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Perfect Pumpkin Spice Cookies Recipe

Perfect Pumpkin Spice Cookies Recipe
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★★★★★

4.8 from 5 reviews

These Perfect Pumpkin Spice Cookies offer a delightful combination of warm spices and moist pumpkin, creating a soft, flavorful treat ideal for the fall season or any cozy occasion. With a cinnamon-sugar coating and a tender, chewy texture, they balance sweetness and spice perfectly.

Ingredients

Scale

Dry Ingredients

  • 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 Ingredients

  • 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

  1. 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 evenly combined. Set this dry mixture aside for later use.
  2. Cream Butter and Sugars: Using an electric mixer in a large bowl, beat the room temperature unsalted butter, packed light brown sugar, and white sugar together until the mixture becomes light and fluffy. Then, reduce the mixer speed to low and incorporate the egg, pure vanilla extract, and canned pumpkin thoroughly, continuing to beat slightly longer to ensure the dough is soft and moist.
  3. Combine Wet and Dry Ingredients; Chill Dough: With the mixer on low speed, gradually add the dry ingredient mixture into the wet mixture until a very sticky dough forms. Cover the bowl tightly with clingfilm and refrigerate the dough for at least 2 hours or up to 2 days to prevent excessive spreading during baking.
  4. 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, mix together the white sugar and ground cinnamon to create the cinnamon-sugar coating.
  5. Shape and Coat the Cookies: Scoop out chilled dough to form balls roughly 1.5 tablespoons in size. Roll each dough ball in the cinnamon-sugar mixture to coat it, then flatten slightly. Place the cookies on the prepared baking trays, spacing them about 2 inches apart.
  6. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes or until the tops appear just set. Let the cookies cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely. For softer cookies, aim to slightly underbake them as they will firm up while cooling.

Notes

  • Chilling the dough is essential to control spreading and achieve the perfect texture.
  • Use plain canned pumpkin, not pumpkin pie filling, to avoid added sugars and spices.
  • For a softer cookie, remove from the oven when just set and let cool on the tray.
  • Store cookies in an airtight container to keep them fresh up to 5 days.
  • These cookies can be frozen either as dough or baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin spice cookies, autumn cookies, soft pumpkin cookies, cinnamon sugar cookies, holiday treat

Find it online: https://bakedbylisa.com/perfect-pumpkin-spice-cookies-recipe/