Pumpkin Spice Cookies
Sweet, crackle-topped, sugar-coated pumpkin spice cookies!
Servings 32 cookies
Calories 137kcal
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)
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