Description
Delightfully chewy cookies infused with pumpkin and warm spices, perfect for autumn gatherings.
Ingredients
Scale
- 226 g unsalted butter (1 c)
- 200 g light brown sugar
- 150 g granulated sugar
- 1 large egg (50 g w/out shell), room temp
- 1 tsp vanilla
- 35 g molasses (2 Tbs)
- 56 g canned pumpkin puree
- 1 1/2 tsp cinnamon
- 3/4 tsp salt
- 3/4 tsp allspice
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1 tsp baking soda
- 295 g all-purpose flour
- 50 g sugar (for rolling)
- 2 tsp cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat together the softened butter, light brown sugar, and granulated sugar until creamy and pale.
- Add in the egg, vanilla, molasses, and pumpkin puree, mixing until thoroughly combined.
- Whisk together the flour, baking soda, salt, and spices in another bowl.
- Gradually add the dry mixture to the wet ingredients, blending until just combined.
- Mix together the sugar and cinnamon for rolling.
- Form the cookie dough into smooth balls, then roll in the cinnamon-sugar mixture.
- Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set and centers are slightly underbaked.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a dairy-free option, use coconut oil instead of butter and a flax egg in place of the regular egg.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg