Pumpkin Pie Spice Cookies
These soft and chewy pumpkin pie spice cookies are the perfect cozy treat for fall baking. Made with real pumpkin purée and warm spices, this easy recipe delivers everything you love about pumpkin pie in cookie form.
Ingredients
For the dough:
- 1/2 cup softened butter
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/2 tsp pumpkin spice
- 1/8 tsp ground ginger
- 1/3 cup pumpkin purée
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cornstarch
For rolling:
- 1/4 cup granulated sugar
- 1/4 tsp pumpkin spice
Instructions
Mix the wet ingredients:
- In a large bowl, cream together softened butter with brown sugar and granulated sugar until light and fluffy. Add in the egg yolk, pumpkin purée, and vanilla extract. Stir until everything is well combined.
Incorporate dry ingredients:
- Mix in pumpkin spice, ground ginger, and cornstarch. Then add the flour, baking soda, and baking powder. Gently fold until a soft dough forms. Be careful not to overmix.
Chill the dough:
- Cover the dough and refrigerate for at least 1 hour. This step is essential to achieve thick and chewy pumpkin pie spice cookies that don’t overspread in the oven.
Preheat and prepare:
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, combine granulated sugar and pumpkin spice for rolling.
Shape and coat:
- Using a tablespoon or small cookie scoop, roll dough into balls. Coat each dough ball in the sugar-spice mixture and place on the baking sheet. Gently press to slightly flatten.
Bake and cool:
- Bake for 8 minutes, or until edges are set. Let the cookies cool on the sheet for 5–10 minutes before transferring to a wire rack. This helps the cookies finish setting while staying ultra soft.
Tried this recipe?Let us know how it was!