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
Instructions
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan over medium heat until it develops a nutty aroma, then cool slightly.
- Whisk together the cooled butter, sugars, egg yolks, and vanilla until combined.
- Prepare the pumpkin puree by pressing it between paper towels to remove excess moisture, then mix it into the batter.
- Gradually fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined.
- Mix cinnamon and granulated sugar in a bowl for rolling.
- Scoop dough into three-tablespoon-sized balls, roll in cinnamon sugar, and place on prepared trays.
- Bake for 10-12 minutes until golden around the edges but puffy in the center.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg