Pumpkin Spice Cookies
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We are so excited to introduce this delicious pumpkin spice cookie recipe!
These pumpkin cookies are really a big deal! They are soft, fluffy, full of pumpkin flavors, and are so easy to make! Topped with a light cream cheese frosting and dark chocolate, they are going to be your go-to recipe for the season!
Unlike our delicious levain chocolate chip cookies where we play with ingredients to produce a chewy cookie, today’s cookies are not dense and chewy, but rather light, soft and kind of cakey.
We recommend making the cookie dough ahead of time and baking it as needed. It is tastier when still a little lukewarm.
Bon appétit!
Difficulty: 
Prep time: 10 mins / Cook time: 18 mins / Servings: 16 cookies
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Pumpkin Spice Cookie
10.6 oz (300g) - Flour
2 tsp (4g) - Cinnamon
½ tsp (1.5g) - Clove
½ tsp (1.5g) - Cardamom
½ tsp (1g) - Ginger
1 tsp (5g) - Baking powder
1 tsp (5g) - Baking soda
½ - Nutmeg
3.5 oz (100g) - Coconut sugar
3.5 oz (100g) - Xylitol
5 oz (142g) - Butter (room temperature)
1 cup (130g) - Pumpkin puree
1 - Egg
Cream Cheese Frosting
1¾ oz (50g) - Cream cheese (room temperature)
¾ oz (20g) - Milk
1 tbsp (15g) - Manuka Honey
¾ oz (20g) - Dark chocolate
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Pumpkin Spice Cookie
1 - Preheat your oven to 350°F (175°C).
2 - Add the flour, cinnamon, clove, cardamom, ginger, baking soda, and baking powder to a large mixing bowl. Then, grate half a nutmeg over the bowl with a zester, whisk until well combined, and set aside.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
3 - Next, whisk the pumpkin puree and the egg into a separate bowl and set aside.
4 - Add the coconut sugar, xylitol, and room temperature butter to a stand mixer bowl and mix together at low speed using the paddle attachment.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!
For more information on KitchenAid, check out our detailed article "The Best KitchenAid Mixers & Blenders".
5 - Once homogeneous, pour the pumpkin puree and egg mixture into the stand mixer bowl and mix until just combined.
6 - Finally, add the flour mixture gradually while continuously mixing. Then, once you have added all the flour, mix until just combined.
7 - Line a baking tray with parchment paper (or like us a silicone mat) and scoop the cookie dough using a small ice cream scoop. Place each ball onto the lined baking tray.
8 - Roll each dough ball between your hands and slightly flatten them into thick disks before placing them back on your baking tray. Make sure to leave a little bit of space between each cookie. Then, bake at 350°F (175°C) for about 18 minutes.
9 - Once baked, carefully transfer the cookies to a cooling rack using an offset spatula and let them cool completely.
Cream Cheese Frosting
1 - Add the room temperature cream cheese and honey to a mixing bowl and whisk until homogeneous.
2 - Then, whisk in the milk until smooth and set aside.
3 - Add the milk chocolate to a small bowl and microwave it for about 30 seconds (or until fully melted) and set it aside.
4 - Dip the top of each cookie into the cream cheese frosting and place them back on the cooling rack.
5 - Fold a piece of parchment paper into a cone and fill it with the melted chocolate.
Tip: We are showing you how here.
6 - Finally, drizzle the melted chocolate over each cookie and let it set for a couple of minutes before tasting.
7 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.