Description
These wonderfully soft and chewy pumpkin spice cookies are fragrant and full of flavor. They are cakey and chewy at the same time with a crunchy cinnamon sugar coating.
Ingredients
- 2&1/2 cups (315g) all-purpose flour
- 1 tsp (5ml) baking soda
- 1 tsp (5ml) ground cinnamon
- 1/2 tsp (2.5ml) ground nutmeg
- 1/2 tsp (2.5ml) salt
- 1/2 cup (114g) unsalted butter, softened
- 1&1/4 cups (250g) granulated sugar
- 1/2 cup (125g) canned pumpkin puree
- 1 large egg
- 1 tsp (5ml) vanilla extract
cinnamon sugar
- 1/4 cup (50g) granulated sugar
- 1 tsp (5ml) ground cinnamon
Instructions
- In a medium bowl, toss together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
- Using an electric mixer and in a large bowl, beat together the butter and sugar until well blended. Mix in the pumpkin puree, egg and vanilla until smooth.
- Slowly mix in the flour mixture until just combined. Cover and chill in the fridge for 1 hour or until the dough is firm enough to roll in your hands.
- Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mat.
- Using a medium cookie scoop or tablespoon, roll out rounded cookie dough and generously coat in the cinnamon sugar mixture. Place 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes or until lightly browned on the bottoms. Let cool for 10 minutes before serving.
Notes
Cookies are best the first 2 days. Leftovers can be stored in an airtight container for 3-4 days at room temperature.