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Pumpkin Spice Cookies With Cinnamon Sugar

Pumpkin spice cookies with cinnamon sugar are baked until crinkled and just set at the edges for a soft, tender bite. Roasting-style warmth comes from pumpkin puree and a fragrant pumpkin pie spice blend rolled in a sparkly cinnamon sugar coat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
wet ingredients
  • 0.75 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 0.33 cup pumpkin puree (blotted very dry)
  • 1 egg yolk
  • 2 tsp vanilla
cinnamon sugar rolling
  • 0.33 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat the oven to 375F and line baking sheets with parchment or a silicone mat (visual cue: sheets ready for immediate baking).
Prepare pumpkin and mix dough
  1. Blot the pumpkin puree very dry (visual cue: puree looks less wet and clings less to paper).
  2. Beat the softened butter and both sugars until combined (visual cue: mixture turns lighter and smoother).
  3. Add the blotted pumpkin puree, egg yolk, and vanilla, then beat just until incorporated (visual cue: dough looks cohesive and orange-spiced).
  4. Fold in the whisked dry ingredients (visual cue: no visible flour streaks remain).
Roll and bake
  1. Mix the cinnamon sugar ingredients in a shallow bowl (visual cue: the powder looks evenly speckled).
  2. Scoop 1-1/2 tablespoon balls, then roll very generously in cinnamon sugar until well coated (visual cue: thick sparkly layer on every cookie).
  3. Bake for 10-12 minutes at 375F until crinkled and the edges are just set (visual cue: tops look dry and cracked, with slightly firm rims).

Notes

Pro tip: blotting the pumpkin puree very dry helps the dough bake up crinkled instead of spreading too much. Store cookies airtight at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze baked cookies for up to 2 months. For a dairy-light swap, use a 1:1 plant-butter substitute in place of the butter (texture may vary slightly).