Ingredients
Scale
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 2 teaspoons 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 for rolling
- 2 teaspoons cinnamon for rolling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Melt butter and cook until golden brown, about 4-5 minutes. Let cool slightly.
- In a bowl, combine brown sugar and browned butter. Add pumpkin, egg, and vanilla; mix well.
- In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet mixture until combined.
- Mix granulated sugar and cinnamon in a small bowl.
- Chill dough for 30 minutes for easier handling.
- Roll dough into 1-inch balls, then coat in cinnamon sugar.
- Place on prepared baking sheets and flatten slightly.
- Bake for 10-12 minutes until edges are golden.
- Cool on wire racks before serving.
Notes
- Chilling the dough helps prevent spreading.
- You can substitute vegan butter and egg replacer for a vegan version.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg