Super-Soft Pumpkin Cookies

Step 1

Cut 1 stick unsalted butter into 8 pieces and place in a large microwave-safe bowl. Microwave on high until mostly melted, about 1 minute (it will melt completely as it sits).(Alternatively, melt the butter in a medium saucepan over medium heat, then pour into a large bowl.) Let cool for 5 minutes.

Step 2

Meanwhile, place 1 3/4 cups plus 2 tablespoons all-purpose flour, 1 tablespoon of the pumpkin pie spice, 1/4 teaspoon baking powder, and 1/4 teaspoon baking soda in a medium bowl and whisk until combined.

Step 3

Add 1/2 cup of the granulated sugar, 1/2 cup packed light or dark brown sugar, 1/2 cup pumpkin purée, 1 large egg, 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt to the butter and whisk until smooth and glossy. Add the flour mixture and stir with a flexible spatula until just combined and no streaks of flour remain. Cover and refrigerate for at least 1 hour or up to overnight.

Step 4

Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. Place the remaining 1/3 cup granulated sugar and remaining 1 teaspoon pumpkin pie spice in a small bowl and stir to combine.

Step 5

Scoop the dough out into 24 (level 2-tablespoon) portions. Roll into balls and roll each ball of dough in the sugar mixture. Place the dough balls at least 2 inches apart on the baking sheets, 12 on each baking sheet. Flatten each dough ball with your fingertips until about 2 inches wide and 1/2-inch thick.

Step 6

Bake for 5 minutes. Rotate the baking sheets between racks and from front to back. Bake until the edges are set and starting to brown, 4 to 6 minutes more. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.