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Ms Fields Pumpkin Spice Cookies

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Mrs. Fields pumpkin spice cookies with dark brown sugar, plump raisins, and toasted walnuts. Soft, cakey, and packed with warm fall spice. A copycat worth making.

YIELD

2 dozen

PREP

20 min

COOK

25 min

READY

45 min

These pumpkin spice cookies are a copycat of the Mrs. Fields bakery classic, and they bake up more cakey than chewy thanks to the canned pumpkin puree in the dough. That moisture is what gives pumpkin cookies their signature soft, almost muffin-like bite.

The low oven temperature is the detail most recipes skip over. At 300°F (150°C), the cookies bake slowly, which keeps the edges from crisping and the centers from drying out. Most pumpkin cookies come out cakey; these stay pillow-soft.

Dark brown sugar, not light, is called for on purpose. The extra molasses deepens the flavor and pairs with the pumpkin pie spice and canned pumpkin in a way regular brown sugar just doesn’t match. If you only have light brown, add a teaspoon of molasses to bring it closer.

Raisins and chopped walnuts bring textural contrast against the tender crumb: sweet chewy pops from the fruit, buttery crunch from the nuts. Skipping either flattens the cookie considerably.

Grainy paste is the goal when creaming the butter and sugar, not fluffy cloud. That initial paste forms the structure, and the egg and pumpkin then whip it into something light and aerated without overbeating.

Kitchen Tips

  • Use canned pumpkin puree, not pumpkin pie filling. Pie filling is pre-sweetened and pre-spiced and will throw off the balance.
  • Toast the walnuts dry in a skillet for 5 minutes before chopping. Raw walnuts can taste flat in a cookie with this much going on.
  • Don’t overbake. Pull them when the edges are slightly brown but the centers still look soft. They firm up on the sheet.
  • Store in an airtight container with a slice of bread. The bread keeps them soft for days.

Variations

  • Swap raisins for dried cranberries for a tart contrast to the sweet pumpkin.
  • Add ¾ cup white chocolate chips for a sweeter, more modern take.
  • Drizzle a simple maple glaze on top once cooled: 1 cup powdered sugar whisked with 2 tablespoons maple syrup and a splash of milk.

Ingredients

2 ½ 591
½ 2.5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
2 10
TEASPOONS ML PUMPKIN PIE SPICE
1 237
CUP ML BROWN SUGAR
dark, packed *
½ 118
CUP ML SUGAR
¾ 177
CUP ML BUTTER
softened
1 1
LARGE LARGE EGG
1 237
CUP ML PUMPKIN
canned
1 5
TEASPOON ML VANILLA EXTRACT
1 237
½ 118
CUP ML WALNUTS
chopped

Directions

Preheat oven to 300 degrees f.

Mix flour, soda, salt and pumpkin pie spice in a medium bowl and set aside.

In a large bowl blend sugars with an electric mixer set a med speed.

Add the butter and beat to form a grainy paste.

Scrape sides of bowl, then add egg, pumpkin and vanilla.

Beat at medium speed until light and fluffy.

Add the flour mixture, raisins and walnuts.

Blend at low speed just until combined.

Drop by rounded tablespoons onto ungreased cookie sheets, 1½ inches apart.

Bake 22 to 24 min until cookies are slightly brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 933 45% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 23g 115%
Trans Fat 0g
Cholesterol 144mg 48%
Sodium 488mg 20%
Total Carbohydrate 40g 40%
Dietary Fiber 6g 25%
Sugars g
Protein 31g
Vitamin A 213% Vitamin C 6%
Calcium 8% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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