Pumpkin Pie Spice Cookies

Pumpkin Pie Spice Cookies

Pumpkin Pie Spice Cookies can kick-start your autumn! We have a friend who is crazy about everything pumpkin spice. Some people say fall doesn’t begin until Pumpkin Spice lattes are available at Starbucks.

Initially I tried a pumpkin shortbread cookie recipe but found it to be too crumbly for what I wanted. The dough didn’t roll into nice smooth balls, and the edges split a lot when baked. Finally, I took my recipe for Espresso Cookies and adjusted it for pumpkin pie spice.

Why not use real pumpkin?

It takes a LOT of canned pumpkin to be able to get the pumpkin flavor. When you use that much in cookies, they turn out very soft and cake-like. I like a cookie that’s crispy on the outside and a little chewy on the inside. And, really, we all equate the actual spices with the flavor of pumpkin anyway.

Using parchment paper and portion scoops

I have been using parchment paper for years instead of greasing the cookie sheets. Parchment paper keeps things from sticking to the baking sheet and it doesn’t leave a greasy mess. If the baking sheets aren’t cleaned really well, the residue of cooking spray gets baked on. It takes a lot of work with a steel wool pad to get that off. I’d rather spend more time cooking and less time washing dishes.

I discovered portion scoops years ago, and they are essential kitchen tools. They come in a wide range of sizes, such as a large scoop that restaurants use to consistently measure out portions of muffin batter into baking cups or coleslaw into serving dishes. We use a small #70 scoop to top fruit with a scoop of sorbet.

Portion scoops are numbered. The larger the number, the smaller the scoop. The #40 scoop is my favorite size for cookies.

candy cornTop pumpkin pie spice cookies with candy corn and pumpkins

For a distinctly fall cookie, you can top pumpkin pie spice cookies with candy corn and candy pumpkins. Brach’s has both in their Autumn Mix. The candy will melt if you bake them with the cookies. As soon as the cookies come out of the oven, press the candy corn and pumpkins into the top of the soft, warm cookies.

Save the leftover pumpkin pie spice mix!

When you’ve rolled all the cookie dough balls in the pumpkin pie spice and sugar mixture, don’t throw it away. Using a sifter or fine mesh strainer, strain out all the little pieces of cookie dough. What’s left is a wonderful pumpkin pie spice sugar mix to add to your coffee.

Freeze pumpkin pie spice cookies

Best thing ever! For most cookies, you can freeze the dough balls and have them on hand to make fresh-baked cookies any time. It may take a few more minutes to bake the frozen dough balls. You can also freeze the baked cookies and keep them in an airtight container in the freezer. It’s a great way to have fresh cookies for unexpected visitors.

Stay at the Bottger Mansion for awesome cookies and much more!

The cottonwood trees along the Rio Grande River are turning gold. The nights are crisp and cold, and the days are sunning and still mild in November. Stay at the Bottger Mansion of Old Town Bed & Breakfast to enjoy numerous hikes, bike rides and strolls. Our historic home has modern amenities, including free WiFi throughout the property. All of our cookies are house-made–there’s nothing like fresh-baked cookies with afternoon coffee or tea. Old Town Albuquerque is right in the center of the city, so nothing is very far away. The Bottger Mansion is an oasis in the heart of Albuquerque! Check availability and plan your stay today!

Bottger Mansion front door

Print Recipe
Pumpkin Pie Spice Cookies
pumpkin pie spice cookies
Course cookies
Prep Time 5 minutes
Cook Time 14 minutes
Servings
dozen
Ingredients
cookies
pumpkin pie spice mix
Course cookies
Prep Time 5 minutes
Cook Time 14 minutes
Servings
dozen
Ingredients
cookies
pumpkin pie spice mix
pumpkin pie spice cookies
Instructions
cookies
  1. Preheat oven to 300 degrees F. Cream the butter with the sugars on medium-high speed until fluffy, about 30 seconds. On medium speed add the egg and vanilla and beat about another 30 seconds.
  2. In a separate bowl, sift together the flour, baking powder, baking soda, salt, and 6 tsp. pumpkin pie spice mix; with the mixer running, add to the butter mixture and mix for several minutes until well combined, scraping down the bowl.
  3. In a large bowl, mix the 1/2 cup sugar and 2 tsp. pumpkin pie spice mix; stir well to combine. Scoop balls of cookie dough (about 2 tablespoons—I use a #40 scoop), roll into balls, and drop about 4 at a time into the sugar-pumpkin spice mixture. Roll the cookie balls to coat in the sugar mixture.
  4. On a parchment-lined baking sheet, place cookie dough balls at least an inch apart and press to about 1/4” thick with the flat bottom of a glass. Bake cookies, checking after about 14 minutes, until nicely browned around the edges but still slightly underdone in the middle. The cookies will come out chewy rather than crisp. Let cool on the baking sheet 3-5 minutes, then slide them off with the parchment paper to cool.
Pumpkin Pie Spice Mix
  1. Mix all ingredients together well. Store in an airtight container.
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