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Pumpkin Spice Cookies

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Servings: 2 1/2 - 3 dozen
  • Course: Dessert

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Ingredients

  •  
  • Reynoldsâ Parchment Paper
  • 2
  •  cups flour
  • 1
  •  teaspoon baking powder
  • 1/2
  •  teaspoon salt
  • 1
  •  teaspoon ground cinnamon
  • 1/2
  •  teaspoon allspice
  • 1/4
  •  teaspoon ground ginger
  • 1/4
  •  teaspoon ground cloves
  • 1
  •  cup (2 sticks) butter, softened
  • 1
  •  cup sugar
  • 1
  •  egg
  • 1
  •  cup canned pumpkin
  • 1
  •  teaspoon vanilla extract
  • 1
  •  cup chopped nuts
  • 1
  •  cup sweetened dried cranberries or raisins

Directions

Step 1

<strong>PREHEAT</strong> oven to °F. Line cookie sheets with Reynolds Parchment Paper; set aside.

Step 2

<strong>COMBINE</strong> flour, baking powder, salt and spices in a medium bowl; set aside.

Step 3

<strong>BEAT</strong> butter and sugar together in a large bowl on medium speed, about minutes or until light and fluffy. Beat in egg, pumpkin and vanilla. Reduce speed to low. Gradually add flour mixture, beating after each addition until well blended. Stir in nuts and cranberries. Drop by rounded tablespoons onto parchmentlined cookie sheets.

Step 4

<strong>BAKE</strong> to minutes or until brown on edges. Slide parchment with cookies onto wire rack to cool.

Step 5

<strong>REYNOLDS KITCHENS TIP: </strong>

Step 6

Drizzle or frost cookies with cream cheese frosting, if desired.

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