These homemade pumpkin spice cookies are made with ground pumpkin spice mix powder making it easy to whip up and using universal biscuit dough to make these lovely flavourful biscuits. You can leave them as a plain biscuit or top with icing or chocolate for Halloween.
- 200 g Unsalted Butter (Softened)
- 200 g Caster Sugar (or brown sugar)
- 1 Egg
- 1 tsp Vanilla Extract
- 400 g Plain Flour
- 3 tsp Pumpkin Spice
- 125 g Icing Sugar (For decoration (optional))
Cookies with ground pumpkin spice
Pumpkin season is upon us, and what better way to celebrate than with some delicious pumpkin spice cookies? These chewy pumpkin cookies are the perfect cookie form of your favourite Autumn flavour. With just a few simple ingredients, you can create a great recipe that will satisfy your sweet tooth.
To make these pumpkin spice cookies, start by combining the dry ingredients in a large bowl. This includes the pumpkin pie spice, caster sugar or brown sugar for a more chewy biscuit, and flour.
In a separate bowl, mix together the wet ingredients, which include the melted butter or softened butter, (cream the butter first if it’s not soft enough in the mixer with a paddle attachment) vanilla extract, and egg. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
Using a stand mixer or mixing by hand, form the dough into one big cookie dough ball and freeze for 10 minutes, then roll out and cut out using a cookie cutter.
Place them on a baking sheet lined with parchment paper and bake at 350 degrees Fahrenheit for 12-15 minutes. The baking time may vary, so keep an eye on the cookies to ensure they don’t overcook.
Once the cookies are done baking, let them cool on the baking sheet for a few minutes before transferring them to a wire rack then store in an airtight container. You can also sprinkle powdered sugar on top of the cookies for an added touch of sweetness.
These chewy pumpkin spice cookies are a great alternative to pumpkin spice sugar cookies or pumpkin spice chocolate chip cookies.
They have a chewy crumbly texture and a perfect balance of pumpkin spice flavour. This pumpkin spice cookie recipe is sure to become a favourite during the fall season.
Top Baking Tips For Pumpkin Spice Cookies
- Use ground pumpkin pie spice for the best flavour.
- Make sure to measure your ingredients accurately using a measuring cup.
- Mix the dry ingredients separately from the wet ingredients before combining them.
- Use melted butter for a smoother texture in the cookie dough.
- Don’t overmix the cookie dough – this can result in tough cookies.
- Chill the dough for at least 30 minutes in the fridge or 10 minutes in the freezer before baking for a chewier texture.
- Use parchment/baking paper to line your baking sheet to prevent the cookies from sticking.
- Keep an eye on the cookies while they’re baking to avoid overcooking them.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to an airtight container.
- Sprinkle powdered sugar on top of the cookies for an added touch of sweetness.
Serve these pumpkin spice cookies with a hot cup of coffee, tea, or hot cocoa for a cosy fall treat.
These cookies are perfect for a Autumn-themed party or gathering.
Serve them as a dessert after a hearty meal, such as roasted turkey or pumpkin soup.
You can also package these cookies in a decorative tin or box and give them as a homemade gift to friends and family.
For an extra indulgent treat, sandwich two cookies together with a creamy frosting or marshmallow fluff with a touch of jam.
You can also crumble these cookies and use them as a topping for ice cream or yoghurt.
Simple Ground Pumpkin Spice Cookies
- Put the butter in a bowl and beat using electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla. Mix the pumpkin spice with the flour then add to the mix.200 g Unsalted Butter, 200 g Caster Sugar, 1 Egg, 1 tsp Vanilla Extract, 400 g Plain Flour, 3 tsp Pumpkin Spice
- Bring together into a ball, flatten slightly, cover with cling film and freeze for 10 minutes.
- Preheat the oven to 200c/180℃Fan/Gas 6. Line 3 large baking tray with baking paper.
- Roll out onto a slightly floured surface to about 5mm thick and cut out shapes using a cookie cutter.
- Transfer to the baking trays and bake for 12 – 15 minutes until the edges are set. Leave to cool on the tray for 5 minutes before transferring to a wire rack.
- Decorate with icing if using.125 g Icing Sugar