Pumpkin Spice Cookies

These soft, moist pumpkin spice cookies are one part cookie and one part muffin. They go great with coffee or a pumpkin spice latte. I like my cookies to be big, so this recipe only yields a dozen. If you prefer smaller cookies, only drop a spoonful of dough onto the sheet at a time and reduce baking time to 18 to 20 minutes.

Prep: 20 min
Chill: 30 min
Cook: 30 min
Total: 1 hour 20 min
Yields 1 dozen cookies

Preheat the oven to 350°F.
¾ cup sugar
¾ cup light brown sugar
½ cup (1 stick) butter, softened
In a large bowl, cream sugars and butter together with an electric hand mixer.
1 cup canned pumpkin
1 large egg
2 teaspoons vanilla extract
Add pumpkin, egg, and vanilla and cream with hand mixer.
14 ounces (3 ¼ cups) all-purpose flour
1 ½ teaspoons sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Add flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Stir together with a spatula until a sticky dough comes together.
Chill dough in the refrigerator for 30 minutes to 4 hours. This step allows the moisture to full incorporate into the dough and creates a richer flavor.
Once chilled, remove dough from fridge. Cover a baking sheet with parchment paper or lightly grease it.
Drop ¼ cup of dough onto prepared cookie sheet and repeat until with remaining dough, leaving about 2 inches of space between.
Bake at 350°F until cookies are golden brown and an instant read thermometer inserted into the center registers 200°F, about 25 to 30 minutes.
Remove from oven and let cool on a wire rack.