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Pumpkin Spice Cookies With Cinnamon Sugar

Pumpkin spice cookies with cinnamon sugar are tender and crinkled, rolled generously in a thick cinnamon coating. The dough bakes at 375°F for 10–12 minutes until the edges are just set.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 0.333 cup pumpkin puree blotted very dry
  • 1 egg yolk
  • 2 tsp vanilla
For cinnamon sugar rolling
  • 0.333 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

Prep & preheat
  1. Preheat oven to 375F and line baking sheets with parchment or a liner.
  2. Blot the pumpkin puree very dry.
Make the dough
  1. Beat the softened butter and both sugars until smooth.
  2. Add the blotted pumpkin puree, egg yolk, and vanilla, and mix until incorporated.
  3. Fold in the dry ingredients until just combined.
Roll & bake
  1. Mix the cinnamon sugar ingredients in a shallow bowl.
  2. Scoop dough into 1-1/2 tablespoon balls, then roll very generously in cinnamon sugar so the tops look heavily coated.
  3. Bake for 10-12 minutes at 375F until the cookies are crinkled and the edges are just set.

Notes

For the best crinkle, blot the pumpkin puree very dry before mixing—excess moisture can keep cookies from setting and coating properly. Store airtight at room temperature for up to 3 days or in the fridge for up to 5 days; freeze baked cookies for up to 2 months. If you want a lighter option, use light brown sugar instead of packed brown sugar while keeping the rest the same.