Description
Indulge in the warm flavors of fall with these chewy pumpkin cookies. Perfectly spiced with pumpkin pie seasoning and featuring a soft, chewy center, each cookie promises a delightful melt-in-your-mouth experience.
Ingredients
Scale
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar, packed
- 2 egg yolks, at room temperature
- 2 tsp vanilla extract
- 1/2 cup (122 g) canned pumpkin puree
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix 1/4 cup granulated sugar with 1/2 teaspoon pumpkin pie spice and set aside.
- In a large mixing bowl, cream together 3/4 cup softened butter and 1 cup packed light brown sugar until smooth.
- Add in 2 egg yolks and 2 teaspoons vanilla, mixing well after each addition.
- Stir in 1/2 cup canned pumpkin puree until fully combined.
- In another bowl, whisk together 1 3/4 cups flour, 1 tablespoon pumpkin pie spice, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Gradually incorporate this mixture into the wet ingredients until just combined.
- Drop rounded balls of dough onto the prepared baking sheet and sprinkle with the spiced sugar topping.
- Bake for about 12 minutes or until edges are lightly golden while centers remain soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 100
- Sugar: 7g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg