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Clean recipe · sugarspunrun.com

Pumpkin Spice Cookies

These (pumpkin free!) pumpkin spice cookies have all the warm, cozy flavors of fall--no pumpkin needed! They are soft and chewy, sugar-coated cookies similar to snickerdoodles. Just 30 minutes of chilling! Recipe includes a how-to video!

Original recipe: sugarspunrun.com

Yield:
28 servings
Prep:
15 min
Cook:
10 min
Total:
55 min
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Pumpkin Spice Cookies

Ingredients

  1. 1 cup unsalted butter (softened)
  2. 1 ½ cups brown sugar (firmly packed)
  3. 1 Tablespoon pumpkin spice
  4. ¼ teaspoon ground cinnamon
  5. 1 large egg + 1 egg yolk
  6. 1 teaspoon vanilla extract
  7. 2 ¾ cups all-purpose flour
  8. 1 teaspoon baking soda
  9. ½ teaspoon cream of tartar
  10. ½ teaspoon table salt
  11. ¼ cup granulated sugar
  12. 1 teaspoon pumpkin spice

Instructions

  1. In a large mixing bowl (or a stand mixer fitted with a paddle attachment) combine butter, brown sugar, pumpkin spice, and cinnamon and beat together until smooth and well-creamed.
  2. Add egg, egg yolk, and vanilla extract and stir on low-speed, pausing periodically to scrape the sides and bottom of the bowl. Stir until well incorporated.
  3. In a separate, medium-sized bowl, whisk together flour, baking soda, cream of tartar, and salt.
  4. With mixer on low-speed, gradually (in 3-4 parts)add flour mixture to wet ingredients until completely combined (scrape down sides and bottom of bowl to completely combine).
  5. Cover bowl with plastic wrap and transfer to refrigerator to chill for 30 minutes. While dough chills, whisk together sugar and pumpkin spice in a small bowl.
  6. Once dough is nearly done chilling, preheat oven to 350F (175C) and line a baking sheets with parchment paper. Set aside.
  7. Remove cookie dough from refrigerator and roll into 1 ½ Tablespoon (35g) sized balls. Roll through sugar/pumpkin spice mixture until completely coated and place on prepared baking sheet, spacing at least 2" (5cm) apart.
  8. Transfer to center rack of 350F (175C) preheated oven and bake for 8-10 minutes, until edges are set (centers should/will still be slightly underdone). Allow to cool completely on baking sheet before removing and enjoying.