Pumpkin Spice Cookies

These Pumpkin Spice Cookies are extremely moist, with a lot of delicious pumpkin flavor.
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I made these cookies for Nicole’s first birthday party. The theme of her party was “Our little pumpkin is turning one”. So pumpkin spice cookies were perfectly thematic.

They were very good, with a lot of pumpkin flavor. They are a yummy cookie that is perfect for the fall.

Start by mixing the dry ingredients together. In a medium bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves. Set the bowl aside until ready to use.

Next, make the wet ingredient mixture. Using a stand mixer, cream together the softened butter, sugar, and brown sugar until the mixture is fluffy. Beat in the egg, vanilla, and pumpkin until all ingredients are fully incorporated. The mixture will not look very appetizing yet.
Gradually add the set-aside flour mixture into the wet ingredients, mixing well between each addition. The dough will be very sticky when it's fully mixed. Cover and refrigerate the dough for at least two hours. Chilling the dough prevents the cookies from spreading too much when you bake them.
Once the dough has chilled, preheat the oven to 350°F. Grease a baking sheet with cooking spray. In a small bowl, whisk together the sugar and cinnamon to make the cinnamon-sugar coating. Roll the chilled dough into 1" balls, roll in cinnamon-sugar coating, and place on the baking sheet. Flatten each cookie dough ball slightly with the palm of your hand.
Bake the cookies for 8-9 minutes, til the tops are just set.

Pumpkin Spice Cookies

Yield: 40 cookies

Ingredients

Dry Mixture:

  • 2½ c all-purpose flour
  • 2 tsp cornstarch
  • ½ tsp cream of tartar
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 2 tsp cinnamon
  • ½ tsp ground nutmeg
  • ⅛ tsp ground cloves

Wet Mixture:

  • ¾ c unsalted butter, softened
  • ½ c sugar
  • ¾ c brown sugar
  • 1 egg
  • 2 tsp vanilla
  • ½ c plain canned pumpkin

Cinnamon-Sugar Coating:

  • ¼ c sugar
  • 1½ tsp cinnamon

Directions

  1. In a medium bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, & cloves; set aside.
  2. Using a stand mixer, cream together butter, sugar, & brown sugar til fluffy.
  3. Beat in egg, vanilla, & pumpkin til fully incorporated.
  4. Gradually add the flour mixture into the wet ingredients, mixing well between each addition.
  5. Cover & refrigerate the dough for at least 2 hours.
  6. Preheat oven to 350°F. Grease a baking sheet w/ cooking spray.
  7. In a small bowl, whisk together the sugar & cinnamon for the cinnamon-sugar coating.
  8. Form the chilled dough into 1" balls, roll in the cinnamon-sugar coating, and place onto the prepared baking sheet. Flatten each ball slightly w/ palm of your hand.
  9. Bake 8-9 minutes, til tops are just set.

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