Pumpkin Spice Cookies
These soft and cozy pumpkin spice cookies are rolled in sugar and topped with graham cracker crumbs. Perfect for fall baking and ready in 30 minutes!
Servings: 24
Calories: 162kcal
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheets
- Parchment paper or silicone mat
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ½ cup canola oil or use 1 cup butter total
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup graham cracker crumbs for topping
Instructions
- In a stand mixer, beat butter, oil, granulated sugar, and brown sugar until fluffy.
- Add eggs and vanilla, mixing until combined.
- In another bowl, whisk flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Slowly add dry mixture to wet mixture until just blended.
- Cover and chill dough for 30 minutes.
- Preheat oven to 350°F and line baking sheets with parchment.
- Scoop dough (about 1½–2 tablespoons each), roll into balls.
- Place on baking sheet about 3 inches apart, sprinkle graham cracker crumbs on top, and bake for 8–10 minutes.
- Let cookies cool completely on the baking sheet before moving.
Notes
- For thicker cookies, chill the dough up to 2 hours.
- You can swap the graham crumbs for crushed gingersnaps.
- A pinch of nutmeg on top makes them extra festive.
- Freeze the dough in scoops for quick fall baking anytime.
Nutrition
Calories: 162kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 123mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 138IU | Vitamin C: 0.04mg | Calcium: 15mg | Iron: 1mg
