If a homemade pumpkin pie and a soft sugar cookie had little cookies of their own, well, let these speak for themselves. Add your favorite seasoned nuts if you wish. I happened to have had some caramelized sugar I had previously made and I crushed this up and added to the top of some of the cookies just before baking.
Original recipe makes 4 dozen cookies
Ingredients
1 1/2 cups butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon salt
cooking spray
1/4 cup white sugar, or as needed
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PREP
15 mins
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COOK
5 mins
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READY IN
20 mins
Directions
- Beat butter and 2 cups sugar with an electric mixer in a large bowl until creamy. Add eggs and vanilla; beat until smooth.
- Sift flour, pumpkin pie spice, baking powder, and salt together in a bowl. Add flour mixture to butter mixture and beat until flour is completely incorporated. Cover dough with plastic wrap and refrigerate until chilled, at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray.
- Pour 1/4 cup sugar into a shallow bowl.
- Drop spoonfuls of dough 2 inches apart onto prepared baking sheets. Moisten the bottom of a glass with water and dip the glass in sugar. Gently flatten each drop of cookie dough with the bottom of the sugared glass.
- Bake cookies in the preheated oven until set, 5 to 7 minutes.
Nutrition
Calories: 124 kcal
Carbohydrates: 16.5 g
Cholesterol: 24 mg
Fat: 6.1 g
Fiber: 0.3 g
Protein: 1.3 g
Sodium: 103 mg
