Pumpkin Spice Cookies

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.

Course Dessert, Snack

Cuisine American

Method Bake

Prep Time 10

Cook Time 10

Chill Time 1

Total Time 1 20

Servings cookies

Calories 108

Author Lily Ernst

Ingredients

2 & 1/2 cups (315g) all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp 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 vanilla extract

cinnamon sugar

1/4 cup (50g) granulated sugar
1 tsp ground cinnamon

Instructions

In a medium bowl, toss together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
2 & 1/2 cups (315g) all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp salt
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.
1/2 cup (114g) unsalted butter, 1 & 1/4 cups (250g) granulated sugar, 1/2 cup (125g) canned pumpkin puree, 1 large egg, 1 tsp vanilla extract
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 mats. In a small bowl, combine the sugar and cinnamon.
1/4 cup (50g) granulated sugar, 1 tsp ground cinnamon
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.

Nutrition