Pumpkin Pie Spice Cookies
Pumpkin pie spice cookies are packed with warming autumn flavours and have a deliciously tender texture. Perfect for autumn baking, these sugar coated chewy pumpkin cookies are a lovely seasonal treat.
Servings: 10
Calories: 263kcal
Ingredients
- 120 g Butter (unsalted)
- 90 g Caster Sugar
- 90g Light Brown Sugar
- 1 Egg (large, free-range)
- 60 g Canned Pumpkin Puree
- 220 g Plain Flour (all-purpose flour)
- 1 Tablespoon Pumpkin Spice Mix
- ¾ Teaspoon Bicarbonate of Soda (baking soda)
- ¼ Teaspoon Salt
For the Sugar Coating
- 45 g Caster Sugar
- ½ Teaspoon Pumpkin Spice Mix
Instructions
- Preheat the oven to 180℃/ 350℉ and line 2 baking sheets with baking parchment.
- Brown the butter: Cube the butter, put it into small saucepan and cook over a medium heat. Let the butter melt, swirling the pan occasionally to ensure it melts evenly. Continue to cook until it begins to foam and lightly browned specks begin to form at the bottom of the pan. Remove the pan from the heat.120 g Butter
- Prepare the pumkin: Lay 2 sheets of kitchen paper on top of each other and spoon the pumpkin into the centre. Use the kitchen paper to blot away excess moisture, moving to a dry section of paper each time until is becomes saturated. Continue until the kitchen paper is completely wet.60 g Canned Pumpkin Puree
- Put the caster sugar, light brown sugar, egg and pumpkin into a large mixing bowl.90 g Caster Sugar, 90g Light Brown Sugar, 1 Egg
- Give the browned butter a swirl and pour it into the bowl - let the browned specks fall into the bowl too. Beat using a handheld balloon whisk until smooth.
- In a seperate bowl mix the flour, bicarbonate of soda, salt and pumpkin spice together. Add into to the wet ingredients and use a large metal spoon to fold the flour in until no streaks remain.220 g Plain Flour, ¾ Teaspoon Bicarbonate of Soda, ¼ Teaspoon Salt, 1 Tablespoon Pumpkin Spice Mix
- Cover the bowl and chill for 30 minutes.
- Mix the remaining sugar and pumpkin spice together and sprinkle over a small plate.45 g Caster Sugar, ½ Teaspoon Pumpkin Spice Mix
- Divide the cookie mixture into 10-11 pieces each weighing approximately 55g. Roll each piece of dough into a ball using the palms of your hands.
- Now roll each ball in the spiced sugar mixture, ensuring it is evenly coated.
- Lay the prepared balls onto the baking sheets leaving a 5cm gap between each 1 to allow for spreading. Chill in the fridge for 15 minutes.
- Bake for 6 minutes, then rotate the baking sheets and cook for a further 6 minutes until the cookies have spead out and risen.
- Remove from the oven and tap each baking sheet firmly onto a heatproof worktop a few times to encourage the cookies to deflate. Leave to cool on the baking sheets.
Notes
- You must blot the pumpkin puree well. If you don't blot, the extra moisutre will affect the final texture of the cookie
- Skip the final chilling of the shaped dough: Do this only if you would like your cookies to spread more, resulting in a flatter cookie. They will be crisper as a result.
- Bake for longer: Cook for 14-15 minutes to allow them to crisp up around the edges, creating even more chew to your pumpkin pie spice cookies.
Nutrition
Calories: 263kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 227mg | Potassium: 62mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1259IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 1mg
