Small Batch Spiced Pumpkin Cookies
These small batch spiced pumpkin cookies are soft, chewy, and packed with warm fall flavors. Perfect for a cozy treat without making a huge batch.
Equipment
- Medium bowl
- Electric mixer
- Larger bowl
- Plastic wrap
- Baking sheet
- Wire rack
Ingredients
Dry Ingredients
- 1 cup, plus 2 tablespoons All-purpose flour
- 1/2 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Salt
Wet Ingredients
- 1/2 stick (4 tablespoons) Unsalted butter softened
- 1/4 cup Granulated sugar
- 1/4 cup Brown sugar packed
- 1/4 cup Canned pumpkin puree not pumpkin pie filling
- 1 large Egg yolk
- 1/2 teaspoon Vanilla extract
Instructions
Preparation
- Whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl, then set aside.
- In a larger bowl, cream softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (2-3 minutes).
- Beat in pumpkin puree, egg yolk, and vanilla extract until combined; the mixture may appear slightly curdled.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined without overmixing.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to prevent spreading and deepen flavors.
Baking
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Scoop 6 equal portions of dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 10-12 minutes until edges are set and lightly golden, and centers are slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough is crucial for preventing the cookies from spreading too much and allows the flavors to truly develop. Do not skip this step!