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Spiced pumpkin cookies recipe

Spiced pumpkin cookies recipe

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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing

These pumpkin biscuits are packed with warm spices including cinnamon, nutmeg and cloves. They taste even better with a drizzle of vanilla icing on top.

3670 people made this

IngredientsServes: 36

  • For the cookies
  • 300g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 125g butter, softened
  • 300g caster sugar
  • 250g pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • For the icing
  • 250g icing sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

MethodPrep:20min ›Cook:20min ›Extra time:40min › Ready in:1hr20min

  1. Preheat oven to 180 C / Gas 4. Combine flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ground cloves and salt; set aside.
  2. In a medium bowl, cream together the 125g of butter and caster sugar. Add pumpkin, egg and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on baking tray by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle icing with fork.
  4. To make icing: Combine icing sugar, milk, 1 tablespoon melted butter and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Pumpkin puree...

You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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Make perfect cookies every time with our How to make cookies guide!

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Reviews & ratingsAverage global rating:(4339)

Reviews in English (3297)

As we've just moved house I could not weigh out the ingredients properly so I scaled in cups to make do, but despite this they came out quite well! I tweeked the recipe by not adding so much spice, as those spices are not quite to my taste and perhaps in the future I'd add more vanilla, perhaps some chocolate chips/apricot chunks or something of the like to make up for the lack of spices.These seem like they'd be perfect with afternoon tea!Although I don't understand what the pumpkin gives to the flavour, unless it's just a bulking agent?Anyway, thanks for a nice recipe, was a good one to try Holly ♥-31 Oct 2010

Very lovely, so moist and different. Will be making again, thank you!-14 Oct 2013

I was pretty disappointed with this recipe since they are pretty much cakes rather than cookies. For my second batch I used only 200g pumpkin and omitted the bicarbonate of soda. The result was a lot more like an actual biscuit and was preferred by everyone that I fed them to.-01 Feb 2017

    • 8 oz. butter, at room temperature
    • 3 cups sugar
    • 2 eggs
    • 2 cups canned pumpkin puree
    • 2 teaspoons vanilla extract
    • 5 cups All-Purpose Flour
    • 2 teaspoons baking powder
    • 2 teaspoons baking soda
    • 4 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cloves
    • 1 teaspoon salt
    • granulated sugar and powdered sugar for rolling cookies
    1. 1. Cream butter and sugar together in a bowl. 2. Add eggs, one at a time, scraping the bowl in between additions. 3. Add pumpkin puree and mix to combine well. 4. In a large bowl, combine the flour, baking powder, baking soda spices and salt and mix to combine the dry ingredients. 5. Add to the pumpkin mixure and stir until just combined. 6. Transfer cookie dough to a covered container and freeze or refrigerate until firm enough to handle. 7. Using a ice cream scoop, scoop cookie dough and roll to make a balls. 8. Roll dough balls in granulated sugar, then in powdered sugar. 9. Place on parchment paper lined cookie sheets and bake at 350 degrees for 8 - 10 minutes or until slightly firm to the touch.

    Pumpkin Spice Oatmeal Cookies

    Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

    Pumpkin, pumpkin, pumpkin! Can you ever get tired of pumpkin?! That’s rhetorical question. At least, coming from me it is. But if you asked my guy, he’d have a decidedly quick actual answer. I think he continues to remain sick of pumpkin thanks to last year’s Pumpkinpalooza.

    But me, heck, at least 50% of the reason I am excited for fall is because of pumpkin recipes. I’m a pumpkinaholic. Just sign me up for PA. My name is Kare, and this week, I ate 14 Pumpkin Spice Oatmeal Cookies. And I’m going to eat more when I get home from this stupid meeting! So there! (What? Is that a slow applause gaining momentum?! Excellent. Because, well, here. I actually brought enough for everybody.)

    So for these moist, chewy little gems, I essentially just took the oatmeal cookie recipe straight off of the Quaker box and tweaked it to make it all pumpkiny. Pumpkin puree (of course), pumpkin spices (mmm, cinnamon, nutmeg, ginger, cloves) … lots of chewy oatmeal and a cookie scoop to make them perfectly round and perky.

    I love how these cookies just sort of stand tall and say, hey. We’re here, and so is fall, and dangit, there is NOTHING WRONG WITH PUMPKIN! BRING IT ON!

    My toddler loves these cookies, and I love that I can give her a sweet with oatmeal and pumpkin and feel a little less guilty about the fact that I’m giving her cookies. Plus, it gives her a break from bacon. *sigh.*

    Pumpkin Spiced Springerle

    Although Springerle cookies often make their grand appearance just once a year, around the holidays, we think this particular variation can be savored throughout the autumn months. Hints of pumpkin are accented by our traditional blend of pumpkin pie spices, and, if you're a chocolate fan, complemented by a smooth coating of rich chocolate glaze. This cookie has autumn tea-time written all over it.


    • 16 tablespoons (227g) unsalted butter, room temperature
    • 1/2 cup (106g) brown sugar
    • 1/2 cup (99g) granulated sugar
    • 1 tablespoon (21g) molasses
    • 1/2 teaspoon salt
    • 3 tablespoons (18g) pumpkin pie spice
    • 1 large egg
    • 1/4 cup (67g) pumpkin purée
    • 1/4 teaspoon pumpkin flavor, optional for enhanced flavor
    • 1 teaspoon vanilla extract
    • 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour
    • 1/4 cup (4 tablespoons, 57g) unsalted butter, melted
    • 1/4 cup (21g) unsweetened cocoa, Dutch-process or natural
    • 1 cup (113g) confectioners' sugar
    • 1 teaspoon vanilla extract
    • 2 to 4 tablespoons (28g to 57g) milk


    Beat together the butter, sugars, molasses, salt, and pumpkin pie spice until light and creamy.

    Beat in the egg, pumpkin purée, pumpkin flavor, and vanilla.

    Stir in the flour in three additions, mixing until the dough comes together.

    Divide the dough in half, shape both halves into disks, wrap in plastic, and refrigerate for at least 1 hour.

    Learn more

    Introduction to springerle

    Preheat the oven to 300°F. Grease two baking sheets, or line them with parchment.

    Working with one piece at a time, flour your work surface and roll the dough 1/4" thick.

    To shape cookies using a Springerle mold: Brush a very light coating of flour onto the dough and your Springerle mold. Press the mold firmly into the dough, then remove and cut around the design with a knife or a fluted pastry wheel.

    To shape cookies using a Springerle pin: Use a regular rolling pin to roll each disk of dough into a 1/4"-thick rectangle, roughly the same width as your Springerle pin. Use a pastry brush to brush a very light coating of flour onto the dough. Flour your Springerle pin, then give it a couple of sharp raps to knock off any excess. Slowly roll the Springerle pin over the dough, pressing down hard enough to leave a good impression. Cut the cookies apart on the lines, using a pastry wheel or knife.

    Transfer the cookies to the prepared baking sheets.

    Freeze the cookies for at least 30 minutes this helps them retain their shape during baking.

    Bake the cookies for 30 minutes, until they're firm and dry looking rotate the baking sheets halfway through. Remove the Springerle from the oven, and cool completely right on the pan.

    To make the glaze: Combine all the ingredients, stirring until smooth. Add enough milk to make a thin, pourable glaze.

    Dip the unstamped side of each cookie into the glaze set the Springerle on a rack, and let the glaze set until firm.

    Tips from our Bakers

    If you prefer a less sweet, darker chocolate glaze, simply melt 1 cup (6 ounces) good-quality dark chocolate (bittersweet or semisweet) in a microwave or double boiler, then brush or spread it onto the backs of the cooled cookies. For best-looking results, temper the chocolate.

    To add a colorful glaze to the tops of your cookies: Prepare our simple cookie glaze, adding enough milk to make it thin enough to brush onto the cookie with a food-safe craft brush. Tint the glaze with gel paste or food coloring, and brush it onto the cookies. Alternatively, spread a layer of colored glaze over a whole cookie, and brush away excess with a pastry brush for a slightly transparent effect.

    Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.

    Giada De Laurentiis Adds Pumpkin to Her Oatmeal Raisin Cookies & Why Didn’t We Think of That?

    Fall cooking always seems to be centered around one special ingredient &mdash pumpkin! &mdash and we’re here for it. This is the time of year when we’re finally in the mood for some of our favorite fall treats: pumpkin spice lattes, pumpkin pie, pumpkin bread, pumpkin muffins, Martha Stewart’s pumpkin bars… and now we have a new favorite to add to our list: Giada De Laurentiis’ spiced pumpkin-raisin cookies. They’re crispy and crunchy and full of fall flavor and, basically, everything we could ever want in a cookie.

    De Laurentiis’ Giadzy Instagram account shared the scrumptious recipe, writing, &#[email protected]‘ spiced pumpkin raisin oat cookies are a sweet crispy-crunchy fall treat &mdash and they feel pretty acceptable for breakfast, too.” Cookies for breakfast? We’re listening.

    There’s a lot more to love about these cookies, too: They’re vegan and nut free, for starters. And they’re quick and easy to make. The recipe is great for all levels of baking whether you’re a beginner or a pro, you’ll be able to make this delicious treat in under an hour. Don&rsquot worry, you won&rsquot be dealing an actual pumpkin for these cookies &mdash the recipe calls for canned pumpkin puree to keep it easy, as well maple syrup, cinnamon and allspice for that warm fall flavor we love.

    So get to baking, because you definitely don’t want to miss out on this yummy fall recipe.

    Hungry for more? Check out Giada De Laurentiis’ best pasta recipes below:

    Whole Wheat Pumpkin Cookies Recipe

    • Author: Cookie and Kate
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Total Time: 30 minutes
    • Yield: about 30 - 36 cookies 1 x
    • Category: Cookie

    Drool-worthy photos of my favorite pumpkin cookies. They’re easy to make and healthy—perfect holiday treats! Pretty, tasty and easy cookies.


    • 2 ½ cups whole wheat pastry flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 2 teaspoons ground cinnamon
    • ¾ teaspoon ground nutmeg
    • ¾ teaspoon ground cloves
    • ½ teaspoon salt
    • ½ cup butter, softened
    • 1 ½ cups raw (turbinado) sugar
    • 1 cup canned pumpkin puree
    • 1 egg
    • 1 teaspoon vanilla extract
    • Powdered sugar, for dusting


    1. Preheat oven to 350 degrees Fahrenheit (175 degrees C). In a medium bowl, whisk together your dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt).
    2. In another medium bowl, cream together butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla beat until creamy. Mix in dry ingredients and stir just until combined. Use a cookie dough scoop or two spoons to drop one tablespoon of dough onto a parchment paper-covered cookie sheet. Flatten each cookie slightly.
    3. Bake for 15 to 20 minutes. Sprinkle the baked cookies with a light dusting of powdered sugar and transfer the cookies to a rack to cool.


    ▸ Nutrition Information

    Have you made any seasonal treats yet? I’m on a pumpkin kick. I want to make pumpkin muffins, pies, pancakes and all. What have you been craving lately?

    By Kathryne Taylor

    Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now.
    More about Cookie and Kate »

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    Snickerdoodle Cookie Tips

    • I noticed some people commented on the original snickerdoodle recipe that the dough was too dry, and yes, the dough will be dry. I’ve made them several times with success using wet hands to form them into balls is a must and will help moisten the dough.
    • Some comments below, people added a little pumpkin puree to the mix along with butter with great success.
    • You can add extra pumpkin pie spice to the batter if you want more pumpkin flavor.

    Pumpkin Cookies

    Preheat the oven to 350° and line 3 baking sheets with parchment paper. In a small bowl, whisk the flour with the baking powder, baking soda, pumpkin pie spice and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla followed by the pumpkin puree and candied ginger. At low speed, beat in the dry ingredients until evenly incorporated.

    Using a small ice cream scoop, scoop level tablespoons of the batter onto the prepared baking sheets, 1 inch apart. Using a lightly moistened finger, smooth the tops. Bake the cookies, 1 sheet at a time in the center of the oven, until risen and firm, about 15 minutes.

    In a small bowl, combine the confectioners' sugar with the butter and milk and stir until smooth and spreadable. While the cookies are still slightly warm, spoon a teaspoon of the glaze onto each one and spread slightly. Let cool completely, then transfer to a platter.

    Spiced Pumpkin Cut-Out Cookies

    Note: Prep time does not include 20 minutes to make icing, and 2 hours to decorate.

    Whisk the flour, baking powder, and spices together. Set aside.

    With an electric mixer, cream the butter and sugars together until light and creamy. Beat in the egg and pumpkin, scraping down the sides and bottom of the bowl as needed.

    On low speed, add the flour mixture in three additions, mixing just until combined, scraping down the bottom of the bowl occasionally.

    Refrigerate the dough for 20&ndash30 minutes before rolling. The pumpkin makes it a little sticky.

    Preheat oven to 350ºF. Line cookie sheets with parchment paper.

    On a floured surface and with a floured rolling pin, roll the dough to 1/4-inch thickness. Cut out the shapes, then freeze on the cookie sheet for 5&ndash10 minutes before baking. Re-roll the scraps and continue cutting out cookies.

    Bake for 10&ndash12 minutes, depending on the size of the cookies. Let rest on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

    Once the cookies are cooled, decorate with royal icing.

    Are you ready for some PUMPKIN? (I&rsquom singing that like &ldquoAre you ready for some FOOTBALL?&rdquo Sing it with me.)

    Now, I&rsquom sure you&rsquove seen decorated pumpkin cookies before. These, though, actually have pumpkin in the cookie! Spiced pumpkin cookies are topped with a traditional royal icing. The decorating part couldn&rsquot be simpler&mdashI promise!

    These cookies are thick, soft, and a little cake-like. The flavor is more subtle than spicy gingerbread with just the right amount of fall spices and pumpkin flavor.

    First, let&rsquos make the cookie dough.

    I found these smaller cans of pumpkin at my grocery store. Yay!

    The cookies are filled with fall spices. I love using freshly grated nutmeg. Once you take a sniff, you&rsquoll be hooked. If you want to use the already ground nutmeg, that&rsquos perfectly fine, too.

    There&rsquos brown sugar in here. And butter, of course.

    Once your dough is made, you&rsquoll refrigerate it for a bit, then roll it out. I love to use these rolling guides, but you can just eyeball it. Roll out to about a 1/4-inch thick. My secret: freezing the shapes for 5&ndash10 minutes before baking helps stop the cookies from spreading.

    When the cookies are baked and cooled, it&rsquos time to decorate. (Maybe eat one just for testing purposes.)

    I like to decorate with royal icing. It&rsquos simple to make, only takes a few ingredients, and dries nice and hard so the cookies are easy to stack on a party tray, or to box up and give as gifts. This is my go-to royal icing recipe. For these cookies, I didn&rsquot add any flavoring to the icing so that the flavor of the cookie would really shine.

    You&rsquoll need piping bags, couplers, icing tips, a squeeze bottle (the ones made for candy decorating), and toothpicks.

    I use gel paste food colorings. They&rsquore vibrant and you only need a bit to make pretty tinted icing. Divide your royal icing in half and tint with green and orange food coloring. (I used AmeriColor Copper and Avocado.)

    When you&rsquore decorating cookies that are all one color, but you want to add some dimension, outline and fill in sections. (I learned this trick from my cookie friend, Callye.)

    Outline the center section of the pumpkins using a #2 plain tip. Thin the remaining orange icing with water, a bit at a time, stirring with a silicone spatula, until the icing is the consistency of glue. When you drop a ribbon of icing back onto itself, it should disappear in a count of &ldquoone thousand one, one thousand two.&rdquo If it&rsquos too thin, just sift in some more powdered sugar.

    Let this icing sit, covered with a damp dishtowel for a few minutes. Stir gently, then pour into a squeeze bottle. Fill in the outline. Use a toothpick to guide the icing to the edges and pop and air bubbles.

    Let the icing dry for about an hour.

    Use a #1 or 2 tip to pipe a stem with the green icing. You can leave the cookies just like that. If you want to get a bit fancier, add a loopy vine. If you want to get even fancier, switch out the tip on the green icing to a leaf tip and add some leaves. (Practice on a plate or paper towel first if you&rsquore nervous about piping.)

    Let the cookies dry uncovered, for 6-8 hours, or overnight. Package them up and share with friends and neighbors &hellip or not.

    Recipe: Pumpkin Spice Cookies

    Don’t reserve pumpkin for pumpkin spice lattes and pie! These easy spice cookies from Functional Medicine Director Mark Hyman, MD, are a great way to spread the pumpkin love throughout the entire season.

    Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

    If you don’t have any aluminum-free baking powder in your cupboard, pick some up the next time you go shopping. Aluminum may pose potential risks to our health as a neurotoxin. While the dose of aluminum is what makes the poison, some studies show a relationship with aluminum that is stored in the body and neuro-disorders (such as Alzheimer’s disease.) Limiting exposure to all metals is a protective measure we can take to optimize our health.


    1 cup pumpkin puree, fresh or canned
    1 tablespoon pure maple syrup
    1/3 cup unsweetened applesauce
    1 teaspoon pure vanilla extract
    1/4 cup vegan palm shortening or melted coconut oil
    1 cup oat flour
    1/2 cup almond flour
    1/2 teaspoon baking soda
    1/2 teaspoon aluminum-free baking powder
    1 teaspoon ground cinnamon
    1/2 teaspoon pumpkin pie spice
    Pinch sea salt
    1/2 cup chopped pecans
    1/4 cup mini chocolate chips


    1. Preheat oven to 350°F.
    2. Mix the pumpkin, syrup, applesauce, vanilla and shortening (or oil if using) in a large bowl. Alternatively, place in a blender and blend until combined.
    3. In a separate medium bowl sift the oat flour, almond flour, baking soda, baking powder and spices together.
    4. Add the dry ingredients to the pumpkin mixture and mix to combine. Then fold in the pecans and chocolate chips.
    5. Scoop 1 tablespoon of batter onto a large baking pan lined with parchment paper. Repeat until all batter is used. Place baking pan into the oven and bake for 20 to 25 minutes, or until just slightly firm. Remove the cookies from the oven and serve warm or room temperature.
    6. Store uneaten cookies in a sealed glass container at room temperature for 2 days or in the refrigerator for up to 5 days.

    Nutritional information (per serving)

    Calories 43
    Fat 2 g
    Saturated Fat 2 g
    Cholesterol 0 mg
    Fiber 1 g
    Protein 1 g
    Carbohydrate 5 g
    Sodium 25 mg