Ingredients
Scale
- 1 cup butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/3 cup sugar (for rolling)
- 1 1/2 teaspoons pumpkin pie spice (for rolling)
Instructions
- In a stand mixer, cream the butter until light and fluffy (about 2 minutes).
- Add sugar and cream together for an additional 2-3 minutes.
- Add the eggs one at a time, mixing well and scraping down the bowl as needed after each addition.
- In a separate bowl, mix together flour, cream of tartar, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low until well combined.
- Wrap the dough in plastic wrap and chill in the fridge for 20 minutes.
- Preheat the oven to 350°F.
- Scoop and roll the dough into 1 1/4" balls.
- Combine 1/3 cup sugar and 1 teaspoon pumpkin pie spice in a small bowl and roll each ball in the mixture.
- Place the cookie dough balls 2" apart on a lined or greased baking sheet.
- Bake for 8-10 minutes, until golden brown around the edges.
- Cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
Chill the cookie dough well to ensure that the cookies hold their shape while baking.
You can substitute the pumpkin pie spice with a mixture of cinnamon, nutmeg, and ginger if needed.
Store cookies in an airtight container to maintain their freshness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg