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Pumpkin Cardamom Cookies

This cookie recipe combines pureed pumpkin with a touch of aromatic cardamom, resulting in soft, fluffy centers with slightly crispy edges. The cookies have a melt-in-your-mouth crumb and a warm, spiced aroma that signals the arrival of fall. They are baked to a golden hue, showcasing their inviting appearance.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24
Course: Main Course
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour sifted
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • ½ cup unsalted butter softened
  • 1 cup pure pumpkin puree
  • 1 large egg
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon salt
  • ½ cup granulated sugar for rolling

Equipment

  • Mixing bowls
  • Whisk
  • Baking sheet
  • Parchment paper
  • Cookie scoop or spoon
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. In a large mixing bowl, whisk together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy. You’ll notice it becomes light in color and fluffy—a sign that the sugars are well incorporated.
  3. Add the egg and pumpkin puree to the bowl, whisking thoroughly until the mixture is uniform and slightly frothy. The batter will look smooth and velvety at this stage.
  4. In a separate bowl, sift together the flour, baking powder, ground cardamom, and salt to ensure even distribution of the spices and leavening agents.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula. Gently combine until just incorporated, taking care not to overmix—this keeps the cookies tender.
  6. Use a cookie scoop or spoon to portion out tablespoon-sized dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart for room to spread.
  7. Pour the extra granulated sugar onto a small plate. Roll each cookie piece lightly in the sugar, then place them back on the baking sheet. This step creates a slight crackly surface and a sweet, crunchy exterior.
  8. Bake the cookies in the preheated oven for about 12 minutes, or until they are set around the edges and just beginning to turn golden.
  9. Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes; this helps them firm up slightly before transferring.
  10. Carefully transfer the cookies to a wire rack to cool completely, allowing their crumb to set and the edges to crisp just a bit more.
  11. Once cool, enjoy these pumpkin cardamom cookies with a cup of tea or coffee, appreciating their tender crumb and fragrant spice aroma.

Notes

Store in an airtight container for up to 3 days. For a sweeter touch, drizzle with honey or a dusting of powdered sugar.