Sure, here are the ingredients you'll need for _1_ serving (or _15_ cookies) of pumpkin spice cookies. All the items listed below contain links that you can find on Amazon:
⭐️ **Flour:**
- 1 and 1/2 cups + ¾ tsp of all-purpose flour (such as Gold Medal™)
>Tip: Measuring your flour and spooning it instead of scooping will save you from using too much. For more accuracy, try a digital kitchen scale (like the OXO Good Grips 11-Pound Glass Digital Kitchen Scale with Pull-Out Display), it will measure out 197g of all-purpose flour.
⭐️ **Brown Sugar:**
- ½ cup light or dark brown sugar (I use Dixie Crystals, a light brown sugar.)
⭐️ **Sugar:**
- ¼ cup of granulated sugar
⭐️ **Pumpkin Purée:**
- ½ cup 100% pure canned pumpkin purée (make sure your recipe doesn't include pumpkin pie mix because there is a difference)
⭐️ **Spice Mix:**
- 1 ½ tsp. pumpkin pie spice
- ¼ tsp of a cinnamon-sugar mixture, such as _Apple and Pie Original Cinnamon Sugar from Penzeys.
- Freshly grated of nutmeg from ¼ teaspoon of whole spice
⭐️ **Vanilla Extract:**
- 1 tsp
⭐️ **Baking Soda:**
- ¾ tsp. baking soda (Arm & Hammer)
⭐️ **Salt:**
- 1 tsp. salt (preferably Kosher or Sea Salt).
⭐️ **Unsalted Butter:**
- ½ cup + 2 tbs
- **Softened and cut it into _small_ (half-inch cubes) 4 hours before you intend to start, then keep it slightly cold in the fridge until required.** Use salted or unsalted butter based on whether your recipe instructs (in our case, we're using slightly chilled, unsalted - like Kerrygold's Pure Irish Unsalted Butter.)
⭐️ **Large Egg:**
- 1 (chilled but keep it from the fridge during creaming so that it gets to room temperature naturally in 5 minutes)
Steps
## Pumpkin Spice Cookies Recipe: A Delightful Fall Treat
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Creating delicious homemade pumpkin spice cookies is a wonderful way to savor the flavors of fall while surrounding yourself with sweet aromas. Here's a step-by-step guide to crafting these delectable treats, ensuring a warm and satisfying baking experience:
**Ingredients Needed**:
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups white sugar
- 1/2 cup packed light brown sugar
- 1 cup unsweetened pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
**Step-by-Step Recipe**:
### Prepping the Dry Ingredients:
>1. Begin by preheating your oven to 350°F (175°C).
>2. Mix together the flour, baking soda, cinnamon, and nutmeg in a medium-sized mixing bowl. Set aside.
### Preparing the Pumpkin Spice Mix:
>1. Combine both kinds of sugars and the salt in a small bowl. Stir them together until well blended.
>2. Next, blend the spice mix well and ensure they are equally distributed for maximum flavor. Set aside once combined.
### Mixing the Wet Ingredients:
>1. In a large mixing bowl, start with the pumpkin puree.
>2. Add vanilla extract to this smooth base mixture.
### Uniting Dry and Wet Mixtures:
>1. Make a circular indentation within the flour mix as a small well or trough. Pour the oil inside as if watering a plant (you can also mix them in a smaller bowl and then gradually add to the dough mix if preferred).
>2. In a separate small bowl, use a whisk to beat the eggs together. Mix this in with the pumpkin puree combination.
>3. Then mix together the liquid-pumpkin mix and oil with your flour mix gradually with a spatula, bringing together all ingredients to form a dough. Try not to overmix the final mixture to not disturb the crisp crumbles in the finished cookies.
### Scooping and Baking:
>1. Use an ice-cream scoop (around 3 inches across), and scoop cookie dough into rounded mounds. Allow some separation to facilitate airflow for an even bake.
>2. Once filled and spaced, allow your pan to rest in the refrigerator for the chilling stage at least an hour (overnight is the best for ideal taste and texture). This chilling phase ensures perfect cookie expansion and texture while baking.
>3. Pre-heat your oven to 350°F (175°C) in advance of transferring them for baking.
>4. Line a baking sheet with parchment paper.
>5. Remove baking tray from the freezer and put parchment lined baking sheet with cookie batter in and return tray in freezer/fridge, this will keep them cool before going in oven for best shape & quality of crumb after baking.
>6. Let sit 10 min, while oven heats. When your oven is finished preheating, take pans from fridge / freezer and put in, then take baking tray out the fridge and place immediately to the over to achieve best even-shaped result after baking. Bake for 11-13 mins or until they look perfectly baked & have golden edges without looking brown over baked; rotate halfway through baking for extra-uniformity.
### Finishing Touches & Serving:
>1. Allow your oven-fresh cookies to cool completely on the baking sheet (around 15 minutes is perfect). The crumb is set this stage.
>2. Savor the perfect texture, and enjoy indulging in your perfectly crisp, crumbly pumpkin spice cookies! For longer storage, you can consider storing your lovingly crafted pumpkin spice cookies in an airtight container or jar after they have cooled, allowing you to bask in their warmth for several days if ever able to resist! This cookie is best with a glass of cold milk to fully savor its essence!
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I hope you relish in trying this delightful pumpkin spice cookie recipe, creating unforgettable homemade treats and treasured baking moments in your kitchen. Do remember that some variation may occur in recipe outcomes based on individual ovens and ingredient quality! If you encounter any questions or require further help, please don't hesitate to engage with me. Happy baking!