• Sarah L Samuels

Pumpkin Spice Cookies

Updated: Oct 16

This is currently my favourite cookie! They are soft, spicy and melt in the mouth.


I was experimenting with pumpkin spice and these biscuits were my taste testers favourite! Pumpkin spice is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice.

My husband said it was like a soft ginger biscuit then you get the kick of the spice.


They are a perfect autumnal cookie!


Jump to recipe


Firstly preheat the oven 190 degrees centigrade (170 fan) and line two baking trays with parchment. You will need to do a few batches as they are big cookies!


Mix the golden caster sugar and pumpkin spice together on a plate then set aside for later.


In a stand mixer place the butter and sugar. Cream until light and fluffy.



Add the eggs and vanilla extract and mix again.

Next add the flour, cream of tartar, bicarbonate of soda, pumpkin spice, ginger and salt until it forms a soft dough.


Form into balls roughly the size of walnuts (35g approx) by rolling in the sugar and spice mix.



Flatten slightly and place on the prepared baking trays. These cookies do spread a lot so don’t put them too close together. You will need to bake several batches.

Bake for 11 minutes until they start to brown slightly around the edges.

The cookies will be slightly puffed up when they come out of the oven so tap the tray on the kitchen bench to deflate.

Finally leave to cool on wire racks and the cookies will set firm.



Ingredients:


230g Unsalted Butter

250g Demerara Sugar

2 Large Eggs

1/2 tsp Vanilla Extract

375g Plain Flour

2 tsp Cream of tartar

1 tsp Bicarbonate of Soda

1tsp Pumpkin spice mix

1/2 tsp Ground ginger powder

Pinch of salt


Topping

80g Golden caster sugar

1 tsp Pumpkin pie mix


Method:

  1. Preheat the oven to 190 degrees centigrade (170 fan) and line two baking trays with parchment.

  2. Mix the golden caster sugar and pumpkin spice mix on a plate and set aside for later.

  3. In a stand mixer place the butter and sugar. Cream until light and fluffy.

  4. Add the eggs and vanilla extract and mix again.

  5. Next add the flour, cream of tartar, bicarbonate of soda, pumpkin spice, ginger and salt until it forms a soft dough.

  6. Form into balls roughly the size of walnuts (35g approx) by rolling in the sugar and spice mix and place on the prepared baking trays. These cookies do spread a lot so don’t put them too close together. You will need to bake several batches.

  7. Bake for 11 minutes until they start to brown slightly around the edges.

  8. The cookies will be slightly puffed up when they come out of the oven so tap the tray on the kitchen bench to deflate.

  9. Finally leave to cool on wire racks and the cookies will set firm.

Download recipe

PumpkinSpiceCookies
.pdf
Download PDF • 133KB

Sarah’s extra slice.....


Makes approximately 24 cookies - just double the mix if you want to make a larger batch.

You can add different spices to your taste.

Don’t try and move the cookies from the baking parchment until they have cooled and set firm.



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