Pumpkin Spice Cookie Recipe

In a large bowl, whisk together the flour, salt, baking powder, baking soda, 2 teaspoons cinnamon, and 1 teaspoon of pumpkin pie spice. Set aside.
In a medium bowl, whisk together the cooled melted butter, brown sugar, and ½ cup of the granulated sugar until smooth, then whisk in the vanilla and pumpkin puree until smooth.
Pour the wet ingredients into the dry ingredients and mix together with a large spatula until everything is combined. Cover the dough and chill in the refrigerator for at least 1 hour, or up to 3 days.
When you are ready to bake the cookies, remove the dough from the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Combine the remaining ½ cup of granulated sugar, ½ teaspoon of cinnamon, and ½ teaspoon pumpkin pie spice. Stir or whisk together until uniform in color. Set aside.
Roll the dough into balls, about 1 Tablespoon in size (I use this #50 cookie scoop for all of my standard size cookies). Roll each of the dough balls generously in the sugar/cinnamon/pumpkin pie spice mixture and place on prepared baking sheet.
Bake the cookies for 11-13 minutes or until the edges are just set. Cookies will look very soft and under-baked. Remove from the oven and allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. Store leftovers covered at room temperature, up to 5 days. Baked cookies freeze well, up to 3 months. Thaw in refrigerator or at room temperature.

Ingredients

Instructions

Notes

Nutrition Disclosure