Soft and Chewy Pumpkin Spice Cookies With a Cream Cheese Drizzle

What kind of recipe is it?

Pumpkin spice cookies are a delightful fall treat that combines the warm flavors of pumpkin, cinnamon, nutmeg, and cloves, making them perfect for the season.

These cookies stand out with their soft, chewy texture and aromatic spices,

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Ingredients

Ingredient	Quantity
All-purpose flour	2 ½ cups
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	½ teaspoon
Ground cloves	½ teaspoon
Salt	½ teaspoon
Unsalted butter	½ cup (1 stick)
Granulated sugar	1 cup
Brown sugar	½ cup, packed
Egg	1 large
Vanilla extract	1 teaspoon
Canned pumpkin puree	1 cup
Chocolate chips (optional)	½ cup
Chopped nuts (optional)	½ cup

This combination of ingredients creates the perfect balance of sweetness and spice, resulting in deliciously moist and flavorful cookies that embody the essence of fall.

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Cooking Steps

1. Preheat your oven to 180 °C (350 °F) and adjust the oven rack to the center position. Line two baking sheets (approximately 33 x 23 cm / 13 x 9 inches) with parchment paper.

2. In a medium bowl, whisk together 2 ½ cups (315 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt until well combined. Set aside.

3. In a large mixing bowl, cream together ½ cup (113 g) unsalted butter, softened, with 1 cup (200 g) granulated sugar and ½ cup (110 g) packed brown sugar.

Use an electric mixer on medium speed for about 2-3 minutes until light and fluffy.

4. Add 1 large egg and 1 teaspoon vanilla extract to the butter-sugar mixture.

Mix on low speed until fully incorporated.

5. Mix in 1 cup (240 ml) canned pumpkin puree until smooth, then gradually add the dry ingredient mixture from step 2.

Mix on low speed until just combined and no flour streaks remain; don’t overmix.

6. If using, fold in ½ cup (90 g) chocolate chips and/or ½ cup (60 g) chopped nuts with a spatula until evenly distributed.

7. Use a cookie scoop or tablespoon to drop rounded portions of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.

8. Bake in the preheated oven for 10-12 minutes until the edges are lightly golden and the centers are set but still soft.

The cookies should have a slight dome and a fragrant, spicy aroma.

9. Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

They’ll firm up while cooling.

10. Enjoy the cookies once they’ve cooled completely for ideal texture.

Store leftovers in an airtight container at room temperature for up to 5 days.

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Variations

Chocolate Pumpkin Spice Cookies: Add ½ cup (90 g) of dark cocoa powder to the dry ingredients for a rich chocolate flavor that complements the pumpkin spice.
Gluten-Free Pumpkin Spice Cookies: Substitute all-purpose flour with 2 ½ cups (315 g) gluten-free flour blend to make the cookies gluten-free without sacrificing texture.
Vegan Pumpkin Spice Cookies: Replace the egg with ¼ cup (60 ml) unsweetened applesauce and use ½ cup (120 ml) coconut oil instead of butter for a dairy-free and egg-free version.
Pumpkin Oats Cookies: Mix in 1 cup (100 g) rolled oats to the dough for added texture and a wholesome twist while retaining the pumpkin spice flavor.

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Tips on plating and presentation

When it comes to plating and presentation, a few simple techniques can elevate your pumpkin spice cookies from ordinary to extraordinary.

I like to use a beautiful cake stand or a rustic platter, adding a sprinkle of cinnamon and a few autumn leaves for color.

Drizzling cream cheese icing artistically over the cookies creates visual appeal and entices everyone to indulge in these seasonal treats!

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What other dishes can I pair it with?

After presenting those beautiful pumpkin spice cookies, it’s time to think about what dishes complement their warm flavors.

I love serving them alongside a creamy butternut squash soup for a cozy pairing.

Alternatively, a light autumn salad featuring roasted pecans and cranberries adds a revitalizing contrast.

Don’t forget to include a cheese platter with rich brie or sharp cheddar to elevate the experience!

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What drinks can I pair it with?

To truly enhance the experience of enjoying pumpkin spice cookies, I recommend pairing them with drinks that complement their warm, spiced flavors.

A classic choice is a chai latte, which echoes those enticing spices.

For something invigorating, try a cold apple cider.

If you prefer coffee, a pumpkin spice latte perfectly balances the sweetness of the cookies.

Enjoy experimenting with these delightful pairings!

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Frequently Asked Questions

Can I Freeze the Cookies for Later Use?

Yes, you can definitely freeze the cookies for later use! I usually wrap them tightly in plastic wrap or store them in an airtight container. They’re perfect to enjoy anytime after thawing.

How Should I Store the Cookies After Baking?

I store my cookies in an airtight container at room temperature. If I want them to last longer, I wrap them tightly in plastic wrap and keep them in the freezer. They’re still delicious later!

How Long Do These Cookies Stay Fresh?

These cookies stay fresh for about a week when stored properly. I usually keep them in an airtight container to maintain their softness. Trust me, they’ll be delicious right up until the last bite!

Can I Make These Cookies Without Pumpkin Spice?

I’ve made these cookies using cinnamon and nutmeg instead of pumpkin spice, and they turned out great. You can customize the spices to your taste—flexibility makes baking fun, don’t you think?

What’s the Origin of Pumpkin Spice Flavoring?

Pumpkin spice originated from a blend of spices like cinnamon, nutmeg, and ginger used to enhance pumpkin dishes. I love how this combination captures the essence of fall and evokes warm memories of cozy treats!