Pumpkin Spice Cookies #desserts #cookies

Pumpkin Spice Cookies #desserts #cookies

Would you be able to accept we're as of now practically partially through September??? Have you been getting on board with fall? Raking leaves and picking apples? So to begin the pre-winter roused treats (regardless of whether despite everything you're relaxing by the pool)- today we're making pumpkin treats. Delicate, chewy, never cakey, pumpkin treats that are loaded up with vanilla, flavors and dark colored sugar goodness.

At that point the treat batter is chilled preceding preparing, and we'll frame the mixture into balls and move them in cinnamon sugar. Might you be able to sincerely consider anything better???? The cinnamon sugar includes a flavorful covering, additional treat surface, and that ideal snickerdoodle-esque appearance. Truly, the delightfulness factor of these pumpkin treats is off the chain.

These pumpkin zest treats are delicate, chewy and ideal for fall. They're loaded up with flavor on account of the pumpkin, vanilla concentrate, and fall flavors. At that point they're come in cinnamon sugar for a delightful covering that will help you to remember snickerdoodles.

Also try our recipe Cinnamon Chip Pumpkin Cookies

Pumpkin Spice Cookies #desserts #cookies

These Pumpkin Treats are overly delicate and chewy and loaded up with fall flavors. These are the Ideal treats for fall!


  • 2 and 1/2 cups all-purpose flour , spooned and leveled
  • 2 teaspoons cornstarch
  • 1/2 teaspoon cream of tartar
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoons ground cloves
  • 3/4 cup unsalted butter , softened to room temperature
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 1/2 cup canned pumpkin (not pumpkin pie filling)
  • For the Cinnamon Sugar Coating
  • 1/4 cup granulated sugar
  • 1 and 1/2 teaspoons cinnamon


  1. Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves. 
  2. In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin. 
  3. Slowly add in the flour mixture. The dough will be very sticky. 
  4. Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.
  5. When ready to bake, take the dough out of the fridge.   
  6. Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper or silicone baking mats.
  7. In a small bowl whisked together the sugar and cinnamon for the cinnamon sugar coating. 
  8. Form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly
  9. Place the cookies on the cookie sheets about 2 inches apart. 
  10. Bake for about 8-10 minutes until the tops look just set.

Read more our recipe : Thanksgiving Margaritas

For more detail : https://bit.ly/2lMid8Z

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