Q: Can I use fresh pumpkin instead of canned?

A: Absolutely! Just be sure to cook and mash the pumpkin until it’s smooth, similar to the consistency of canned pumpkin. Fresh pumpkin can add a richer flavor.

Q: How should I store my cookies?

A: Allow the cookies to cool completely and store them in an airtight container at room temperature. They should stay fresh for about a week, if they last that long!

Q: Can I freeze the cookie dough?

A: Yes, you can freeze the dough! Scoop rounded mounds and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag; when you’re ready to bake, simply add a couple of minutes to the bake time from frozen.

Q: Are these cookies gluten-free?

A: You can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for proper binding.

Q: What can I do if I don't have cream of tartar?

A: If you don’t have cream of tartar, you can substitute it with an equal amount of baking powder, although it may slightly alter the taste and texture.

Pumpkin Spice Cookies – Irresistible Fall Treat You’ll Love

Ingredients

Scale

2 1/2 cups all-purpose flour
2 tsp cornstarch
1/2 tsp cream of tartar
3/4 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
3/4 cup unsalted butter
3/4 cup packed light brown sugar
1/2 cup white sugar
1 large egg
2 tsp pure vanilla extract
1/2 cup plain canned pumpkin

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Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Whisk , In a bowl, together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves.
Cream , In another bowl, together the butter, brown sugar, and white sugar until light and fluffy.
Add the egg and vanilla extract and blend until combined.
Gently fold in the pumpkin until fully incorporated.
Gradually mix in the dry ingredients until just combined; do not overwork the dough.
Use a cookie scoop or tablespoon to drop rounded mounds of dough onto prepared baking sheets, leaving about two inches between cookies.
Bake for about 10-12 minutes or until the edges are lightly golden and the centers remain soft.
Allow the cookies to cool on the sheets for a few moments before transferring them to wire racks.

Notes

For an even softer cookie, refrigerate the dough for an hour before baking. Consider adding chocolate chips or nuts for variations.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 10g
Sodium: 100mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg