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    You are here: Home / Desserts / Cookies / Pumpkin Spice Cookies

    Pumpkin Spice Cookies

    September 14, 2016 Updated October 6, 2016 BySam 7 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe

    Sweet, crackle-topped, sugar-coated pumpkin spice cookies (made without actual pumpkin)!

    Pumpkin Spice Cookies -- these are my new Fall favorite!

    As it’s been exactly one post since my last pumpkin spice-infused recipe, I thought we were about due for another one.

    This is pretty out of character for me for a couple of reasons.  For one, because I’ve never been a huge fan of pumpkin anything, but mostly because I’ve always I lived for summertime — shorts and flip-flops, sunshiny days that stretched out til 9PM, and long walks for ice cream.  90+ degree days?  No problem.  I dreaded Fall with its short days and back-to-school agenda.

    But it seems things are changing, and suddenly, Fall can’t get here soon enough.  I am so ready for cool weather, big, soft, sweatshirts and pumpkin carving (our house is already decorated with two mini pumpkins and one large one perched right outside our front door… but in my defense I bought them as photography props for all the pumpkin recipes I’ve been working on).

    Pumpkin Spice Cookies -- these are my new Fall favorite!

    Maybe the thing I love most about Fall is that it’s true baking weather.  People are ready to turn on their ovens again, and when the days start to get chilly and dark, you don’t mind spending them in a cozy kitchen quite so much.

    Especially not if the end result is a batch of warm, seasonally-spiced cookies.

    Pumpkin Spice Cookies -- these are my new Fall favorite!

    These pumpkin spice cookies don’t use any actual pumpkin in the recipe, it’s pumpkin spice only (which, until very recently was how your PSLs were made, too).  It’s not necessary here for perfect Fall cookies.

    With their crackly tops and the cream of tartar in the batter, these pumpkin spice cookies are very, very similar to snickerdoodles (and in fact, if I didn’t already have a Pumpkin Snickerdoodle recipe, I probably would have called them that).  Their edges are ever so slightly crisped, their interiors melt-in-your-mouth-soft, their tops crackled into a thousand fractured smiles. (They must be smiles, right?)

    Best enjoyed still warm and gooey right off the pan (but that’s how I eat all my cookies –they do keep well for at least several days in an airtight container, as well).

    Pumpkin Spice Cookies -- these are my new Fall favorite!

    Enjoy!

    Pumpkin spice cookies piled in to a tray

    Pumpkin Spice Cookies

    Sweet, crackle-topped, sugar-coated pumpkin spice cookies!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Total Time: 40 minutes
    Servings: 32 cookies
    Calories: 137kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup butter softened, (227g)
    • 1 ½ cups brown sugar tightly packed, (300g)
    • 1 large egg + 1 egg yolk
    • 1 tsp vanilla extract (5ml)
    • 2 ¾ cups flour (350g)
    • 1 Tbsp pumpkin spice (6g)
    • 1 teaspoon baking soda (4g)
    • ½ teaspoon Cream of Tartar (2g)
    • ½ teaspoon salt (3g)
    • ¼ teaspoon cinnamon

    For rolling:

    • ¼ cup sugar (55g)
    • 1 teaspoon pumpkin spice (2g)
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    Instructions

    • In a stand mixer fitted with a paddle attachment, cream butter and brown sugar together until well-combined.
    • Stir in egg and egg yolk, pausing to scrape down sides of bowl to ensure that all ingredients are well-incorporated.
    • Stir in vanilla extract.
    • In a separate, medium-sized bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, salt, and cinnamon.
    • With mixer on low-speed, gradually add flour mixture to wet ingredients until completely combined (scrape down sides and bottom of bowl to completely combine).
    • Chill dough in refrigerator for 10 minutes. While dough is chilling, stir together sugar and pumpkin spice in a small bowl.
    • Line a large plate with wax paper. Remove cookie dough from refrigerator and roll into 1 ½ Tablespoon-sized balls. Roll in sugar/pumpkin spice mixture and place on prepared plate.
    • Chill in refrigerator at least 30 minutes.
    • Preheat oven to 350F (177C) and line cookie sheets with parchment paper.
    • Place dough balls on cookie sheet at least 2" apart and bake on 350F (177C) 10-12 minutes
    • Allow cookies to cool on cookie sheet for 5 minutes before transferring to cooling rack to cool completely.

    Nutrition

    Serving: 1cookie | Calories: 137kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 124mg | Potassium: 36mg | Fiber: 1g | Sugar: 12g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

     

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    Pumpkin Spice Cookies -- these are my new Fall favorite!

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    Reader Interactions

    Comments

    1. Joanna

      October 08, 2020 at 1:19 am

      Its so soft and creamy !family loved it will be making again

      Reply
      • Sam

        October 08, 2020 at 9:42 am

        I am so glad everyone enjoyed them so much, Joanna! 🙂

        Reply
    2. Amanda

      December 30, 2019 at 10:10 am

      5 stars
      Absolutely delicious. It’s the cross between a soft snickerdoodle and pumpkin spice flavors I didn’t know I needed.

      Reply
      • Sugar Spun Run

        December 30, 2019 at 10:19 am

        Thank you so much, Amanda! I am so glad that you enjoyed the pumpkin spice cookies. 🙂

        Reply
    3. Medha @ Whisk & Shout

      September 14, 2016 at 3:17 pm

      Fall is just the best! So excited about all things pumpkin, apple, caramel, cinnamon…. etc. And I love these cookies, they look so soft and chewy 🙂

      Reply
    4. Mary Pisarkiewicz

      September 14, 2016 at 11:03 am

      Fall is definitely in the air and we are all to excited to start using pumpkin in all kinds of recipies! I love these cookies, so DELICIOUS!

      Reply
      • Sam

        September 14, 2016 at 11:35 am

        Glad I’m not the only one excited about pumpkin! Thank you, Mary! 🙂

        Reply

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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