Description
These soft and chewy pumpkin cookies are a delightful treat for any dessert lover. With the warm flavors of pumpkin pie spice and cinnamon, these cookies are perfect for fall gatherings or any time you’re craving a tasty pumpkin treat.
Ingredients
Dough:
- ¾ cup unsalted butter
- 1 cup light brown sugar
- ¼ cup white sugar
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
- ¼ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
Pumpkin Pie Sugar:
- ½ cup white sugar
- ½ tablespoon pumpkin pie spice
Instructions
- Brown the Butter: In a small saucepan, melt the butter over medium-low heat until it browns and gives off a nutty aroma. Let it cool.
- Mix Wet Ingredients: Whisk in sugars and maple syrup into the cooled brown butter. Add egg yolk, vanilla extract, and pumpkin puree, whisk until smooth.
- Combine Dry Ingredients: In a separate bowl, mix flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Form Dough: Fold dry ingredients into wet to make a dough. Chill in the fridge for 30 minutes.
- Preheat and Prep: Preheat oven to 350℉. Line baking sheets with parchment paper.
- Roll and Coat: Scoop dough into balls, roll in pumpkin pie sugar, and place on baking sheets.
- Bake: Bake for 10-14 minutes until edges are set.
Notes
- For best results, use metric measurements for accuracy.
- Use European style butter for optimal taste.
- Adjust salt if using different types; halve kosher salt amount for fine salt.
- Ensure 100% pumpkin puree is used.
- Store baked cookies in airtight container for up to a week at room temperature.
- Freeze unbaked dough balls for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 310 kcal
- Sugar: 32g
- Sodium: 169mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 46mg
