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Seven pumpkin spice cookies on a green plate.
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4.84 / 6 votes

Pumpkin Spice Cookies

These lovely spiced pumpkin cookies are spiced perfectly, easy, and pumpkin-pie-delightful. Delicately flavored, with a soft center and crisp edges, they're the autumn treat you've been craving.
Prep Time25 minutes
Cook Time15 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 153

Ingredients

  • 1 stick (4 oz) unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • 1 large egg
  • ¼ cup canned pumpkin puree, (not pumpkin pie filling)
  • 1 tablespoon plus 1 teaspoon store-bought or homemade pumpkin pie spice, divided
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup granulated sugar
US - Metric

Instructions

  • Beat the butter, brown sugar, and egg on medium-high speed in a stand mixer fitted with the paddle attachment or using a hand mixer until very light and fluffy, about 5 minutes.
  • Scrape down the sides of the bowl, then mix in the pumpkin, 1 tablespoon of the pumpkin pie spice, and vanilla, beating on medium-high speed until combined.
  • Scrape down the sides of the bowl again, spoon in the flour, cornstarch, baking soda, and salt, and mix until just combined, about 1 minute.
  • Cover the dough and chill it in the refrigerator for at least 1 hour and up to 1 day.
  • Crank up the oven to 350°F (180°C) and line two rimmed baking sheets with parchment.
  • Stir together the granulated sugar and the remaining 1 teaspoon of pumpkin pie spice in a small bowl.
  • Shape the cookie dough into 1 ½-inch balls, roll them in the spiced sugar, and place them on the baking sheets, spacing them about 2 inches (5 cm) apart. Using your hand, gently flatten each ball slightly.
  • Bake until the edges are set and the tops are juuuust beginning to turn golden brown, 10 to 15 minutes.
  • Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

  1. Scooping the dough--An ice cream scoop makes it easy to scoop evenly-sized mounds of dough.
  2. Strain the pumpkin--To ensure your cookies aren’t too wet, pour off any extra liquid from your pumpkin puree or strain it in a fine-mesh sieve for 30 minutes before using. 
  3. Storage--Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 4 months.

Nutrition

Serving: 1cookie | Calories: 153kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 134mg | Fiber: 1g | Sugar: 12g