Description
These Pumpkin Pie Cookies taste like fall in your hand – soft, spiced perfection that’ll have everyone asking for the recipe before they even finish their first one.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (180g) canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup (67g) granulated sugar (for coating, optional)
- 1 teaspoon ground cinnamon (for coating, optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated, then add the pumpkin puree and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain.
- Cover the dough and refrigerate for at least 30 minutes to firm up.
- If using the cinnamon sugar coating, mix ⅓ cup sugar with 1 teaspoon cinnamon in a small bowl.
- Scoop chilled dough (about 1½ tablespoons per cookie) and roll into balls. Roll each ball in the cinnamon sugar mixture if using, then place on prepared baking sheets 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers still look slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.