Pumpkin Spice Cookies
These delicious Pumpkin Spice Cookies are the perfect Fall treat made with pumpkin puree, pumpkin pie spice and other simple ingredients plus they are sprinkled with a cinnamon-sugar, pumpkin spice topping for even more flavor!
Servings: 24 cookies
Ingredients
- 1 stick butter, softened
- 1 cup sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin spice
Topping Ingredients
- ⅓ cup sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
Instructions
- In medium bowl beat together the softened butter, sugar and brown sugar with a hand mixer or stand mixer, until smooth and creamy.
- Add in the egg, pumpkin and vanilla and slowly beat to combine.
- In a separate bowl, add the flour, baking powder, baking soda, and pumpkin spice and whisk together.
- Next add the dry ingredients to the wet ingredients and beat to combine.
- Cover the bowl with plastic wrap and place in refrigerator to chill for at least 1½ hours.
- When you are ready to bake, preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
- For the topping, combine the sugar, pumpkin spice, and cinnamon in a small bowl.
- Scoop out the dough with a cookie scoop and use your hands to roll it into a ball. Then roll the dough in the topping mixture and place on baking sheets. Press each cookie down to flatten slightly.
- Bake in the preheated oven for 13 to 15 minutes, until golden brown.
- Allow the cookies to cool on the pan until set before transferring them to a wire cooling rack.
Notes
Don't skip chilling the dough. The dough will be sticky and chilling makes it easier to handle and roll into balls. It also prevents the cookies from spreading too much when baked and chilled dough produces a more flavorful cookie.
For best results bake one batch of cookies at a time on the center rack.
Store the baked cookies in an air-tight container for up to 3 days.