If you’re craving the ultimate old-fashioned pumpkin cookie, look no further than these Soft Pumpkin Spice Cookies. Fall is here, and it’s time for the ultimate fall cookie!
Soft to the bite and melt-in-your-mouth good, these Soft Pumpkin Spice Cookies are so nice we have pumpkin spice – twice! Sorry, I had to take advantage of the rhyme opportunity.
First, the pumpkin-y dough has a nice infusion of pumpkin spice, then you roll the ball of dough in a snowdrift of sugar-and-spice goodness before baking. They’re perfect with a piping-hot cup of coffee (or pumpkin spice latte!) or your favorite tea – or serve up a platter to the kids along with some spiced cider, hot cocoa, or refreshing milk after an afternoon at the pumpkin patch.
Soft Pumpkin Spice Cookie Ingredients
What’s in these quintessential pumpkin cookies, you ask? A simple list of ingredients:
- Butter
- Sugar – some granulated white sugar, some brown sugar
- Egg
- Pure vanilla extract
- Pumpkin pie spice – mmmmmmm
- Flour
- Baking soda
- Salt
- And then they’re rolled in more sugar and pumpkin pie spice 😋
How to Make Them
Use a hand mixer or stand mixer, and – like most cookies – get that butter and sugar gloriously fluffy and smooth. Add the egg, pumpkin puree, and vanilla and blend. Then, sift in the remaining ingredients and mix together.
Then, just scoop into balls and roll ’em around in the sugar-spice mix. Line them up on your cookie sheet, bake, and bask in the aroma that’s just filled your house because HELLO FALL.
Bake, transfer to a wire cookie rack to set, and begin the pumpkin noshing.
Autumn life is good.
So good.
Soft Pumpkin Spice Cookies
Ingredients
For the cookies
- 3/4 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup pumpkin puree (canned or homemade*)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon fine-grain sea salt (can substitute table salt)
For the sugar-spice mix
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Line baking sheets with parchment paper (it's not necessary to line them but nice for easier clean-up).
- Add butter, granulated sugar, and brown sugar to a large mixing bowl or the bowl of a stand mixer. Use your hand mixer or stand mixer with paddle attachment to cream your butter and sugars together. Beat until smooth, about 2 minutes.
- Add the pumpkin puree, egg, and vanilla. Mix at medium speed until as smooth as possible, about another 30 seconds. It will look a little curdled – totally fine.
- Place a fine-mesh sieve over the wet ingredients and sift in the flour, baking soda, pumpkin pie spice, and salt. Mix together on low speed, scraping down the sides of the bowl if necessary, just until the ingredients are incorporated.
- Make the sugar-spice mix. In a small bowl, mix together the 1/4 cup sugar and teaspoon pumpkin pie spice.
- Scoop heaped-tablespoon-sized balls of cookie dough, round the balls a bit with your hands, and roll in the sugar-spice mix until evenly coated.
- Place cookie dough balls on baking sheet, about 3 inches apart. Bake until set, about 10 minutes. Remove from oven and allow the cookies to cool for about 5 minutes before transferring to a wire rack to cool completely.
- Cookies keep for several days in an airtight container at room temperature.
