Even though the weather still screams summer, I’m craving (literally) Fall and all things pumpkin. I’m having these Pumpkin Pie Overnight Oats on repeat for breakfast, this Pumpkin Pie Smoothie for afternoon snacks, this BEST EVER pumpkin bread for dessert, oh and these pumpkin snickerdoodle cookies for dessert too! I thought if I could have the fragrant smells of Fall wafting through my house it might help lower the temperatures. ? Well, that hasn’t worked out yet, but with just one bite of these cookies you will certainly be in the mood for Fall even if it doesn’t feel like it outside! So I took my viral Cinnamon Roll Cookie recipe that is filled with gooey cinnamon and added canned pumpkin and pumpkin pie spice and the result is a flavorful, moist, chewy, cinnamon-sweet pumpkin cookie finished with a cream cheese pumpkin pie spice swirl. It’s insane and I’m in love. Not only am I in love but my 23 month old and 3 ½ year old nephews were my taste testers they gave big thumbs up to this recipe! ?? (Of course they did, right?! haha)
Pumpkin: be sure to use 100% pumpkin and not pumpkin pie mix which contains additional sugar and additional spices. 100% pumpkin allows you to control the flavors of your cookie. Pumpkin Pie Spice: This spice is a mixture of cinnamon, ginger, nutmeg, allspice and cloves. Cake Flour: adding in just the right amount of cake flour helps deliver a softer cookie, that is moist and chewy. Corn starch: Don’t forget the corn starch. It helps make these yummy cookies, thicker and chewier. Baking Soda: When you want a chewy, dense cookie make sure you always include baking soda. Baking Powder: Adding Baking Powder helps the cookie spread up and out. Salt: Salt is a wonderful flavor enhancer. Without it the secondary flavors will fall flat and will allow the sweetness to take over. Cold, unsalted butter, cubed: I’ve found for my cookie recipes using cold butter, instead of softened, works to make the best, thick cookies. Large eggs: For a fluffier cookie always use large eggs Large egg yolks – Because they contain lecithin and fat, additional egg yolks enrich the cookie flavor and texture creating a softer more tender Pumpkin Spice Cookie.
Tips & Variations for Pumpkin Spice Cookies
If you don’t have pumpkin pie spice you can make it at home: 3 Tbsp. cinnamon, 2 tsp. ground ginger, 2 tsp. ground nutmeg, 1 ½ allspice and 1 ½ cloves. Simply mix together and use as needed. Blotting the pumpkin with a paper towel absorbs additional moisture leaving you with dense, flavorful pumpkin. I know it’s another step, but don’t skip out on this one! The cookie dough will be a little bit sticky, so just dust your hands and the work surface with flour to prevent sticking. Be sure to use light-colored baking sheets and not dark colored cookie sheets. Dark = absorb more heat = possible burnt cookies. Frost the cookies only after they are completely cool.
