pumpkin spice cookie, pumpkin spice cookies, pumpkin spice cookies recipe
Soft and Chewy Pumpkin Spice Cookies
Serves: 21
Ingredients
Cookie Dough
- 1 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 1 large egg room temperature
- 1/4 cup pumpkin puree blotted and drained with paper towel
- 2 tsp pure vanilla extract
Pumpkin Spice Sugar Topping
- 1/4 cup granulated sugar
- 1/4 tsp pumpkin spice
Instructions
- In a small bowl, mix granulated sugar and pumpkin spice. Set aside.
- In a medium mixing bowl, sift the flour, baking soda, and salt. Set aside.
- Make the brown butter: Cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 15 minutes.
- In a large mixing bowl, add the granulated sugar, dark brown sugar, and brown butter, and beat with a hand mixer for 2-3 minutes.
- Add the vanilla, pumpkin spice, and pumpkin puree. Beat until well combined. Then, add the egg. Beat until well combined.
- Next, add your "sifted flour mixture" into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.
- Transfer the cookie dough to a fridge and let chill for at least 60 minutes to allow the flour to hydrate and obtain those brown butter, pumpkin, vanilla, and pumpkin spice flavors (Pro tip: Allowing your dough to refrigerate for 2 hours will result in the best flavored cookie; however, 60 minutes works just fine.)
- Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
- Remove your chilled dough from the refrigerator. Use a 2 tablespoon-sized cookie scoop to scoop a ball of cookie dough. Roll the cookie dough into ball and roll it into the sugar and pumpkin spice mixture. Once covered in sugar, place the cookie dough on a lined baking sheet. The dough should be about 3 inches apart. They will spread a bit.
- Bake the cookies at 350 degrees for about 9-10 minutes or until the edges of the cookies are set and the center is soft. Let the cookies rest for about 15-20 minutes or until set. I'll be hard, but worth the wait.
- Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!
Notes
- Use room temperature ingredients.
- Make sure you use a paper towel blot the moisture out of the pumpkin. You want it to look like a blob. I used about 4 paper towels to blot my pumpkin.
- Don’t skip chilling the cookies. I know it's hard to wait, but chilling the dough is key to achieving a bakery-worthy taste and texture. If you have time, a 2-hour chill (or overnight) is best, but 60 minutes will do.
- Avoid over baking. Every oven is different. So, keep a close eye on your cookies, and remove them as soon as the dough is set and the edges are lightly golden. Remember, they’ll continue to bake a bit as they cool on the pan!
Nutritional Information
Serving: 1 cookieCalories: 125kcal (6%)Carbohydrates: 20g (7%)Protein: 1g (2%)Fat: 5g (8%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 19mg (6%)Sodium: 69mg (3%)Potassium: 29mg (1%)Fiber: 0.4g (2%)Sugar: 12g (13%)Vitamin A: 601IU (12%)Vitamin C: 0.2mgCalcium: 17mg (2%)Iron: 1mg (6%)