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Pumpkin Spice Cookies

These lovely spiced pumpkin cookies are spiced perfectly, easy, and pumpkin-pie-delightful. Delicately flavored, with a soft center and crisp edges, they're the autumn treat you've been craving.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 40 mins
Servings: 18 cookies
Calories: 153 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 stick (4 oz) unsalted butter softened
  • ¾ cup light brown sugar packed
  • 1 large egg
  • ¼ cup canned pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon plus 1 teaspoon store-bought or homemade pumpkin pie spice divided
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup granulated sugar

Instructions

    Cup of Yum
  1. Beat the butter, brown sugar, and egg on medium-high speed in a stand mixer fitted with the paddle attachment or using a hand mixer until very light and fluffy, about 5 minutes.
  2. Scrape down the sides of the bowl, then mix in the pumpkin, 1 tablespoon of the pumpkin pie spice, and vanilla, beating on medium-high speed until combined.
  3. Scrape down the sides of the bowl again, spoon in the flour, cornstarch, baking soda, and salt, and mix until just combined, about 1 minute.
  4. Cover the dough and chill it in the refrigerator for at least 1 hour and up to 1 day.
  5. Crank up the oven to 350°F (180°C) and line two rimmed baking sheets with parchment.
  6. Stir together the granulated sugar and the remaining 1 teaspoon of pumpkin pie spice in a small bowl.
  7. Shape the cookie dough into 1 ½-inch balls, roll them in the spiced sugar, and place them on the baking sheets, spacing them about 2 inches (5 cm) apart. Using your hand, gently flatten each ball slightly.
  8. Bake until the edges are set and the tops are juuuust beginning to turn golden brown, 10 to 15 minutes.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Scooping the dough--An ice cream scoop makes it easy to scoop evenly-sized mounds of dough.
  • Strain the pumpkin--To ensure your cookies aren’t too wet, pour off any extra liquid from your pumpkin puree or strain it in a fine-mesh sieve for 30 minutes before using. 
  • Storage--Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 4 months.

Nutrition Information

Serving 1cookie Calories 153kcal (8%) Carbohydrates 24g (8%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 3g (15%) Monounsaturated Fat 1g Trans Fat 0.2g Cholesterol 24mg (8%) Sodium 134mg (6%) Fiber 1g (4%) Sugar 12g (24%)

Nutrition Facts

Serving: 18cookies

Amount Per Serving

Calories 153

% Daily Value*

Serving 1cookie
Calories 153kcal 8%
Carbohydrates 24g 8%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 3g 15%
Monounsaturated Fat 1g 5%
Trans Fat 0.2g 10%
Cholesterol 24mg 8%
Sodium 134mg 6%
Fiber 1g 4%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.