Pumpkin Cake Cookies Recipe
If you’re craving a cozy, autumn-inspired treat that’s bursting with warm spices and a tender crumb, these Pumpkin Cake Cookies are exactly what you need. Imagine a delightful cross between a soft cake and a chewy cookie, infused with the rich, earthy sweetness of pumpkin and kissed by cinnamon, nutmeg, and ginger. These Pumpkin Cake Cookies are not only irresistibly delicious but also surprisingly simple to make, bringing comfort and joy to your kitchen with every bite.
Ingredients You’ll Need
The magic of these Pumpkin Cake Cookies lies in their humble, wholesome ingredients, each bringing something special to the party—whether it’s moistness, flavor, or that irresistible texture. Having these essentials ready will ensure your baking experience is a breeze and your cookies are perfect every time.
- 1 cup canned pumpkin puree: Adds natural moisture and signature pumpkin flavor.
- 1/2 cup granulated sugar: Provides sweetness without overpowering the spices.
- 1/2 cup brown sugar, packed: Introduces a deep, caramel-like taste and helps with chewiness.
- 1/2 cup unsalted butter, softened: Ensures richness and a tender crumb.
- 1 large egg: Binds ingredients together while adding a bit of lift.
- 1 teaspoon vanilla extract: Enhances all the warm flavors with its sweet aroma.
- 2 cups all-purpose flour: The foundation for structure and texture.
- 1 teaspoon baking powder: Helps the cookies rise and stay fluffy.
- 1 teaspoon baking soda: Works with the acid in pumpkin for a perfect lift.
- 1 teaspoon ground cinnamon: Brings cozy spice essential to pumpkin treats.
- 1/2 teaspoon ground nutmeg: Adds a subtle nutty warmth to the flavor profile.
- 1/2 teaspoon ground ginger: Offers a gentle zing that balances sweetness.
- 1/4 teaspoon salt: Enhances the overall flavors, balancing sweetness.
- 1/2 cup chocolate chips (optional): A delightful melty surprise to complement the spices.
How to Make Pumpkin Cake Cookies
Step 1: Prepare Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a snap. This simple prep step sets the stage for perfectly baked Pumpkin Cake Cookies that won’t lose their shape or stick to the pan.
Step 2: Cream the Butter and Sugars
In a mixing bowl, beat together the softened unsalted butter with both granulated sugar and brown sugar until the mixture is light and fluffy. This process is crucial because it incorporates air, which will help create that soft, cake-like texture in your cookies while ensuring sweetness is evenly distributed.
Step 3: Add Pumpkin, Egg, and Vanilla
Next, mix in the pumpkin puree, egg, and vanilla extract. The pumpkin adds incredible moisture and earthiness, while the egg binds the dough and adds lift. Vanilla brings a gentle sweetness and enhances the flavor of all the spices you’ll add later.
Step 4: Combine Dry Ingredients
Whisk together the flour, baking powder, baking soda, and your trio of warm spices—cinnamon, nutmeg, and ginger—along with the salt. Mixing these separately ensures that the raising agents and spices are evenly spread throughout the dough, which is critical for even baking and flavor consistency.
Step 5: Mix Dry Ingredients into Wet
Slowly add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to over-mix to keep those cookies tender and soft. A gentle fold is all that’s needed here to marry the wet and dry components beautifully.
Step 6: Fold in the Chocolate Chips (Optional)
If you love a little extra indulgence, gently fold in the chocolate chips now. They’ll melt deliciously during baking, adding little pockets of chocolatey goodness that contrast perfectly with the spices and pumpkin base.
Step 7: Portion and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about two inches apart to allow for slight spreading. Bake your Pumpkin Cake Cookies for 10 to 12 minutes, or until their edges turn lightly golden and a toothpick inserted into the center comes out clean. This is the sweet spot for a tender, cake-like texture that still holds shape.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely. This resting time is key to achieving that perfect soft bite and ensuring they don’t crumble apart when you pick them up.
How to Serve Pumpkin Cake Cookies
Garnishes
A sprinkle of powdered sugar, a light dusting of cinnamon, or a drizzle of white chocolate can elevate your Pumpkin Cake Cookies visually and flavor-wise. For a festive touch, add chopped pecans or a dollop of cream cheese frosting right on top—comfort food at its finest.
Side Dishes
Pair these cookies with a hot cup of spiced chai tea or a rich latte for a cozy afternoon treat. They also go wonderfully with creamy vanilla ice cream for an easy but unforgettable dessert.
Creative Ways to Present
Stack Pumpkin Cake Cookies tied with a rustic ribbon for gifting or serve on a wooden board alongside a harvest-themed spread for your next gathering. You can even sandwich them with pumpkin-spiced buttercream for an indulgent twist that’s sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
Your Pumpkin Cake Cookies will keep well stored in an airtight container at room temperature for up to 4 days. This allows the flavors to meld even further, making them taste like freshly baked each time you enjoy one.
Freezing
If you want to stash these cookies away for later indulgence, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They will stay fresh for up to 3 months and thaw quickly on the counter.
Reheating
To revive that just-baked softness, warm the cookies in the microwave for 10 to 15 seconds or pop them in a low oven (around 300°F) for a few minutes. This simple step breathes new life into your Pumpkin Cake Cookies, making them taste like they just came out of the oven.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just roast and puree fresh pumpkin until smooth. You might need to cook it down a bit more to get rid of excess moisture, but it will work wonderfully and add a fresh pumpkin flavor.
Are these Pumpkin Cake Cookies gluten-free?
The recipe uses all-purpose flour, which contains gluten. You can try substituting with a gluten-free flour blend, but make sure it’s one suitable for baking to maintain the cookie’s tender texture.
Can I make these cookies vegan?
Yes, with a few swaps! Use a plant-based butter substitute, replace the egg with a flax or chia egg (1 tablespoon of ground seeds mixed with 3 tablespoons water), and ensure your chocolate chips are dairy-free.
Why do my Pumpkin Cake Cookies turn out too cakey?
These cookies are meant to have a soft, cake-like texture, but if you find them too cakey, try slightly reducing the flour or baking time next time. Over-mixing can also lead to a cakier outcome.
Can I add nuts or dried fruit to this recipe?
Of course! Chopped walnuts, pecans, or dried cranberries are excellent additions that add texture and flavor, enhancing the overall pumpkin-spiced experience.
Final Thoughts
There’s something truly special about biting into a warm, spiced Pumpkin Cake Cookie—soft, fragrant, and undeniably comforting. Whether you’re baking for a crowd or just treating yourself, these cookies are a fantastic way to celebrate the season and share a little happiness. Give this recipe a try and watch how quickly they become a favorite in your baking repertoire!
Print
Pumpkin Cake Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Cake Cookies are soft, moist, and packed with warm autumn spices. Perfectly balanced with a hint of cinnamon, nutmeg, and ginger, they offer a delicious seasonal treat that’s easy to make. Optional chocolate chips add a touch of indulgence to these fall-inspired cookies.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Sweeteners
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Optional
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, incorporating air for a tender cookie.
- Add Pumpkin and Egg: Beat in the canned pumpkin puree, egg, and vanilla extract until the mixture is smooth and well combined, ensuring even moisture throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to evenly distribute the leavening agents and spices.
- Combine Ingredients: Gradually add the dry ingredients to the pumpkin mixture, stirring gently to just combine, taking care not to overmix which can lead to tough cookies.
- Add Chocolate Chips: If desired, fold in the chocolate chips evenly throughout the dough for melty chocolate pockets in every bite.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet. Space them well to allow spreading during baking.
- Bake: Bake for 10-12 minutes or until the cookie edges are slightly golden and a toothpick inserted in the center comes out clean, indicating doneness.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely.
Notes
- Do not overmix the dough to keep cookies tender.
- Use fresh pumpkin puree for the best flavor and texture.
- Chocolate chips are optional but add a complementary sweetness.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cookies, autumn cookies, pumpkin cake cookies, fall dessert, spiced cookies, chocolate chip pumpkin cookies
