Pumpkin Spice Cookies

by Kate on November 29, 2012

Post image for Pumpkin Spice Cookies

Can you believe that in just a few days it will be December? Where did our autumn go? Where did November go? This month has all been a blur and just flown by for me. Maybe it’s just me but I can’t believe Christmas is less than a month away. I’m not there yet though. I’m still hanging on to the flavors of fall, at least for just a few more days. So today I have for you, just one last pumpkin recipe.

These pumpkin spice cookies are the perfect things to send fall on its way. They’re soft and their warmth is apparent on your tongue from that first nibble thanks to all those wonderful autumn spices I love so much like ginger, nutmeg, allspice and cinnamon. These cookies have a surprisingly, cake-like texture to them. I could see making them into whoopie pies by simply filling them with a cream cheese filling.



One Year Ago: Persimmon Apple Galette

Pumpkin Spice Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 3 dozen

Pumpkin Spice Cookies

Soft, cakey pumpkin cookies spiced with cinnamon, allspice, ginger and nutmeg.


  • 2/3 cup whole-wheat pastry flour
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 cup canned pure pumpkin puree (not pumpkin pie filling)
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1/4 cup canola oil
  • 1/4 cup dark molasses


  1. Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Set aside.
  2. In a large bowl, whisk both flours, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg. Set aside.
  3. In another large bowl, whisk pumpkin, brown sugar, eggs, oil and molasses in a second bowl until well combined. Add the dry ingredients to the wet ingredients. Mix until combined.
  4. Drop the batter by level tablespoonfuls onto the prepared baking sheets, about 1 1/2 inches apart.
  5. Bake the cookies until lightly golden on top and firm to the touch, about 10 to 12 minutes, one baking sheet at a time, rotating the pan halfway through the baking time. Repeat with other two cookie sheets. Transfer to a wire rack and let cool.
  6. Enjoy!


Adapted from Eating Well


{ 8 comments… read them below or add one }

Barbara | Creative Culinary November 29, 2012 at 11:31 am

Funny…I hung on to summer with everything I had but I’m OK with letting Fall go…I’ve never been one to love it for some reason. Guess I’m a warm weather girl…now I’ll just try to survive til spring shows up! 🙂

These are not really too far off from one of my favorite fall cookies though that I call molasses cookies…love these flavors and they are perfect for pumpkin.


Kate November 30, 2012 at 8:32 pm

I love Fall! I don’t want it to be over because I am definitely not a fan of Winter. So I’ll just be right along with you trying to survive until Spring 🙂 And I’ll have to look for your molasses cookies. I really like the flavor of molasses!


Peggy November 29, 2012 at 3:20 pm

I love pumpkin-spiced anything during this time of year! Great looking cookies =)


Kate November 30, 2012 at 8:34 pm

You and me both Peggy!Thanks so much 🙂


Holly November 29, 2012 at 3:48 pm

What a pretty cookie and such a lovely dish too. I love that color! I went overboard on recipes this year with pumpkin puree and really enjoyed the flavor even though I am not one to opt for pumpkin pie.


Kate November 30, 2012 at 8:35 pm

Is that plate beautiful? My mother-in-law gave that to me and it quickly became one of my very favorites. I like pumpkin pie but I don’t love it but I DO love everything else I can cram pumpkin in 😉


Terra December 2, 2012 at 9:43 pm

Time did fly by this year for sure! Your cookies look really moist, and I love your addition of molasses! Yum, Hugs,


Kate December 6, 2012 at 8:39 pm

It really did! Thanks Terra 🙂


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