Description
Soft, chewy Pumpkin Spice Cookies rolled in cinnamon sugar, made with real pumpkin puree and warm fall spices. An easy, beginner-friendly recipe ready in about an hour.
Ingredients
2¾ cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup unsalted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg yolk
¾ cup canned pumpkin puree, blotted dry
1½ teaspoons vanilla extract
⅓ cup granulated sugar (for rolling)
1 teaspoon ground cinnamon (for rolling)
Instructions
1. Blot pumpkin puree with paper towels to remove excess moisture.
2. Whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and cloves.
3. Cream butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in egg yolk, blotted pumpkin, and vanilla until smooth.
5. Mix in dry ingredients just until combined.
6. Chill dough for 30 minutes.
7. Preheat oven to 350°F and line baking sheets with parchment.
8. Roll dough into 1½-tablespoon balls and coat in cinnamon sugar.
9. Bake 10-12 minutes until edges are set.
10. Cool on baking sheet 5 minutes, then transfer to a wire rack.
Notes
Do not skip blotting the pumpkin puree; this step keeps the cookies chewy instead of cakey.
Store in an airtight container up to 4 days, or freeze dough or baked cookies for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg