Irresistible Pumpkin Spice Cookies
Delicious and chewy pumpkin spice cookies that are egg-free, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups 1 and ½ cups all-purpose flour Structure
- 0.25 teaspoon ¼ teaspoon salt Enhances flavor
- 0.25 teaspoon ¼ teaspoon baking powder Helps cookies rise
- 0.25 teaspoon ¼ teaspoon baking soda Contributes to leavening
- 2 teaspoons 2 teaspoons ground cinnamon Warm spice flavor
- 1 teaspoon 1 teaspoon pumpkin pie spice Additional spiced flavor
Wet Ingredients
- 0.5 cups ½ cup unsalted butter (melted and allowed to cool) Richness
- 0.25 cups ¼ cup firmly packed brown sugar Moisture and depth of flavor
- 0.5 cups ½ cup granulated sugar Sweetness
- 0.25 teaspoon ¼ teaspoon vanilla extract Aromatic flavor
- 6 tablespoons 6 tablespoons pumpkin puree Moisture and flavor
Coating
- 0.5 cups ½ cup granulated sugar (for coating) Sweet crust
- 0.5 teaspoon ½ teaspoon ground cinnamon (for coating) Adds spice
- 0.5 teaspoon ½ teaspoon pumpkin pie spice (for coating) Layers flavor
Instructions
Preparation
- In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice.
- In a separate bowl, combine the cooled melted butter, brown sugar, and granulated sugar, whisking until smooth.
- Add the vanilla extract and pumpkin puree, whisking until well blended.
- Pour the wet mixture into the dry ingredients and mix using a spatula until just combined.
- Cover and chill the dough in the refrigerator for at least 1 hour, or up to 3 days.
Baking
- Preheat your oven to 350°F (177°C), and line two baking sheets with parchment paper.
- Combine the granulated sugar, ground cinnamon, and pumpkin pie spice in a bowl for coating.
- Scoop about 1 tablespoon of dough, roll it into a ball, and coat in the sugar mixture.
- Place the coated balls on the prepared baking sheet.
- Bake for 11-13 minutes until the edges are set and centers look soft.
- Allow cookies to rest on the baking sheet for at least 5 minutes before transferring to a wire rack.
Notes
For best results, ensure the melted butter is cooled before mixing. Chill the dough adequately to maintain shape during baking. Use a cookie scoop for uniform size.