Description
These delightful Pumpkin Spice Cookies are soft, flavorful, and perfectly spiced with pumpkin spice and cinnamon. Featuring a rich butter and brown sugar base, these cookies are rolled in a sweet pumpkin spice sugar mixture for an extra burst of autumn flavor. Ideal for fall gatherings or cozy evenings, they deliver a comforting and classic taste with a soft, slightly underdone center and set edges.
Ingredients
Scale
Wet Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) brown sugar, firmly packed
- 1 large egg + 1 egg yolk
- 1 teaspoon (5 ml) vanilla extract
Dry Ingredients
- 1 tablespoon pumpkin spice
- ¼ teaspoon ground cinnamon
- 2 ¾ cups (350 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon table salt
For Rolling
- ¼ cup (50 g) granulated sugar
- 1 teaspoon pumpkin spice
Instructions
- Cream Butter and Sugars: In a large mixing bowl or stand mixer fitted with a paddle attachment, combine the softened butter, brown sugar, pumpkin spice, and ground cinnamon. Beat together until the mixture is smooth and well-creamed, ensuring an even blend of all ingredients.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the creamed mixture. Stir on low speed, pausing occasionally to scrape the bowl’s sides and bottom, until everything is well incorporated.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt until thoroughly combined.
- Combine Wet and Dry Mixtures: With your mixer on low speed, gradually add the dry ingredient mixture in 3-4 parts to the wet ingredients. Continue mixing until fully combined, scraping the bowl as needed to ensure uniform dough.
- Chill the Dough: Cover the bowl tightly with plastic wrap and place it in the refrigerator to chill for 30 minutes. Meanwhile, prepare the rolling sugar coating by whisking together the granulated sugar and pumpkin spice in a small bowl.
- Prepare Baking Sheet and Oven: As the dough nears completion of chilling, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set them aside.
- Shape and Coat Cookies: Remove the chilled dough from the refrigerator and roll it into balls approximately 1 ½ tablespoons (about 35 grams) each. Roll each ball thoroughly in the sugar and pumpkin spice mixture until fully coated. Place them onto the prepared baking sheet, spacing them at least 2 inches (5 cm) apart to allow for spreading.
- Bake: Transfer the baking sheet to the center rack of the preheated oven. Bake for 8-10 minutes, or until the edges are set but the centers remain slightly underdone, which ensures a soft texture.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack or serving plate to enjoy.
Notes
- Storing: After cooling, store the cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
