Pumpkin Spice Twist Cookies {recipe}

Pumpkin Spice Twist Cookies | Lil Miss Cakes

Don’t get me wrong, I love the summer. But there is something so great about Fall…oh yeah-pumpkin spice overload. Now I agree that the pumpkin craze can get a little overwhelming, but I absolutely love it! I think I’ve shared more pumpkin recipes than any other category. These cookies use pure pumpkin puree just as my pumpkin snickerdoodles (first blog post ever!!), doughnuts, doughnut holes, cinnamon buns, and hamantaschen. Last year I discovered pumpkin spice pudding mix and used that to make chocolate chip cookies, and simple pumpkin spice pudding cookies. I have a few more ideas for this pudding mix and I hope to do some recipe testing soon.

Pumpkin Spice Twists | Lil Miss Cakes

These cookies are similar to a classic cinnamon twist cookies, but they are perfectly seasonal. The pureed pumpkin give these a nice orange color. The cookie dough has a blend of pumpkin spice flavors mixed inside. Then the cookies are rolled in cinnamon sugar and twisted into this cute shape. These cookies are perfect alongside a cup of tea or coffee as the weather starts to cool down. My recipe is dairy-free, margarine-free, and freeze beautifully.

Pumpkin Spice Twist Cookies {Recipe}
Serves: 4½ dozen
  • ⅔ cup brown sugar
  • ⅓ cup sugar
  • ½ cup oil
  • 2 eggs
  • 1 tsp. vanilla extract
  • ¼ cup 100% pure canned pumpkin
  • 3 cups flour
  • 1½ tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ¼ tsp. ground ginger
  • ⅛ tsp. freshly ground nutmeg
½ cup sugar + 1 Tbs. cinnamon for rolling
  1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper and set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the sugars with the oil and eggs and beat until combined.
  3. Add in the vanilla and pumpkin and mix to combine.
  4. Add the flour, baking powder, cinnamon, salt, ginger, and nutmeg. Mix on low until the dough comes together.
  5. Cover the cookie dough with plastic wrap and refrigerate for about an hour so the dough is easy to work with.
  6. In a small bowl mix 1.2 cup sugar and 1 Tbs. cinnamon.
  7. Once dough is chilled, scoop dough into about 2 tsp. sized balls. I use a cookie scoop for even and easy measuring. Roll each ball of dough into a log about 3 inches long. roll the dough in the cinnamon sugar mix. Flatten dough slightly and then twist and set onto parchment lined cookie sheet.
  8. Bake for about 8 minutes until just lightly brown.
  9. Allow to cool and enjoy!