Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 2 hrs 30 mins | Servings: 30 cookies
These cookies are such a delight! You will surely love the chewy and soft texture of these heavenly treats! Make sure to follow all the steps and you are in for a treat. Feel free to tweak the recipe a little. Enjoy!
INGREDIENTS :
- 2 and 1/2 cups all-purpose flour, spooned and levelled
- 2 teaspoons cornstarch
- 1/2 teaspoon cream of tartar
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoons ground cloves
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1/2 cup canned pumpkin (not pumpkin pie filling)
Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 and 1/2 teaspoons cinnamon
DIRECTIONS :
Step 1: In a medium mixing bowl, add the flour, cream of tartar, baking soda, cornstarch, nutmeg, ground cloves, cinnamon, and salt. Stir until well mixed.
Step 2: In a separate mixing bowl, add the sugar and butter. Beat until well mixed.
Step 3: Add the egg, pumpkin, and vanilla. Beat at low speed until well blended.
Step 4: Add the flour mixture moderately and beat until the texture becomes sticky.
Step 5: Cover the bowl with a cling film and place it inside the fridge for 2 hours or 2 days.
Step 6: Ready the and preheat to 175 degrees C or 350 degrees F.
Step 7: Line 2 cookie trays with silicone baking mats.
Step 8: In a small mixing bowl, add the cinnamon and sugar. Whisk until well mixed.
Step 9: Form 1 1/2 tablespoons balls out of the dough. Roll the balls into the sugar-cinnamon mixture and coat them nicely.
Step 10: Arrange the coated balls in the lined cookie sheets and press them gently. Make sure to leave 2-inches spaces between each cookie dough.
Step 11: Bake inside the preheated oven for 8 to 10 minutes or until done.
Step 12: Remove from the oven and let the cookies sit on a wire rack to cool.
Step 13: Serve and enjoy!
Nutrition Fact:
Calories: 123kcal
PUMPKIN SPICE COOKIES
Ingredients
- 2 and 1/2 cups all-purpose flour, spooned and levelled
- 2 teaspoons cornstarch
- 1/2 teaspoon cream of tartar
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoons ground cloves
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 and 1/2 teaspoons cinnamon
Instructions
Step 1: In a medium mixing bowl, add the flour, cream of tartar, baking soda, cornstarch, nutmeg, ground cloves, cinnamon, and salt. Stir until well mixed.
Step 2: In a separate mixing bowl, add the sugar and butter. Beat until well mixed.
Step 3: Add the egg, pumpkin, and vanilla. Beat at low speed until well blended.
Step 4: Add the flour mixture moderately and beat until the texture becomes sticky.
Step 5: Cover the bowl with a cling film and place it inside the fridge for 2 hours or 2 days.
Step 6: Ready the and preheat to 175 degrees C or 350 degrees F.
Step 7: Line 2 cookie trays with silicone baking mats.
Step 8: In a small mixing bowl, add the cinnamon and sugar. Whisk until well mixed.
Step 9: Form 1 1/2 tablespoons balls out of the dough. Roll the balls into the sugar-cinnamon mixture and coat them nicely.
Step 10: Arrange the coated balls in the lined cookie sheets and press them gently. Make sure to leave 2-inches spaces between each cookie dough.
Step 11: Bake inside the preheated oven for 8 to 10 minutes or until done.
Step 12: Remove from the oven and let the cookies sit on a wire rack to cool.
Step 13: Serve and enjoy!
