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5 from 1 vote

Pumpkin Pie Spice Cookies

By Britney
Prep: 30 minutes
Cook: 12 minutes
Total: 42 minutes
Servings: 16 cookies
pumpkin pie spice cookies on a wire rack with little pumpkins covered in cinnamon sugar.
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Pumpkin pie spice cookies are a fall staple! They're chewy, crispy, and sweet—perfect with a hot cup of coffee on a chilly day!

Equipment

  • Hand Mixer or Stand Mixer
  • Mixing Bowl
  • Baking Sheet
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Ingredients 

  • 1/2 cup (122.5 g) Pumpkin Puree
  • 12 tbsp (168 g) Salted Butter, (room temperature)
  • 1 cup (220 g) Brown Sugar
  • 2 tbsp (24 g) Sugar
  • 1 (50 g) Egg, (room temperature)
  • 1 (18 g) Egg Yolk
  • 1 1/2 tsp (6 g) Vanilla Extract
  • 2 1/2 cups (312.5 g) All Purpose Flour
  • 4 tsp (8 g) Pumpkin Pie Spice
  • 3/4 tsp (3 g) Baking Soda
  • 1/2 tsp (3 g) Kosher Salt

Pumpkin Pie Spice Sugar

  • 1/2 cup (100 g) Sugar
  • 1 tbsp (4 g) Pumpkin Pie Spice
  • 4 tbsp Salted Butter, (melted)

Instructions 

  • Preheat the oven. Preheat the oven to 350 degrees F.
  • Blot off excess moisture in the pumpkin puree by placing the puree onto a plate and pressing a paper towel on top. Keep pressing the puree until it turns into a thick paste and the paper towel is dry when you remove it from the puree. (this may take a lot of paper towels, 3-5)
  • In a large bowl, mix together the dry ingredients - flour, pumpkin pie spice, baking soda, and kosher salt. Set aside.
  • Add butter to the bowl of a stand mixer fitted with the paddle attachment. Beat for 2 minutes, then add the brown sugar and sugar and pumpkin puree. Continue to mix for 1 minute. Scrape down the sides of the bowl and mix for another minute.
  • Add egg and egg yolk and mix together until fully combined. Scrape down the sides of the bowl and then add vanilla extract and continue to mix until all ingredients are incorporated and smooth, about 1-2 minutes. Add the flour mixture and fold together until fully combined.
  • Make the pumpkin pie spice cinnamon sugar topping in a small bowl. Mix together.
  • Use a large cookie scoop (or scoop out about 1/4 cup of cookie dough to scoop out cookie dough. Roll into a ball, then toss the bowl in the sugar until it is fully coated. Place onto a cookie sheet and repeat with remaining cookie dough.
  • Bake 5 cookies at a time on one cookie sheet for 11-12 minutes, until the centers are puffy and the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes, then remove and place onto a wire rack to cool completely.
  • Brush the tops of the cookies with melted butter and sprinkle leftover cinnamon sugar on top.

Notes

  • Measure your ingredients properly to achieve the best results. For the flour, do not scoop directly from the container. Instead, use a spoon to transfer it to your measuring cup then level it using the back of a knife.
  • Don't overmix the dough or your cookies will turn out tough and dense. Just mix them enough that all the ingredients are incorporated together. 
  • Space out the cookie dough balls on the baking sheet evenly so they won’t stick together. There’s also no need to flatten them because they’ll eventually spread while baking.

Nutrition

Calories: 242kcal, Carbohydrates: 37g, Protein: 3g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 45mg, Sodium: 201mg, Potassium: 68mg, Fiber: 1g, Sugar: 22g, Vitamin A: 1487IU, Vitamin C: 0.5mg, Calcium: 27mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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