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Pumpkin Spice Cookies Recipe

Pumpkin Spice Cookies Recipe
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★★★★★

4.7 from 17 reviews

Pumpkin Spice Cookies are a delightful autumn treat that combines a chewy, soft texture with the warm flavors of pumpkin, cinnamon, nutmeg, and cloves. Perfect for festive gatherings or cozy afternoons at home, these cookies satisfy sweet cravings and bring comfort in every bite. Their unique blend of spices captures the essence of fall and makes them an irresistible addition to any dessert table.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 2 tsp cornstarch
  • 1/2 tsp cream of tartar
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves

Wet Ingredients

  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup packed light brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 1/2 cup plain canned pumpkin (not pumpkin pie blend)

Coating Ingredients

  • 1/4 cup white sugar (for coating)
  • 1 1/2 tsp ground cinnamon (for coating)

Instructions

  1. Prepare the Dry Ingredients: In a medium bowl, whisk together flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  2. Cream the Butter and Sugars: In a large bowl, beat unsalted butter, light brown sugar, and white sugar together until light and fluffy. Reduce mixer speed and blend in the egg, vanilla extract, and canned pumpkin until well combined.
  3. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture on low speed until a sticky dough forms. Cover the dough with plastic wrap or a lid and chill in the refrigerator for at least 2 hours or up to 2 days.
  4. Preheat Oven and Prepare Trays: Preheat oven to 350°F (175°C). Line two baking trays with parchment paper or silicone baking mats. In a small bowl, mix together the sugar and cinnamon for coating.
  5. Form Cookie Dough Balls: After chilling, form dough into balls about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon-sugar coating mixture, then slightly flatten each ball. Place them about 2 inches apart on the prepared baking trays.
  6. Bake the Cookies: Bake in preheated oven for 8-10 minutes until the cookie tops are just set but not browned. Allow cookies to cool briefly on trays before transferring to wire racks to cool completely.

Notes

  • Chilling the dough enhances flavor and prevents excessive spreading during baking.
  • Use freshly ground spices for more robust flavor.
  • Measure flour using the spoon-and-level method to avoid dense cookies.
  • Remove cookies from the oven as soon as they look slightly underbaked to keep them soft.
  • Optional add-ins such as chocolate chips, nuts, or dried fruit can be added for variety.
  • Store cookies in an airtight container at room temperature for up to one week.
  • To freeze, place cookies in a single layer on a baking sheet, freeze, then transfer to airtight containers for up to three months.

Nutrition

Keywords: Pumpkin Spice Cookies, autumn cookies, soft pumpkin cookies, fall dessert, cinnamon cookies, holiday baking

Find it online: https://kitchenwithkai.com/pumpkin-spice-cookies-recipe/