Description
Delightfully chewy cookies infused with pumpkin and warm spices, perfect for sharing and enjoying family moments.
Ingredients
Scale
- 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 until golden and nutty.
- Remove butter from heat and chill in the fridge, stirring occasionally until it reaches 70-75°F.
- Prepare pumpkin puree by pressing it with paper towels to absorb excess moisture.
- Whisk the brown sugar and granulated sugar into the cooled butter.
- Add egg yolks and vanilla, then mix in the pumpkin puree.
- Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined.
- Chill dough in the fridge for 5 minutes if too soft.
- Combine cinnamon and sugar in a small bowl for rolling.
- Scoop dough into 3 tbsp-sized balls, roll in cinnamon-sugar, and place on prepared baking sheets.
- Bake one tray at a time for 10-12 minutes, until edges are golden and the center is puffy.
- Allow cookies to cool on a wire rack before enjoying.
Notes
Store leftover cookies in an airtight container for 2-3 days. Cookie dough can be frozen; thaw before baking.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg