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Pumpkin Spice Cookies

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Deliciously soft and chewy cookies flavored with pumpkin and warm spices, perfect for fall gatherings.

Ingredients

  • 1 ½ cups (180g) all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup (113g) unsalted butter (melted and allowed to cool)
  • ¼ cup (50g) firmly packed brown sugar
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon vanilla extract
  • 6 tablespoons pumpkin puree
  • ½ cup (100g) granulated sugar (for coating)
  • ½ teaspoon ground cinnamon (for coating)
  • ½ teaspoon pumpkin pie spice (for coating)

Instructions

  1. Prepare the dry ingredients: In a large bowl, whisk together the flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice. Set this aside for later.
  2. Mix the wet ingredients: In another medium bowl, combine the cooled melted butter, brown sugar, and granulated sugar. Whisk until smooth. Then, add the vanilla extract and pumpkin puree, mixing until fully combined.
  3. Combine the wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients. Using a large spatula, mix everything together until just combined. Avoid overmixing, as this can make your cookies tough.
  4. Chill the dough: Cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour, or up to 3 days.
  5. Preheat the oven: When ready to bake, preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
  6. Make the coating: In a small bowl, combine the granulated sugar, ground cinnamon, and pumpkin pie spice. Mix until uniform in color.
  7. Shape the cookies: Roll the dough into balls, about 1 tablespoon in size. Roll each ball generously in the sugar/cinnamon/pumpkin pie spice mixture before placing them on the prepared baking sheets.
  8. Bake the cookies: Bake for 11-13 minutes, or until the edges are set. Allow them to cool for at least 5 minutes before transferring to a wire rack to cool completely.
  9. Store the cookies: Store any leftover cookies covered at room temperature for up to 5 days. They freeze well for up to 3 months.

Notes

Use room temperature butter for smoother mixing. For softer cookies, slightly underbake them.

Find it online: https://easytocooknow.com/pumpkin-spice-cookies/