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Pumpkin Spice Cookies

These lovely pumpkin pie cookies are spiced perfectly, easy, and pumpkin-pie-delightful. Delicately flavored, with a soft center and crisp edges, they’re the autumn treat you’ve been craving.

These cookies are moist, supremely soft, with hints of chewiness at the edges, and have a wonderful flavor from being sweetened with honey. There’s no pumpkin purée in them—the pop of pumpkin flavor comes from the pumpkin pie spice. The honey makes it a soft, limp dough, which must be chilled before baking so your cookies bake up thick and puffy. These cookies appeared on my blog and were an instant reader favorite.–Averie Sunshine

HOW DO I BAKE COOKIES THAT STAY PUFFY?

In the instructions to this recipe, Averie Sunshine recommends chilling the dough and that’s an excellent place to start. Make sure that you’ve chilled it for at least an hour. You can also pop your dough mounds into the freezer if you have issues with patience–just don’t let them freeze through, you want them cold, not iced. 20 minutes should be enough. This is an especially good tip if you’re baking more than one tray of cookies or if it’s a hot day.

A few other tips–let your butter soften so it can be easily creamed but don’t let it get too warm. Just warm enough to combine with the sugar and flour. For those of you that like numbers, 67°F is the perfect temperature for “room temperature” butter. Finally, instead of flattening the dough mounds, leave a little peak in the middle so they retain some thickness.

Pumpkin Spice Cookies

Pumpkin spice cookies stacked on a wooden cutting board.

These lovely pumpkin pie cookies are spiced perfectly, easy, and pumpkin-pie-delightful. Delicately flavored, with a soft center and crisp edges, they’re the autumn treat you’ve been craving.

Averie Sunshine

Prep 15 mins

Cook 10 mins

Total 4 hrs

Dessert

American

18 cookies

154 kcal

4.67 / 3 votes

  • In the bowl of a stand mixer fitted with the paddle attachment, combine butter, sugar, and egg, and beat on medium-high speed until well creamed, light, and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes), stopping to scrape down the sides of the bowl as necessary. Don’t shortcut the creaming process; make sure dough is very light in color and fluffy.

  • After scraping down the sides of the bowl, add the honey, pumpkin pie spice, and vanilla and beat on medium-high speed until combined and smooth, about 2 minutes.
  • Again scrape down the sides of the bowl and add the flour, cornstarch, baking soda, and salt, if using, to taste, and mix until just combined, about 1 minute.

  • Using a 2-inch cookie scoop, form mounds of dough and place them on a large plate, cover with plastic wrap, and refrigerate for at least 3 hours and up to 5 days before baking. (The unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days; consider baking only as many cookies as desired and save the remaining dough for baking them as needed.)

  • Preheat the oven to 350°F (177°C) and line the baking sheets with parchment paper or Silpats.
  • Place the mounds of chilled dough on the baking sheets, spacing them at least 2 inches apart. Don’t bake room-temperature dough; the cookies will spread and bake thin and flat. Bake the cookies for 8 to 9 minutes if you prefer super soft cookies or 9 to 10 minutes if you like soft yet slightly firmer cookies. The cookies are ready to come out of the oven when the edges have set and the bottoms are just barely beginning to turn golden brown and the tops are beginning to set but may still appear undercooked, pale, and glossy in the center.

  • Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooling. (You can store the cookies in a resealable container at room temperature for up to 1 week or in the freezer for up to 4 months.)

Serving: 1cookieCalories: 154kcal (8%)Carbohydrates: 24g (8%)Protein: 2g (4%)Fat: 6g (9%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 24mg (8%)Sodium: 69mg (3%)Potassium: 40mg (1%)Fiber: 1g (4%)Sugar: 13g (14%)Vitamin A: 174IU (3%)Vitamin C: 1mg (1%)Calcium: 18mg (2%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published October 9, 2015

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