Perfect Pumpkin Spice Cookies Recipe
These Perfect Pumpkin Spice Cookies are soft, moist, and bursting with warm autumn spices. Featuring a blend of cinnamon, nutmeg, and cloves, combined with real pumpkin and a cinnamon-sugar coating, they deliver a delightful seasonal treat that’s easy to make and perfect for fall gatherings or cozy snacking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Mixture
- 2 1/2 cups all-purpose flour, spooned and leveled
- 2 tsp cornstarch
- 1/2 tsp cream of tartar
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
Wet Mixture
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup white sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1/2 cup plain canned pumpkin (not pumpkin pie blend)
Cinnamon-Sugar Coating
- 1/4 cup white sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, cream of tartar, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves until well combined. Set this dry mixture aside for later.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the room temperature unsalted butter, packed light brown sugar, and white sugar together until the mixture looks light and fluffy. Then, reduce the mixer speed to low and beat in the egg, pure vanilla extract, and canned pumpkin until everything is thoroughly incorporated. Beat a little extra at this step to ensure the dough is extra soft and moist.
- Combine Wet and Dry Ingredients; Chill Dough: With the mixer on low, gradually add the dry mixture into the wet mixture. Continue mixing until a very sticky dough forms. Cover the bowl with clingfilm and refrigerate the dough for at least 2 hours, or up to 2 days. Chilling prevents excessive spreading while baking.
- Prepare for Baking and Make Cinnamon Sugar Coating: Preheat your oven to 350°F (175°C) and line two cookie trays with parchment paper or silicone baking mats. In a small bowl, whisk together the white sugar and ground cinnamon to create the cinnamon sugar coating.
- Shape and Coat the Cookies: Form the chilled dough into balls about 1.5 tablespoons each. Roll each ball in the cinnamon sugar coating and then flatten them slightly. Arrange the cookies on the prepared baking trays, spacing them about 2 inches apart.
- Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the tops appear just set. Remove from oven and allow to cool slightly before transferring to a wire rack to cool completely.
Notes
- Use plain canned pumpkin, not pumpkin pie filling, for the best texture and flavor.
- Chilling the dough is essential to prevent the cookies from spreading too thin during baking.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For extra flavor, try adding a handful of chopped nuts or white chocolate chips to the dough.
- Be sure not to overbake; slightly underbaked cookies will be moist and chewy.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: pumpkin spice cookies, fall cookies, pumpkin cookies, cinnamon cookies, autumn dessert
Find it online: https://thehungrymason.com/perfect-pumpkin-spice-cookies-recipe/
