These incredibly chewy and soft pumpkin spice cookies will be a treat at your fall gathering. Sprinkled with cinnamon sugar, these cookies are seasoned with just enough pumpkin spice to want your family asking for more.
With fall, comes pumpkin flavors in everything. What is better than pumpkin flavor in a cookie? Soft Pumpkin Spice Cookies are so soft and chewy that my husband asked if there was cream cheese in them.
No, they are just that soft and flavorful. They became an instant hit at my house.
- cream of tartar
- baking powder
- all spice
What is cream of tartar?
Cream of tartar is commonly used as a stabilizer for meringue and it gives the snickerdoodle the zing of flavor that is has. It also adds a little height to baked goods.
When you eat this spiced cookie with the cream of tarter in it, you will see it has a height to the cookie as well as a little zing to it. Of course, the pumpkin spice adds a delicious flavor punch. It is quite the combo!
Mixing the batter
The first step is to mix the wet ingredients first. The butter (I used margarine) needs to be softened first so the mixture will mix completely together.
Here are the two thoughts involving softening butter. For starters, you can put it on the counter for about 20 minutes before you start preparing the cookie dough. You can also microwave the butter.
Now, here is the caution that needs to be said: if you microwave the butter too long, the melted butter will cause the baked goods to have a different texture.
If the butter is microwaved for only a short amount of time, the integrity of the butter stays intact but it is softened enough for use.
In my microwave, the perfect amount of time is 20 seconds for 1 cup of butter. It may vary for you.
Adding the dry ingredients
The first dry ingredient that will be added is the sugar. Mix the butter and sugar together.
Next the flour, baking powder, cream of tarter, salt and spices will be added in. When stirring, mix the ingredients so they are well incorporated, but be sure not to over stir. Over stirring may result in a tough cookie.
Scooping the cookies
The cookie dough can be scooped onto an ungreased baking sheet using a cookie dough scoop.
Cinnamon sugar mixture
Cinnamon sugar mixture is about 2 parts sugar to 1 part cinnamon and the pumpkin cookies can be rolled in the mixture before placing them on the cookie sheet.
Alternatively, the cookies can be sprinkled with cinnamon sugar on top of the unbaked cookie.
The cookies can be stored, after completely cooling, in an airtight container on the counter. They also freeze well by placing them in a freezer bag. Remove the desired amount from freezer and let thaw on the counter.
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Yes! Add equal amounts of measure for measure flour in place of the all purpose flour. Also add ¼ cup of milk to the wet ingredients.
20 cookies can be made.
Soft Pumpkin Spice Cookies
- 1 egg
- 2 teaspoon vanilla extract
- ¾ cup butter or margarine, softened
- ¾ cup sugar
- 2 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- 1 teaspoon all spice
- ½ teaspoon cloves
Cinnamon Sugar Topping
- ½ cup sugar
- 2 teaspoon cinnamon
- Preheat the oven to 350°.
- Mix the softened butter, egg and vanilla in a large mixing bowl.
- Add in the sugar and blend well.
- Stir in the flour, baking soda, cream of tartar, salt, cinnamon, all spice and cloves.
- In another small bowl, mix together the ½ cup sugar and 2 teaspoons cinnamon.
- Scoop the cookie dough into small balls and roll in the cinnamon sugar mixture.
- Place on an ungreased cookie sheet.
- Bake for 8-12 minutes until cookies are starting to turn a light golden brown.