Oh, fall! Is there anything better than that first whiff of crisp air and the cozy feeling that comes with it? My absolute *favorite* thing about autumn? Baking, hands down! And nothing, I mean *nothing*, beats the smell of pumpkin spice wafting through the house. That’s why I’m so excited to share my recipe for these incredibly delicious and easy Classic Pumpkin Spice Cookies. They’re seriously the BEST!
These cookies are so simple to whip up, even on a busy weeknight. Trust me; you don’t need to be a master baker to nail this one. They’re soft, chewy, and bursting with all those warm, comforting fall spices. I remember one year, the leaves were extra vibrant, and I decided to bake a huge batch of these for a neighborhood potluck. They were gone in, like, five minutes! Ever since then, these Classic Pumpkin Spice Cookies have been a fall staple in my kitchen. This recipe? It’s tried and true, and I know you’re just gonna love it!
Why You’ll Love These Classic Pumpkin Spice Cookies
Okay, so why are these cookies about to become your new obsession? Well, let me tell you! They’re:
- Super easy to make – even if you’re a baking newbie!
- The *perfect* fall treat. Seriously, the taste of autumn in every bite.
- Soft and chewy… just how a cookie should be!
- Packed with that amazing pumpkin spice flavor we all crave.
The Perfect Fall Treat: Classic Pumpkin Spice Cookies
Imagine this: cozy sweaters, a crackling fireplace, and a plate piled high with these Classic Pumpkin Spice Cookies. They’re *perfect* for those crisp autumn evenings, Halloween parties, Thanksgiving gatherings… or just a quiet night in with a good book. I mean, come on, what’s better than that?
Simple Baking: Classic Pumpkin Spice Cookies Made Easy
Don’t let fancy recipes intimidate you! These Classic Pumpkin Spice Cookies are seriously simple. We’re talking basic ingredients, easy-to-follow steps, and minimal fuss. You don’t need any special equipment or fancy techniques. Just mix, bake, and enjoy! It’s the kind of baking that’s actually relaxing, you know?
Ingredients for Classic Pumpkin Spice Cookies
Alright, let’s talk ingredients! Nothing too crazy here, promise! You’ll need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (because, duh, it’s pumpkin *spice*!)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (that’s 1 stick!) unsalted butter, *softened* (this is important, trust me!)
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar (make sure you pack it in there!)
- 1 large egg
- 1 teaspoon vanilla extract
- And finally, 1 cup pumpkin puree (not pumpkin pie filling, okay?)
That’s it! See? Nothing scary. Now, let’s get baking these Classic Pumpkin Spice Cookies!
How to Make Classic Pumpkin Spice Cookies: Step-by-Step Instructions
Okay, people, listen up! This is where the magic happens. Follow these super simple steps, and you’ll have a batch of the most amazing Classic Pumpkin Spice Cookies you’ve ever tasted. I promise, it’s easier than you think!
- First things first: Preheat your oven to 350°F (175°C). Seriously, don’t skip this! A preheated oven is key to perfectly baked cookies.
- Grab a medium bowl, and let’s whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of salt. Just whisk it all together until it’s nicely combined. This makes sure the spices are evenly distributed.
- In a large bowl (I usually use my stand mixer for this, but a hand mixer works just fine too!), cream together 1/2 cup (that’s 1 stick) of softened butter, 3/4 cup of granulated sugar, and 1/2 cup of packed brown sugar. You want to beat it until it’s light and fluffy. This usually takes about 3-5 minutes.
- Now, beat in 1 large egg and 1 teaspoon of vanilla extract. Mix it until it’s all combined.
- Stir in 1 cup of pumpkin puree until *just* combined. Don’t overmix!
- Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Again, be careful not to overmix. Overmixing = tough cookies, and we don’t want that!
- Drop by rounded tablespoons onto ungreased baking sheets. I like to use a cookie scoop for this, so all the cookies are the same size.
- Bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them! Every oven is different.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. I know it’s hard to resist, but trust me, they’re even better once they’ve cooled down a bit!
Preparing the Dough for Classic Pumpkin Spice Cookies
Getting the dough just right is *so* important! Make sure you whisk all those dry ingredients together well – you don’t want a mouthful of baking soda, trust me! And when you’re adding the dry to the wet, mix until *just* combined. Seriously, stop when you still see a few streaks of flour. It’s better to undermix than overmix!
Baking Your Classic Pumpkin Spice Cookies to Perfection
Okay, so baking time! I usually go for 11 minutes in my oven, but yours might be different. Look for those lightly golden edges – that’s your cue! And remember to let them cool on the baking sheet for a bit before moving them. They’re delicate when they’re hot, and you don’t want them falling apart. Patience, my friend, patience!
Tips for the Best Classic Pumpkin Spice Cookies
Want to take your Classic Pumpkin Spice Cookies from “good” to “OMG amazing”? Here are a few little secrets I’ve learned over the years:
- Make sure your butter is *actually* softened! Like, room temperature, not melted. If it’s too soft, your cookies will spread too thin.
- Don’t pack your flour when you measure it! Just lightly spoon it into the measuring cup and level it off. Too much flour = dry cookies.
- Resist the urge to overbake! Slightly underbaked cookies are way better than dry, crispy ones. Trust me on this one!
Ingredient Substitutions for Classic Pumpkin Spice Cookies
Got dietary restrictions? No problem! You can easily swap out the all-purpose flour for a gluten-free blend. And if you’re dairy-free, just use your favorite dairy-free butter substitute. Just make sure it’s a 1:1 swap, and you should be good to go!
Variations on Your Classic Pumpkin Spice Cookies
Alright, so you’ve mastered the basic recipe? Awesome! Now, let’s get a little crazy and try some fun variations! My favorite thing about baking is that you can really make a recipe your own. So, go wild! How about adding some chocolate chips? Or maybe some chopped walnuts or pecans? A little extra cinnamon never hurt anyone, either! These Classic Pumpkin Spice Cookies are just begging for you to experiment and make them YOURS!
Add a Twist: Frosted Classic Pumpkin Spice Cookies
Want to take these cookies to the next level? Frost ’em! A simple cream cheese frosting is *amazing* with these. Or, if you’re feeling fancy, try a vanilla glaze. Seriously, a little frosting goes a long way! You can even add a sprinkle of cinnamon on top. Talk about a showstopper!
Storing Your Classic Pumpkin Spice Cookies
Okay, so you’ve baked a batch of these amazing Classic Pumpkin Spice Cookies… and somehow, you have leftovers? Wow! Here’s how to keep them fresh. At room temperature, store them in an airtight container. That’ll keep them soft and chewy for about 3-4 days. Wanna make them last even longer? Pop them in the freezer! They’ll be good for a couple of months. Just let them thaw before you dig in!
Frequently Asked Questions About Classic Pumpkin Spice Cookies
Got questions about making these Classic Pumpkin Spice Cookies? Don’t worry; I’ve got answers! Here are a few of the most common questions I get asked, so you can bake with confidence!
Can I use canned pumpkin pie filling instead of pumpkin puree for these Classic Pumpkin Spice Cookies?
Nope, nope, nope! Don’t do it! Pumpkin pie filling has added sugar and spices that will totally mess with the flavor and texture of your cookies. You *need* to use plain pumpkin puree. It’s usually right next to the pie filling at the store, so just double-check the label!
How do I keep my Classic Pumpkin Spice Cookies soft?
Ah, the million-dollar question! The key is to *not* overbake them! Slightly underbaked is always better. And, as I mentioned before, store them in an airtight container. A slice of bread in the container can even help keep them extra soft! Seriously, try it!
Can I freeze Classic Pumpkin Spice Cookies?
Absolutely! You can freeze both baked and unbaked cookies. For baked cookies, let them cool completely, then freeze them in a single layer on a baking sheet. Once they’re frozen solid, transfer them to a freezer bag. For unbaked cookies, just scoop the dough onto a baking sheet and freeze. Then, transfer the frozen dough balls to a freezer bag. When you’re ready to bake, just pop them in the oven straight from the freezer, adding a few extra minutes to the baking time. Easy peasy!
Nutritional Information for Classic Pumpkin Spice Cookies
Alright, let’s talk numbers! Now, keep in mind that the nutritional information below is just an estimate. It can vary depending on the exact ingredients you use (different brands, etc.). So, don’t take this as gospel, okay?
Generally, one of these Classic Pumpkin Spice Cookies will clock in around:
- Calories: About 150
- Sugar: Around 12g
But honestly? Who’s counting?! Just enjoy these delicious cookies in moderation, and you’ll be just fine! Baking is about joy, not stress, right?
Enjoyed this Recipe?
Loved these Classic Pumpkin Spice Cookies as much as I do? Leave a comment below! Rate the recipe! Share it with your friends! Let’s spread the pumpkin spice love!
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Classic Pumpkin Spice Cookies: Ditch Fall Sadness
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy these soft and chewy classic pumpkin spice cookies. They are perfect for fall and easy to make.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla extract.
- Stir in pumpkin puree until well combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add chocolate chips or chopped nuts.
- Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
