Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 2 hrs 30 mins | Servings: 30 cookies
These soft and chewy cookies are a must-have this fall. With cinnamon-sugar coating and flavours of pumpkin, vanilla extract, and fall spices, these Pumpkin Spice Cookies are always a huge hit.
Ingredients
2 and 1/2 cups all-purpose flour, spooned and levelled
2 teaspoons cornstarch
1/2 teaspoon cream of tartar
3/4 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoons ground cloves
3/4 cup unsalted butter, softened to room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla
1/2 cup canned pumpkin (not pumpkin pie filling)
Cinnamon Sugar Coating:
1/4 cup granulated sugar
1 and 1/2 teaspoons cinnamon
How to make Pumpkin Spice Cookies
Step 1: Mix well the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ground cloves.
Step 2: Add the butter and sugar in another bowl and beat until fluffy. Adjust the mixer to low speed and beat in the egg, vanilla, and pumpkin.
Step 3: Gradually add in the flour mixture. Beat until the dough is very sticky.
Step 4: Use a cling film to cover the bowl. Place inside the fridge for at least 2 hours up to 2 days.
Step 5: Remove the dough from the fridge when ready to bake.
Step 6: Prepare the oven. Preheat it to 350 degrees F.
Step 7: With silicone baking mats or parchment paper, line 2 cookie trays.
Step 8: Add the sugar and cinnamon in a small bowl. Whisk well.
Step 9: Shape the dough into about 1.5 tbsp balls. Roll them in the cinnamon-sugar mixture.
Step 10: Place the coated dough 2-inches apart on the prepared cookie sheets and flatten slightly.
Step 11: Place inside the preheated oven and bake for about 8 to 10 minutes or until the tops are set.
Nutrition Fact:
Calories: 123kcal
Ingredients
- 2 and 1/2 cups all-purpose flour, spooned and levelled
- 2 teaspoons cornstarch
- 1/2 teaspoon cream of tartar
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoons ground cloves
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 and 1/2 teaspoons cinnamon
Instructions
Step 1: Mix well the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ground cloves.
Step 2: Add the butter and sugar in another bowl and beat until fluffy. Adjust the mixer to low speed and beat in the egg, vanilla, and pumpkin.
Step 3: Gradually add in the flour mixture. Beat until the dough is very sticky.
Step 4: Use a cling film to cover the bowl. Place inside the fridge for at least 2 hours up to 2 days.
Step 5: Remove the dough from the fridge when ready to bake.
Step 6: Prepare the oven. Preheat it to 350 degrees F.
Step 7: With silicone baking mats or parchment paper, line 2 cookie trays.
Step 8: Add the sugar and cinnamon in a small bowl. Whisk well.
Step 9: Shape the dough into about 1.5 tbsp balls. Roll them in the cinnamon-sugar mixture.
Step 10: Place the coated dough 2-inches apart on the prepared cookie sheets and flatten slightly.
Step 11: Place inside the preheated oven and bake for about 8 to 10 minutes or until the tops are set.
