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Pumpkin Spice Cookies with Toasted Pepitas and Sea Salt

These pumpkin spice cookies are made by mixing a spiced pumpkin dough, then shaping and baking until tender with crisp edges. The finished cookies have a chewy crumb, enhanced by crunchy toasted pepitas and a sprinkle of sea salt for contrast, creating a harmonious balance of textures and flavors.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • ½ cup canned pumpkin purée unsweetened
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon sea salt, divided for sprinkling
  • ½ cup pepitas (pumpkin seeds) for roasting and topping

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Cookie cutter or glass for shaping
  • Toaster or oven for roasting pepitas

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Toast the pepitas in the oven for about 8 minutes until they turn golden and smell nutty, then set aside to cool.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes, and it begins to look pale.
  3. Stir in the pumpkin purée and continue mixing until fully combined, creating a smooth, slightly thick batter.
  4. In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, and ¼ teaspoon of sea salt. Gradually fold these dry ingredients into the wet mixture until just incorporated and the dough comes together.
  5. Divide the dough and roll it out on a lightly floured surface to about ¼ inch thickness. Use a cookie cutter or the rim of a glass to cut out rounds of dough.
  6. Arrange the cookie rounds on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  7. Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden at the edges and set in the center.
  8. Remove the cookies from the oven and immediately sprinkle a pinch of sea salt and some toasted pepitas on top of each while they are still warm, pressing slightly to help them adhere.
  9. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  10. Once cooled, the cookies will have a chewy center with crisp edges, studded with crunchy pepitas and a hint of sea salt for contrast. Serve them with hot tea or enjoy as a seasonal treat.

Notes

For extra flavor, chill the dough for 30 minutes before rolling out. You can also substitute toasted chopped pecans for pepitas if preferred.