Pumpkin Spice Cookies

By Kayla Feliciano and Sarah Griffin




  • 2&1/2 cups (315g) all-purpose flour
  • 1 tsp (5ml) baking soda
  • 1 tsp (5ml) ground cinnamon
  • 1/2 tsp (2.5ml) ground nutmeg
  • 1/2 tsp (2.5ml) salt
  • 1/2 cup (114g) unsalted butter, softened
  • 1&1/4 cups (250g) granulated sugar
  • 1/2 cup (125g) canned pumpkin puree
  • 1 large egg
  • 1 tsp (5ml) vanilla extract

Cinnamon Sugar

  • 1/4 cup (50g) granulated sugar
  • 1 tsp (5ml) ground cinnamon


  • In a medium bowl, toss together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
  • Using an electric mixer and in a large bowl, beat together the butter and sugar until well blended. Mix in the pumpkin puree, egg and vanilla until smooth.
  • Slowly mix in the flour mixture until just combined. Cover and chill in the fridge for 1 hour or until the dough is firm enough to roll in your hands.
  • Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mat.
  • Using a medium cookie scoop or tablespoon, roll out rounded cookie dough and generously coat in the cinnamon sugar mixture. Place 2 inches apart on prepared baking sheets.
  • Bake for 10-12 minutes or until lightly browned on the bottoms. Let cool for 10 minutes before serving



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