Pumpkin Spice Twist Cookies {Recipe}
Author: 
Serves: 4½ dozen
 
Ingredients
  • ⅔ cup brown sugar
  • ⅓ cup sugar
  • ½ cup oil
  • 2 eggs
  • 1 tsp. vanilla extract
  • ¼ cup 100% pure canned pumpkin
  • 3 cups flour
  • 1½ tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ¼ tsp. ground ginger
  • ⅛ tsp. freshly ground nutmeg
½ cup sugar + 1 Tbs. cinnamon for rolling
Instructions
  1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper and set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the sugars with the oil and eggs and beat until combined.
  3. Add in the vanilla and pumpkin and mix to combine.
  4. Add the flour, baking powder, cinnamon, salt, ginger, and nutmeg. Mix on low until the dough comes together.
  5. Cover the cookie dough with plastic wrap and refrigerate for about an hour so the dough is easy to work with.
  6. In a small bowl mix 1.2 cup sugar and 1 Tbs. cinnamon.
  7. Once dough is chilled, scoop dough into about 2 tsp. sized balls. I use a cookie scoop for even and easy measuring. Roll each ball of dough into a log about 3 inches long. roll the dough in the cinnamon sugar mix. Flatten dough slightly and then twist and set onto parchment lined cookie sheet.
  8. Bake for about 8 minutes until just lightly brown.
  9. Allow to cool and enjoy!
Recipe by Lil' Miss Cakes at https://lilmisscakes.com/2015/pumpkin-spice-twist-cookies-recipe