Pumpkin Spice Cookies
Soft and chewy pumpkin spice cookies that capture the essence of autumn, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups 1 and ½ cups all-purpose flour Spoon into measuring cup and level off
- 0.25 teaspoon ¼ teaspoon salt
- 0.25 teaspoon ¼ teaspoon baking powder
- 0.25 teaspoon ¼ teaspoon baking soda
- 2 teaspoons 2 teaspoons ground cinnamon
- 1 teaspoon 1 teaspoon pumpkin pie spice
Wet Ingredients
- 0.5 cups ½ cup unsalted butter (melted and cooled) Ensure it cools to avoid scrambling the mixture
- 0.25 cups ¼ cup firmly packed brown sugar
- 0.5 cups ½ cup granulated sugar
- 0.25 teaspoon ¼ teaspoon vanilla extract
- 6 tablespoons 6 tablespoons pumpkin puree Canned or fresh, fully pureed
Coating
- 0.5 cups ½ cup granulated sugar (for coating)
- 0.5 teaspoon ½ teaspoon ground cinnamon (for coating)
- 0.5 teaspoon ½ teaspoon pumpkin pie spice (for coating)
Instructions
Preparation
- Preheat your oven to 350°F (177°C).
- In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice.
- In a separate bowl, combine the cooled melted butter with the brown sugar and granulated sugar, mixing until smooth.
- Add the vanilla extract and pumpkin puree to the mixture, blending until fully incorporated.
- Gently fold the dry mixture into the wet mixture until no dry flour remains.
- Chill the dough for at least one hour in the refrigerator.
Coating and Baking
- Prepare the coating by mixing the granulated sugar, ground cinnamon, and pumpkin pie spice in a small bowl.
- Once chilled, roll the dough into small balls, about one inch in diameter, and coat each ball in the sugar-spice mixture.
- Place the coated cookie balls on lined baking sheets, leaving space between them.
- Bake for 11 to 13 minutes until set around the edges but slightly under-baked in the center.
- Let cool on sheets for about five minutes before transferring to a wire rack to cool completely.
Notes
For best results, chill the dough longer than one hour. Experiment by adding chocolate chips or nuts for variety.