Recipe: Pumpkin Spice Cookies
Perhaps the only thing better than a day at the spa is the greeting by the spa manager holding a plate of fresh-from-the-oven cookies. I was the customer, and Brandi Scalise, the manager and author of “Cookie Classics Made Easy.” An enthusiastic home baker with a passion for cookies, Brandi came up with 41 no-fuss recipes, all made using just one bowl. Here’s one that’ll go with your pumpkin spice latte. —Lisa Green
Pumpkin Spice Cookies
Makes about 5 dozen cookies
½ cup (1 stick) butter, room temperature
1 cup granulated sugar
½ cup firmly packed dark brown sugar
½ cup canned pumpkin purée
1 tablespoon vanilla extract
1 tablespoon molasses
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 cups all-purpose flour
1. Preheat the oven to 350°F/175°C. If using regular (nonstick) cookie sheets, line with parchment paper.
2. Combine the butter, granulated sugar, brown sugar, pumpkin puree, egg, vanilla, molasses, cinnamon, nutmeg, salt, baking soda, and baking powder in a large mixing bowl. Mix well, preferably with an electric mixer, occasionally scraping the sides of the bowl. Add the flour and mix until well blended.
3. Using a 1-inch cookie scoop or a rounded teaspoon, scoop out the dough and place about 1 inch apart on the cookie sheets.
4. Bake for about 18 minutes, or until the edges are darker in color. Transfer to a wire rack and let cool.
Excerpted from Cookie Classics Made Easy © by Brandi Scalise, photography by Katie Craig, used with permission from Storey Publishing.