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Pumpkin Spice Cookies with a Cardamom Twist

These pumpkin spice cookies feature a chewy yet slightly crisp texture with a rich aroma of warm spices and pumpkin. Incorporating unexpected notes like cardamom adds depth, making each bite both familiar and daring. They’re perfect for cozy afternoons, with optional add-ins for customization.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter melted
  • 1 cup dark brown sugar packed
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3/4 cup pumpkin purée canned or roasted fresh
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon smoked paprika optional, for depth
  • 1/2 teaspoon ground ginger

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Baking sheet
  • Parchment paper
  • Cookie scoop
  • Cooling rack

Method
 

  1. Start by whisking together melted butter, dark brown sugar, and vanilla in a large bowl until the mixture is smooth and fragrant, about 2 minutes. It should look creamy and slightly glossy.
  2. Add eggs one at a time, beating well after each addition. The mixture will become lighter and slightly fluffy, with a faint yellow hue.
  3. Gently fold in the pumpkin purée until fully incorporated, giving the batter a rich, orange hue and a moist, thick consistency.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, smoked paprika, and ginger. This helps evenly distribute the spices and leavening agents.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. The dough will be thick and slightly sticky, with specks of spice throughout.
  6. Optionally, fold in chopped nuts or chocolate chips now for added texture and flavor.
  7. Use a cookie scoop to portion out the dough onto a parchment-lined baking sheet, spacing each cookie about 5 cm (2 inches) apart. The dough should mound nicely but hold its shape.
  8. Bake in a preheated oven at 180°C (350°F) for 12–15 minutes, until the edges are golden brown and the centers are slightly jiggly but set.
  9. Remove the baking sheet from the oven and let the cookies cool on the sheet for about 10 minutes. They will firm up as they cool, with a lovely chewy core and crisp edges.
  10. Transfer the cookies to a cooling rack to cool completely, then enjoy their warm, spiced aroma and tender texture—perfect for sharing or savoring with a cup of tea.

Notes

Feel free to customize these cookies with your favorite add-ins or spices. They store well in an airtight container for several days, and reheating briefly enhances their chewy texture.