Soft and Puffy Pumpkin Spice Cookies

Name: Soft and Puffy Pumpkin Spice Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 3 h 18 min
Yield: 17 cookies
Ingredients: ½ cup unsalted butter, softened; ¾ cup light brown sugar; 1 large egg; ¼ cup honey; 2 tablespoons pumpkin pie spice; 1 tablespoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons corn starch; 1 teaspoon baking soda; pinch salt

User Reviews

4.5

117 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 18 mins
Servings
17 cookies
Calories
112 kcal
Course
Baked Goods
Cuisine
American

Soft and Puffy Pumpkin Spice Cookies

Jade Rice

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These pumpkin spice cookies are made without pumpkin puree but are full of flavor thanks to the pumpkin pie spice! These are so soft and fluffy!

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Ingredients

Servings

½ cup unsalted butter, softened
¾ cup light brown sugar packed
1 large egg
¼ cup honey I used clover from TJs
2 tablespoons pumpkin pie spice yes tablespoons, not teaspoons
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt optional and to taste

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Instructions

To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes). Do not shortcut the creaming process; make sure dough is very light in color and fluffy, stop to scrape down the sides of the bowl as necessary.
Stop, scrape down the sides of the bowl, and add the honey, pumpkin pie spice, vanilla, and beat on medium-high speed until combined and smooth, about 2 minutes.
Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 17). Place mounds on a large plate, flatten mounds very slightly with your palm, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray.
Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the center. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool; bake for 9-10 minutes if you like firmer cookies (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 10 minutes while oven preheated, and were baked for 8 minutes).
Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

Notes

Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition Information

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Serving 1 Calories 112kcal (6%) Carbohydrates 24g (8%) Protein 2g (4%) Fat 1g (2%) Cholesterol 12mg (4%) Sodium 92mg (4%) Fiber 1g (4%) Sugar 12g (24%)