pumpkin spice cookies

Your next tailgating party needs these pumpkin spice whoopie pies from Delish.com.

Pumpkin Whoopie Pies

c. all-purpose flour

pumpkin pie spice

kosher salt

baking powder

baking soda

brown sugar

c. vegetable oil

pumpkin puree (about 2

eggs

cream cheese, softened

c. sugar

maple syrup

OMG these are so easy to make and taste delish. Made mini bites and used piping bag to fill. thanks for the great recipe. No more messy pumpkin rolls for me🙌🙌🙌🙌🙌

Great recipe! They came out perfect and tasted so good!!

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You'll Be Making These Pumpkin Whoopie Pies ALLLL Fall Long

These Skinny Pumpkin Snickerdoodles should really come with a warning label, because they are so good and hard to stop at just one!

Skinny Pumpkin Snickerdoodles

King Arthur white whole wheat flour (or all purpose white)

tsp baking soda

tsp cream of tartar

sugar

butter (softened)

tbsp honey

vanilla

tbsp sugar*

pumpkin spice*

cooking spray

Preheat oven to 375°F.  Line two baking sheets with Silpat mats and spray with cooking spray.

Combine flour, baking soda, and cream of tartar in a medium bowl, stirring with a whisk.

Combine 1 cup of sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.  Add the agave, vanilla and egg; beat well.  Gradually add the flour mixture to the sugar mixture, beating just until combined.  Cover and chill for 10 minutes.

In a medium bowl, combine 3 tbsp sugar with pumpkin pie spice, stirring with a whisk to combine.  With wet hands (you can keep a cup of water close), shape dough into 42 (1-inch) balls.  Roll balls in sugar/pumpkin pie spice mixture.

Place balls 2 inches apart onto baking sheets and slightly flatten with a fork.

Bake 375°F for 5-7 minutes (cookies will be slightly soft).  Cool on baking sheets for 2 minutes.  Remove from pans; cool completely on wire racks.  Enjoy!

This easy Pumpkin Snickerdoodle cookie recipe is the perfect seasonal twist on an old classic, with hints of pumpkin spice flavor. I guarantee they will will be your new favorite!

Pumpkin Snickerdoodles

butter (, softened)

shortening

pumpkin

vanilla extract

all-purpose flour

cream of tartar

salt

sugar (, for rolling the dough balls in)

Tablespoon ground cinnamon (, for rolling the dough balls in)

Preheat oven to 375. Line a baking tray with parchment paper or silpat liner.

Mix together butter and shortening until smooth. Add granulated sugar and brown sugar and cream together until light and fluffy. Mix in eggs, pumpkin, and vanilla.

Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt and stir until combined.

Cover bowl and refrigerate dough for 10 minutes.

Meanwhile, in a separate small bowl mix ¼ cup granulated sugar and the 1 Tablespoon cinnamon.

Scoop refrigerated dough into balls and roll balls in cinnamon sugar. Place on baking sheet 2 inches apart. Using the palm of your hand, lightly press on each cookie dough ball.

Bake 8 to 10 minutes (don't over bake!) Remove immediately to a cooling rack to cool completely.

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Soft Batch Pumpkin Sugar Cookies are deliciously soft and chewy treats that combine the warm flavors of pumpkin and fall spices. These cookies are perfect for any occasion and are incredibly easy to make, featuring a melt-in-your-mouth texture with a sweet, crunchy sugar coating.

Soft Batch Pumpkin Sugar Cookies

unsalted butter, softened

brown sugar, packed

pumpkin puree

cinnamon

nutmeg

ginger

cloves

sugar (for rolling)

Preheat your oven

to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside. This helps the cookies bake evenly and prevents sticking.

In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. This step is crucial as it incorporates air into the dough, making the cookies soft and light.

Add the pumpkin puree, egg yolk, and vanilla extract

to the butter mixture, mixing until well combined. The pumpkin adds moisture, making these cookies extra soft, while the egg yolk adds richness.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. These spices are the stars of the show, giving the cookies their warm, autumnal flavor.

Gradually add the dry ingredients

to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can make the cookies tough.

Scoop the dough

into 1.5-tablespoon-sized balls and roll them in the additional granulated sugar. This adds a sweet, crunchy coating to the outside of the cookies.

Place the dough balls

on the prepared baking sheet, spacing them about 2 inches apart. The cookies will spread as they bake, so give them some room.

Bake for 10-12 minutes

, or until the edges are set and the centers are still soft. The key to soft cookies is to slightly underbake them, so don’t be tempted to leave them in the oven too long.

Allow the cookies to cool

on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without becoming too crisp.

Top 4 pumpkin spice cookies recipes from across the web

The most viewed pumpkin spice cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Whoopie Pies

Skinny Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Soft Batch Pumpkin Sugar Cookies

Top 4 pumpkin spice cookies recipes from across the web

The most viewed pumpkin spice cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Whoopie Pies

Skinny Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Soft Batch Pumpkin Sugar Cookies

The most viewed pumpkin spice cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine