Pumpkin Spice Cookies

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
Pumpkin Spice 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.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/pumpkin-spice-cookies/).
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