Pumpkin Spice Cookies
For the full experience, make this recipe with the Drop Recipes app.
recipe by Jessica Entzel
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- Total Time
- 32mins
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- Serves
- 15
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- Calories
- 230
I love the warm, inviting smell of spiced cookies in the oven in fall. This recipe makes great, cake-like cookies that are wonderful for pumpkin whoopie pies or topped with a bit of cream cheese frosting and some toasted pecans. If you want to frost the cookies, try the Cream Cheese Frosting recipe from Drop.
recipe updated 14 Oct 2020
Ingredients
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- Plain flour
- 320 g
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- Baking powder
- 5 g
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- Bicarbonate of soda
- 5 g
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- Ground cardamom
- 8 g
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- Ground cinnamon
- 6 g
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- Ground ginger
- 5 g
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- Nutmeg
- 1 pinch
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- Salt
- 1 pinch
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- Ground cloves
- 6 g
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- Brown sugar
- 345 g
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- Butter
- 115 g
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- Pumpkin purée
- 485 g
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- Egg
- 1
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- Vanilla extract
- 5 g
Tools
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Oven
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Whisk
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Wooden spoon
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Cooling rack
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Large mixing bowl
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Baking sheet - 18 x 13"
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Medium bowl
Step preview
- Pre-heat oven - 174°C
- Place a clean medium bowl on drop
- Add plain flour, baking powder, bicarbonate of soda, ground cardamom, ground cinnamon, ground ginger, nutmeg, salt and ground cloves to the medium bowl
- Combine
- Place a clean large mixing bowl on drop
- Add brown sugar and butter to the large mixing bowl
- Mix until combined - approx 1 min
- Add pumpkin purée, egg and vanilla extract to the large mixing bowl
- Mix until smooth
- Transfer dry ingredients to large mixing bowl
- Prepare a clean baking sheet
- Mix large mixing bowl until well combined
- Scoop content of large mixing bowl onto baking sheet into balls
- Bake - 12 min, 174°C
- Transfer onto cooling rack