Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, melt butter over medium heat until golden brown and fragrant, then let it cool slightly.
- In a mixing bowl, combine brown sugar and browned butter. Add pumpkin puree, egg, and vanilla, mixing well.
- In a separate bowl, whisk together flour, baking powder, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- In a small bowl, mix granulated sugar and cinnamon for coating.
- Form dough into 1 1/2-inch balls, roll in cinnamon sugar, and place on a baking sheet lined with parchment paper.
- Bake for 10–12 minutes until edges are golden.
- Allow cookies to cool on a wire rack before serving.
Notes
- Ensure browned butter is cooled before mixing to prevent melting the dough.
- For extra chewiness, chill the dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 110 Kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg