Ingredients
1 cup (220g) unsalted butter
1 1/2 cups (280g) dark brown sugar, packed
1 large egg yolk
3 tbsp pure maple syrup
1 tsp vanilla extract
1/3 cup (80g) pumpkin puree
2 1/4 cups (280g) all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
Coating:
2 tbsp brown sugar
2 tbsp granulated sugar
1 tsp cinnamon
Instructions
1. Brown the butter until golden and nutty, then let cool slightly.
2. Preheat the oven to 350F and line a baking sheet with parchment paper.
3. Whisk together flour, baking soda, baking powder, salt, and spices in a medium bowl.
4. In a large mixing bowl, whisk the brown sugar with cooled butter until combined.
5. Add egg yolk, maple syrup, vanilla, and pumpkin puree. Whisk until smooth.
6. Fold dry ingredients into the wet mixture with a spatula until dough forms.
7. If dough is too soft, chill for 15–20 minutes until scoopable.
8. Mix coating sugars and cinnamon in a small dish.
9. Scoop dough into balls, roll in cinnamon sugar, and place on baking sheet 3 inches apart.
10. Bake 12–15 minutes until edges are golden and centers puffed.
11. Cool slightly on baking sheet, then transfer to a rack.
Notes
Chill dough if too soft.
Bang baking sheet on counter after baking for a crinkled top.
Store cookies in an airtight container at room temp for up to 3 days.
Freeze dough balls for future fresh-baked cookies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg