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Pumpkin spice cookies By Pinky

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Pinky
Cakey and chewy..

Serves

20 cookies

Cooking Time

Perp 45 min cook time 12 min

Meal Type

OTHERS

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INGREDIENTS

  • 1/2 cup butter
  • 1/2 cup organic cane sugar
  • 1/4 cup brown sugar
  • 1 tsp pure vanilla extract
  • 1/4 cup pumpkin puree*
  • 1 1/2 heaping cups unbleached all-purpose flour
  • 1/2 Tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 tsp ground cinnamon
  • 1tbsp milk
  • 1 tsp pumpkin pie spice

PREPARATION

  1. 1

    Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.

  2. 2

    Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more.

  3. 3

    Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients, to combine.

  4. 4

    Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15-30 minutes (or until cold), or refrigerate for 30-45 minutes (or chill overnight), preheat your oven to 350 degrees F (176 C), and position a rack in the center of the oven.

  5. 5

    Scoop out heaping 1 Tbsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Dip a glass into cane sugar and then gently smash the cookie ball down into a disc (see photo). If you find the dough is sticking to the glass, you can dip it in flour, then sugar, before smashing.

  6. 6

    Bake on the center rack for 10-12 minutes or very slightly golden brown.