Ingredients
Scale
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar, packed
- 2 egg yolks, at room temperature
- 2 tsp vanilla
- 1/2 cup (122 g) canned pumpkin puree (Libby’s works best)
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Mix granulated sugar and pumpkin pie spice in a small bowl. Set aside.
- Spread pumpkin puree on a plate and press with a paper towel to remove excess liquid. Repeat until pumpkin is dry (about 1/4 cup remains).
- Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in a bowl. Set aside.
- Cream butter and brown sugar until fluffy (1-2 minutes). Add egg yolks and vanilla, mix until pale (1-2 minutes).
- Mix in pumpkin, then add dry ingredients. Stir until just combined.
- Scoop dough into balls, roll in spiced sugar, and place 2 inches apart on baking sheets.
- Bake 12-14 minutes (12 for chewy, 14 for crispier). Let cool 5 minutes on sheet, then transfer to a rack.
Notes
- Use Libby’s pumpkin puree for consistent texture.
- Chill dough for 10 minutes if too sticky.
- Cookies are best after cooling for 15 minutes.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg