Pumpkin Spice Cookies

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Average: 5 (6 votes)

Soft and fragrant, these are wonderful “as is” or with the cream cheese filling (see Variation below). Make them slightly smaller if you plan to fill them.

This recipe comes courtesy of The Old Farmer’s Almanac Everyday Baking Cookbook. Click here to browse our Almanac cookbooks!

Find more cookie recipes from our 12 Days of Cookies here

Photo Credit: 

Becky Luigart-Stayner

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup packed light-brown sugar
1 large egg plus 1 egg yolk, at room temperature
1/2 cup mashed or canned pumpkin
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves

Instructions

Using an electric mixer, cream the butter, gradually adding the sugars. Beat in the egg and yolk, pumpkin, and vanilla. Sift the flours, baking powder, baking soda, salt, and spices into a separate bowl. Stir the dry ingredients into the creamed mixture, a third at a time, until evenly mixed. Cover the dough and refrigerate for 1 hour.

Preheat the oven to 350°F. Lightly butter two large baking sheets or line them with parchment paper. With lightly floured hands, roll the dough into 1-½-inch-diameter balls and place them on the baking sheets, leaving about 2 inches in between. Bake one sheet at a time on the center oven rack for 16 to 17 minutes. When done, the tops will be dome-shape and yield slightly to light finger pressure. Cool the cookies on the baking sheet for 2 minutes, then transfer them to a rack to cool completely.

Variation: Pumpkin Spice Cookie Filling

Ingredients

1 package (8 ounces) cream cheese, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract

Instructions

Using an electric mixer, cream the cream cheese, gradually beating in the sugar. Add the vanilla and lemon extracts. Beat until smooth. Refrigerate until needed. When the cookies have cooled completely, spread the flat side with some of the filling and press the flat side of a second cookie onto the filling to make a sandwich.

Yield: 

Makes about 30 cookies.

Preparation Method

Reader Comments

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what's wheat pastry flour???

what's wheat pastry flour???

Wheat pastry flour is a

Wheat pastry flour is a low-protein flour that is made from whole grains. You can substitute using 1/2 cup cake flour plus 1/2 cup whole wheat flour.

A friend recently brought me

A friend recently brought me these cookies with cranberry's and walnuts in them. And although she used all regular flour (no whole wheat) they were outstanding.

That sounds soo good, I'm

That sounds soo good, I'm going to try to make it with stevia instead of sugar. And fat free cream cheese. Thank You

How does Stevia work in this

How does Stevia work in this type of baking? I have several recipes that haven't worked. The way sugar acts was important to the outcome (example:no bake cookies)

I made these cookies last

I made these cookies last week and everyone in my family fell in love.They are easy to bake,and stay fresh and moist.I am replacing my holiday pumpkin pie with this recipe.My family insisted!! Thank-you Old Farmers Almanac for the wonderful recipes.

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