Ingredients
Scale
- 1 cup unsalted butter
- 2/3 cup Libby’s Pumpkin Puree, room temperature
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/3 cup granulated sugar, for rolling
- 1 teaspoon ground cinnamon, for rolling
Instructions
- Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper.
- Brown the butter in a pan until nutty and golden. Chill until cool but still liquid (70-75 F).
- Dry the pumpkin puree by pressing with paper towels until it measures about 1/3 cup.
- Whisk cooled butter with sugars until sandy. Add egg yolks, vanilla, and dried pumpkin.
- Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda. Chill dough for 5 minutes.
- Mix cinnamon and sugar in a bowl. Roll dough into balls and coat with cinnamon sugar.
- Bake for 10-12 minutes until edges are golden and centers are slightly underbaked.
- Cool on a wire rack before serving.
Notes
- Measure flour correctly to avoid dense cookies.
- Chill dough if too soft before baking.
- Store leftovers in an airtight container for 2-3 days.
- Freeze dough balls and bring to room temperature before baking.
- Prep Time: 20 minutes
- Cook Time: 12 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: 0.5g
- Protein: 1g
- Cholesterol: 25mg