These pumpkin spice cookies are a delightful treat. They feature a blend of warm spices. Think cinnamon, ginger, nutmeg, allspice, and cloves. This creates a soft, chewy texture. They are rolled in a cinnamon-sugar mixture before baking. This makes a sweet, aromatic crust. It’s simply irresistible. I love to enjoy these with a cup of hot tea. Especially on a crisp autumn afternoon! Or, I pack them in lunchboxes. What a special surprise! They store beautifully, too. This makes them perfect for busy weeks.
Why I Love This Recipe
Oh, these pumpkin spice cookies? They’re pure magic! First, they’re so quick. Perfect for a busy weeknight. I can whip up a batch in a flash. Plus, the aroma fills my whole kitchen. It smells like autumn in a hug! The flavor is simply comforting. Friends always ask for the recipe. My kids even gobble them up. That’s a win in my book! Sometimes, a little treat makes all the difference. These cookies truly impress.
Pumpkin Spice Cookies Ingredients
Alright, let’s talk about the heart of these amazing cookies: the ingredients! Each one plays a vital role. They come together in a symphony of fall flavors. It’s like a cozy blanket for your taste buds. Get ready to bake some delightful pumpkin spice cookies.
Core Ingredients for Perfect Pumpkin Spice Cookies
- Unsalted Butter (softened): This creates a rich, tender base. Room temperature is key here.
- Granulated Sugar & Light Brown Sugar: Granulated sugar makes them crisp. Brown sugar adds chewiness and depth.
- Large Eggs: They bind everything together. Use them at room temperature for a better mix.
- Vanilla Extract: A splash of warmth. It enhances all the other flavors.
- All-purpose Flour: The main structure of our cookie. Don’t overmix it!
- Cream of Tartar: This gives the cookies that signature chew. It also adds a slight tang.
- Baking Soda: Our leavening agent. It makes the cookies light and airy.
- Kosher Salt: It balances the sweetness. A little bit makes flavors pop.
- Ground Cinnamon, Ginger, Nutmeg, All-spice, Cloves: Ah, the stars of the show! These spices are the heart of our pumpkin spice cookies. They bring all that warm, inviting autumn flavor.
Sugar-Rolling Mixture Essentials
This outer coating is critical. It adds sweetness and a lovely crunch. It also gives our pumpkin spice cookies a beautiful sparkle!
- Sugar: The base for our sweet coating.
- Cinnamon: More warm spice! It pairs perfectly with the inner cookie flavor.
- Nutmeg (optional): A little extra something. It boosts that comforting autumn aroma.
Substitutions and Tips for Your Pumpkin Spice Cookies
Don’t worry if you’re missing something! Or if you want to tweak things. Here are some smart swaps and handy tips:
- No Cream of Tartar? You can skip it. The texture might be slightly different. The cookies will still be delicious.
- Spice Mix: Feel free to adjust the spice ratios. Do you love extra ginger? Go for it! This is your kitchen, after all.
- Make Ahead: You can prepare the dough. Then chill it for up to 3 days. Just bring it to room temperature. Then roll and bake!
- Exact Quantities: Remember, you’ll find all the precise measurements in the printable recipe card. It’s at the very end of this post!
How to Make Pumpkin Spice Cookies
Making these scrumptious pumpkin spice cookies is a breeze! Just follow these easy steps. Soon, your kitchen will smell heavenly. You’ll be enjoying homemade goodness in no time.
Prepare Your Baking Setup
First, preheat your oven to 350°F. If you have a convection oven, set it to 325°F. Grab a large baking sheet or two. Line them with parchment paper. This parchment paper is your secret weapon! It prevents sticking. It also makes cleanup super easy. Set those aside for now.
Cream Butter and Sugars
Now, grab a large bowl. Use an electric mixer. Add your softened butter and both sugars. Beat them together until fluffy. This usually takes about five minutes. The mixture will look light. It will be airy, like a cloud. Scrape down the bowl’s sides. Give it one last mix. This ensures everything is well combined.
Incorporate Eggs and Vanilla
Next, add your eggs, one at a time. Mix each egg thoroughly. Don’t rush this part. Make sure it’s fully blended. Then, stir in the vanilla extract. It adds a lovely aroma.
Combine Dry Ingredients
In a separate, medium-sized bowl, whisk together your dry ingredients. This means the flour, cream of tartar, baking soda, and salt. Also add all your wonderful spices. That’s cinnamon, all-spice, nutmeg, ginger, and cloves. Whisk them well. This helps to aerate them. It also makes sure they’re evenly distributed.
Mix Wet and Dry Dough
Slowly add the dry mixture to the wet mixture. Mix until just combined. Be careful not to overmix the dough! Overmixing can make your pumpkin spice cookies tough. Scrape down the bowl’s sides one last time. Just ensure everything is incorporated.
Prepare the Cinnamon-Sugar Coating
Grab a small, shallow bowl. Combine the sugar and cinnamon. If you want, add that optional nutmeg. This is for rolling your cookies. It gives them that fantastic crust.
Roll and Bake Your Pumpkin Spice Cookies
Scoop small dough balls. Each one should be about a tablespoon. Drop them into your sugar mixture. Roll them until they are fully coated. Make them nice and round. Roll them in the sugar mixture a second time. This gives a beautiful finish. Place them on your prepared baking sheet. Leave about two inches between each cookie. Bake for about 11 minutes. They should spread nicely. The edges will be slightly firm. They might even crack as they cool. That’s totally normal!
Cool and Enjoy
Take the cookies out of the oven. Let them cool right there. They need to firm up. They will be soft at first. But don’t worry! They will get perfectly chewy. Then, it’s time to enjoy your amazing pumpkin spice cookies! They are truly a treat.
How to Store Pumpkin Spice Cookies
Once your delicious pumpkin spice cookies have cooled completely, proper storage is key. You want to keep them fresh and soft. An airtight container works best. A cookie jar is also a great choice. Store them at room temperature. They’ll stay fresh for up to 5 days. For longer storage, you can freeze them. Wrap them tightly in plastic wrap. Then place them in a freezer-safe bag. They can last in the freezer for about 3 months. Just thaw them at room temperature. They taste just as good! You’ll always have a treat ready.
Tips for Success
- Room Temperature Ingredients: Always use softened butter and room temperature eggs. This helps them mix smoothly. It creates a perfect dough.
- Don’t Overmix: When adding flour, mix just until combined. Overmixing makes cookies tough. A light hand is best!
- Double Roll for Sparkle: Rolling cookies in sugar twice gives them a fantastic crust. It also looks beautiful!
- Cool on Baking Sheet: Let cookies cool on the sheet for a few minutes. They firm up as they cool. This prevents breakage.
Kitchen Tools You’ll Need
- Electric Mixer: A hand mixer or stand mixer works great. You could use a whisk and strong arm too!
- Large Mixing Bowls: Two are ideal, one for wet, one for dry. Any big bowls will do.
- Measuring Cups and Spoons: Essential for accurate baking. Don’t skip these!
- Parchment Paper: Makes cleanup a breeze. Foil is a good alternative in a pinch.
- Baking Sheets: Standard cookie sheets are perfect. Large, flat pans work too.
Serving Suggestions
- Pair these cookies with a warm mug of coffee. Hot tea or cider also works wonderfully.
- Serve them with a scoop of vanilla bean ice cream. A drizzle of caramel sauce is heavenly.
- They make a fantastic addition to any fall dessert platter. Guests will surely be impressed.
- Pack a few for a delightful lunchbox treat. Or, enjoy them as a comforting after-dinner dessert.
Frequently Asked Questions
Can I make these pumpkin spice cookies ahead of time?
Absolutely! You can prepare the dough for these pumpkin spice cookies up to three days in advance. Just cover it tightly. Store it in the refrigerator. When ready to bake, let it come to room temperature. Then, roll and bake as directed.
What if I don’t have cream of tartar for my pumpkin spice cookies?
No cream of tartar? No problem! Your pumpkin spice cookies will still be delicious. The texture might be a little less chewy, but they’ll still be wonderfully soft. Sometimes, a simple swap works perfectly.
How do I ensure my pumpkin spice cookies are perfectly soft and chewy?
The key here is not to overbake them. Pull your pumpkin spice cookies from the oven when the edges are just set. The centers might look a little soft. They will continue to cook on the hot baking sheet. This helps them stay wonderfully chewy.
Can I add pumpkin puree to these pumpkin spice cookies?
These specific pumpkin spice cookies are a “spice” cookie, not a pumpkin cookie. Adding puree would significantly change the texture. It might require adjusting other ingredients. If you love pumpkin, I recommend finding a recipe specifically designed for pumpkin puree.
Conclusion
Making these pumpkin spice cookies has truly been a joy. It’s more than just baking; it’s about creating warmth. It fills your home with inviting aromas. It brings smiles to everyone’s faces. These cookies are a little taste of autumn. They are perfect for sharing. Or, just for enjoying a quiet moment. I hope you feel inspired to bake them too. They are incredibly easy. And so rewarding! Enjoy every single delicious bite. They truly are a delightful treat.
Print
Pumpkin Spice Cookies
- Total Time: 31 minutes
- Yield: Approximately 3-4 dozen cookies
- Diet: Vegetarian
Description
These Pumpkin Spice Cookies are a delightful treat, featuring a blend of warm spices like cinnamon, ginger, nutmeg, all-spice, and cloves, combined with a soft, chewy texture. They are rolled in a cinnamon-sugar mixture before baking, creating a sweet and aromatic crust.
Ingredients
- 1 cup Unsalted Butter softened, room temperature
- 1 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 2 large Eggs, room temperature
- 2 tsp Vanilla Extract
- 2 3/4 cup All-purpose Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1 tsp ground Cinnamon
- 1 tsp ground Ginger
- 1/2 tsp Nutmeg
- 1/4 tsp ground All-spice
- 1/8 tsp ground Cloves
- 1 tsp Kosher Salt
Sugar-rolling Mixture
- 1/3 cup Sugar
- 2 tbsp Cinnamon
- 1/4 tsp Nutmeg (optional)
Instructions
- Preheat oven to 350F (325 convection bake). Line 1-2 large baking sheet(s) with parchment paper. Set aside.
- In a large bowl, use an electric mixer to cream softened butter and sugar for ~5 minutes. Mixture will be light in colour and fluffy. Scrape down sides of bowl and mix one final time.
- Add eggs, one by one, and vanilla extract. Mix each egg with butter mixture until it is well combined before proceeding.
- In a medium bowl, combine flour, cream of tartar, baking soda, salt, and spices (cinnamon, all-spice, nutmeg, ginger, cloves). Whisk mixture together to sift and aerate.
- Slowly, add flour mixture to wet (butter/sugar/egg) mixture. Scrape down sides of the bowl and mix one final time.
- In a small, shallow bowl, combine sugar and spices (cinnamon +/- nutmeg) for sugar rolling.
- Create small dough balls approximately 1 tbsp in size and drop into sugar mixture. Roll dough balls in sugar until completely coated, round, and smooth. Coat in sugar for a second time.
- Place dough balls on baking sheet spaced ~2″ apart.
- Bake cookies for ~11 minutes or until cookies have spread and are slightly firm at the edges. Remove from oven and allow to cool on the baking sheet. Cookies will crack as they cool.
- Enjoy!
Notes
- Ensure butter and eggs are at room temperature for best results.
- Don’t overmix the dough once the flour is added.
- The second coating of sugar helps create a nice crust and visual appeal.
- Cookies will be soft when they come out of the oven and will firm up as they cool.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
