Description
These Perfect Pumpkin Spice Cookies are soft, moist, and bursting with warm autumn spices like cinnamon, nutmeg, and cloves. Made with canned pumpkin for added moisture and a tender crumb, these cookies feature a delightful cinnamon-sugar coating that creates a lightly crisp exterior. Easy to prepare and baked to perfection, they make an ideal treat for fall or any cozy snack time.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour, spooned and leveled
- 2 tsp cornstarch
- 1/2 tsp cream of tartar
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
Wet Ingredients
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup white sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1/2 cup plain canned pumpkin (not pumpkin pie blend)
Cinnamon-Sugar Coating
- 1/4 cup white sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 tsp cornstarch, 1/2 tsp cream of tartar, 3/4 tsp baking soda, 1/4 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/8 tsp ground cloves until fully combined. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat 3/4 cup unsalted butter, 3/4 cup packed light brown sugar, and 1/2 cup white sugar until the mixture becomes light and fluffy. Reduce mixer speed to low; beat in 1 large egg, 2 tsp pure vanilla extract, and 1/2 cup plain canned pumpkin until fully incorporated, continuing to beat slightly longer to ensure a soft, moist dough.
- Combine Wet and Dry Ingredients; Chill Dough: Gradually add the dry ingredient mixture to the wet ingredients on low mixer speed until a very sticky dough forms. Cover the dough bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days to prevent spreading during baking.
- Prepare for Baking and Make Cinnamon Sugar Coating: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. In a small bowl, whisk 1/4 cup white sugar with 1 1/2 tsp ground cinnamon to prepare the coating.
- Shape and Coat the Cookies: Roll the chilled dough into balls about 1.5 tablespoons each. Roll each ball in the cinnamon-sugar mixture to coat, then flatten slightly. Place on prepared baking sheets about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes until the tops appear just set. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. For softer cookies, remove slightly before fully set as they firm up while cooling.
Notes
- Chilling the dough is essential to keep the cookies from spreading too much and to develop flavor.
- Do not use pumpkin pie filling; plain canned pumpkin provides the right texture and flavor.
- If you prefer a crisper cookie, bake closer to 10 minutes; for a softer center, aim for around 8 minutes.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
