Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar in a large bowl until smooth and fluffy.
- Beat in the pumpkin puree, large egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until just combined. Avoid over-mixing!
- In a small bowl, mix the 1/4 cup of granulated sugar with 1 teaspoon of cinnamon to create the rolling sugar.
- Scoop tablespoon-sized portions of dough and roll them into balls. Next, roll each ball in the cinnamon-sugar mixture.
- Place the cookies on a lined baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes or until the edges are set and the tops look slightly glossy.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Use fresh ingredients for best results and consider chilling the dough if too sticky. Mix-ins like chocolate chips can enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg