Pumpkin Cookies
User Reviews
5
Pumpkin Cookies
Description
This Pumpkin Cookies recipe starts by browning butter for a nutty flavor before mixing in brown sugar and pumpkin puree. The warmth of the mixture is carefully controlled before adding egg to avoid cooking. Flour, cinnamon, ginger, allspice, baking soda, and salt are combined into the dough, creating a spiced base with tender crumb potential.
After chilling to firm up, the dough is shaped into one-inch balls and rolled in a cinnamon sugar mixture for a sweet, textured coating. Baking at 350°F produces cookies with a slight browning around edges, signaling doneness while keeping the centers soft.
The cookies are cooled briefly after baking to set their shape. This method yields pumpkin-flavored cookie bites that hold moisture well from the puree and brown butter, offering a moist and richly spiced experience suitable for snack time or holiday gatherings.
Ingredients
Cookie dough:
- ½ cup butter
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- ¼ cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- pinch ginger
- pinch allspice
- ½ teaspoon baking soda
- ¼ teaspoon salt
For rolling:
- 3 Tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- Brown the butter. Place in a small pan, melt and heat to a boil. Simmer until butter is brown and fragrant, about 10 minutes. Immediately pour into a heat proof mixing bowl. Note that the butter will go from unchanged to browned very quickly so keep an eye on it or it can burn.
- Add brown sugar to the brown butter and whisk to blend. Add pumpkin puree and whisk to incorporate. Make sure the mixture is just warm (not hot enough to cook an egg), then add egg.
- Combine dry ingredients and stir into the butter mixture.
- Cover and chill until firm, about an hour.
- Preheat the oven to 350 F and line a baking sheet with parchment.
- In a small bowl, mix the cinnamon and sugar to form the topping.
- Form dough into generous 1-inch balls. Roll the cookie balls in the sugar mixture until covered all around. Set onto the parchment, 9-12 per cookie sheet.
- Bake for 12-15 minutes, until there is just a hint of brown on the edges.
- Let the cookies cool for a couple minutes on the cookie sheet, then use a thin spatula to transfer to a cooling rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 132mg | 6% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 841IU | 17% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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