Pumpkin Spice Cookie
These soft and chewy pumpkin spice cookies are infused with warm spices, perfect for celebrating the essence of fall.
Ingredients
Dry Ingredients
- 1.5 cups 1 and ½ cups all-purpose flour Sifted to ensure no lumps
- 0.25 teaspoon ¼ teaspoon salt Enhances flavors
- 0.25 teaspoon ¼ teaspoon baking powder Leavening agent
- 0.25 teaspoon ¼ teaspoon baking soda Leavening agent
- 2 teaspoons 2 teaspoons ground cinnamon Gives warmth flavor
- 1 teaspoon 1 teaspoon pumpkin pie spice
Wet Ingredients
- 0.5 cups ½ cup unsalted butter (melted and allowed to cool) Make sure to let it cool before use
- 0.25 cups ¼ cup firmly packed brown sugar Adds moisture and richness
- 0.5 cups ½ cup granulated sugar Additional sweetness
- 0.25 teaspoon ¼ teaspoon vanilla extract Enhances flavors
- 6 tablespoons 6 tablespoons pumpkin puree Adds moisture and flavor
Coating
- 0.5 cups ½ cup granulated sugar (for coating) For rolling the cookies
- 0.5 teaspoon ½ teaspoon ground cinnamon (for coating)
- 0.5 teaspoon ½ teaspoon pumpkin pie spice (for coating)
Instructions
Preparing the Dough
- In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice, then set it aside.
- In a separate medium bowl, whisk the cooled melted butter with the brown sugar and granulated sugar until smooth. Add the vanilla extract and pumpkin puree, whisking until well combined.
- Pour the wet mixture into the bowl with the dry ingredients, mixing carefully until no dry flour remains visible.
Chilling and Baking
- Cover the cookie dough with plastic wrap or a kitchen towel and refrigerate for at least one hour.
- Preheat the oven to 350°F (177°C) and line two large baking sheets with parchment paper.
- In a small bowl, mix together the sugar, cinnamon, and pumpkin pie spice for coating.
- Remove the dough from the refrigerator. Roll into balls about one tablespoon in size and coat each ball in the sugar mixture, then place on the baking sheets with space between each.
- Bake for 11-13 minutes, until edges are set, and slightly underbaked in the center.
- Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
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Notes
Fresh spices enhance the flavor, and properly chilling the dough prevents cookies from spreading too much.