Ah, the sweet aroma of pumpkin kissed with cinnamon, cloves, and nutmeg drifting through the house. It smells like fall and winter, doesn’t it? It does here, and these pillowy cake-like pumpkin spice cookies capture all the flavors of the fall’s favorite ingredient, the pumpkin. It’s almost like having a portable pumpkin pie at your fingertips.
If you’re a pumpkin fan, you’re going to be in heaven after your first taste of these delectable treats. The delicate flavor of pumpkin with the sweetness of cinnamon and sugar is sure to delight anyone who’s lucky enough to try them. They were a surprise hit in our house, even for my wife, who has an outspoken dislike for all things related to the winter squash. (Though she loves other varieties.)
These cookies are light, airy and leave a lingering hint of cinnamon and cloves on the tongue. They pair perfectly with strong coffee, tea, or milk, and the kiddo’s devoured all 60 before I had a chance to give any to our neighbors. You know they’re good.
With that, I’m going to let you have the recipe so you can be amazed by these treats yourself.
Subtly sweet and spicy, these pillowy pumpkin spice cookies are sure to make a happy addition to any fall or winter afternoon. This is a very soft, moist cookie, so when storing them, be sure to layer the cookies between sheets of parchment to avoid flattening them or having them stick together.
Serving Size: 1
Amount Per Serving: Calories: 320 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 40mg Sodium: 388mg Carbohydrates: 69g Net Carbohydrates: 0g Fiber: 2g Sugar: 39g Sugar Alcohols: 0g Protein: 5g
What I would have done differently had I thought of it at the time:
Subtly sweet and spicy, these pillowy pumpkin spice cookies are sure to make a happy addition to any fall or winter afternoon.
This is a very soft, moist cookie, so when storing them, be sure to layer the cookies between sheets of parchment to avoid flattening them or having them stick together.
These pumpkin spice cookies would be awesome with a glaze drizzled over the top. I’d go for this glaze recipe if I were to do that. Otherwise. This recipe is definitely a keeper in all respects.
Do you have a love of pumpkin? If so, what’s your favorite use for it? If not, what do you make in its place? let us know in the comments.