Pumpkin Spice Cookies
Pumpkin Spice Cookies
Autumn Traditional Treats
PUMPKIN SPICE COOKIES with Nuts*
Here’s a cozy and delicious Pumpkin Spice Cookies with Nuts recipe that's perfect for autumn / fall season & Ezumee café-style events 🍂🍪
🍪 INGREDIENTS
Dry Ingredients
- 2 ½ cups (310 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
Wet Ingredients:
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 cup (240 g) pumpkin purée (not pumpkin pie filling)
- 1 tsp vanilla extract
Add Ons (Optional)
- 1 cup chopped mixed nuts (pecans or walnuts work best)
- Or ½ cup white or dark chocolate chips
👩🍳 BAKING INSTRUCTIONS
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- In a large bowl, cream the butter and sugars until light and fluffy.
- Add the egg, pumpkin purée, and vanilla, and beat until smooth.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chopped nuts (and chocolate chips, if using).
- Drop rounded spoonfuls (about 1 ½ tablespoons each) onto baking sheets.
- Bake for 12–15 minutes, or until edges are lightly golden and centers are set.
- Let cool on a wire rack — then enjoy & savour the true taste of Autumn 🍁
🌰 SUGGESTIONS
- For extra flavor, lightly toast the nuts before adding them to the dough.
- Add a drizzle of vanilla or maple glaze for a festive touch.
- These cookies store well in an airtight container for up to 5 days.
* Important: If you have allergies to nuts, don't use them in this recipe. Check with others about allergies to nuts before sharing or serving your cookies.
Cozy and Warm way to share good times on a cool autumn day or night with friends old and new.
Enjoy
Cheers
