Pumpkin Spice Cookies
Sweet, crackle-topped, sugar-coated pumpkin spice cookies (made without actual pumpkin)!
As it’s been exactly one post since my last pumpkin spice-infused recipe, I thought we were about due for another one.
This is pretty out of character for me for a couple of reasons. For one, because I’ve never been a huge fan of pumpkin anything, but mostly because I’ve always I lived for summertime — shorts and flip-flops, sunshiny days that stretched out til 9PM, and long walks for ice cream. 90+ degree days? No problem. I dreaded Fall with its short days and back-to-school agenda.
But it seems things are changing, and suddenly, Fall can’t get here soon enough. I am so ready for cool weather, big, soft, sweatshirts and pumpkin carving (our house is already decorated with two mini pumpkins and one large one perched right outside our front door… but in my defense I bought them as photography props for all the pumpkin recipes I’ve been working on).
Maybe the thing I love most about Fall is that it’s true baking weather. People are ready to turn on their ovens again, and when the days start to get chilly and dark, you don’t mind spending them in a cozy kitchen quite so much.
Especially not if the end result is a batch of warm, seasonally-spiced cookies.
These pumpkin spice cookies don’t use any actual pumpkin in the recipe, it’s pumpkin spice only (which, until very recently was how your PSLs were made, too). It’s not necessary here for perfect Fall cookies.
With their crackly tops and the cream of tartar in the batter, these pumpkin spice cookies are very, very similar to snickerdoodles (and in fact, if I didn’t already have a Pumpkin Snickerdoodle recipe, I probably would have called them that). Their edges are ever so slightly crisped, their interiors melt-in-your-mouth-soft, their tops crackled into a thousand fractured smiles. (They must be smiles, right?)
Best enjoyed still warm and gooey right off the pan (but that’s how I eat all my cookies –they do keep well for at least several days in an airtight container, as well).
Pumpkin Spice CookiesPrint Pin Rate
- 1 cup butter softened, 227g
- 1 1/2 cups brown sugar tightly packed, 300g
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract 5ml
- 2 3/4 cups flour 350g
- 1 Tbsp pumpkin spice 6g
- 1 teaspoon baking soda 4g
- 1/2 teaspoon Cream of Tartar 2g
- 1/2 teaspoon salt 3g
- 1/4 teaspoon cinnamon
- 1/4 cup sugar 55g
- 1 teaspoon pumpkin spice 2g
- In a stand mixer fitted with a paddle attachment, cream butter and brown sugar together until well-combined.
- Stir in egg and egg yolk, pausing to scrape down sides of bowl to ensure that all ingredients are well-incorporated.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, salt, and cinnamon.
- With mixer on low-speed, gradually add flour mixture to wet ingredients until completely combined (scrape down sides and bottom of bowl to completely combine).
- Chill dough in refrigerator for 10 minutes. While dough is chilling, stir together sugar and pumpkin spice in a small bowl.
- Line a large plate with wax paper. Remove cookie dough from refrigerator and roll into 1 1/2 Tablespoon-sized balls. Roll in sugar/pumpkin spice mixture and place on prepared plate.
- Chill in refrigerator at least 30 minutes.
- Preheat oven to 350F (177C) and line cookie sheets with parchment paper.
- Place dough balls on cookie sheet at least 2" apart and bake on 350F (177C) 10-12 minutes
- Allow cookies to cool on cookie sheet for 5 minutes before transferring to cooling rack to cool completely.
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