Go Back

Pumpkin Spice Cookies With Cinnamon Sugar

Pumpkin spice cookies with cinnamon sugar coating that bake up crinkled with edges just set. A creamy butter-and-sugar dough is mixed with very dry pumpkin puree, then rolled generously for a thick, sparkly cinnamon-sugar layer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 230
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
cookie dough
  • 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 mix
  1. Preheat the oven to 375F and line baking sheets.
  2. Blot the pumpkin puree very dry.
  3. Beat the softened unsalted butter with the brown sugar and granulated sugar.
  4. Add the blotted pumpkin puree, egg yolk, and vanilla, then beat until smooth.
  5. Fold in the whisked dry ingredients until no flour streaks remain.
Roll and bake
  1. Mix the cinnamon sugar rolling blend in a shallow bowl using granulated sugar, cinnamon, and pumpkin pie spice.
  2. Scoop 1-1/2 tablespoon balls, then roll very generously in cinnamon sugar so the tops are well coated.
  3. Bake for 10-12 minutes at 375F until crinkled and the edges are just set.

Notes

Pro tip: blotting the pumpkin puree very dry helps the dough bake crinkled instead of spreading. Store cookies in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 2 months. For a lower-sugar option, reduce granulated sugar by 1-2 tablespoons and use a sugar substitute blend meant for baking (texture may vary slightly).