The time has come, Besties, fall is sneaking up on us and the best option is to just embrace it! So today, I am sharing the coziest pumpkin spice cookie recipe. It’s basically a requirement to enjoy these cookies while curled up with a book or by a fire. Oh, who am I kidding, we’ve been enjoying them all week and it’s 95 degrees. A great cookie is perfect anytime, but these definitely help ease the blow of cooler temps.
As always, this is no-chill, no-spread and basically no-fail! The secret ingredient is pumpkin pie spice and you can flavor it as subtle or bold as you’d like! Some people REALLY like their pumpkin spice flavor, but I found 3/4 tsp to be the perfect balance of flavor in this recipe. I use McCormick brand but I’m sure others would be delicious too.
I paired this cozy cookie with my regular vanilla go-to Royal Icing recipe and it’s delish. But I’m thinking a cream cheese flavored royal icing would complement this cookie wonderfully! You can simply use a little bit of THIS flavoring along with the vanilla extract and get ready to live! A little goes a long way with these flavorings so you’ll likely not need more than 1/2 tsp. But flavor as subtle or as bold as you’d like!
I hope you love these as much as our family and customers do! Life is too short for only vanilla sugar cookies (which are still amazing), so have fun with your flavors! Keep people guessing what you’ll be offering next!!
Cozy Pumpkin Spice Cookies
- 1 cup Unsalted Butter Room Temperature
- 1 cup Granulated White Sugar
- 1.5 tsp Vanilla Extract
- 1 Egg Room Temperature
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 3 cups All-Purpose Flour
- 3/4 tsp Pumpkin Pie Spice I use McCormick
- Preheat oven to 350 degrees F.
- I use parchment paper on my cookies sheets and reuse them for all my batches that day.
- In your mixer bowl (or large bowl with hand-mixer) cream butter and sugar until smooth, at least 1 minute
- Beat in vanilla extract and egg
- In a separate bowl, combine baking powder, salt, pumpkin pie spice and flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended
- Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that has been floured.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4" thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius!
- Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
- Cool cookies on cookie sheet until firm enough to transfer to colling rack.
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