Ingredients
Scale
- 1 cup unsalted butter
- 1 1/2 cups pumpkin puree
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons brown sugar
- 2 teaspoons ground cinnamon (for coating)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Melt the butter and let it cool slightly.
- In a large bowl, mix the cooled brown butter, pumpkin puree, sugar, egg, and vanilla until well combined.
- In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Add dry ingredients to wet ingredients gradually, mixing until just combined.
- Combine the brown sugar and cinnamon for the coating in a small bowl.
- Form dough into 1 1/2-inch balls, roll in cinnamon sugar, and place on prepared baking sheets.
- Bake for 12-14 minutes until edges are golden, and cookies are chewy inside.
- Allow cooling slightly before transferring to a wire rack.
Notes
- For softer cookies, slightly underbake and let cool on the baking sheet.
- Ensure butter is melted but not hot to prevent spreading too quickly.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg