It’s pumpkin spice season!! Pumpkin spice is my favorite seasonal add-in, with its quintessential fall flavor. The best part about recipes that use it? If you don’t have any on hand, it’s easier to make pumpkin spice from scratch than you might think, with ingredients that are standard in a home kitchen! All you need is some cinnamon, nutmeg, ground ginger and ground cloves. And then you’ll be ready to make all sorts of things — like these irresistible eggless pumpkin spice cookies. They have such a lovely flavor and wonderfully soft texture, made even more delightful with a rolled-sugar coating reminiscent of gingersnaps. Make this quick, easy cookie recipe for a wholesome treat.
And if you’re looking for more ways to sneak pumpkin spice into a recipe, look no further than my Vegan Spiced Apple Muffins or even Cinnamon Swirl Bread!
Pumpkin Spice Cookies
Course: Cookies, DessertsCuisine: American18
cookies25
minutes15
minutesIngredients
1/2 cup softened butter
3/4 cup brown sugar
1/2 medium ripe banana, mashed
1 tsp vanilla extract
1 1/3 cups whole wheat flour
4 tsp pumpkin spice, divided
1/2 tsp baking powder
1/4 tsp salt
3 tbsp granulated sugar
Directions
- Cream butter and brown sugar together with a mixer until well-combined. Add banana mash and vanilla extract and stir in on low speed.
- In a medium mixing bowl, whisk together flour, 3 tsp pumpkin spice, baking powder, and salt.
- With mixer on low-speed, gradually add the dry ingredients to the butter-sugar mixture until completely combined.
- Chill the dough in the refrigerator for at least 10 minutes. Meanwhile, add granulated sugar and remaining 1 tsp pumpkin spice to a small bowl and mix.
- Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper.
- Remove cookie dough from refrigerator and roll into 1/2 tbsp-sized balls. Roll in sugar/pumpkin spice mixture and place on tray. Press down on cookies with your fingers and bake for 13-15 minutes. The cookies are done when they’re still soft and you can make a dent in them, but they keep their shape when picked up. Serve warm.
Notes
- To make homemade pumpkin spice, simply combine 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 teaspoon ground ginger, and 1/4 tsp ground cloves. It’s well worth it to double or triple these quantities and save your pumpkin spice in a jar to use throughout fall, wherever you’d otherwise use cinnamon.
This recipe was adapted from Sugar Spun Run’s Pumpkin Spice Cookies.
