Pumpkin Pie Spice Cookies
Pumpkin pie spice cookies combine the best flavors of fallbrought into the perfect cookie with crispy edges and soft chewy center.
Servings: 24 cookies
Print Recipe
Equipment
- 2 Sheet pans
- Parchment paper
- Whisk
- Stand mixer or Hand mixer
- Scoop or large spoon
Ingredients
- 3 cups all-purpose flour
- 1 1/2 tablespoons pumpkin spice divided
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
Instructions
- Whisk together the flour, 1 tablespoon of the pumpkin spice, baking soda, and salt in a medium mixing bowl and set aside.
- In the bowl of your mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy. Slowly add the eggs and vanilla extract. Reduce the mixer speed to low and add the flour mixture, mixing until just combined.
- Scoop the dough into portions of about 3 tablespoons and roll them into balls. Place the cookie dough on the sheet pans, then sprinkle pumpkin spice on top of the cookies. Refrigerate for 30 minutes to chill.
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Arrange the cookies into the sheet pans, leaving about two inches between each cookie.
- Bake for 10-13 minutes until the edges are firm. Allow the cookies to cool completely on the sheet pan.
Notes
Don’t substitute fresh pumpkin for pumpkin spice. The purée adds too much moisture and alters the cookie texture. Use the dry spice blend to keep them soft and chewy.
You can freeze the dough: scoop into balls, freeze on a parchment-lined tray, then transfer to a freezer-safe bag. Bake from frozen with a few extra minutes added. The dough can be made up to 48 hours in advance and refrigerated. Note: Chilled dough yields a thicker cookie that spreads less.
For a stronger spice flavor, add an extra 1 teaspoon of pumpkin spice.