Soft and Puffy Pumpkin Spice Cookies
User Reviews
4.5
-
Prep Time
10 mins
-
Cook Time
8 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
Description
The dough is made by creaming unsalted butter with light brown sugar until fluffy, then incorporating egg, honey, pumpkin pie spice, and vanilla extract. Dry ingredients including all-purpose flour, cornstarch, baking soda, and optional salt are added and mixed just until combined. The dough portions are chilled for at least three hours before baking to prevent spreading and to enhance texture.
The seasoning blend provides a warm, spiced flavor typical of pumpkin desserts, while the use of honey adds moisture and subtle sweetness. The cookies bake up soft and puffy rather than crispy, appealing for those who prefer tender bites with a pronounced spice profile.
Cookies can be stored at room temperature for up to a week or frozen for longer storage. The dough can be made ahead and refrigerated for up to five days before baking, allowing flexible preparation and fresh baking as desired.
Ingredients
- ½ cup butter unsalted, softened
- ¾ cup light brown sugar packed
- 1 egg large
- 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
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 baked cookies in an airtight container at room temperature for up to one week.
- Freeze cookies for up to four months to maintain freshness.
- Unbaked dough can be refrigerated up to five days; bake portions as needed for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 17cookies
Amount Per Serving
Calories 112 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
