Description
Soft and chewy Pumpkin Pie Spice Cookies made with pumpkin puree, warm spices, brown sugar, and a sweet pumpkin spice sugar coating for an easy fall dessert.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 1/4 cup water
- 1/4 cup granulated sugar, for rolling
- 1 teaspoon pumpkin pie spice, for rolling
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk together flour, baking soda, salt, and pumpkin pie spice in a medium bowl.
- Cream softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg, vanilla extract, pumpkin puree, and water until combined.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Roll dough into 1.5-inch balls using a cookie scoop.
- Mix granulated sugar with pumpkin pie spice and coat each dough ball evenly.
- Place cookies on prepared baking sheets about 2 inches apart.
- Bake for 10–12 minutes until edges are set and centers look slightly underbaked.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Do not overbake; cookies should look slightly underdone in the center when removed.
- For thicker cookies, chill dough for 30 minutes before baking.
- Store cookies in an airtight container to maintain softness.
- Baked cookies or dough balls can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135 kcal
- Sugar: 10.6 g
- Sodium: 115.9 mg
- Fat: 4.8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 21.7 g
- Fiber: 0.5 g
- Protein: 1.6 g
- Cholesterol: 12.2 mg