Ms Fields Pumpkin Spice Cookies

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.