Ingredients

The following ingredients have 1 Servings
  • 3 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon pumpkin pie spice
  • 1 cup unsalted butter ( , room temperature)
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 1 large egg ( , room temperature)
  • 1 cup plus 2 tablespoons canned pumpkin puree
  • 2 teaspoons vanilla extract
  • 1/2 cup sugar
  • 1/4 teaspoon pumpkin pie spice

Instruction

  • In a medium mixing bowl, sift together dry ingredients including flour, salt and pumpkin pie spice. 
  • In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together butter, sugar and light brown sugar. When blended, light and creamy, add egg, vanilla and pumpkin. 
  • Gradually add dry mixture to wet until fully combined. 
  • Cover bowl with plastic wrap and refrigerate for a minimum of 2 hours.
  • After dough has chilled, preheat oven to 350 degrees. 
  • In a small bowl, mix topping ingredients, sugar and pumpkin pie spice. 
  • With clean hands, roll dough into 1 1/2 inch balls. Dough might be sticky and not roll well, have no fear, just plop it into the sugar and coat. 
  • Place onto a parchment paper or silmat lined cookie sheet about 2 inches apart. 
  • Dip the flat bottom of a pint glass into the sugar and flatten each ball until approximately 1/4 inch thick. 
  • Bake for 13-15 minutes or until cookie tops start to crack. Do not wait until cookies brown, they will be overdone.
  • Allow to cool on cookie sheet for at least 5 minutes before carefully transferring to a cooling rack using a spatula.
  • If you've tried this recipe, please come back and leave a comment to let us know how it went and if you made any modifications!