Pumpkin Spice Muffin Cookies – Super soft, light and fluffy pumpkin spice cookies are the most delicious Autumn dessert recipe!
Have you ever ate a muffin and wanted to rip off the muffin top and ditch the rest? Well, if that’s you then these light and fluffy pumpkin cookies are definitely for you. A super soft pumpkin spiced cookie rolled in cinnamon sugar prior to baking make these cookies mouthwatering delicious.
Fall baking is my absolute favorite! After a long warm summer, I am ready to whip out all of my favorite sweet and savory baking recipes and get baking. These cookies are the newest addition to my fall baking collection!
This recipe makes about one and a half dozen cookies, so if you are cooking for a crowd, you can easily double the recipe. These cookies are the perfect treat to bring along to your holiday parties with friends, family and coworkers. Your guests are going to love them!
Ingredients you need to make my delicious Pumpkin Spice Cookies:
Pumpkin Puree – Pure pumpkin puree not pumpkin pie filling. I used Libby’s but you can use your favorite brand.
Granulated White Sugar – For a sweet cookie.
Brown Sugar – Light or dark brown sugar both work great in this recipe.
All-Purpose Flour – Extremely versatile flour perfect for cookies.
Baking Soda – For a light and fluffy cookie.
Egg – Increase richness of the cookie.
Butter – You can use salted or unsalted butter softened to room temperature.
Salt – I almost always use sea salt in my recipes but you can use any salt you have on hand.
Vanilla Extract – Pure vanilla extract.
Cinnamon – Ground cinnamon.
Cloves – Ground cloves.
Ginger – Ground ginger.
Tools to have on hand for this recipe:
- Stand Mixer or Hand Mixer – To mix your cookie dough.
- Measuring Spoons + Cups – For properly measuring your ingredients.
- Baking Sheet – Any baking sheet will do
- Cooling Rack – For cooling your cookies.
- Parchment Paper – To prevent your cookies from sticking to the baking sheet.
- Whisk – To mix the flour and the cinnamon sugar.
- Mixing Bowls – For mixing the cinnamon sugar and the flour mixture.
- Plastic Wrap – To cover the dough while chilling in the fridge.
How to make Pumpkin Spice Muffin Cookies:
Combine flour, baking soda, cinnamon, ground cloves, ground ginger and salt in a large bowl and set aside.
In another bowl, mix cinnamon sugar and set aside for later use.
In the bowl of your stand mixer, add pumpkin, sugars and butter. Beat with paddle attachment until smooth. Add egg and vanilla extract and mix until just combined.
Add flour mixture to the wet ingredients and mix until flour is well incorporated.
Cover bowl with plastic wrap and place in the fridge to chill dough for 30 minutes.
While the dough is chilling, preheat oven to 375 degrees.
Line a baking sheet with parchment paper. Roll tablespoons of dough into a smooth ball and then into the cinnamon sugar mixture then transfer to the baking sheet.
Bake cookies for 9-11 minutes until fluffy and a toothpick runs through the cookie and comes out clean. When done, transfer cookies to a cooling rack.
HOW TO STORE FRESHLY BAKED COOKIES:
These cookies will last in an airtight bag or container on the counter for up to 4 days.
You can also store the raw cookie dough or baked (cooled) cookies in an airtight container or freezer bag in the freezer for up to 3 months.
When you are ready to use the dough, remove from freezer and let soften up just enough so you can easily form balls of dough. Then, follow recipe instructions.
If you enjoyed this recipe, here are a few more of my favorite pumpkin recipes!
Pumpkin Cinnamon Bread – Moist and delicious homemade pumpkin bread recipe with cinnamon sugar filling. Serve warm sliced bread slathered in butter.
Marbled Pumpkin Cheesecake Bread Bars – Two of my most favorite autumn treats wrapped together in one delicious bar. The warm spices of the pumpkin bread layered with rich and creamy cheesecake make this bar the perfect fall dessert.
Pumpkin Roll – A swirl of pumpkin bread and cheesecake rolled into the perfect Fall dessert. This is such an amazing Thanksgiving or Christmas dessert that I make every single year.
Baked Pumpkin Spice Donut Holes – Delicious pumpkin donut holes rolled in cinnamon sugar baked to perfection.
Pumpkin Spice Muffin Cookies
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1/4 cup Pumpkin Puree
- 1/2 cup Granulated White Sugar
- 1/4 cup Brown Sugar
- 1/2 cup Butter softened
- 1 Egg
- 3/4 tsp Baking Soda
- 1/2 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 1/8 tsp Ground Cloves
- 1/4 tsp Ground Ginger
- 1/2 tsp Salt
Cinnamon Sugar
- 1/4 cup Granulated White Sugar
- 1/2 tsp Ground Cinnamon
Instructions
- Combine flour, baking soda, cinnamon, ground cloves, ground ginger and salt in a large bowl and set aside.
- In another bowl, mix cinnamon sugar and set aside for later use.
- In the bowl of your stand mixer, add pumpkin, sugars and butter. Beat with paddle attachment until smooth. Add egg and vanilla extract and mix until just combined.
- Add flour mixture to the wet ingredients and mix until flour is well incorporated.
- Cover bowl with plastic wrap and place in the fridge to chill dough for 30 minutes.
- While the dough is chilling, preheat oven to 375 degrees.
- Line a baking sheet with parchment paper. Roll tablespoons of dough into a smooth ball and then into the cinnamon sugar mixture then transfer to the baking sheet.
- Bake cookies for 9-11 minutes until fluffy and a toothpick runs through the cookie and comes out clean. When done, transfer cookies to a cooling rack.
If you tried this recipe, please don’t forget to leave a review! 🙂
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