final result is a soft cake-like cookie with the fall flavors of pumpkin pie in both the cookie and the icing.
And even though these humble cookies might not be winning any beauty contest, they are indeed a tasty sweet treat with pumpkin spice flavors that makes them a great choice during the fall, or any time of the year!
More Tasty Treats:
Pumpkin Spice Cookies
Ingredients:
- 2½ cups Flour (I used white whole wheat)
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 3 tsp Pumpkin Pie Spice Blend (see notes below)
- 1/2 cup Butter
- 3/4 cup White Sugar
- 3/4 cup Brown Sugar
- 1 cup Canned Pumpkin Puree
- 1 Egg
- 1 tsp Vanilla Extract
For The Icing:
- 1 cup Powdered (Confectioners) Sugar
- 1½ Tbl Milk
- 1/4 tsp Pumpkin Pie Spice Blend
Instructions:
- In a medium size mixing bowl, mix together the dry ingredients (flour, baking soda, baking powder, salt, and the spice), and set aside.
- In a large mixing bowl, cream together the butter, sugars, canned pumpkin, the egg, and the vanilla. I use an electric mixer for this step.
- Then gradually mix in the dry ingredients until everything is well mixed together.
- Drop the cookie dough by spoonfuls onto cookie sheets.
- Bake at 350 degrees for 12 to 15 minutes. After baking, let the cookies set on the cookie sheets for a couple of minutes to cool before removing them.
Add the Icing to the cookies:
- In a small mixing bowl, mix together the powdered sugar, the milk, and the pumpkin pie spice.
- Drizzle the icing over the cooled cookies. (I just let some of the icing drizzle off a spoon for this step).
Notes:
