Description
These Pumpkin Spice Cookies are soft, chewy, and packed with warm autumn flavors. The perfect treat for fall, they combine pumpkin spice with buttery dough rolled in a cinnamon-sugar coating for a delightful seasonal twist on classic cookies.
Ingredients
Scale
Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) brown sugar, firmly packed
- 1 Tablespoon pumpkin spice
- ¼ teaspoon ground cinnamon
- 1 large egg
- 1 egg yolk
- 1 teaspoon (5 ml) vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon table salt
For Rolling
- ¼ cup (50 g) granulated sugar
- 1 teaspoon pumpkin spice
Instructions
- Cream Butter and Sugars: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat together the softened butter, brown sugar, pumpkin spice, and ground cinnamon until the mixture is smooth and well-creamed.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the butter mixture. Stir on low speed, pausing occasionally to scrape down the sides and bottom of the bowl until the ingredients are well incorporated.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt to combine evenly.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients in 3 to 4 additions on low speed, ensuring it is completely blended by scraping the sides and bottom of the bowl as needed.
- Chill the Dough: Cover the cookie dough bowl with plastic wrap and place it in the refrigerator to chill for 30 minutes. Meanwhile, mix the granulated sugar and pumpkin spice in a small bowl for rolling.
- Prepare for Baking: When the dough is nearly chilled, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Form and Coat Cookies: Remove the dough from the refrigerator and roll it into balls about 1 ½ tablespoon (35 g) each. Roll each ball through the prepared sugar and pumpkin spice mixture until fully coated. Place the coated balls on the parchment-lined baking sheets, spacing them at least 2 inches (5 cm) apart.
- Bake: Bake the cookies on the center rack of the preheated oven for 8 to 10 minutes or until the edges are set but the centers remain slightly underdone.
- Cool: Allow the cookies to cool completely on the baking sheets before transferring them to a cooling rack or serving plate to enjoy.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For best texture, do not overbake; centers should be slightly soft when removed from the oven.
- You can substitute pumpkin pie spice for pumpkin spice if unavailable.
- To make dough easier to handle, keep it chilled before rolling into balls.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
