These delicious cookies offer a sweet and chewy texture enriched with the warm flavors of pumpkin and spices like cinnamon, nutmeg, and cloves. Ideal for cozy gatherings or a simple afternoon snack, they provide a comforting taste of the autumn season in every bite!
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Imagine biting into a warm, soft pumpkin spice cookie that instantly fills your senses with the cozy essence of fall! These cookies are not just any treat; they’re a delightful blend of pumpkin, rich vanilla extract, and a medley of your favorite autumn spices. Each bite offers a comforting flavor that can only be described as a hug in cookie form.
But that’s not all! To elevate their deliciousness, these cookies are generously rolled in cinnamon sugar, creating a sweet, crispy exterior reminiscent of snickerdoodles. Perfect for sharing or enjoying with a warm cup of cider, these pumpkin spice cookies are sure to become a seasonal favorite. So why wait? Get baking and bring the flavors of fall to your kitchen!
Helpful Tips
Softening Butter: Let your butter sit at room temperature for about 30 minutes before you start baking.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, for best results.
Size Consistency. Using a 1-inch cookie scoop will help to achieve a more uniform appearance and ensure even baking.
Pumpkin Spice. I use the Pioneer Woman's pumpkin spice recipe.
3 Tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoon nutmeg
1 ½ teaspoon ground allspice
1 ½ teaspoon ground cloves
Simply mix everything together and store in an airtight container.
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Want More Sweet Treat Recipes? Give these a try!
Yield: Approximately 5 dozen
Ingredients
1 stick unsalted butter, softened
1 cup sugar
¾ cup light brown sugar
2 large eggs
1 ½ cup pumpkin puree
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon fine salt
1 Tablespoon pumpkin pie spice
¼ cup sugar plus 1 ½ tablespoon cinnamon
Directions
Preheat oven to 350 degrees.
In a large bowl, cream together butter and sugar with mixer until well combined. Add eggs one at a time and mix after each. Add pumpkin and vanilla and mix until incorporated and smooth.
In a medium bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually add flour mixture to wet ingredients, mixing well to combine.
Cover and refrigerate dough for at least 2 hours or until firm.
Scoop dough by rounded spoonful onto baking sheet lined with parchment paper.
Roll the dough balls into the cinnamon sugar mixture and coat well.
Place the dough balls onto a baking sheet lined with parchment paper. Spaced about 1 inch apart.
Bake for approximately 10 minutes or until cookies are lightly browned with slightly crisp edges.
Transfer cookies to a wire cooling rack to cool completely.
How to Store Pumpkin Spice Cookies
Store baked cookies in an air-tight container at room temperature for up to 5 days.
How to Freeze Pumpkin Spice Cookies
Drop cookie dough balls onto a baking sheet lined with parchment paper. Place the baking sheet into the freezer for at least one hour.
When the cookies are frozen, place a piece of parchment paper on top. Carefully, wrap the cookies over so that they are sandwiched between the two pieces of parchment paper. Place the rolled cookies into a gallon-sized freezer-safe storage bag. Label and seal. Cookie dough may be stored in the freezer for up to 3 months.
When ready to bake, preheat oven to 350 degrees and remove the cookies from the freezer. Remove the top sheet of the parchment paper. Space the cookies out on the parchment paper to ensure they will not touch during the baking process. Bake cookies for approximately 12-15 minutes or until lightly golden. Allow baked cookies to rest on cookie sheet for a few minutes before transferring to a wire cooling rack.
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