Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 2 hrs 30 mins | Servings: 30 cookies
These crazy soft and chewy Pumpkin Spice Cookies are the perfect fall dessert! Flavorful cookies rolled in cinnamon sugar. These amazing cookies will remind you of snickerdoodles.
2 and ½ c. all-purpose flour, spooned and levelled
2 tsp cornstarch
½ tsp cream of tartar
¾ tsp baking soda
¼ tsp salt
2 tsp cinnamon
½ tsp nutmeg
⅛ tsp ground cloves
¾ c. unsalted butter softened to room temperature
¾ c. packed brown sugar
½ c. granulated sugar
1 large egg
2 tsp vanilla
½ c. canned pumpkin (not pumpkin pie filling)
Cinnamon Sugar Coating:
¼ c. granulated sugar
1 and ½ tsp cinnamon
How to make Pumpkin Spice Cookies
Step 1: Combine the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ground cloves until well mixed.
Step 2: Place the butter and sugars in a different large bowl. Beat well until fluffy. Adjust the speed of the mixer to low, then beat in the egg, vanilla, and pumpkin. Gradually add in the flour mixture and continue whisking until you have a very sticky dough.
Step 3: Using a cling film, cover the bowl and place it in the fridge for a minimum of 2 hours to 2 days.
Step 4: Remove the dough from the fridge when ready to bake. And ready the oven. Preheat it to 350 degrees F. Using parchment paper or silicone baking mats, line 2 cookie trays.
Step 5: To make the cinnamon sugar coating, add the sugar and cinnamon to a small bowl and whisk until combined.
Step 6: Into about 1.5 tbsp dough balls, form the dough, then roll them in the cinnamon-sugar coating, slightly flattening the balls. And on the prepared cookie sheets, place the cookies about 2 inches apart. Place in the preheated oven and bake for approximately 8 to 10 minutes until the tops look just set.