Description
The perfect soft and chewy pumpkin cookie for a cool fall day!
Ingredients
Units
Scale
- 2 1/4 cup unbleached all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp pumpkin pie spice
- 1/4 tsp salt
- 3/4 cup butter, room temperature
- 1/2 cup brown sugar
- 1/2 granulated sugar
- 1/3 cup pumpkin puree
- 2 eggs
- 2 tsp vanilla
- cinnamon sugar (to roll cookies in)
Instructions
- Whisk flour, baking soda, baking powder, pumpkin spice and salt together until combined. You’ll want to set this aside for later.
- In a stand mixer bowl, beat butter sugar, and brown sugar on high for 2 minutes. Add the pumpkin puree, eggs and vanilla to the mixture and beat until combined. At this point, you may want to scrape down the sides and mix a bit more.
- Slowly add the flour mixture to the bowl on a low speed. Mix until the flour is just combined. The dough will be sticky at this point. Wrap the cookie dough in plastic wrap and chill in the fridge for 1 hour.
- Preheat your oven to 350°F and line a couple of cookie sheets with parchment paper.
- After the cookie dough is done chilling, remove it from the fridge. Roll the cookie dough into dough balls that are about an inch in diameter. Roll the cookies in cinnamon sugar and place on the prepared cookie sheet.
- Bake the pumpkin spice cookies for 11-12 minutes. If they aren’t cooked all the way through at this point, bake the cookies for a few more minutes.
- Once the cookies are done baking, remove from the oven. They may have spread out a bit, but to make them more of a perfect cookie shape, I use a round cookie cutter and swirl it around the edges of the cookie to form a rounder, more perfect cookie.
- Let them cool on a wire rack for 5-10 minutes. Enjoy with a hot cup of coffee or chai tea.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American