Pumpkin Spice Cookies: The Best Cozy Fall Treat You’ll Love
Delicious pumpkin spice cookies that are chewy and perfect for fall. A must-try for pumpkin lovers!
Equipment
- Oven
- Mixing Bowl
- Baking Sheets
- Parchment paper
- Cookie Scoop
Ingredients
For the Pumpkin Cookies
- 122 g pumpkin puree dry it out
- 200 g unsalted butter melted and cooled to room temp
- 150 g granulated sugar
- 55 g brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 300 g all-purpose flour
- 0.5 teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoon pumpkin pie spice
- 0.5 teaspoon salt
For the Cinnamon Sugar Coating
- 50 g granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Dry the pumpkin puree by spreading it on a plate and blotting with paper towels until you have about ¼ cup.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add pumpkin, egg, egg yolk, and vanilla extract; whisk until smooth.
- Fold in half the flour, then add the rest with baking powder, baking soda, pumpkin pie spice, and salt. Mix gently until combined.
- Mix granulated sugar and pumpkin pie spice in a small bowl for the coating.
- Scoop dough into medium balls and roll in the cinnamon sugar mix. Place on the baking tray 2 inches apart and gently press down.
- Bake for 10-12 minutes until edges are set, but centers are slightly puffy. Don't overbake.
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack. Cool completely before storing.
Notes
Ensure to dry out the pumpkin puree to achieve chewy cookies instead of cakey ones.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 60mgFiber: 1gSugar: 9gVitamin A: 800IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!