Pumpkin-Spice Sugar Cookies
I've been making these quick and easy cookies for over 20 years. They're the first to go at our annual church bake sale.—Paula Marchesi, Lenhartsville, Pennsylvania
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs
- 2-3/4 cups all-purpose flour
- 2 tablespoons pumpkin pie spice
- Cinnamon sugar, optional
Reviews
Great tasting cookies, made a few changes to make cookies light, crunchy with a soft chew center. Used 1/2 butter and then 1/2 cup crisco lard, instead of 1 cup butter. Added 2 teaspoon Pumkin butter (optional), refrigerated dough 15 minutes. Take scoop of dough, then roll in ball, then roll in cinnamon sugar (adding teaspoon of pumpkin spice to cinnamon sugar mix) and gently flatten to disk size of a half dollar size. Dough will be soft and tacky,
FYI: when cookies are to crispy for your taste put the cookies in a container with a lid and put a piece or two of light bread or apple slices in with the cookies and seal container. Let set over night and if they are not as soft as you want do the process again. I check them every so often because I have had the cookies fall apart in my hand. Works every time for me. Hope this helps.
I liked the flavor and I did use the cinnamon sugar topping. One issue, my cookies turned out extremely crispy - like a gingersnap. Even the ones I didn't bake as long were crispy. Luckily, I enjoy crispy cookies but, I was using them in Halloween treat boxes and some people (like my husband) do not like crisp cookies. Also, the recipe doesn't have bakng soda or baking powder..which also may cause crispness.
I liked the results of this cookie, but I will cut down the pumpkin spice next time. Thanks