Description
These Pumpkin Spice Cookies are soft, chewy, and bursting with warm fall flavors. Featuring a perfect blend of pumpkin spice and cinnamon, these cookies are rolled in a sugar-spice mixture for an added crunch and extra flavor. Ideal for the autumn season or anytime you crave a cozy treat.
Ingredients
Scale
Wet Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) brown sugar, firmly packed
- 1 large egg + 1 egg yolk
- 1 teaspoon (5 ml) vanilla extract
Spices
- 1 Tablespoon pumpkin spice
- ¼ teaspoon ground cinnamon
Dry Ingredients
- 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
- Combine wet ingredients: In a large mixing bowl or stand mixer fitted with paddle attachment, beat together softened butter, brown sugar, pumpkin spice, and cinnamon until smooth and well-creamed.
- Add eggs and vanilla: Add the large egg, egg yolk, and vanilla extract to the creamed mixture. Stir on low speed, pausing occasionally to scrape the sides and bottom of the bowl, until fully incorporated.
- Mix dry ingredients: In a separate medium bowl, whisk together all-purpose flour, baking soda, cream of tartar, and salt to combine evenly.
- Combine wet and dry mixtures: Gradually add the flour mixture to the wet ingredients in 3 to 4 parts using low speed on the mixer. Scrape down the sides and bottom to ensure an even, fully combined dough.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm up.
- Prepare rolling sugar: While the dough chills, mix granulated sugar and pumpkin spice in a small bowl for rolling the cookies.
- Preheat oven: About 5 minutes before the end of chilling, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape and coat cookies: Remove the dough from the refrigerator and roll into 1 ½ Tablespoon (approx. 35 g) sized balls. Roll each ball through the pumpkin spice-sugar mixture until fully coated, then place on the prepared baking sheets, spacing them at least 2 inches (5 cm) apart.
- Bake: Bake on the center rack of the preheated oven for 8-10 minutes, until the edges are set but centers remain slightly soft and slightly underdone.
- Cool and serve: Allow cookies to cool completely on the baking sheet before removing to enjoy or store.
Notes
- After cooling, store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Do not overbake; cookies should be soft in the center when taken out of the oven.
- For a stronger pumpkin spice flavor, adjust the pumpkin spice in the rolling sugar mixture as preferred.
- Use parchment paper to prevent sticking and promote even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
