Welcome fall with these deliciously thin pumpkin spice cookies that the whole family can help make!
With the start of fall comes the desire to bake delicious treats that are full of spice and warm flavors. This fall I decided to transform a family favorite holiday cookie recipe into a thin crisp pumpkin spice cookie that is perfect for dunking into a cold glass of milk. What I love about this particular recipe is the way it can bring everyone together. Every year when we would make the holiday version of these cookies we would all head over to my grandmother’s house and spend all day baking together. We would take turns rolling the cookies, cutting them out, and decorating. It is a family tradition I look forward to passing down to my daughter one day.
For this recipe you will need; flour, granulated sugar, brown sugar, cold butter, an egg, baking powder, vanilla extract, cinnamon, nutmeg, and of course pumpkin puree. You will start by mixing all of your wet ingredients except for the vanilla first. While the wet ingredients are being mixed together, you can prepare your dry ingredients by combining them in a large bowl. Once your ready to add the dry ingredients to the wet mixture if you are using a stand mixer (which I recommend) it works best to switch out your spatula mixing attachment for the dough hook. If you are using a hand mixture, get ready because the dough becomes difficult to work with. You may have to finish the mixing process by hand. The final ingredient to add is the vanilla extract. Once all of the ingredients are mixed together the dough is ready to be covered with plastic wrap and allowed to rest in the refrigerator for at least two hours. I recommend allowing the dough to rest overnight for optimal rolling conditions.
If you want to roll your cookies after the 2-hour mark, I recommend only taking a little of the dough out of the refrigerator at a time. That way while you are rolling your cookies the rest of the dough can stay nice and cold. When you’re ready to roll, make sure to use plenty of flour prep your rolling surface, rolling pin, hands and cookie cutters. If one particular batch of dough seems extra sticky I kneed a little flour into the dough before I start rolling.
Once you roll your dough as thin as possible use your favorite shaped cookie cutters to cut out your cookies. Place your cookies on a baking sheet lined with a baking mat or parchment paper. By lining your baking sheet it makes it easier to remove these fragile cookies after they are baked. Once your cookie sheet is full you decorate your cookies with crystallized sugar before baking. For this batch I didn’t want to add any colored crystallized sugar, so I used raw sugar instead. Once decorated bake your cookies in the oven for 10-12minutes, then remove from the cookie sheet and allow them to cool before enjoying!
Pumpkin spice cookies are fun to make, and even more fun to eat! They are perfect for dunking into a cold glass of milk, or sharing with friends around a campfire!
A delicious roll cookie that has the wonderful flavor of pumpkin spice! This recipe yields about 2 dozen cookies depending on the size of your cookie cutters.
- 2 Cups Flour
- 2/3 Cup Granulated Sugar
- 1/3 Cup Brown Sugar
- 1/2 Cup Cold Butter
- 1 Egg
- 3 Tablespoons Pumpkin Puree
- 2 teaspoons Baking Powder
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon nutmeg
- Raw Sugar or Colored Sugar Crystals for Decorating
- In a stand mixer or with a hand mixer cream together the cold butter, sugar, brown sugar, egg, and pumpkin. It is okay if there are some butter lumps.
- In a sperate bowl measure out your flour, baking powder, cinnamon, and nutmeg.
- Slowly add your dry ingredients to the already mixed wet ingredients. Mixing well between each addition.
- Once all the dry ingredients have been worked into the wet, add your vanilla extract.
- Refrigerate cookie dough for at least 2 hours.
- Roll out the dough as thin as possible on a well floured surface and use cookie cutters to cut out each cookie.
- Arrange cookies on a baking sheet and decorate the top with either raw sugar or your colored sugar crystals.
- Bake at 325 degrees for 10-12minutes.
- Remove from baking sheet and allow to cool on either a cooling tray or clean flat countertop.