Description
These Pumpkin Spice Cookies are soft, chewy, and bursting with warm autumn flavors. Perfectly spiced with pumpkin spice and cinnamon, these cookies are rolled in a cinnamon-sugar mixture for an extra touch of sweetness and crunch. Ideal for cozy gatherings or a comforting treat any time of the year.
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, combine softened unsalted butter, brown sugar, pumpkin spice, and ground cinnamon. Beat together until smooth and well-creamed, ensuring the mixture is light and fluffy for the best cookie texture.
- 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 down the sides and bottom of the bowl. Mix until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and table salt. This ensures an even distribution of the leavening agents and salt throughout the dough.
- Mix Dry Ingredients into Wet: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients in 3 to 4 parts. Continue mixing until the dough is completely combined, scraping down the bowl as needed to incorporate all ingredients evenly.
- Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for 30 minutes. While the dough chills, prepare the rolling sugar mixture by whisking together granulated sugar and pumpkin spice in a small bowl.
- Preheat Oven and Prepare Baking Sheet: Near the end of chilling, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape and Coat Cookies: Remove the dough from the refrigerator. Roll the dough into balls, each about 1 ½ tablespoons (35g). Roll each ball thoroughly in the prepared sugar and pumpkin spice mixture to coat completely. Place the coated dough balls on the prepared baking sheet, spacing them at least 2 inches (5 cm) apart to allow for spreading.
- Bake: Bake the cookies on the center rack of the oven at 350°F (175°C) for 8-10 minutes. The edges should be set while the centers remain slightly underdone, resulting in a soft and chewy center.
- Cool: Allow the cookies to cool completely on the baking sheet before transferring them to a cooling rack or serving plate. This helps them set properly and prevents breaking.
Notes
- Storing: After cooling completely, store the cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.
- Chilling Dough: Chilling the dough solidifies the butter, helping the cookies maintain their shape and develop flavor.
- Spacing: Space cookies properly on the baking sheet to prevent them from merging during baking.
- Texture Note: Baking until edges are set and centers are slightly underdone achieves a soft, chewy cookie texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13 g
- Sodium: 115 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
