ALL the Fall Flavor WITHOUT Pumpkin: Pumpkin Spice Cookies

Name: ALL the Fall Flavor WITHOUT Pumpkin: Pumpkin Spice Cookies
Total time: 45 min
Ingredients: 1 cup Butter; 1 ½ cups Brown sugar; 4 tsp Pumpkin; ¼ tsp Cinnamon, ground; 1 Egg; 1 tsp Vanilla; 2 ¾ cups Flour; 1 tsp Baking soda; ½ tsp Cream; ½ tsp Salt; ¼ cups Sugar

By Sugar Spun Run · 45 min

Ingredients

Butter1 cup
Brown sugar1 ½ cups
Pumpkin4 tsp
Cinnamon · ground¼ tsp
Egg1
Vanilla1 tsp
Flour2 ¾ cups
Baking soda1 tsp
Cream½ tsp
Salt½ tsp
Sugar¼ cups

Instructions

Beat the butter, brown sugar, pumpkin spice and cinnamon in a large bowl (or stand mixer with paddle) until smooth and well creamed.
Mix in the egg, egg yolk and vanilla on low speed, stopping to scrape the sides and bottom, until well combined.
Whisk the flour, baking soda, cream of tartar and salt in a separate bowl.
On low speed, add the flour mixture in 3-4 batches, scraping down the bowl until fully combined.
Cover the dough and chill in the fridge for 30 minutes. Meanwhile, whisk the granulated sugar and 1 teaspoon pumpkin spice in a small bowl.
Near the end of the chilling time, preheat the oven to 175°C (350°F) and line baking sheets with parchment.
Roll the dough into 35 g (1 1/2 tablespoon) balls, roll each in the spiced sugar until coated, and place on the sheets at least 5 cm (2 in) apart.
Bake on the centre rack at 175°C (350°F) for 8-10 minutes, until the edges are set and the centres still look slightly underdone.
Cool completely on the baking sheet before removing.

Summarized from Sugar Spun Run's video. Watch it for the details.

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