Pumpkin Spice Cookies
Deliciously soft and chewy cookies that embody the warm flavors of fall, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.25 teaspoon salt
- 0.25 teaspoon baking powder
- 0.25 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Wet Ingredients
- 0.5 cup unsalted butter (melted and cooled)
- 0.25 cup firmly packed brown sugar
- 0.5 cup granulated sugar
- 0.25 teaspoon vanilla extract
- 6 tablespoons pumpkin puree
Coating
- 0.5 cup granulated sugar for coating
- 0.5 teaspoon ground cinnamon for coating
- 0.5 teaspoon pumpkin pie spice for coating
Instructions
Preparation
- Preheat your oven to 350°F (177°C).
- In a large bowl, whisk together all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice.
- In a separate bowl, mix the cooled melted butter, brown sugar, and granulated sugar until smooth.
- Add the vanilla extract and pumpkin puree to the sugar mixture. Whisk until thoroughly blended.
- Pour the wet mixture into the dry ingredients and mix until no dry flour remains. Cover with plastic wrap and chill in the refrigerator for at least one hour.
Baking
- Line your baking sheets with parchment paper.
- Combine the sugar, cinnamon, and pumpkin pie spice in a small bowl for the coating.
- Roll the chilled dough into small balls and coat in the sugar mixture before placing them on prepared baking sheets, spaced out.
- Bake for 11-13 minutes until edges are set, and centers are slightly under-baked.
- Let the cookies cool on the baking sheets for five minutes before transferring to a wire rack to cool completely.
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Notes
Store in an airtight container at room temperature for up to a week. Can be frozen for up to three months.