Pumpkin Spice Cookies
Here is a cookie that is for all of the pumpkin spice lovers. These Pumpkin Spice Cookies have just a hint of pumpkin and are loaded with spices. This recipe is so easy to make and produces the softest cookies. You will definitely want to put this recipe on your Fall baking list this year! If you love desserts packed full of warm spices like I do, then you will love these cookies.
This cookie dough recipe is one of my favorites to prepare. It has the perfect texture—light and fluffy with the ideal crispness at the edges. Achieving this begins with creaming the butter and sugar until the butter lightens in color, a crucial step that should not be hurried. The addition of cornstarch lends stability and crispness to the tender dough.
Even without pumpkin puree, the dough remains soft, so the cornstarch is essential to ensure the dough holds together with the extra moisture.
Since this dough is pretty soft, it is a little difficult to roll in the sugar and cinnamon mixture. The ideal step to take would be to scoop the dough, chill it, and then roll it in the sugar mixture. This produces a good cookie, but I find the texture and spread of the cookie so much better when baked without chilling first. You can choose which step you want to take.
To freeze cookie dough, divide it into portions and arrange them on a parchment-lined baking sheet. Freeze for several hours until solid. After the dough is fully frozen, transfer it to a freezer bag or storage container and store in the freezer for up to six months.
These Pumpkin Spice Cookies are the perfect Fall treat—soft, tender, and brimming with delightful fall spices.
- 1/2 cup unsalted butter (softened)
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 3 teaspoons pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups all purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/4 Teaspoon ground nutmeg
- 2 tablespoons turbinado sugar (or granulated sugar)
- 1 teaspoon ground cinnamon
Preheat an oven to 350° F and line a baking sheet with parchment paper.
In the bow of a mixer cream together the butter and both sugars until fully creamed. The butter should be lighter in color.
Mix in the egg until fully incorporated. Now mix in the pumpkin puree and vanilla extract until well combined.
Into the mixer bowl add in the flour, cornstarch, baking soda, salt and all of the spices. Mix until well combined.
In a small bowl mix together the ingredients for the Cinnamon Sugar mixture.
Use a 1-ounce portion scoop or 2 rounded tablespoons to scoop the cookie dough onto the prepared baking sheet. Then, press the top of each cookie into the cinnamon-sugar mixture before placing them back on the baking sheet.
Bake for 10 minutes. Let rest for 1 minute then transfer to a cooling rack. Enjoy!
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