Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 2 hrs 30 mins | Servings: 30 cookies
Chewy and super soft! These cookies are amazing and filled with impressive fall flavors. Make these cookies as soon as you can and enjoy these pumpkin spice cookies coated in delightful cinnamon sugar.
1 large egg
2 ½ c. all-purpose flour, spooned and leveled
⅛ tsp ground cloves
¾ tsp baking soda
2 tsp cinnamon
¼ tsp salt
½ tsp nutmeg
¾ c. unsalted butter, softened to room temperature
2 tsp cornstarch
½ tsp cream of tartar
2 tsp vanilla
½ c. canned pumpkin (not pumpkin pie filling)
¾ c. packed brown sugar
½ c. granulated sugar
Cinnamon Sugar Coating:
1 ½ tsp cinnamon
¼ c. granulated sugar
How to make Pumpkin Spice Cookies
Step 1: Combine the flour with cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ground cloves until well mixed.
Step 2: Beat the butter and sugars in another large bowl until fluffy. Adjust the mixer to low speed, then beat in the egg, followed by the vanilla and pumpkin.
Step 3: Gradually add the flour mixture until the dough is very sticky.
Step 4: Using clingfilm, tent the bowl and place it in the fridge for at least 2 hours up to 2 days. Remove the dough from the fridge once ready to bake.
Step 5: Prepare the oven. Preheat it to 350 degrees F. Using parchment paper or silicone baking mats, line two cookie trays.
Step 6: Place the sugar and cinnamon in a small bowl. Mix well to make the cinnamon sugar coating.
Step 7: Into about 1.5 tbsp in size balls, shape the dough. Coat each ball in the cinnamon sugar coating, then slightly flatten the balls.
Step 8: On the prepared cookie sheets, place the cookies about 2 inches apart. Place in the preheated oven and bake for about 8 to 10 minutes or until the tops of the cookies look just set.
Calories: 123 kcal