Ingredients
Scale
- 1 cup unsalted butter
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 1/2 cups sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For coating: 1/4 cup sugar + 1 tablespoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). In a saucepan, melt butter and cook until browned. Let cool.
- In a bowl, mix pumpkin, sugar, egg, vanilla, and browned butter until smooth.
- In another bowl, whisk flour, baking soda, cinnamon, nutmeg, and cloves.
- Gradually add dry ingredients to wet, mixing until combined.
- Shape dough into 1-inch balls, roll in cinnamon sugar mixture.
- Place on a baking sheet lined with parchment paper and flatten slightly.
- Bake for 12-15 minutes until set around edges.
- Let cool on wire racks before serving.
Notes
- Ensure butter is browned for rich flavor.
- Chill dough if too soft to handle.
- These cookies are best enjoyed within 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (about 20g)
- Calories: 90 Kcal
- Sugar: 8g
- Sodium: 20mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
