Easy Homemade Pumpkin Spice Cookies
Autumn isn’t complete until your kitchen smells like it. These pumpkin spice cookies are the perfect way to bring in that cosy mood and wonderful smell. They’re not rocket science, and you’ll absolutely love the result!
Servings: 50 cookies
Preparation Time: 40 minutes
Total Time: 2 hours
Ingredients:
Wet bowl (large)
- 452 g unsalted butter, softened · 2 cups
- 600 g brown sugar · 3 cups
- 2 tbsp pumpkin spice
- ½ tsp ground cinnamon
- 2 + 2 large eggs + 2 extra egg yolks
- 10 ml vanilla extract · 2 tsp
Dry bowl (medium)
- 700 g plain (all-purpose) flour · 5½ cups
- 2 tsp baking soda (bicarbonate of soda)
- 2 tbsp lemon juice
- 1 tsp salt
Rolling sugar (small bowl)
- 100 g granulated (white) sugar · ½ cup
- 2 tsp pumpkin spice
Preparation:
- Beat the butter, brown sugar, pumpkin spice and cinnamon until smooth and creamy.
- Add the eggs, yolks and vanilla. Mix on low speed, scraping the sides and bottom of the bowl, until well combined.
- In the other bowl, whisk the flour, baking soda, lemon juice and salt.
- With the mixer on low, add the flour mixture in 3–4 parts, scraping the bowl until everything is fully combined.
- Cover the bowl with cling film and refrigerate for 30 minutes. Meanwhile, whisk the rolling sugar and spice together.
- Near the end of the chilling time, heat the oven to 175 °C and line the baking trays with baking paper.
- Roll the dough, coat them fully in the spiced sugar and then flatten them slightly. Space them at least 5 cm apart in the baking tray.
- Bake on the middle shelf until the edges are set, for about 15 minutes.
Bon appétit!
