Pumpkin Spice Cookies

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Cän you believe we’re älreädy älmost hälf wäy through September??? Häve you been hopping on the fäll bändwägon? Räking leäves & picking äpples?

Läst weekend I spent Säturdäy enjoying the sunshine (änd getting ä sunburn). Then Sundäy ärrived änd  fäll cäme overnight. The äir wäs crisp, the leäves were yellow & oränge, bäristäs were in full force mäking pumpkin spice lättes, änd everyone mäde the wärdrobe tränsition from cutoffs to cäble knit sweäters. Seriously, the fäll-ness wäs in overdrive.


  • 2 änd 1/2 cups äll-purpose flour , spooned änd leveled
  • 2 teäspoons cornstärch
  • 1/2 teäspoon creäm of tärtär
  • 3/4 teäspoons bäking sodä
  • 1/4 teäspoon sält
  • 2 teäspoons cinnämon
  • 1/2 teäspoon nutmeg
  • 1/8 teäspoons ground cloves
  • 3/4 cup unsälted butter , softened to room temperäture
  • 3/4 cup päcked brown sugär
  • 1/2 cup gränuläted sugär
  • 1 lärge egg
  • 2 teäspoons vänillä
  • 1/2 cup cänned pumpkin (not pumpkin pie filling)

For the Cinnämon Sugär Coäting

  • 1/4 cup gränuläted sugär
  • 1 änd 1/2 teäspoons cinnämon


  1. Whisk together the flour, cornstärch, creäm of tärtär, bäking sodä, sält, cinnämon, nutmeg & ground cloves.
  2. In ä sepäräte lärge bowl beät together the butter änd sugärs until fluffy. Turn the mixer down to low then beät in the egg, vänillä änd pumpkin.
  3. Slowly ädd in the flour mixture. The dough will be very sticky.
  4. Cover the bowl with clingfilm änd refrigeräte for ät leäst 2 hours or up to 2 däys.
  5. When reädy to bäke, täke the dough out of the fridge.
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  6. See full recipes here

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