Print

Pumpkin Spice NY Cookies

Pumpkin Spice NY Cookies fresh baked
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Servings: 10 large cookies (125g each)
Prep Time: 20 minutes
Cook Time: 16 minutes
Additional Time: 2 hours freezing
Total Time: 2 hours 36 minutes
Calories: ~450 per cookie
Course: Dessert, Cookies
Cuisine: American
Author: Sweet Craft Recipes

Ingredients

Scale
  • Pumpkin Spice Mix (makes extra, store for future use)
  • 2 tablespoons cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • Cookie Dough
  • 230 g cold unsalted butter (cut into cubes)
  • 160 g light brown sugar
  • 160 g caster sugar
  • 360 g white chocolate (roughly chopped)
  • 480 g plain flour (all-purpose flour)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon pumpkin spice mix
  • 100 g pumpkin purée (thick and well-drained)
  • ½ teaspoon vanilla extract
  • A small amount of orange food coloring (optional)
  • Demerara sugar (for rolling)

Instructions

  1. Make the Pumpkin Spice Mix
  2. In a small bowl, whisk together cinnamon, ginger, cloves, and nutmeg. Store the excess in an airtight container for future recipes.
  3. Start the Dough
  4. In the bowl of a stand mixer, add cold butter, brown sugar, and caster sugar. Mix on low speed until the butter and sugar form small clumps. Do not cream.
  5. Add Chocolate
  6. Add chopped white chocolate to the mixer and continue mixing slowly until combined.
  7. Mix Dry Ingredients
  8. In a separate bowl, whisk together the flour, baking powder, salt, and pumpkin spice mix. Add to the stand mixer and mix until the dough resembles breadcrumbs.
  9. Combine Wet Ingredients
  10. In another small bowl, whisk together the pumpkin purée, vanilla extract, and optional food coloring. Add to the dough and mix on low until a soft, cohesive dough forms.
  11. Portion and Roll
  12. Weigh out 125g portions of dough and shape into balls. Roll each ball in Demerara sugar for a crunchy exterior.
  13. Freeze the Dough Balls
  14. Place dough balls in a ziplock bag or airtight container and freeze for a minimum of 2 hours, or overnight for best results.
  15. Bake from Frozen
  16. Preheat the oven to 190°C fan (375°F). Place frozen cookie dough balls onto a parchment-lined baking tray, spaced a few inches apart. Bake for 16 minutes.
  17. Cool and Serve
  18. Let cookies cool on the tray for at least 20 minutes before serving. They will continue to firm up as they cool.

Notes

Use thick pumpkin purée to avoid soggy cookies. Drain if watery.

Don’t skip the freezing step—this keeps the cookies thick and chewy.

Cookies can be stored at room temp in an airtight container for 4–5 days.

Dough balls can be frozen for up to 3 months.

Reheat baked cookies at 120°F (50°C) for 3 minutes to refresh.

📦 Storage Instructions
Room Temp: Store in an airtight tin for 4–5 days.

Freezer (Dough): Store raw balls up to 3 months, bake frozen.

Freezer (Baked): Freeze cooled cookies; reheat briefly before eating.

Find it online: https://pinchofwarmthbakes.com/pumpkin-spice-ny-cookies/