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Pumpkin Spice Cookies

Delight in the warm, comforting flavors of creamy pumpkin puree and a blend of spices with these soft, chewy Pumpkin Spice Cookies, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup Pumpkin puree Adds moisture and flavor.
  • 2 cups All-purpose flour Forms the base of the cookie dough.
  • 2 tablespoons Cornstarch Helps create a soft texture.
  • 1 teaspoon Cream of tartar Aids in leavening and texture.
  • 1 teaspoon Baking soda Provides lift.
  • 1/2 teaspoon Salt Enhances flavor.
  • 2 teaspoons Ground cinnamon Adds warmth and spice.
  • 1/2 teaspoon Nutmeg Introduces a nutty flavor.
  • 1/4 teaspoon Ground cloves Complements warm spices.
  • 1/2 cup Unsalted butter Provides richness.
  • 1/2 cup Brown sugar Adds moisture.
  • 1/4 cup Granulated sugar Contributes sweetness.
  • 1 large Egg yolk Adds richness.
  • 1 teaspoon Vanilla extract Enhances flavor.
Cinnamon-Sugar Coating
  • 1/4 cup Granulated sugar For coating.
  • 1 1/2 teaspoons Ground cinnamon Adds extra flavor.

Method
 

Preparation
  1. Blot the pumpkin with a paper towel to remove excess moisture and set aside.
  2. In a bowl, whisk together flour, cornstarch, cream of tartar, baking soda, salt, 2 teaspoons cinnamon, nutmeg, and ground cloves. Set aside.
  3. In a separate bowl, beat together softened butter, brown sugar, and granulated sugar until fluffy.
  4. Beat in the pumpkin, egg yolk, and vanilla extract until combined.
  5. Mix in the dry ingredients until the dough is thick.
  6. Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.
Baking
  1. Preheat oven to 350°F (180°C) and line cookie sheets with parchment paper.
  2. In a small bowl, mix together 1/4 cup granulated sugar and 1 1/2 teaspoons cinnamon for coating.
  3. Scoop dough, roll into balls, and then roll each in the cinnamon-sugar mixture. Place on lined sheets 2 inches apart.
  4. Bake for about 9 to 12 minutes until tops are set.
  5. Cool on sheets for at least 10 minutes before transferring.

Notes

High-quality pumpkin puree yields the best flavor. Don’t skip chilling the dough for perfect texture. Monitor baking closely as times can vary.