Nov 14, 2022
Pumpkin Spice Sugar Cookies
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Pumpkin Spice Sugar Cookies
These spooky pumpkin spice cookies are perfect for Halloween! They're soft, chewy, and packed with warm spices like cinnamon, ginger, and nutmeg. Decorate them with vegan chocolate chips or raisins to make adorable and festive treats.
Ingredients: 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup vegan butter, softened. 1 cup brown sugar. 1/4 cup pumpkin puree. 1 teaspoon vanilla extract. 1/4 cup non-dairy milk. Vegan chocolate chips or raisins optional, for decoration.
Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. In another bowl, cream together vegan butter and brown sugar until smooth. Add pumpkin puree and vanilla extract, mix well. Gradually add the dry ingredients into the wet ingredients, alternating with non-dairy milk, until a dough forms. Roll the dough into small balls and place them on the prepared baking sheet. Flatten each ball slightly with your palm. If desired, press vegan chocolate chips or raisins into the tops of the cookies to make spooky faces or designs. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delicious pumpkin spice cookies with your favorite Halloween-themed drink!
Prep Time: 15 minutes
Cook Time: 10 minutes
GWC Math Guru
These homemade pumpkin spice cookies are the perfect treat for fall! Made with a delightful blend of pumpkin puree and warm spices, they are soft, chewy, and full of autumn flavors. Coated with a dusting of powdered sugar, these cookies are sure to be a hit at any gathering.
Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup pumpkin puree. 1 large egg. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 2 teaspoons homemade pumpkin spice blend /createdbydiane/ see description. 1/2 cup powdered sugar for coating.
Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and homemade pumpkin spice blend. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth cookie dough forms. Cover the cookie dough and refrigerate for at least 1 hour to firm up. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Take out the chilled cookie dough from the refrigerator. Using your hands, shape the dough into small balls, about 1 inch in diameter. Roll each cookie dough ball in powdered sugar to coat it completely, then place them on the prepared baking sheet, leaving some space between each cookie. Flatten the cookies slightly with the bottom of a glass or the palm of your hand. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious homemade pumpkin spice cookies!
Prep Time: 20 minutes
Cook Time: 12 minutes
La Plata Garden Club
Indulge in the warm and cozy flavors of fall with these delectable Pumpkin Spice Cookies. Bursting with pumpkin, cinnamon, and nutmeg, these cookies are perfect for seasonal baking and will delight your taste buds with every bite.
Ingredients: 1 cup pumpkin puree. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1 cup chopped pecans or walnuts optional. 1/2 cup raisins or dried cranberries optional. 1/4 cup powdered sugar for dusting, optional.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, cream together the pumpkin puree, softened butter, and granulated sugar until smooth and fluffy. Add the egg and vanilla extract, and mix until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If desired, fold in the chopped pecans or walnuts and raisins or dried cranberries. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10-12 minutes or until the cookies are set and slightly golden around the edges. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dust the cooled cookies with powdered sugar before serving. Enjoy these delicious pumpkin spice cookies with a cup of hot cider or your favorite fall beverage!
Prep Time: 20 minutes
Cook Time: 10-12
North Eatery
Indulge in the warm and cozy flavors of fall with these delectable Pumpkin Spice Cookies. Bursting with pumpkin, cinnamon, and nutmeg, these cookies are perfect for seasonal baking and will delight your taste buds with every bite.
Ingredients: 1 cup pumpkin puree. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1 cup chopped pecans or walnuts optional. 1/2 cup raisins or dried cranberries optional. 1/4 cup powdered sugar for dusting, optional.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, cream together the pumpkin puree, softened butter, and granulated sugar until smooth and fluffy. Add the egg and vanilla extract, and mix until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If desired, fold in the chopped pecans or walnuts and raisins or dried cranberries. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10-12 minutes or until the cookies are set and slightly golden around the edges. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dust the cooled cookies with powdered sugar before serving. Enjoy these delicious pumpkin spice cookies with a cup of hot cider or your favorite fall beverage!
Prep Time: 20 minutes
Cook Time: 10-12
North Eatery
Indulge in the warm and cozy flavors of fall with these delectable Pumpkin Spice Cookies. Bursting with pumpkin, cinnamon, and nutmeg, these cookies are perfect for seasonal baking and will delight your taste buds with every bite.
Ingredients: 1 cup pumpkin puree. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1 cup chopped pecans or walnuts optional. 1/2 cup raisins or dried cranberries optional. 1/4 cup powdered sugar for dusting, optional.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, cream together the pumpkin puree, softened butter, and granulated sugar until smooth and fluffy. Add the egg and vanilla extract, and mix until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If desired, fold in the chopped pecans or walnuts and raisins or dried cranberries. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10-12 minutes or until the cookies are set and slightly golden around the edges. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dust the cooled cookies with powdered sugar before serving. Enjoy these delicious pumpkin spice cookies with a cup of hot cider or your favorite fall beverage!
Prep Time: 20 minutes
Cook Time: 10-12
North Eatery
These Pumpkin Spice Cookies with White Chocolate Chips are the perfect blend of warm spices and sweet white chocolate. They have a soft and chewy texture, making them a delightful treat for any occasion.
Ingredients: 1 cup canned pumpkin puree. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1/4 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups 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 nutmeg. 1/4 teaspoon ground cloves. 1 cup white chocolate chips.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Mix the egg and vanilla extract into the bowl until everything is well mixed. There is another bowl where you can mix the all-purpose flour, baking powder, baking soda, salt, ground ginger, ground nutmeg, and ground cloves. Mix the dry ingredients into the wet ingredients one at a time until a soft dough forms. Add the white chocolate chips and mix them in until they are spread out evenly in the dough. Using a cookie scoop or a tablespoon, drop round pieces of dough onto the baking sheet that has been prepared. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. Have fun with the tasty White Chocolate Chip Pumpkin Spice Cookies!
Prep Time: 20 minutes
Cook Time: 12 minutes
bethel baptist church
These Soft Batch Pumpkin Spice Cookies are a delicious fall treat flavored with pumpkin, cinnamon, and nutmeg. They're soft and chewy on the inside, with a hint of sweetness.
Ingredients: 1 cup canned pumpkin puree. 1/2 cup unsalted butter, melted. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup chocolate chips or chunks optional. 1/2 cup chopped nuts such as walnuts or pecans optional. Additional granulated sugar for rolling.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the pumpkin puree, egg, and vanilla extract to the bowl and mix until smooth. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in the chocolate chips or chunks and chopped nuts. Place additional granulated sugar in a small bowl. Using a spoon or cookie scoop, drop spoonfuls of cookie dough into the sugar and roll to coat. Place the coated cookie dough onto the prepared baking sheet, spacing them a few inches apart. Gently flatten each cookie with the back of a fork or the palm of your hand. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy these delicious soft batch pumpkin spice cookies!
Prep Time: 20 minutes
Cook Time: 10-12
K Brown