Pumpkin Spice Cookies – #CreativeCookieExchange

These pumpkin spice cookies are like gingerbread in cookie form. Soft & chewy with plenty of molasses, pumpkin & spice that bring the taste and aroma of fall right into your home.

Pumpkin Spice Cookies | 2CookinMamas

It’s time for another Creative Cookie Exchange and this month the theme was pumpkin. It’s a great theme for this time of year and, for those of us that love pumpkin, a special treat. I must confess, I have never made a pumpkin cookie before. I have made pumpkin bars, pumpkin caramel rolls, pumpkin pie and pumpkin caramel popcorn but never a pumpkin cookie. How could that be when I love pumpkin so much? I’m not sure but I am about to amend that omission.

Pumpkin Spice Cookies cooling 670x440|2CookinMamas

These pumpkin spice cookies, that I adapted from a recipe I found on Two Peas & Their Pod, looked like the answer to my cookie quest. I adapted the spices, but not much else, and they came out delicious. They remind me of gingerbread in cookie form with a little pumpkin pie flavor tossed in.

Pumpkin Spice Cookies 640|2CookinMamas

They are a soft cookie, so don’t be surprised when they stay that way. I thought, from the original recipe name, gingersnap cookies, that they would be crisp – not so! I think the hubs and his work crew would have preferred them that way but I liked them just the way they were. Oh, by the way, the cookies get more delicious the longer they are stored. So don’t be surprised when everyone likes them even better the second or third day.

Pumpkin Spice Cookies and milk|2CookinMamas

Hope you enjoy these cookies as well as all the pumpkin goodness shared by our Creative Cookie Exchange below.

PUMPKIN SPICE COOKIES
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 
These cookies are like gingerbread in cookie form. Soft & chewy with plenty of molasses, pumpkin & spice that bring the taste and aroma of fall right into your home.
Servings: 3 dozen
Author: Linda Warren
Ingredients
  • 1/2 cup butter, softened
  • 1 cup granulated sugar, plus more for rolling
  • 1/2 cup pure pumpkin
  • 1/4 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2-1/3 cups flour
  • 2 teaspoons baking soda
  • 4 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
Directions
  1. In a large bowl of electric mixer, beat butter and sugar until creamy. Add pumpkin, molasses, egg and vanilla and beat well.
  2. In a medium bowl, combine remaining ingredients. Add to pumpkin mixture and mix until well combined.
  3. Place in plastic wrap and chill dough in refrigerator for at least 1 hour. I made mine the day before and it worked out very well.
  4. When ready to bake, preheat oven to 350 degrees. Line several cookie sheets with parchment paper.
  5. Place a small amount of sugar in a bowl.
  6. Using a small cookie scoop or a tablespoon, form dough into balls. Roll them in sugar and place on prepared cookie sheets, spacing about 2" apart.
  7. Bake for 12 minutes or until cookies have slightly cracked looking tops. Cook longer for a crisper cookie.
  8. Remove from oven and place on wire racks. Let cool 5 minutes then remove cookies and set on wire racks to cool completely.
Recipe Notes

Total time does not include 1 hour of chill time.

 

Make your own pumpkin pie spice! Mix together 3 teaspoons cinnamon, 3/4 teaspoon nutmeg, 3/4 teaspoon ginger and 3/8 teaspoon ground cloves.

 

The theme this month is Pumpkin! It is only October–you can’t possibly be tired of this glorious symbol of the fall harvest yet! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month!

Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of our bloggers have made this month:

Pumpkin-Spice-Cookies | 2 Cookin Mamas A soft & chewy cookie that's a cross between gingerbread and everything you love about pumpkin pie. It's like a mouthful of fall! #recipe

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11 Comments

  • Reply
    Renee Dobbs
    10/20/2015 at 6:55 am Nice to see molasses in your cookies. It's something I need to bake with more often.
    • Reply
      Linda Warren
      10/20/2015 at 2:17 pm I know what you mean! Molasses is so flavorful but I tend to just get it out for gingerbread. Now I know. :-)
  • Reply
    terristeffes
    10/20/2015 at 10:18 am Seriously, the cookie of the day. I think these sound perfect for my Christmas Cookie Exchange! Thank you!
    • Reply
      Linda Warren
      10/20/2015 at 2:15 pm Thanks! I bet it would be terrific for Christmastime with the seasonal flavors of gingerbread and pumpkin.
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  • Reply
    Karen @ Karen's Kitchen Stories
    10/20/2015 at 10:39 pm These look like ginger cookies taken to a whole new level! I can almost smell them!! Yum!
    • Reply
      Linda Warren
      10/21/2015 at 2:39 pm Wish I could share them with you Karen! And the smell - no need for candles when you're baking these cookies. :-)
  • Reply
    Robin @ A Shaggy Dough Story
    10/21/2015 at 6:30 am I always love a cookie that's rolled in sugar for that little extra crunch. These are lovely!
    • Reply
      Linda Warren
      10/21/2015 at 2:41 pm Thanks Robin! I love that extra crunch too! :-)
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