In Good FlavorThese pumpkin lace cookies are thin, crispy, and lacy, bursting with warm pumpkin spice flavor and pops of chocolaty goodness in every delectable bite. They’re easy to make and perfect for fall and winter baking.
Each of these crispy, delicate lace cookies is a cozy little bite of fall. They’re thin, beautifully lacy, and packed with pumpkin spice, buttery caramelized edges, and little specks of mini chocolate chips. They’re amazing with a hot cup of coffee or tea, and they make the perfect addition to your Thanksgiving dessert table or holiday cookie plates!
You’ll love how easy these are to make! As the dough bakes, it spreads into thin, lacy cookies that become beautifully crispy as they cool.
To infuse a pumpkin flavor without making the dough too wet, I use pumpkin powder. While you might not find it at your local grocery store, it is very easy to grab online through Amazon. If you don’t want to get it, no problem! You can omit it altogether, because pumpkin pie spice provides plenty of autumnal flavor.
Ingredients needed:
- Quick cooking oats—provide structure, crunch, and chew, and create the lacy appearance. To keep the cookies delicate, don’t substitute with old-fashioned oats, which will make them thicker and chewier.
- All-purpose flour—acts as a binder and helps make the cookies crispy.
- Unsalted butter—for flavor, crispiness, and to help the cookies spread.
- Dark brown sugar—provides sweetness, deep caramelly flavor, and color.
- Granulated sugar—sweetens and promotes spreading, crispiness, and caramelization.
- Pumpkin powder—adds a subtle pumpkiny flavor without introducing moisture, which would make the cookies soft instead of crisp. You can omit it if you can’t find it, but I get it here. The cookies are still delicious without it.
- Pumpkin pie spice—adds warm, cozy flavors of cinnamon, nutmeg, cloves, ginger, and allspice.
- Vanilla extract—enhances and balances flavors.
- Salt—rounds out the flavor.
- Mini semi-sweet chocolate chips—sweet, chocolatey, and pair well with the warm pumpkin pie spice. I don’t use standard-size chocolate chips because the dainty minis suit the delicate lacy cookies better.
Recipe highlights:
- Cream the butter, brown sugar, and salt in a bowl. Add the vanilla, pumpkin powder, and pumpkin pie spice, then beat to combine. Add the oats and flour, and mix to combine.
- Drop 1 rounded teaspoon of the dough onto the baking sheet. Shape into rounds, then flatten with your hand to 1/4-1/3 inch thick.
- Bake the cookies for 6 minutes, then remove them from the oven. Sprinkle the chocolate chips over the cookies immediately. Bake for 2 to 3 more minutes, or until light golden brown, with slightly darker, crisp edges.
- Let them firm up, then transfer to a cooling rack to cool completely.
- Detailed instructions are in the recipe card section below.
How to store:
Cool the cookies completely before storing. Because they are brittle, line an airtight container with paper towels for cushioning. Stack the cookies with a layer of parchment or wax paper between each layer to prevent sticking.
Store the cookies in a cool, dry place for 4 to 5 days, refrigerate for 8 to 10 days, or freeze in a freezer-safe container for up to three months. Lace cookies don’t retain their crispiness as well when refrigerated, but you can reheat them to restore their crunch.
Thaw the frozen cookies in their container in the refrigerator or at room temperature to prevent condensation from making them soggy.
To crisp up the cookies, bake them in a preheated 300° F oven for a few minutes, watching closely to prevent burning. Let them cool completely afterward to reach peak crispiness.
Pro tips:
- Line the baking sheet with parchment paper to prevent the cookies from sticking during baking.
- Place the cookie dough 3 inches apart to allow room to spread.
- Add the mini chocolate chips at the end of baking to prevent burning and ensure they melt smoothly without disappearing into the cookie.
- If the cookies aren’t crispy after cooling completely, they were underbaked. Return them to the oven for 2-3 minutes.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, have on my wish list, or are highly rated.)
- Silicone spatula—for mixing, scraping, and cooking. This set of five silicone spatulas is heat-resistant up to 500° F.
- Electric hand mixer—this 6-speed mixer has flex edge beaters for more thorough mixing.
- Mixing bowls—this set of three stackable mixing bowls comes in varying sizes and has a non-slip base.
- Baking sheet with cooling rack—this extra-large baking sheet lets you leave plenty of space between each cookie, and the cooling rack is perfect for cooling.
- Spatula—for easy transfer of the cookies to the cooling rack.
- Parchment paper—highly recommended for this recipe to prevent the delicate cookies from sticking.
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Description
These pumpkin lace cookies are thin, crispy, and lacy, bursting with warm pumpkin spice flavor and pops of chocolaty goodness in every delectable bite. They’re easy to make and perfect for fall and winter baking.
Ingredients
Special equipment:
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- Beat the butter, brown sugar, and salt in a bowl by hand or with an electric mixer until creamy. Add the vanilla, pumpkin powder, and pumpkin pie spice, and beat to combine. Then add the oats and flour, and mix until combined—but be careful not to overmix.
- Drop 1 rounded teaspoon of the dough onto the baking sheet, spaced 3 inches apart. Shape the dough into rounds, and use your hand to flatten them to 1/4-1/3 inch thick. (They should be about 1-1/4 inches wide.)
- Have the mini chocolate chips ready. Bake the cookies for 6 minutes, then remove them from the oven. Sprinkle the chocolate chips onto the cookies immediately. Return the cookies to the oven and bake for 2 to 3 more minutes, or until light golden brown, with slightly darker, crisp edges.
- Let the cookies sit to firm up before transferring them to a cooling rack.
- Makes 24-26 cookies.
These cookies spread a lot, so leave plenty of space between each round. Bake in batches. The number depends on your baking sheet size.
Adding the mini chocolate chips at the end of baking keeps them from burning and melts them smoothly without them disappearing into the cookie.
Notes:
- The total cook time at the top of the recipe card is for two batches.
- If the cookies aren’t crispy after cooling completely, they were underbaked. Return them to the oven for 2-3 minutes.
- Store the cookies in a cool, dry place for 4 to 5 days, refrigerate for 8 to 10 days, or freeze in a freezer-safe container for up to three months.
- When storing, place the cookies in a single layer and put parchment or wax paper between layers to prevent sticking.
- To crisp up the cookies, bake them in a preheated 300° F oven for a few minutes, watching closely to prevent burning. Let them cool completely afterward to reach peak crispiness.
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