Cozy Cinnamon Sugar Pumpkin Spice Cookies
These cozy pumpkin spice cookies feature a tender, chewy center with a crisp cinnamon sugar coating, perfect for fall baking and gatherings.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) brown sugar, packed
- 1 cup (240 g) pure pumpkin puree
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup (100 g) granulated sugar (for cinnamon sugar coating)
- 1 tablespoon ground cinnamon (for cinnamon sugar coating)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
- Using an electric mixer, beat the softened butter with granulated sugar and brown sugar until light and fluffy (3-4 minutes). If mixing by hand, beat for 5-7 minutes.
- Beat in the egg and vanilla extract until combined, then mix in the pumpkin puree until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Avoid overmixing.
- In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
- Using a cookie scoop or tablespoon, scoop dough balls (about 1 ½ tablespoons each) and roll each ball in the cinnamon sugar mixture until fully coated. Place them about 2 inches apart on the baking sheets.
- Bake for 12-14 minutes until edges are set and just turning golden but centers still look soft. For crisper cookies, bake 1-2 minutes longer, watching carefully.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
If dough is too sticky to roll, chill in refrigerator for 15 minutes. Do not overbake; cookies will firm up as they cool. For gluten-free, substitute flour with 1-to-1 gluten-free baking blend. For dairy-free, use coconut oil instead of butter and a flax egg instead of egg. Optionally sprinkle flaky sea salt on top after baking for a salty-sweet contrast.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Fat: 6
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: pumpkin spice cookies, cinnamon sugar cookies, fall baking, pumpkin cookies, cozy cookies, autumn dessert