Pumpkin Pie Spice Cookies
These Pumpkin Pie Spice Cookie Recipe combine the best flavors of fall in a soft, chewy cookie with a perfectly spiced sugar coating. With warm notes of cinnamon, ginger, nutmeg, and cloves, these cookies are an ideal autumn treat for enjoying at home or taking to festive gatherings. Easy to make and deliciously satisfying, each bite tastes like the essence of fall wrapped in a buttery, sweet cookie.
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
Note 1
If you don't have Pumpkin Pie Spice, I have a recipe to make it in bulk here. Alternately, you can make enough just for this recipe:
- 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
Serving: 1gCalories: 155kcalCarbohydrates: 23gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 27mgSodium: 84mgPotassium: 29mgFiber: 0.3gSugar: 14gVitamin A: 212IUVitamin C: 0.1mgCalcium: 14mgIron: 1mg
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