Is there anything more relaxing than a cup of warm tea, a sweet treat, and a great book on a crisp autumn day? These light and chewy cookies offer a sweet and subtle spice that tastes like everything we know and love about fall!
Want to save this recipe for later? Pin it!
Ingredients (Yields approximately 5 dozen)
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
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.
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.
Store in an air-tight container or freeze prepared dough for up to 3 months.
*Note: A 1-inch cookie scoop will help to achieve a more uniform appearance and ensure even baking.
Click here to sign up for our newsletter today!
Comments