Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/4 cup sugar (for rolling)
- 1 tsp cinnamon (for rolling)
Instructions
- Cream together the softened butter, sugar, and brown sugar in a large bowl until fluffy.
- Add the pumpkin puree and egg, mixing well to combine.
- In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Gradually add the dry ingredients to the wet ingredients until just combined; be careful not to overmix.
- Chill the dough in the refrigerator for at least 2 hours.
- Preheat your oven to 350°F (175°C) when ready to bake.
- In a small bowl, mix together the sugar and cinnamon for coating.
- Scoop out the chilled dough and roll it into balls, coating each ball in the cinnamon-sugar mixture.
- Place the rolled balls on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough and avoid overmixing for best results. Add chocolate chips or nuts for extra flavor.
- Prep Time: 120 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg