Ingredients
Scale
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, melt butter over medium heat until golden brown and fragrant. Let cool slightly.
- In a mixing bowl, combine brown butter, brown sugar, and pumpkin puree. Mix until smooth.
- Add egg and vanilla, mix well.
- In another bowl, whisk flour, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- In a small bowl, combine granulated sugar and cinnamon for coating.
- Form dough into 1.5-inch balls, roll in cinnamon-sugar mixture, and place on baking sheet lined with parchment paper.
- Bake for 10-12 minutes until edges are golden. Cool on wire rack.
Notes
- Ensure butter is browned for flavor.
- Chill dough if too soft to handle.
- Feel free to add chopped pecans for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (50g)
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg