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–+ servings
Prep: 25 minutes
Cook: 10 minutes

Soft Pumpkin Spice Cookies

Old-fashioned melt-in-your-mouth pumpkin cookies rolled in a sugar-spice mix and baked until soft. I love that these pumpkin cookies aren't too sweet and the perfect accompaniment for morning tea or coffee (or your pumpkin spice latte!)
Yield: 30 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.

Notes

* For homemade pumpkin puree, try this method. Delicious! And if you don't have pumpkin pie spice on hand, no worries - here's how to make your own!
Prep time includes 10 minutes cooling time. 

Nutrition Facts

Serving: 1g, Calories: 140kcal, Carbohydrates: 22g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 61mg, Potassium: 43mg, Fiber: 1g, Sugar: 11g, Vitamin A: 1422IU, Vitamin C: 0.4mg, Calcium: 11mg, Iron: 1mg