Description
Pumpkin Spice Cookies deliver chewy, soft bites packed with autumn’s signature flavors—pumpkin, cinnamon, nutmeg, and cloves. These cookies start with a simple creaming method for the wet and dry ingredients, yielding a pumpkin-infused dough rolled in a cinnamon-sugar coating. After a thorough chill, the cookies bake up with perfectly tender centers and aromatic spice, making them ideal for a comforting seasonal treat or for sharing at gatherings.
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
- 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)
- 1/4 cup white sugar (for coating)
- 1 1/2 tsp ground cinnamon (for coating)
Instructions
- In a medium bowl, whisk together flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, beat together butter, brown sugar, and white sugar until light and fluffy. Lower speed, blend in egg, vanilla extract, and canned pumpkin.
- Gradually mix the dry ingredients into the wet mixture on low speed until a sticky dough forms. Cover and chill the dough for at least 2 hours or up to 2 days.
- Preheat oven to 350°F (175°C). Line two baking trays with parchment paper or baking mats. Combine 1/4 cup white sugar and 1 1/2 tsp cinnamon in a small bowl.
- Form the chilled dough into 1.5 tbsp balls. Roll each in cinnamon sugar and slightly flatten. Place on trays about 2 inches apart.
- Bake 8-10 minutes, until tops appear just set. Cool on trays briefly before transferring to a wire rack.
Notes
Substitute gluten-free 1:1 baking flour for all-purpose. Use plant-based butter for dairy-free cookies. Make the dough ahead and chill up to 2 days or freeze for later baking. Store cookies in an airtight container for up to 5 days, or freeze up to 2 months. If cookies turn out too cakey, ensure pumpkin is patted dry and avoid overbaking. Chilling dough prevents spreading. For extra flavor, add 1/2 cup white chocolate chips or toasted pecans.
- Prep Time: 20 minutes (plus 2 hours chill time)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 35g)
- Calories: 110
- Sugar: 9g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 12mg