Pumpkin Spice Sugar Cookies
Soft pumpkin spice sugar cookies rolled in cinnamon sugar, with tender centers and lightly crackled tops.
Servings: 24 cookies
Calories: 120kcal
Cost: 2
Equipment
- mixing bowls
- electric mixer
- whisk
- rubber spatula
- cookie scoop (1½ tablespoon)
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cream of tartar
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/3 cup canned pumpkin puree, patted dry
- 1 egg yolk
- 1 tsp vanilla extract
- 1/4 cup granulated sugar, for rolling
- 1 tsp ground cinnamon, for rolling
Instructions
- Whisk the flour, baking soda, cream of tartar, pumpkin pie spice, and salt together in a bowl.
- Cream the butter and sugar for about 2 minutes, until light and fluffy.
- Beat in the pumpkin puree, egg yolk, and vanilla until smooth.
- Add the dry ingredients and stir just until no streaks of flour remain.
- Cover and chill the dough for at least 1 hour.
- Preheat oven to 350°F. Scoop dough into 1½-tablespoon balls and roll each in the cinnamon sugar mixture.
- Bake at 350°F for 11 to 13 minutes, until the edges are set and the centers still look slightly underdone.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 5 days. Unbaked dough balls can be frozen for up to 2 months. Roll in the cinnamon sugar mixture just before baking and add 1 to 2 extra minutes to the bake time.