Pumpkin Cookies Recipe
Discover the irresistible enchantment of Pumpkin Cookies, a tantalizing journey into the world of pumpkin spice flavors that you won't want to overlook. These cookies are renowned for their soft, velvety texture and straightforward, effortless preparation.
Servings: 24 Cookies
Calories: 155kcal
Equipment
- Electric Stand Mixer or handheld mixer
- Silicone Baking Mats or parchment paper
- Medium Cookie Scoop
Ingredients
- 2½ cups Flour
- 2 teaspoons Cornstarch
- 1/2 teaspoon Cream of Tartar
- 3/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1/8 teaspoon Ground Ginger
- 3/4 cup Unsalted Butter room temperature
- 3/4 cup Brown Sugar
- 1/2 cup Sugar
- 1 large Egg Yolk
- 2 teaspoons Vanilla
- 1/3 cup Pumpkin Puree
- 1/4 cup Sugar
- 2 teaspoons Cinnamon
Instructions
- Whisk the dry ingredients. In a large bowl whisk the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, pumpkin pie spice, and ginger together.
- Mix the wet ingredients. Using an electric mixer fitted with the paddle attachment or a handheld mixer, beat, on medium speed, the butter, and both sugars together until fluffy, about 5 minutes. Turn the speed down to low and add the egg yolk, vanilla, and pumpkin making sure to scrape down the edges.
- Mix the dry and wet ingredients together. With the mixer speed still on low slowly add the flour mixture and mix until fully combined.
- Chill the dough. To keep the cookies from spreading too much during the baking process cover the mixing bowl and place it in the fridge for 20 minutes.
- Preheat the oven. Prepare your baking sheets with parchment paper or silicone baking mats and preheat your oven to 350º F while the dough is chilling.
- Roll the dough in cinnamon sugar. In a small bowl combine the sugar and cinnamon for the cookie coating. Use a medium cookie scoop to scoop the dough out and then roll it into a ball. Roll the dough into the cinnamon sugar mixture and place it on the baking mat.
- Bake until the edges have set. Bake for 10 to 12 minutes and let cool on the pan for 10 before moving to a cookie rack to finish cooling. The longer you let them cool the stronger the flavor.
Notes
- It's optional, but I recommend chilling the dough. For optimal results, allow the dough to chill and firm up, as this minimizes cookie spreading while they bake.
- Use a medium cookie scoop. This will save you time and ensure each cookie is the exact same size.
- Use silicone baking mats. These have made baking cookies so much easier for me and they result in a better textured cookie than parchment paper.
Nutrition
Serving: 1cookie | Calories: 155kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 62mg | Potassium: 45mg | Fiber: 1g | Sugar: 13g | Vitamin A: 718IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 1mg