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Spicy Pumpkin Cookies

These pumpkin cookies are made by mixing pumpkin puree with butter, sugar, and spices, then folding in flour and cayenne pepper. The dough is portioned onto baking sheets and baked until golden, resulting in soft, chewy cookies with crisp edges and a hint of heat. The final appearance is golden-brown, with a slightly cracked surface and a tender interior.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pumpkin puree unsweetened
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper for spice
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda

Equipment

  • Mixing bowls
  • Baking sheet

Method
 

  1. In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, with a slight gloss. This will take about 2-3 minutes and fill your kitchen with a sweet, creamy aroma.
  2. Add the egg and pumpkin puree to the butter-sugar mixture. Whisk until well combined and smooth, with no streaks remaining. The mixture may look slightly thick and mottled but should be uniform in color.
  3. Mix in the ground cinnamon, nutmeg, cloves, and cayenne pepper. Stir until the spices are evenly distributed, and the mixture emits a warm, spicy fragrance.
  4. In a separate bowl, sift together the flour and baking soda to ensure even distribution and remove lumps. This helps keep the cookies tender and evenly baked.
  5. Gradually add the dry ingredients into the wet mixture, folding gently with a spatula or mixing spoon. Continue until just combined; the dough will be soft and slightly sticky but hold together well.
  6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. This prevents sticking and promotes even baking.
  7. Scoop spoonfuls of dough, about one and a half tablespoons each, onto the prepared baking sheet. Leave enough space between each to allow for spreading.
  8. Bake in the preheated oven for 12 minutes, or until the edges are golden brown and the centers look set but still soft. You’ll smell the cookies baking and see a slight crack on top as they cool.
  9. Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet—they will be fragile hot but firm up as they cool.
  10. Transfer the cookies to a wire rack to cool completely, revealing their slightly cracked surface and tender crumb with crisp edges.
  11. Enjoy these cookies with a glass of cold milk or warm tea, appreciating the perfect balance of sweet pumpkin spice and subtle heat with every bite.

Notes

For an extra kick, sprinkle a pinch of sea salt on top before baking. These cookies keep well in an airtight container for up to 3 days; reheat slightly for a soft texture.