Pumpkin Spice Cookies

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 32 cookies
Author Sam Merritt


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

For rolling:


  • 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 1/2 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.