Pumpkin Pie Spice Cookies

Cozy up this fall with these pumpkin pie spice cookies! Ready in under 25 minutes, these cookies are soft, chewy, and so easy to make.

Course Dessert

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 138

Author Gabby Kislanko

Equipment

Ingredients

Pumpkin Pie Spice Cookies

¾ cup butter, melted (regular or vegan)
6 Tablespoons granulated sugar
1 cup light brown sugar
1 teaspoons vanilla extract
½ cup pumpkin puree (not pumpkin pie filling!)
2¼ cup all-purpose flour
1 Tablespoon pumpkin pie spice
1½ teaspoon baking soda
¾ teaspoon salt

Spiced Sugar Coating

½ cup granulated white sugar
2 teaspoons ground cinnamon (or pumpkin pie spice)

US Customary - Metric

Instructions

Preheat the oven to 375°F. Line two baking sheets with parchment paper or a silicone baking mat.
Add melted butter to a large mixing bowl, then whisk in the brown sugar and granulated sugar. Add in the pumpkin puree and vanilla extract. Mix until smooth.
Add in the flour, salt, baking soda, and pumpkin pie spice and stir until just incorporated. The dough will be a bit wetter than a typical cookie dough - do not add more flour!
In a small smallow bowl, whisk the white sugar and cinnamon together. Scoop the dough into balls around 1½ tablespoons size, then roll them in the spiced sugar until generously coated.
Place the dough on the baking sheet, leaving plenty of room between each cookie.
Bake the cookies one baking sheet at a time for 8-10 minutes, or until the cookies are slightly brown on the edges and the top looks set. If you're unsure, you can bake one test cookie to start.
Let the cookies cool on the baking sheet for 10-15 minutes (they will continue baking a little bit during this time). Enjoy!

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the "Metric" tab.

Properly measure your flour - I highly recommend using a $15 kitchen scale to weigh your dry ingredients (metric measurements are in the recipe card below). If you aren't using a scale, use the scoop and level method.

Pumpkin Pie Spice: If you don't have pumpkin pie spice, you can use the following combination of spices: 1½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground allspice

Storage and Freezing Instructions:

Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.

The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition