Pumpkin Pie Spice Cookies
As the weather cools, there’s no better way to embrace fall than with a batch of Pumpkin Pie Spice Cookies. These soft, chewy cookies are brimming with the warm, comforting flavors of cinnamon, ginger, nutmeg, and cloves—all the spices we love in a classic pumpkin pie, but without the actual pumpkin.
Whether you’re looking for an easy dessert to bring to a gathering or just need a delicious, spiced cookie, this recipe will indeed become a seasonal favorite. With a crunchy sugar coating over a rich, buttery, and delightfully spiced base, these soft and chewy cookies are the perfect treat to celebrate the coziness of fall.
These quick and easy pumpkin pie spice cookies can be in the oven less than 20 minutes after you start mixing. And it may be just my opinion, but these Pumpkin Pie Spice cookies are made to be enjoyed with a glass of milk.
Table of Contents
The Importance of Cornstarch in These Spice Cookies
Cornstarch is a fine, powdery substance made from the starchy part of corn kernels. You may be most familiar with it as a thickening agent.
However, cornstarch is essential in making these Pumpkin Pie Spice Cookies (and other similar cookies) soft and chewy. It helps to soften the texture of cookies by reducing the amount of gluten formed when mixing the dough. This results in a more tender, delicate crumb, giving the cookies that soft and chewy texture.
Cornstarch also helps give cookies a slight crispness on the outside while keeping the insides soft. It stabilizes the dough, making the cookies less likely to spread too much during baking.
Finally, because cornstarch absorbs moisture, it helps prevent cookies from spreading excessively while baking, which helps maintain a thicker, chewier cookie.
How to Store Your Pumpkin Pie Spice Cookies
Here are a few tips to keep your Pumpkin Pie Spice Cookies soft and chewy.
First, as in all cookies, ensure they are completely cooled before storing them to prevent condensation from making them soggy. Then, store the cookies in an airtight container at room temperature. Place a piece of parchment paper between the layers to prevent them from sticking together.
Place a slice of fresh bread (white bread works best) in the container to keep the cookies soft. The cookies will absorb moisture from the bread and stay soft for up to a week.
If you’d like to store your Pumpkin Pie Spice Cookies for longer, you can freeze them. Place them in a single layer on a baking sheet to freeze, and once they’re solid, transfer them to a freezer-safe bag or container. They’ll last up to 3 months in the freezer. Just thaw at room temperature before serving.
Frequently Asked Questions about this Pumpkin Spice Cookies Recipe
Yes, you can freeze the cookie dough. Form the dough into balls, freeze them on a baking sheet, and store them in a freezer-safe bag or container. When ready to bake, they can go straight into the oven; add 1-2 minutes to the baking time.
When stored in an airtight container, these cookies stay fresh for up to a week. You can also keep them soft by placing a slice of bread in the container.
If you don’t have all the spices for pumpkin pie spice, you can substitute similar warm spices like cardamom, mace, or extra cinnamon. The flavor may be slightly different, but still delicious.
One cup of either chocolate chips, white chocolate chips, chopped pecans, or walnuts would make great additions to the cookie dough for an extra layer of flavor and texture.
Pumpkin Pie Spice Cookies
Ingredients
Cookie Dough
- 3 cups all-purpose flour
- 2 tbsp cornstarch
- 5 tsp pumpkin pie spice see note 1
- 1 tsp baking soda
- ¾ tsp salt
- ¼ tsp baking powder
- 1¼ cup unsalted butter room temperature
- 1 cup dark brown sugar packed
- ⅔ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
Rolling Sugar
- ¾ cup sugar Turbinado or Demera Sugar grains are bigger, which I like to use. But granulated works just fine. You could also use light brown sugar for a richer, molasses-like coating.
- 2 tsp pumpkin pie spice see note 1
Instructions
- Preheat oven to 350℉ (177℃) with a baking rack in the center of the oven.
- Line a baking sheet with parchment paper or a silicone mat.
- Combine sugar and pumpkin pie spice for Rolling Sugar, spread on a plate, and set aside.
- Combine flour, pumpkin pie spice, baking powder, baking soda, salt, and cornstarch in a large bowl and set aside.
- Combine softened butter, dark brown sugar, and granulated sugar in the bowl of a stand mixer fitted with paddle attachment. Beat on medium-high speed for 2 minutes or until mixture is light and fluffy. Scrape down the sides from time to time to ensure all of the ingredients are incorporated.
- Add the egg, egg yolk and vanilla to the butter mixture and mix to combine.
- Add the flour mixture and mix at low speed until the ingredients are just combined.
- Using your hands or a 1½ tablespoon cookie scoop, form balls with the cookie dough and roll them in the rolling sugar. This size cookie dough ball will spread and bake a 3-inch cookie.
- Place on the prepared cookie sheet, 1.5" in from the edges and 2+" between each dough ball.
- Bake for 11-13 minutes until edges are just set.
- Remove from oven and let cool for 5 minutes before transfering to a wire cooling rack.
Notes
- 3 1/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/3 tsp ground cloves
- 1/3 tsp ground allspice
- 1/3 tsp ground nutmeg
Nutrition
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