Ingredients
Wet Ingredients
- 1/2 cup salted butter (softened)
- 1/2 cup margarine (softened)
- 1 1/4 cup granulated sugar
- 1 egg
- 2 tbsp pumpkin puree
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Coating
- 1/4 cup granulated sugar
- 1 heaping tsp pumpkin pie spice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350° F. Line your baking sheet with parchment paper or a silicone baking mat and set aside to ensure easy cleanup and prevent sticking.
- Cream Butter and Sugar: In the bowl of a stand mixer or using an electric hand mixer, cream together the softened margarine, butter, and 1 1/4 cup granulated sugar until the mixture is light and fluffy, ensuring even texture in your cookies.
- Add Wet Ingredients: Scrape the sides of the bowl, then add the egg, pumpkin puree, light corn syrup, and vanilla extract. Mix until everything is fully combined and smooth.
- Mix Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Mix until a dough forms, being careful not to overmix to keep cookies tender.
- Portion Dough: Portion the dough into approximately 2 1/2 tablespoon portions. Rolling each portion into a ball, place them spaced on the prepared baking sheet. Using a #50 scoop, two scoops per cookie works well for size consistency.
- Prepare Coating: In a small bowl, combine the 1/4 cup granulated sugar with the heaping teaspoon of pumpkin pie spice to create the cinnamon-sugar coating.
- Coat Dough Balls: Roll each dough ball in the pumpkin pie spice sugar mixture, pressing gently to adhere the coating evenly onto the dough.
- Bake: Bake the cookies at 350° F for 11-13 minutes. They should flatten, spread slightly, and the edges will start to turn golden brown when done.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
- Store Properly: Store the cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months to maintain freshness.
Notes
- If you don’t have margarine, you can use all butter for a richer flavor.
- For a dairy-free version, substitute margarine with a vegan butter alternative.
- Make sure the pumpkin puree is pure and not pumpkin pie filling with added spices and sugar.
- Do not overbake; cookies will continue to set as they cool for the perfect chewy texture.
- Use a scoop to ensure all cookies are uniform size and bake evenly.
- These cookies freeze well; thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
