Pumpkin Spice Cookies

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recipe by Jessica Entzel

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

I love the warm, inviting smell of spiced cookies in the oven in fall. This recipe makes great, cake-like cookies that are wonderful for pumpkin whoopie pies or topped with a bit of cream cheese frosting and some toasted pecans. If you want to frost the cookies, try the Cream Cheese Frosting recipe from Drop.

recipe updated Oct 8, 2019


  • All purpose flour icon
    All purpose flour
    320g (about 2½ cups)
  • Baking powder icon
    Baking powder
    1 tsp
  • Baking soda icon
    Baking soda
    1⅛ tsp
  • Ground cardamom icon
    Ground cardamom
    1¼ tbsp
  • Ground cinnamon icon
    Ground cinnamon
    2¼ tsp
  • Ground ginger icon
    Ground ginger
    2¾ tsp
  • Nutmeg icon
    1 pinch
  • Salt icon
    1 pinch
  • Ground cloves icon
    Ground cloves
    2¾ tsp
  • Brown sugar icon
    Brown sugar
    345g (about 1¾ cups)
  • Butter icon
    113g (about ½ cup)
  • Pumpkin purée icon
    Pumpkin purée
    486g (about 2 cups)
  • Egg icon
    1 (50g)
  • Vanilla extract icon
    Vanilla extract
    1⅛ tsp


  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 175°C
  2. Place a clean medium bowl on drop
  3. Add all purpose flour, baking powder, baking soda, ground cardamom, ground cinnamon, ground ginger, nutmeg, salt and ground cloves to the medium bowl
  4. Combine
  5. Place a clean large mixing bowl on drop
  6. Add brown sugar and butter to the large mixing bowl
  7. Mix until combined - approx 1 min
  8. Add pumpkin purée, egg and vanilla extract to the large mixing bowl
  9. Mix until smooth
  10. Transfer dry ingredients to large mixing bowl
  11. Prepare a clean baking sheet
  12. Mix large mixing bowl until well combined
  13. Scoop content of large mixing bowl onto baking sheet into balls
  14. Bake - 12 min, 175°C
  15. Transfer onto cooling rack
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