Pumpkin Spice Cookies
These Pumpkin Spice Cookies are a pumpkin spice twist on the classic snickerdoodle. Soft & chewy with plenty of molasses, pumpkin, and spice that brings the taste and aroma of fall right into your home.
Servings: 36 - 42 cookies
Calories: 63kcal
Ingredients
- ½ cup butter, softened
- 1 cup granulated sugar, plus more for rolling
- ½ cup pure pumpkin
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2-⅓ cups flour
- 2 teaspoons baking soda
- 4 teaspoons pumpkin pie spice (see notes for making your own)
- ½ teaspoon salt
Instructions
- In a large bowl of an electric mixer, beat butter and sugar until creamy. Add pumpkin, molasses, egg, and vanilla extract and beat well.
- In a medium bowl, combine remaining ingredients. Add to pumpkin mixture and mix until well combined.
- Place in plastic wrap and chill dough in refrigerator for at least 1 hour. I made mine the day before and it worked out very well.
- When ready to bake, preheat oven to 350 degrees. Line several cookie sheets with parchment paper.
- Place a small amount of sugar in a bowl.
- Using a small cookie scoop or a tablespoon and form dough into balls. Roll them in sugar and place them on the prepared cookie sheets, spacing about 2" apart.
- Bake for 12 minutes or until cookies have slightly cracked looking tops. Cook longer for a crisper cookie.
- Remove cookie sheets from the oven and let the cookies cool for 5 minutes. Take them off the cookie sheets and set them on wire racks to cool completely.
Notes
HOMEMADE PUMPKIN PIE SPICE
Mix together 3 teaspoons cinnamon, ¾ teaspoon nutmeg, ¾ teaspoon ginger, and ⅜ teaspoon ground cloves.
Nutrition
Calories: 63kcal | Carbohydrates: 10g | Protein: 0.5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 116mg | Potassium: 48mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 616IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.3mg
