Recipe > Pumpkin Spice Cookies

Pumpkin Spice Cookies

  • Prep Time: 1 hour 30 mins
  • Cook Time: 12 mins
  • Servings: 36

These cookies are packed with flavor thanks to canned pumpkin. Cans seal in the foods’ nutrition, freshness and flavor, naturally – so there’s no need for pumpkin picking!

These soft, sweet cookies capture the comforting fall aromas of pumpkin pie. They make beautiful holiday food gifts, too!

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INGREDIENTS

  • ½ cup butter (1 stick), softened
  • 1¼ cups packed brown sugar
  • ½ cup canned 100% pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2¼ cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • White decorating sugar or granulated sugar, for rolling
  • 36 walnut halves, optional

PREPARATION

Beat butter and sugar with electric mixer on medium speed until creamy, 2 to 3 minutes. Beat in pumpkin, egg and vanilla.

In medium bowl, whisk together flour, pumpkin pie spice, baking soda and salt. Mix into pumpkin mixture on medium-low speed just until combined. Cover and refrigerate dough for at least 1 hour or up to 2 days.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Place decorating sugar in small bowl. Roll dough into 1” balls between your palms, then roll in sugar until coated all over. Place on baking sheets about 2 inches apart. If using walnut halves, gently press one into each cookie.

Bake until cookies set at edges and crack slightly on top, 10 to 12 minutes. Cookies will still be soft. Let cool on baking sheet for 2 to 3 minutes. Remove to racks and cool completely.

NUTRITION PER SERVING

Calories 90; Total Fat 3g (Sat 2g, Trans 0g); Cholesterol 12mg; Sodium 90mg; Total Carbohydrates 15g; Dietary Fiber 0g; Sugars 9g; Protein 1g; Vitamin A 614IU; Vitamin C 0mg; Calcium 10mg; Iron 0.5mg; Vitamin D 3IU; Folate 15mcg

% Daily Value: Vitamin A 12%; Vitamin C 0%; Calcium 1%; Iron 3%