The ultimate fall cookie recipe is here — and it involves pumpkin pie spice

Robin Donovan

Recipe Developer

Is it pumpkin spice season yet? If there’s one thing you can’t help but love about fall, it’s the abundance of pumpkin pie spiced treats — from lattes to bagels and everything in between. These cookies are just one example. They’re snickerdoodles amped up with pumpkin pie spices instead of just the usual cinnamon. They truly are the ultimate fall cookie.

Make a double batch of these cookies and add them to your holiday cookie platter. Or make them any time you have a craving, because, not to worry: We’re pretty sure that pumpkin spice season extends to the spring. Teachers will love these as a tasty holiday gift.

Cooktop Cove

Best-ever fall cookie

24 cookies

10 minutes

12 minutes

22 minutes

1 3/4 cups all-purpose flour

1 teaspoon pumpkin pie spice

1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup granulated sugar

1 large egg

1/3 cup pumpkin puree

1 teaspoon vanilla extract

Cinnamon sugar

Heat the oven to 350 F, and line a large baking sheet with parchment paper.

In a medium mixing bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda and salt.

In large mixing bowl with an electric mixer, cream together the butter and sugar until the mixture is pale and fluffy.

Add the egg, pumpkin puree and vanilla, and beat to combine well.

Add the dry ingredients to the wet ingredients in a few batches, beating in between to incorporate.

Scoop about 1 teaspoon of the dough and roll it into a ball.

Roll the ball in cinnamon sugar to coat, and set the ball on the baking sheet.

Repeat with the remaining dough (youll need to bake in at least 2 batches) leaving about 3 inches between each ball of dough on the baking sheet.

Bake for about 12 to 15 minutes, until the cookie tops begin to crack.

Remove from the baking sheet and let cook on a wire rack.

Resources

Print this recipe