Pumpkin Spice Cookies

In case you didn’t get enough pumpkin during my Week of Pumpkin, here’s another recipe for you. These cookies are similar to Hubby’s all time favorite cookies, but they have a subtle hint of pumpkin flavor. I like that they aren’t super cakey like most pumpkin cookies. They are extremely moist and delicious. Hubby and I really enjoyed them and I think they’d make a great addition to any holiday spread.

Print Save

Pumpkin Spice Cookies

Yield: ~3 dozen


1/2 cup unsalted butter, softened
1 cup sugar, plus 1/4 cup for rolling
1/3 cup canned pumpkin puree
1/4 cup molasses
1 egg
2 1/3 cups AP flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt


Beat the butter in a large bowl. Add 1 cup sugar, pumpkin, molasses, and egg and continue beating until well combined and fluffy.

Sift together remaining ingredients and gradually add to wet ingredients, beating on low speed until thoroughly incorporate. Refrigerate for up to one hour or until batter can be handled (I was impatient so I put the bowl in the freezer for about 25 minutes).

Preheat oven to 350F. Place remaining 1/4 cup sugar in a pie dish. Form the batter into walnut-sized balls. roll in sugar and arrange on cookie sheets, 2 inches apart. Bake for 10 minutes, rotating pans halfway through.

Cool for a few minutes on sheets and then remove to wire racks to continue cooling.

Recipe from Cara

    Pin It

7 Responses to “Pumpkin Praline Cake”

  1. #
    Peggy — December 11, 2010 at 4:00 pm

    This cake sounds absolutely divine! I can take pumpkin anything any time of the year!

  2. #
    freefoodboston — December 11, 2010 at 6:29 pm

    That cake looks absolutely decadent.

  3. #
    Cheryl — December 12, 2010 at 3:36 am

    I have had this recipe for probably a year then saw it on Pinch My Salt so I decided to make it for Thanksgiving. It was delicious! So easy and the frosting was wonderful. Kept the leftovers in the fridge for several days and it was still as good as the day it was made.

  4. #
    Alayna @ Thyme Bombe — December 15, 2010 at 3:28 am

    I think I’ll be making this for Christmas. Thanks for the inspiration!

  5. #
    Carmen — July 24, 2013 at 8:35 pm

    Can I make it with steamed pumpkin?

  6. #
    Amy — October 13, 2013 at 8:38 pm

    I just took the cakes out of the oven…smells amazing, looks amazing, but REALLY butter that pan…mine stuck a little…good thing the frosting will cover that part 🙂

    • beantownbaker — October 15th, 2013 @ 5:02 pm

      The frosting saves the day!

Leave a Comment