Description
Delight in these soft and flavorful Pumpkin Spice Cookies, perfectly spiced with a blend of pumpkin spice and cinnamon. These classic cookies are easy to make, featuring a rich buttery dough that’s rolled in a sweet-spiced sugar coating before baking to golden perfection. Ideal for fall gatherings or anytime you crave a cozy treat.
Ingredients
Scale
Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) brown sugar, firmly packed
- 1 Tablespoon pumpkin spice
- ¼ teaspoon ground cinnamon
- 1 large egg
- 1 egg yolk
- 1 teaspoon (5 ml) vanilla extract
- 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, creamy, and well combined.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the bowl. Stir on low speed, pausing occasionally to scrape down the sides and bottom, until fully incorporated into the mixture.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and table salt, ensuring they are evenly combined.
- Combine Wet and Dry Mixtures: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients in 3 to 4 parts. Scrape down the bowl’s sides and bottom after each addition to achieve a fully homogenous dough.
- Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes to firm up the dough and allow flavors to meld. While chilling, mix the granulated sugar and pumpkin spice in a small bowl for rolling.
- Preheat Oven and Prepare Baking Sheet: As the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- Form and Roll Cookies: Remove the dough from the refrigerator. Using about 1 ½ tablespoons (35 g) per cookie, roll the dough into balls. Dip each ball thoroughly into the sugar and pumpkin spice mixture to coat completely, then arrange them on the prepared baking sheet with a minimum spacing of 2 inches (5 cm) between cookies.
- Bake: Place the baking sheet in the center rack of the preheated oven. Bake for 8 to 10 minutes until the cookie edges are set but the centers remain slightly soft and underdone for a tender texture.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring or serving. Enjoy the delightful spiced aroma and taste!
Notes
- Storage: Once completely cooled, store the cookies in an airtight container at room temperature. They will keep fresh for up to 5 days.
- Chilling: Chilling the dough before baking helps prevent spreading and improves flavor development.
- Spice Mix: You can adjust the pumpkin spice quantity slightly to match your taste preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
