Pumpkin Spice Cookie

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Not sure what to bake between Thanksgiving and Christmas? These pumpkin spice cookies are a season-bridging treat that come from TAMO Bistro + Bar’s Assistant Pastry Chef Rhonda Murphy. Nutmeg, cinnamon and cloves combine to create a fragrant spice mixture, which is further enhanced by the cinnamon sugar that the cookies are rolled in before they’re popped into the oven.

Details

Yields: 60-70 small cookies

Ingredients

for the cookies
  • 12 1/2 ounces all purpose flour
  • 2 teaspoon cornstarch
  • 1/2 teaspoon cream of tartar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 6 ounces butter, soft
  • 6 ounces light Brown sugar
  • 4 ounces sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 4 1/2 ounces pumpkin filling
for the cinnamon sugar mix
  • 2 ounces sugar
  • 1 1/2 teaspoons cinnamon

Directions

  1. Pre-heat oven to 300 degrees.
  2. Cream together the butter and 2 sugars until light and fluffy.
  3. Add egg, vanilla and pumpkin slowly until well combined.
  4. Slowly add dry ingredients until combined.
  5. Scoop and chill dough.
  6. Roll cookies in cinnamon sugar mix and flatten slightly on sheet tray before baking.
  7. Bake for 5 minutes then turn and bake for 4 more minutes.

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