Description
Pumpkin Spiced Halloween Cookies are chewy, warmly spiced cookies made with real pumpkin puree, brown sugar, and a cozy blend of cinnamon, ginger, nutmeg, and cloves. White chocolate chips add creamy sweetness for the ultimate fall treat.
Ingredients
Dry Ingredients:
2 ¼ cups all-purpose flour
1 tsp baking soda
1 ½ tsp ground cinnamon
¾ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
Wet Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
1 ¼ cups packed dark brown sugar
½ cup granulated sugar
1 large egg, room temperature
2 tsp vanilla extract
¾ cup pure pumpkin puree (not pie filling)
Mix-ins:
1 ½ cups white chocolate chips (or walnuts)
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk flour, baking soda, spices, and salt in a medium bowl.
3. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, 2-3 minutes.
4. Beat in egg and vanilla until combined. Mix in pumpkin puree.
5. Gradually add dry mixture to wet ingredients until no flour streaks remain.
6. Fold in white chocolate chips with a spatula.
7. Scoop rounded tablespoons of dough onto prepared baking sheets, 2 inches apart.
8. Bake 12-14 minutes, until edges are set and centers still soft.
9. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Store in an airtight container at room temperature for up to 3 days.
Layer with parchment to prevent sticking.
Freeze baked cookies for up to 3 months or unbaked dough balls for later use.
Always use pure pumpkin puree, not pie filling.
Do not overbake—cookies continue to set after removal from the oven.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg