Pumpkin Spice Cookies Recipe

Pumpkin puree: This adds moisture and a rich pumpkin flavor to the cookies.

Coconut oil: Provides a subtle richness and helps to keep the cookies soft.

Brown sugar: Adds sweetness and a slight molasses flavor.

Vanilla extract: Enhances the overall flavor of the cookies.

All-purpose flour: The main structure of the cookies, giving them their shape and texture.

Baking soda: Helps the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the other flavors.

Pumpkin pie spice: A blend of spices that gives the cookies their signature fall flavor.

When mixing the pumpkin puree and coconut oil with the brown sugar and vanilla extract, ensure that the coconut oil is fully melted and slightly cooled to avoid any clumping. This will help achieve a smoother and more uniform batter, resulting in evenly textured cookies.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a great alternative.

• coconut oil - Substitute with olive oil: Olive oil provides a similar fat content and moisture, though it may impart a slightly different flavor.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and can be used in the same quantity, with a slight caramel flavor.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of flavor that complements the spices.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies denser.

• baking soda - Substitute with baking powder: Baking powder can be used in a pinch, though you may need to adjust the quantity (use 3 times the amount of baking powder).

• salt - Substitute with sea salt: Sea salt provides the same salty flavor with potentially more minerals.

• pumpkin pie spice - Substitute with cinnamon, nutmeg, and cloves: A mix of these spices can replicate the flavor of pumpkin pie spice. Use 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon cloves.

• To keep your pumpkin spice cookies fresh and delicious, store them in an airtight container at room temperature. They will stay soft and chewy for up to 5 days.
• If you want to enjoy these cookies for a longer period, you can refrigerate them. Place the cookies in a sealed container or zip-top bag, and they will last for about 1-2 weeks.
• For those who love to plan ahead, freezing is a fantastic option. First, let the cookies cool completely on a wire rack. Then, arrange them in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once the cookies are frozen, transfer them to a freezer-safe container or zip-top bag. Be sure to label the container with the date. They can be stored in the freezer for up to 3 months.
• When you're ready to enjoy your frozen pumpkin spice cookies, simply remove the desired amount from the freezer and let them thaw at room temperature for about 30 minutes. For a warm treat, you can also reheat them in a preheated oven at 300°F (150°C) for 5-10 minutes.
• If you prefer to freeze the cookie dough instead of the baked cookies, scoop the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Freeze until solid, then transfer the dough balls to a freezer-safe container or zip-top bag.
• When you're ready to bake the frozen cookie dough, preheat your oven to 350°F (175°C) and place the frozen dough balls on a parchment-lined baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden. No need to thaw the dough before baking.

• Oven Method: Preheat your oven to 300°F (150°C). Place the pumpkin spice cookies on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until they are warmed through and slightly crisp on the edges. This method helps retain the cookies' original texture.

• Microwave Method: Place a few pumpkin spice cookies on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 10-15 seconds. Check the cookies and add more time in 5-second intervals if needed. This method is quick but may make the cookies a bit softer.

• Toaster Oven Method: Set your toaster oven to 300°F (150°C). Place the pumpkin spice cookies directly on the toaster oven rack or on a small baking sheet. Heat for 3-5 minutes, keeping an eye on them to avoid over-browning. This method is great for a small batch and maintains the cookies' crispiness.

• Stovetop Skillet Method: Preheat a non-stick skillet over low heat. Place the pumpkin spice cookies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can give the cookies a slightly toasted flavor.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the pumpkin spice cookies in the air fryer basket in a single layer. Heat for 2-3 minutes, checking halfway through to ensure they don't overcook. This method is quick and keeps the cookies crispy.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to place the cookie dough for baking.

• Parchment paper: Lining the baking sheet to prevent the cookies from sticking.

• Mixing bowl: Used to combine the wet ingredients together.

• Whisk: Helps in blending the pumpkin puree, melted coconut oil, brown sugar, and vanilla extract until smooth.

• Another mixing bowl: Used to mix the dry ingredients like flour, baking soda, salt, and pumpkin pie spice.

• Measuring cups: Essential for accurately measuring the ingredients like pumpkin puree, coconut oil, and flour.

• Measuring spoons: Used to measure smaller quantities like vanilla extract, baking soda, salt, and pumpkin pie spice.

• Spoon: For dropping spoonfuls of dough onto the baking sheet.

• Wire rack: Allows the cookies to cool completely after baking.

Prepare ingredients ahead: Measure and mix the dry ingredients the night before to save time.

Use a cookie scoop: This ensures uniform cookie sizes and speeds up the process of dropping dough onto the baking sheet.

Melt coconut oil in microwave: Quickly melt coconut oil in the microwave instead of on the stove.

Preheat oven early: Start preheating your oven before you begin mixing ingredients to save waiting time.

Line baking sheet: Use parchment paper to avoid washing the baking sheet and make cleanup faster.