Easy Pumpkin Spice Cookies {Perfectly fall!}
Thin. Soft. Chewy. My Easy Pumpkin Spice Cookies are a simple and festive cookie addition to your fall dessert table. They are filled with all the warm flavours and sweet aromas of fall without any of the fuss. These pumpkin spice cookies are thin, packed with delicious pumpkin spices, and a fun adaptation of a classic snickerdoodle cookie.
Ingredients
- 1 cup Unsalted Butter softened, room temperature
- 1 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 2 Eggs large, room temperature
- 2 tsp Vanilla Extract
- 2 3/4 cup All-purpose Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1 tsp Cinnamon ground
- 1 tsp Ginger ground
- 1/2 tsp Nutmeg
- 1/4 tsp All-spice ground
- 1/8 tsp Cloves ground
- 1 tsp Kosher Salt
Sugar-rolling Mixture
- 1/3 cup Sugar
- 2 tbsp Cinnamon
- 1/4 tsp Nutmeg optional (for additional fall warmth!)
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!
Video
Notes
Sofia’s Tips:
Have you tried this recipe!? I would love to know what you think! Leave a comment below! 
- Using store-bought Pumpkin Pie Spice blend instead: Substitute spices listed in this recipe with 3 tsp of pumpkin pie spice blend instead!
- To measure flour correctly: Use a spoon to scoop flour into your measuring cup! Use a knife to level the flour in the measuring cup. This ensures you don’t add too much flour and end up with dry cookies
- The cookies will continue to crack as they cool!
- Want a thicker cookie? Refrigerate your cookie dough balls for 1h prior to baking
- After scooping, these cookies can be put into a freezer safe bag and stored in the freezer for up to 6 months!!
Tried this recipe?Let us know how it was!