Spiced Pumpkin Cookies

October’s almost over and I haven’t made anything with pumpkin yet.  My best friend was over the other day and scolded me for having pumpkin puree in a can; she loves using fresh pumpkin.  In my defense, the cans were pretty old (just about ready to “expire”, although I’m not sure things in cans really expire unless they’re SUPER old, but I digress), and I’d gotten them before we started making a mess in her kitchen experimenting with fresh pumpkin.

Right, so about things that are going on right now:  I usually make the pumpkin cookies my parents made when I was little.  I came across this spiced-up version from EatingWell and tweaked it a bit.

Spiced Pumpkin Cookies | doomthings


  • 1 1/3 cup bread flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ginger cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 2 eggs
  • 3/4 cup dark brown sugar
  • 3/4 cup pumpkin puree (canned or fresh)
  • 1/4 cup unsalted butter, softened
  • 1/4 cup dark molasses
  • 1 cup chocolate chips


  1. Sift together dry ingredients (except sugar).
  2. In a separate bowl, cream brown sugar and butter together until combined.  Add eggs, pumpkin, and molasses and mix well.
  3. Add dry ingredients to wet ingredients and mix well.  Add chocolate ups.
  4. Drop by teaspoonfuls onto parchment-lined baking sheets.
  5. Bake at 350 degrees F for 10 – 12 minutes.

These turned out SUPER SPONGEY!  Mmmmmm…  +15 cakey-ness






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