Pumpkin Spice Cookies
These Pumpkin Spice Cookies are the perfect Fall treat—soft, tender, and brimming with delightful fall spices.
Ingredients
Cookie Dough
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 3 teaspoons pumpkin puree
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups all purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ¼ Teaspoon ground nutmeg
Cinnamon Sugar Mixture
- 2 tablespoons turbinado sugar or granulated sugar
- 1 teaspoon ground cinnamon
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- 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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