Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Brown the butter in a skillet over medium heat until golden and fragrant. Let cool slightly.
- In a bowl, whisk together brown sugar, pumpkin, egg, vanilla, and the browned butter until smooth.
- In another bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt. Gradually add to wet mixture and mix until combined.
- Mix granulated sugar and cinnamon in a small bowl.
- Form dough into 1-inch balls, roll in cinnamon sugar, and place on baking sheets.
- Bake for 10-12 minutes until edges are golden.
- Cool on wire racks before serving.
Notes
- Ensure butter is properly browned for maximum flavor.
- Chill dough if too sticky to handle.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 10g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
