Ingredients
Scale
- 1 cup unsalted butter
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- For rolling: 1/2 cup sugar mixed with 1 tablespoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Melt butter in a saucepan over medium heat until golden brown; let cool slightly.
- In a large bowl, combine pumpkin puree, brown butter, eggs, vanilla, and sugar until smooth.
- In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet mixture, mixing until combined.
- Chill dough for 30 minutes for easier handling.
- Using a cookie scoop, form balls, roll in cinnamon sugar, and place on baking sheets.
- Bake for 12-15 minutes until edges are golden and centers are chewy.
- Cool on wire racks before serving.
Notes
- Chilling the dough enhances flavor and texture.
- Feel free to add chocolate chips for extra decadence.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg