Cozy Pumpkin Spice Turkey Cookies: Easy Holiday Treat
Soft, chewy pumpkin spice cookies shaped like turkeys, featuring a nostalgic blend of cinnamon, nutmeg, and ginger. These festive treats are easy to make, perfect for fall gatherings, and customizable for various dietary needs.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Buttercream frosting (butter, powdered sugar, vanilla, milk)
- Mini marshmallows
- Pretzel sticks
- Candy corn or chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line two large baking sheets with silicone mats or parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
- Add pumpkin puree and vanilla extract to the butter mixture; beat on low speed until just combined.
- Gradually add dry ingredients to wet ingredients and mix on low speed until a soft dough forms.
- Cover dough with plastic wrap and refrigerate for at least 30 minutes.
- Scoop dough portions (about 1.5 tablespoons each), roll into balls, and place on baking sheets 2 inches apart.
- Bake for 10-12 minutes until edges are set and lightly golden; rotate sheets halfway through.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Decorate with buttercream body, pretzel stick legs, marshmallow head, and candy corn/chocolate chip face.
Notes
Ensure pumpkin puree is not pie filling. Chill dough to prevent spreading and improve texture. Do not overmix the dough to avoid tough cookies. Rotate baking sheets halfway through for even browning. Cookies can be frozen unbaked or baked and stored in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 16
- Sodium: 180
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: pumpkin spice cookies, turkey cookies, fall baking, holiday treats, pumpkin cookies, easy cookies, autumn recipes