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Pumpkin Spice Cookies With Cinnamon Sugar

Pumpkin spice cookies with cinnamon sugar are baked until crinkled and just-set at the edges, with a thick cinnamon-sugar coating on top. This American dessert uses pumpkin puree blotted very dry for a bold, spiced cookie texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 0.333 cup pumpkin puree (blotted very dry)
  • 1 egg yolk
  • 2 tsp vanilla
Cinnamon sugar rolling
  • 0.333 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and line baking sheets.
  2. Blot the pumpkin very dry.
Mix the dough
  1. Beat the softened butter and both sugars until combined.
  2. Add the blotted pumpkin, egg yolk, and vanilla, then beat until smooth.
  3. Fold in the dry ingredients.
Roll and bake
  1. Mix the cinnamon sugar in a shallow bowl.
  2. Scoop 1-1/2 tablespoon dough balls and roll very generously in cinnamon sugar.
  3. Bake for 10-12 minutes, until crinkled and the edges just set.

Notes

For the best texture, blot the pumpkin puree very dry before mixing—excess moisture can stop the crinkle. Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days; freeze baked cookies up to 2 months. For a dairy-free option, use a 1:1 plant-based butter stick (solid, softened) instead of butter.