Call it basic if you want, but I love the wonderful Fall goodness that comes from the pumpkin spice flavor. Plus, the aroma that fills your house while you are baking anything with cinnamon and nutmeg is hard to beat.
My mom came over for dinner the other night and I know she’s a fan of pumpkin as well, so I whipped up a batch of these cookies. I pretty much wanted to see what would happen if I added pumpkin and spices to a regular sugar cookie recipe. These turned out so soft and pillowy with a great Fall flavor anyone would love.
Soft Pumpkin Spice Cookies
3 1/4 cups all purpose flour
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg, freshly grated if possible
1/4 teaspoon allspice
1 cup unsalted butter, softened
2/3 cup granulated sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon caramel extract (optional)
1/2 cup (canned) pumpkin puree
In a large bowl bowl, add flour, baking powder and spices. Stir with whisk to combine.
In the bowl of an electric mixer, beat the butter and sugars until smooth and fluffy.
Add egg, vanilla, caramel (if using), and pumpkin and beat to combine.
Scrap down the sides of your bowl with a spatula.
While the mixer is running on low, add the flour mixture, slowly.
Mix until all of the flour is incorporated, and the mixture begins to ball up and pull away from the sides of the bowl.
Wrap dough in plastic wrap and place in the refrigerator for about 30 minutes.
When the dough has chilled, knead the dough on a lightly floured surface into a ball. Pull off about pieces of dough and roll into balls. I used about 2” balls and pressed them with a cookie press. You could do whatever size you want to make your cookies. If you don’t have a press, you can always flatten the dough balls with the bottom of a glass.