Description
Delicious pumpkin spice cookies with a crispy exterior and soft, chewy center.
Ingredients
Scale
- 113 g unsalted butter
- 150 g granulated sugar
- 100 g light brown sugar packed
- 90 g pumpkin puree blotted
- 1 large egg yolk
- 5 ml vanilla extract
- 260 g all purpose flour
- 4 g baking soda
- 2 g cream of tartar
- 3 g fine sea salt
- 4 g ground cinnamon
- 4 g pumpkin pie spice
- 50 g granulated sugar (for coating)
- 4 g ground cinnamon (for coating)
Instructions
- Brown the butter by adding it to a light colored saucepan over medium heat. Cook, stirring often, until the butter melts, foams, and turns golden brown with toasty milk solids on the bottom and a nutty aroma. Immediately pour into a heat safe bowl, scraping in all browned bits, and let cool to room temperature.
- Once the butter has cooled, whisk in the 150 g granulated sugar and light brown sugar until thick and glossy.
- Add the blotted pumpkin puree, egg yolk, and vanilla extract. Whisk until smooth and fully combined.
- In a separate bowl, whisk together the all purpose flour, baking soda, cream of tartar, fine sea salt, ground cinnamon, and pumpkin pie spice until evenly mixed.
- Add the dry ingredients to the pumpkin mixture and fold with a spatula just until no streaks of flour remain. If the dough feels very soft or warm, chill it for 20 to 30 minutes to firm slightly.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, stir together the 50 g granulated sugar and ground cinnamon for the coating.
- Scoop the dough into approximately 2 tablespoon portions, roll into balls, then roll each ball in the cinnamon sugar mixture to coat completely. Arrange on prepared baking sheets, leaving space between cookies to allow for spreading.
- Bake one sheet at a time for 10 to 12 minutes, or until the edges are set and just beginning to color while the centers still look soft and slightly puffy.
- Remove from the oven and let the cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely.
- Serve slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Notes
- For best results, ensure the butter is browned and cooled before mixing in the sugars.
- Chilling the dough helps to prevent the cookies from spreading too much.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg