A duo of warming spices and pumpkin puree makes these pumpkin spice cookies moist and flavorful.
Learn how to make pumpkin spice cookies.
Pumpkin doesn’t just add great color and flavor to baked goods; it also alters the texture.
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This can be great for cakes, but a bit trickier for cookies.
Recipes must be formulated with this additional moisture in mind.
The Difference Between Pumpkin Puree and Pumpkin Pie Filling
Canned pumpkin is simplycooked, pureed pumpkin.
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It’s a great product for when you’re looking to whip up apumpkin piein a flash.
A quick defrost and you’ll always have pumpkin on hand when you need it.
Freeze for longer storage (up to three months).
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Line 2 baking sheets with parchment paper; set aside.
Add eggs, one at a time, waiting for the first to fully incorporate before adding the next.
Beat on medium-high for 4 minutes.
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Add dry ingredients and mix on low until just combined.
Scoop out a 2 tablespoon-sized portion of cookie dough and roll into a ball.
Roll ball in spiced sugar mixture to coat.
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Transfer to prepared baking sheet.
Repeat with remaining dough, leaving 2 inches between each cookie dough ball.
Transfer to cool on wire rack.
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If you typically make your ownpumpkin puree, you could experiment with using it in this recipe.
Roll in the spiced sugar and bring to room temperature before baking to ensure a good spread.
If you’d like to make your own pumpkin pie spice, check outour recipefor a quick blend.
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The spices inapple pie spiceand pumpkin pie spice are similar.
Feel free to substitute if needed.
Credit:Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Credit:Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Credit:Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Credit:Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
