Easy Pumpkin Pie Spice Cookies

Pumpkin Pie Spice Cookies made without pumpkin puree. These spiced sugar cookies are easy and quick to make. Only 45 min chill time & bakes in 12 minutes!

Course cookies, Dessert

Keyword bakery style cookies, fall, pumpkin pie spice, pumpkin spice, thanksgiving

Prep Time 20

Cook Time 12

Chill Time 45

Total Time 1 17

Servings cookies

Calories 184kcal

Author Samantha Pickthall

Ingredients

160 g unsalted butter, melted
1/2 cup golden granulated sugar
3/4 cup packed light brown sugar, how to pack
1 large egg, weighing approx. 55g-60g in shell
1 tsp vanilla extract
1 1/2 cups (225g) all-purpose flour, scoop & leveled
2 tsp cornstarch, or cornflour
1 tsp baking soda
1/2 tsp fine salt, or Kosher salt
1 Tbsp pumpkin pie spice, see notes if you don't have it

US Customary - Metric

Instructions

Melt butter in a small saucepan over low heat, stirring occasionally. Alternatively, melt in microwave in 30-second intervals.
Pour melted butter into a large mixing bowl and set aside to cool for 10-15 minutes until it’s only slightly warm. Don’t let it firm back up again.
Add both sugars and whisk for 20 seconds until well combined. NOTE: The mixture will thicken gradually; avoid leaving it too long, as it will become harder to whisk the egg in the next step.
Add egg and vanilla, and whisk until well combined, about 15 seconds.
Sift over the flour, cornstarch, baking soda and pumpkin pie spice. Then add the salt.
Using a rubber spatula or wooden spoon, fold and mix until a soft cookie dough forms, it will be thick.
Chill the cookie dough in the refrigerator for 45 minutes, or if the bowl is too large, wrap the dough and refrigerate without the bowl. *For overnight chilling, see notes below.
While dough chills, preheat oven to 180ºC (356ºF). Line a large baking sheet with parchment paper and set aside.
After the 45 minutes, remove dough from fridge.
Scoop and weigh 45g (1.5oz) of dough to form each cookie; roll into tall balls and place on lined tray, without flattening the balls. NOTE: Without a food scale, use 3 level tablespoons per cookie.
Repeat with remaining dough, spacing cookie balls 10cm (4 inches) apart to allow for spreading, and leaving gaps near tray edges. Bake in batches, as they won't all fit on one tray.
Bake for 10-12 minutes until edges are lightly golden. Centers may look slightly under-baked; that's what keeps them soft and chewy.
Remove from oven and tap the tray on your bench top or stove top 3 times to help slightly deflate.
Allow cookies to cool on tray for 15 minutes.
Carefully transfer cookies to a wire rack to cool completely. They’ll still be soft and delicate so handle with care to avoid breakages.
Enjoy!

Video

Notes

Pumpkin Pie Spice: If you don't have it on hand, use the below spices instead:

2 tsp (6g) ground cinnamon

1 tsp (2g) ground nutmeg

1 tsp (1g) ground ginger

1/2 tsp (2g) ground allspice

1/2 tsp (2g) ground cloves

Chill dough overnight: To chill your dough overnight, make it per the recipe instructions and instead of chilling it for 45 minutes, leave it wrapped in the fridge overnight. Remove from the fridge 30 minutes prior to shaping the cookies to let it soften.

Deflate cookies: Tap cookies on the bench top or stovetop to deflate them after baking; this creates the classic cookie top waves.

Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.

Freeze: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.

Thaw: At room temperature for 1-2 hours until soft enough to eat.

Nutrition