Pumpkin Spice Cookies No Puree: Soft Spiced Biscuits
These pumpkin spice cookies no puree are a soft, buttery dessert from the American kitchen. They rely on a blend of cinnamon, ginger, nutmeg, and cloves to create a warm flavour profile without the moisture of squash. You will find they have a tender crumb and a sweet, savoury balance that pairs well with coffee or chai.
Control the mixing speed to ensure the texture is correct. Fold the dry ingredients into the wet mixture on low speed only until the dough comes together. Overmixing develops too much gluten, which makes the cookies tough rather than soft. Chill the dough for 30 minutes before baking at 177°C (350°F). This step prevents the cookies from spreading too much on the sheet and makes scooping the dough easier.
Pumpkin Spice Cookies No Puree: Soft Spiced Biscuits
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 177°C (350°F). Line a cookie sheet with parchment paper to prevent the dough from sticking and ensure even browning.
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Mix dry ingredients
Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and black pepper in a medium bowl. Sift or whisk well so the spices are evenly distributed throughout the flour.
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Cream butter and sugar
Beat the softened butter with the brown and granulated sugars for 2–3 minutes. Continue until the mixture is light and fluffy to incorporate air for a better lift.
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Combine wet ingredients
Add the egg yolk and vanilla extract to the butter mixture. Beat until fully combined and the texture is smooth.
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Fold in flour
Gradually fold the dry ingredient mixture into the wet ingredients on low speed. Stop as soon as the dough just comes together; overmixing develops too much gluten and toughens the cookie.
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Shape the dough
Drop rounded tablespoon-sized dough balls onto the sheet, spacing them 2 inches apart. Press lightly to form the cookies so they bake evenly.
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Bake the cookies
Bake for 9–11 minutes. Remove them when the edges are golden brown and centres are set but still slightly soft to avoid drying them out.
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Cool and set
Let the cookies rest on the sheet for 5 minutes to firm up. Transfer them to a cooling rack to cool completely.
Chill the dough for 30 minutes before baking. If the dough feels too soft or oily, it will spread too much in the oven, resulting in thin, flat cookies. Chilling firms the butter, ensuring the cookies maintain their shape and a thick, soft texture.
Getting the texture right
Chill the dough for 30 minutes before baking. This prevents the cookies from spreading too much on the sheet. Stop mixing as soon as the flour is incorporated for a chewier result. For a fluffier texture, let the dough rest in the fridge for a few minutes before you bake.
Storing and reheating
Store these cookies in an airtight container at room temperature for up to 5 days. You can freeze them in a zip-top bag for up to 3 months. Thaw at room temperature for 30 minutes before serving to restore the soft texture and the warm spice flavour.
Nutrition per serving
- Calories
- 115
- Protein
- 1.0 g
- Carbs
- 15.0 g
- Fat
- 6.0 g
- Fiber
- 0.5 g
- Sugar
- 11.0 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can you make pumpkin cookies without pumpkin puree?
Yes. Use a blend of cinnamon, ginger, nutmeg, and cloves to create the characteristic pumpkin spice flavour profile. This method removes the moisture of the puree, resulting in a buttery cookie that is quicker to prepare and easier to store.
What can I use instead of pumpkin puree when baking?
Use a combination of warm spices like cinnamon, nutmeg, and ginger. These provide the aromatic essence of pumpkin without the wet pulp. This keeps the dough firm and ensures the cookies maintain a soft, buttery structure during the bake.
What to use if you don't have pumpkin puree?
Rely on a pumpkin spice mix or individual ground spices. The spices provide the depth of flavour. Since you are omitting the puree, you do not need to adjust the flour quantity, as the dough remains stable and easy to scoop.
