Cozy Autumn Pumpkin Spice Cookies
As the leaves transition into rich shades of amber, brown, and gold, our homes beckon us to bake something that feels just as warm and inviting. There’s something truly comforting about the scent of pumpkin spice wafting through the air, making those chilly autumn afternoons feel treasurable. These Cozy Autumn Pumpkin Spice Cookies not only fill your kitchen with a delightful aroma but also wrap your taste buds in tender bites of sweetness that dance with the essence of fall.
This recipe takes me back to cozy afternoons at my grandmother’s kitchen, where laughter and love mixed with the sugary scent of freshly baked treats. We’d snuggle on the couch, savoring cookies still warm from the oven, hot cider in hand, as the leaves crunched beneath our feet outside. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Easy Weeknight Baking: This simple recipe can be whipped up quickly, making it perfect for any weekday or weekend baking adventure.
- Fall Flavor Packed: Infused with pumpkin puree and aromatic pumpkin pie spice, every bite is a taste of fall!
- Soft and Chewy Texture: Experience the tender, chewy goodness that these cookies bring, perfect for dunking in a warm cup of tea or cider.
- Customizable to Your Liking: Feel free to add your favorite mix-ins like chocolate chips or nuts for extra crunch and flavor!
- Crowd-Pleasing Treat: These cookies are great for sharing! Bring them to a friendly gathering or festive celebration, and watch them disappear.
What You’ll Need
Gather These Simple Ingredients:
- 1 cup pumpkin puree
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1 cup chocolate chips or chopped nuts
How to Make Cozy Autumn Pumpkin Spice Cookies
Let’s Make It Together:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and vegetable oil until smooth and creamy.
- Add the eggs and vanilla extract to the pumpkin mixture and mix until well combined.
- In another bowl, sift together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined. If you’re adding chocolate chips or nuts, fold them in here!
- Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them a couple of inches apart.
- Bake for 12-15 minutes, until the edges are lightly golden and the centers are set but still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Delicious Variations to Try
While these cookies are incredible as-is, don’t hesitate to get creative! Here are a few fun ways to customize your batch:
- Choco-Pumpkin Delight: For a rich, indulgent twist, mix in dark or white chocolate chips for a creamy burst of flavor in each bite.
- Nuts About It: Add some crunch by folding in chopped pecans or walnuts. Their nutty flavor pairs beautifully with cinnamon-spiced sweetness.
- Zesty Orange Kick: For a fresh take, try adding a tablespoon of orange zest to the dough for a zesty and refreshing note.
- Crisp Apple Treat: Fold in small chunks of apple for a fruity surprise that complements the pumpkin perfectly!
Chef Emma’s Helpful Tips
- Make-Ahead Magic: This cookie dough can be prepared a day ahead and stored in the refrigerator. Just scoop and bake when you’re ready to enjoy warm cookies!
- Perfectly Soft Cookies: Avoid overmixing the dough, as this will give you drier cookies. Mixing just until combined keeps them tender.
- Storage Suggestions: Store your cookies in an airtight container at room temperature for up to a week. They also freeze well; just place them in a freezer bag for up to 2 months!
- Swap Ingredients: You can replace vegetable oil with melted coconut oil for a hint of tropical flavor or use applesauce for a lower-fat version.
Nutrition Information per Serving
Calories & Nutrition Details (per cookie, makes about 24 cookies)
- Serving Size: 1 cookie
- Calories: 120
- Carbohydrates: 18g
- Sugar: 9g
- Fat: 5g
- Protein: 2g
- Sodium: 75mg
Reader FAQs About Cozy Autumn Pumpkin Spice Cookies
Can I make this ahead?
Absolutely! You can prepare the dough a day in advance and refrigerate it until you’re ready to bake.
Can I use different ingredients?
Yes! Feel free to experiment with different flour types or sweeteners based on your dietary needs.
How do I store leftovers?
Store leftover cookies in an airtight container at room temperature. They’ll stay fresh for up to a week!
How long does it last?
If stored properly, these cookies can last about a week or can be frozen for up to 2 months.
Wrapping It Up
These Cozy Autumn Pumpkin Spice Cookies are not just a recipe; they’re a loving piece of autumn captured in each tasty morsel. The combination of warm spices and soft, chewy texture make this a cherished treat to enjoy anytime the fall chill sets in. Save this Cozy Autumn Pumpkin Spice Cookies recipe to your baking board so it’s ready when you need a cozy treat! Grab your apron, create some heartwarming memories, and let’s celebrate the essence of fall together!
Cozy Autumn Pumpkin Spice Cookies
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Optional Mix-Ins
- 1 cup chocolate chips or chopped nuts Optional for added texture and flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and vegetable oil until smooth and creamy.
- Add the eggs and vanilla extract to the pumpkin mixture and mix until well combined.
- In another bowl, sift together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
Baking
- Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined. If you're adding chocolate chips or nuts, fold them in here!
- Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them a couple of inches apart.
- Bake for 12-15 minutes, until the edges are lightly golden and the centers are set but still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
