Pumpkin Spice Cookies

I love cookies.  I also love anything and everything pumpkin.   And it is prime pumpkin season, so of course, I am going to combine these two great flavors to make something really special, especially just in time for Thanksgiving.  One of our fellow blogger friends, My Life as A Mom, posted about her pumpkin spice cookies back in October.  Ever since I saw her post, I have been “Jonesin'” to make these incredible looking seasonal cookies.  I just knew I would be making these in the very near future, although I was hoping to have made them long before today.   They did get made today though, and they are every bit as scrumptious as I knew they would be.   So hats off and kudos to My Life As a Mom for this delicious inspiration.  I love these cookies.  The only things I would do differently would be to bake them a little longer since I prefer crunchier cookies to soft cookies, and chill them in the refrigerator for about 30 minutes before baking to have them set, but other than that, they are just perfect.

Pumpkin Spice Cookies

2 3/4  cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 1/2  tsp of either pumpkin pie spice or 1/2 tsp nutmeg, 1/2 tsp allspice and 1/2 tsp ginger

1/2 tsp salt

1 stick butter, softened

1 cup pumpkin puree

1 large egg

1 tsp vanilla

1 1/2 cups sugar

 

 

Preheat the oven to 350* F

Spray you cookie sheets with cooking spray

 

Mix all your dry ingredients together and set aside.

Blend the butter and sugar together until light and creamy.  Then add the egg, pumpkin and vanilla.  Mix well.  Add 1/3 of the flour and mix until just incorporated, then repeat until all the flour is mixed into the dough.

Once the dough is made, fit a pastry bag with a fluted tip and fill the bag about 2/3 full with the dough, then pipe the dough in a 2×2 circle onto the prepared cookie sheet.

Spice Topping

1 tsp cinnamon

1 tsp sugar

1 tsp of either pumpkin pie spice or 1/2 tsp nutmeg, 1/2 tsp allspice

 

Mix everything together and add about 1/3 tsp to the cookies.  Chill in he refrigerator for about 30 minutes before putting them into the oven.  Bake for about 12-15 minutes for softer cookies or about 18 minutes if you like crispier cookies.  Let cool for about 5-7 minutes on the cookie sheet before placing them on a cookie rack to continue to cool.

The end result – DELICIOUS!!!  It’s hard to stop at just one, or two ….