Oh My Gourd! | Pumpkin Spice Cookies
When the leaves start to turn and the air smells like cinnamon and bonfires, it can only mean one thing, pumpkin spice season is here. These Oh My Gourd Cookies are moist, spiced to perfection, and full of autumn joy in every bite. Made with real pumpkin purée and our Pumpkin Spice Latte blend, they bring together maple sugar, cinnamon, nutmeg, cloves, ginger, and allspice for that unmistakable fall flavor. Whether you’re baking for a cozy weekend at home or sharing with friends, these cookies taste like sweater weather, pumpkin patches, and everything nice.
Oh My Gourd! | Pumpkin Spice Cookies
Rated 5.0 stars by 1 users
Category
dessert
Cuisine
American
Servings
18
Prep Time
30 minutes
Cook Time
12 minutes
Getting pumpkin cookies just right is no small feat but our Oh My Gourd Cookies nails it. Real pumpkin purée gives these cookies their signature soft, chewy texture without turning them into little cakes. That’s the tricky thing about baking with pumpkin: it’s naturally loaded with moisture, which can make cookies puff up and lose that satisfying chew.
The secret? Drying out the pumpkin first to remove excess water, which concentrates the flavor and gives the dough just the right balance. The result is a perfectly chewy, slightly spiced cookie that melts in your mouth.
They’re also incredibly easy to make by combining all the ingredients and rolling the dough in our Pumpkin Spice Latte blend, pop them in the oven, and 12 minutes later, your kitchen will smell like a cozy fall day. These cookies are the perfect balance of pumpkin goodness and warm autumn spices, a sweet little reminder that sweater weather is the best season of all.
Ingredients
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3/4 cup unsalted butter, room temperature
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1 cup light brown sugar, packed
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2 egg yolks, room temperature
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2 tsp vanilla
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1/2 cup canned pumpkin puree dried
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1 3/4 cups all purpose flour, spooned and leveled. My #1 baking tip? Do not ever scoop a measuring cup into your flour as it will always lead to using too much flour. Place spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife.
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2 tsp cinnamon
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2 tsp ginger
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1/2 tsp ground cloves
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1/4 tsp nutmeg
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1/2 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp salt
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1 tablespoon pumpkin spice latte
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¼ cup granulated sugar
For the Pumpkin Cookies
For the Spiced Sugar
Directions
In a small bowl mix the granulated sugar and pumpkin spice latte together and set aside.
Preheat oven to 350 degrees and line two baking sheets with parchment paper
Dry your pumpkin; you might be tempted to skip this step but do not. First spread the pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times or until the paper towel is relatively dry. You should see that you have reduced the ½ puree to approximately ¼ cup.
In a small bowl, whisk together the dry ingredients
In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes
Add in the egg yolks and vanilla and mix on medium speed for about 1-2 minutes
Add in the pumpkin and mix on medium-low speed to combine
Add in the dry ingredients and mix on low speed just until combined
Chill the dough in the fridge for 20 minutes
Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar
lace the cookie dough balls at least 2 inches apart on the baking sheets and bake for 12 minutes
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling
Store the cookies in an airtight container for up to 3 days
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