Directions

1. Preheat Your Oven and Prepare Your Cookie Sheets

   Get started by preheating your oven to 375°F (190°C). 

   
   An optional step is to line your cookie sheets with parchment paper. I find it makes cleaning up so much easier!

2. Prepare the Pumpkin Puree 

   For perfectly moist but not soggy pumpkin cookies, it’s essential to drain excess moisture from your pumpkin puree. Simply spread a thin layer on a plate and blot it with paper towels before adding it to your batter.

3. Prepare the Cookie Dough

   In a large mixing bowl, combine 1 package Classic Sugar Cookie Mix, 6 tablespoons of softened unsalted butter, and 1 large egg. Using a stand mixer or hand mixer, mix on medium for 2-3 minutes until fully combined. 

   
   Add ¼ cup + 2 tablespoons pumpkin puree and 1 teaspoon of pumpkin pie spice extract to the dough and mix until fully combined.

4. Prepare the Cinnamon Sugar Topping

   In a small bowl, combine ½ tablespoon cinnamon and ¼ cup granulated sugar. Mix until well incorporated.

5. Shape the Cookie Dough Into Balls and Roll in Topping

   Taking 2 tablespoons of pumpkin cookie dough, roll gently to form a ball. Then, roll each ball of dough into the cinnamon sugar topping until fully coated. 

   
   Place each ball 2 ½ inches apart on a prepared cookie sheet.

6. Bake

   Bake at 375 for 9-11 minutes or until the edges of the cookies set. Let each batch sit for 5 minutes before removing them from the sheet and transferring to a cookie rack or plate to cool completely.