Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup canned pumpkin
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup cinnamon sugar for coating
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Brown the butter in a saucepan over medium heat until golden and fragrant. Let cool slightly.
- In a mixing bowl, combine pumpkin, browned butter, and sugar until smooth.
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Shape dough into 1.5-inch balls, roll in cinnamon sugar, and place on prepared baking sheets.
- Bake for 12-14 minutes, until edges are golden. Cool on wire racks.
Notes
- Ensure browned butter is cooled before mixing to prevent melting the sugars.
- For extra flavor, sprinkle a pinch of cinnamon on top before baking.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (about 30g)
- Calories: 120 kcal Kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg