Description
Delightful chewy cookies with the rich flavors of pumpkin and warm spices, perfect for fall and year-round cravings.
Ingredients
- 1 cup unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar (packed)
- 2 large egg yolks (room temperature)
- 2 teaspoons vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/3 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
- In a large stainless steel pan, brown the butter over medium heat, stirring occasionally until it smells nutty. Let it cool in the fridge until it reaches 70-75°F.
- Soak up excess moisture from the pumpkin puree with paper towels until it feels dry like soft playdough.
- Once the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute until it resembles wet sand.
- Add the egg yolks, vanilla, and dried pumpkin puree, whisking until combined.
- Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill the dough in the fridge for 5 minutes.
- Mix together cinnamon and sugar in a small bowl. Scoop out dough into 3 tbsp-sized balls and roll in the cinnamon sugar mix.
- Place the dough balls on the prepared baking sheet, spaced about 2-3 inches apart.
- Bake for 10-12 minutes until the edges are golden brown and the centers are slightly puffy. Let cool on a wire rack before enjoying!
Notes
For best texture, ensure excess moisture is removed from pumpkin puree. If the dough is too soft, chill longer before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American