Cozy Pumpkin Spice Cookies
This recipe has the perfect hint of pumpkin spice flavor to make you all warm and cozy! The best part is you can make it was subtle or strong as you'd like!
Ingredients
- 1 cup (226g) Unsalted Butter Chilled, Cubed
- 1 cup (200g) Granulated White Sugar
- 1.5 tsp (7.5ml) Vanilla Extract
- 1 Large Egg Chilled
- 2 tsp (9.6g) Baking Powder
- 1/2 tsp (3g) Salt
- 3 cups (360g) All-Purpose Flour
- 3/4 tsp (1.6g) Pumpkin Pie Spice I use McCormick
Instructions
- Preheat oven to 350 degrees F.
- I use perforated baking mats on my cookie sheets for even baking and perfect shapes every time! If you're going to use parchment paper, I highly suggest Reynold's cookie baking sheets which curb any cookie growth.
- Cream butter and sugar until the sides of the mixing bowl are painted with the mixture. Usually no longer than 2 minutes.
- 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. Dough should be pulling away from the bowl.
- 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.
Notes
Cookie Consistency Notes:
The dough should be pulling away from the sides of the mixer. If dough is not pulling away on its own, add flour 1 Tablespoon at a time until it does. It should not take much.
If dough seems too crumbly or dry, it has not come together yet. Mix for another minute.