Pumpkin Spice Cookies

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I have a newfound love for these Pumpkin Spice Cookies.  They are a thin yet chewy cookie chocked full of Fall spices and a hint of molasses.  When I smell these baking in the oven, I am transported outside enjoying the crisp Fall air, the beautiful WNC Fall colors and suddenly I’m good with Summer being over.  Oh wait!  It gets better!  Pair this with a creamy Pumpkin Spice Dip and My oh My, you’re gonna think you’ve died and gone to cookie haven!  It just doesn’t get much better than that!

This cookie recipe is one I found in Taste of Home.  It makes A LOT, but I love it for that reason.  You can easily cut it in half without having strange measurements.

I’ve been cooking dishes lately that contain Fall.  Things with pumpkin, sweet potatoes, Fall spices and cool weather squash.  So hold on to your seat cause I’m going to be posting recipes that will make you happy that Fall is here!  Come back often to see these scrumptious recipes!  (I always smile and think of my Mom when I use the word “scrumptious”, it’s one of her favs)

Are you thinking about Thanksgiving dishes already?  I sure have been and it’s only THREE weeks away!  Stay tuned for some delicious traditional as well as non traditional side dishes to prepare for your table.  You could include these Pumpkin Spice Cookies dunked in the Pumpkin Dip!  I have made batches of these for friends and family and they’re perfect every time, plus they disappeared faster than I could tell them they were Pumpkin Spice Cookies for the Pumpkin Dip!

Go to recipe

Here’s how I made them.

Pumpkin Spice Cookies

The cookie dough for these cookies need to be made ahead of time to firm up in the refrigerator.  I have cooled batches anywhere from an hour to a few days.  They both cook just fine, but the batch that I cooled for only an hour was still a bit of a sticky mess to handle.  So, if you don’t have the time to let them firm up, just be aware of that.  They’ll still be equally as good.

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To get started, let’s mix together the dry ingredients and those Fall spices.

Whisk together the all purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves and salt.  Set aside.

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In your stand mixer fitted with a paddle, beat the softened butter and sugar until it’s well combined and creamy.  Soft room temperature butter is important here to create that creamy texture.

If you don’t have a stand mixer, don’t sweat it.  Use a large bowl with your hand mixer and it’ll make the same cookies.  Just saying…

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Beat in the molasses for a minute or so, just until it’s well incorporated.

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Then slowly add the flour mixture, a third at a time, while the mixer is on it’s lowest speed setting.

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When there is no evidence of flour hanging around, call it done.  You do not want to over mix it, just get it all combined.

Remove the paddle attachment, scrape down the sides of the bowl to make sure there isn’t any hidden unmixed ingredients, then cover with aluminum foil or plastic wrap.

Refrigerate for at least a couple of hours for easy handling and rolling.  I have made the dough the night before and just let it cool overnight.

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Roll the dough into 3/4″ – 1 inch balls and coat with sugar.

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Place them about 2 inches apart to keep them from running together.  Yep, been there, done that.

I have found that when I made some of these into larger balls, they were just too big for dipping into the delicious Pumpkin Spice Dip.  The smaller the better.

By the way, while the cookies do not include pumpkin puree, the Pumpkin Spice Dip contains pure pumpkin!  So so mouth watering delicious!

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Bake in a preheated 375 degree oven for 7-8 minutes.  (My oven was 7 minutes every time) The edges will start to turn brown and the center will appear to not be quite done.  Take them out anyway cause they’ll continue to cook on the baking sheet for another minute or two before they have a chance to start cooling.  Otherwise you end up with burnt bottoms!  We don’t want that, now do we?

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This is the cookies dipped in the fabulous Pumpkin Spice Dip made with pumpkin puree and cream cheese and….  Well, to get the full recipe, check out that post!

What is your favorite Fall cookie?

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Here’s the printer friendly recipe.

Pumpkin Spice Cookies

Prep Time: 10 minutes

Cook Time: 7 minutes

Yield: approximately 80 cookies

Pumpkin Spice Cookies

I have a newfound love for these Pumpkin Spice Cookies. They are a thin yet chewy cookie chocked full of Fall spices. Pair this with a creamy Pumpkin Spice Dip and My oh My, you're gonna think you've died and gone to cookie haven!

Ingredients

  • 4 cups all purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 3 sticks butter, (1 1/2 cups) softened to room temperature
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup molasses
  • granulated sugar for coating

Instructions

  1. In a medium size bowl, whisk together the all purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves and salt. Set aside.
  2. In your stand mixer fitted with a paddle, beat the softened butter and sugar until it's well combined and creamy. Soft room temperature butter is important here to create that creamy texture. Beat in the molasses for a minute or so, just until it's well incorporated.
  3. Then slowly add the flour mixture, a third at a time, while the mixer is on it's lowest speed setting.
  4. Remove the paddle attachment, scrape down the sides of the bowl to make sure there isn't any hidden unmixed ingredients, then cover with aluminum foil or plastic wrap.
  5. Refrigerate for at least a couple of hours for easy handling and rolling, or overnight.
  6. Roll the dough into 3/4" - 1 inch balls and roll around in granulated sugar.
  7. Place them about 2 inches apart to keep them from running together while baking.
  8. Bake in a preheated 375 degree oven for 7-8 minutes until the edges start to turn brown. The center will appear to not be quite done. See note below.
  9. Let cool on baking pan for 5 minutes. Store in airtight container for up to a week.
  10. Serve with Pumpkin Spice Dip.

Notes

In baking cookies, it's easy to overbake them because we look for doneness all over. When the edges start to turn brown and the center appears to not be quite done, take them out anyway cause they'll continue to cook on the baking sheet for another minute or two before they have a chance to start cooling. Otherwise you end up with burnt bottoms!

For the Pumpkin Spice Dip recipe, go to: sweetteawithlemon.com/pumpkin-spice-dip/

http://sweetteawithlemon.com/pumpkin-spice-cookies/

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