Ingredients
Scale
- ⅔ cup pure pumpkin puree
- 1¾ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 3 teaspoons pumpkin pie spice
- ¾ cup unsalted butter
- ⅔ cup light brown sugar
- ½ cup granulated sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- ¼ cup granulated sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
Instructions
- Prepare pumpkin puree by ensuring it is moisture-free.
- Mix dry ingredients: flour, baking soda, baking powder, salt, and pumpkin pie spice in a bowl.
- Cream together softened butter, light brown sugar, and granulated sugar until fluffy.
- Add egg yolks and vanilla to butter mixture, mix until combined.
- Gradually combine dry ingredients into the wet mixture without overmixing.
- Roll small balls of dough in cinnamon-sugar mixture.
- Preheat oven to 350°F, line a baking sheet, and bake cookies for 10-12 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure pumpkin puree is properly dried to avoid soggy cookies.
Using room temperature ingredients helps in better blending.
Cookies can be stored in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg