For people such as myself, fall is the most anticipated time of the year. The weather cools down, people begin to put up decorations in their yard, stores are filled with apple pie candles and pumpkin patches are now open. It’s a comfort season for most and it brings back classic fall flavors such as pumpkin spice.

These pumpkin spice cookies are soft, chewy and perfect for fall. Not only do they contain pumpkin spice but they have actual pumpkin in them and they’re also rolled in a cinnamon sugar coating. So if you love fall and are also a fan of snickerdoodle cookies run, don’t walk and try these out.

Ingredients:

Cookies

• 3/4 cup of unsalted butter
• 1 cup of brown sugar
• 2 egg yolks
• 2 teaspoons of vanilla
• 1/2 cup of canned pumpkin
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 3/4 cup of all-purpose flour
• 1 tablespoon of  granulated (or white) sugar
• 1 teaspoon of cinnamon

Pumpkin Spice

• 1 teaspoon of nutmeg
• 1 teaspoon of cinnamon
• 1 teaspoon of ginger

Instructions:

1. In a baking tray lay out the canned pumpkin, and dry it with a paper towel. Canned pumpkin holds a lot of moisture so when you remove the excess it prevents it from being able to change the texture of the cookies from turning cakey. Repeat this step a couple of times and set aside.
2. In a bowl mix together the butter and brown sugar until it’s fluffy. This should take about 3 minutes.
3. Next, to your butter and sugar mixture add the egg yolks and vanilla. Make sure this is very well combined, it should take about 2 minutes. It’s done when the mixture is pale and fluffy.
4. Now take the pumpkin that was set aside earlier and measure out 1/2 a cup and mix it into the butter-sugar mixture. After mixing this, set it aside.
5. In a separate bowl make the flour mixture. This will just be flour, baking soda, baking powder, salt and pumpkin spice.
6. Once the butter-sugar and flour mixtures are done, combine them until they form a soft dough.
7. Cover the bowl that has the dough in plastic wrap and let it chill in the fridge for at least 15 minutes.
8. While the dough is chilling preheat the oven to 350 and line some baking trays with parchment paper.
9. In a small bowl take the granulated sugar and cinnamon and mix them to create cinnamon sugar.
10. Take the dough out of the fridge and roll them into even-sized balls and then coat them in cinnamon sugar before putting them onto the parchment paper.
11. Once all the cookies are done, place them into the oven for 12 minutes.
12. After they’re out of the oven wait at least 10 minutes for them to cool down before eating them and enjoy!

Tips:

• It’s important to let the dough rest in the fridge so they’re not sticky when you roll them.
• If you start to roll the dough without letting it rest the cookies will end up looking like little cakes.
• If you want all evenly sized cookies, use an ice cream scoop to get an even size every time.
• If you would like to you can add chopped walnuts or pecans and my personal favorite, white chocolate chips.

These fall cookies have the absolute best texture and are packed with flavor. Whether you’re making them for friends and family or eating the batch all by yourself, you’ll definitely see that these cookies are love at first bite!