Ingredients
Scale
- 1 cup unsalted butter
- 1 cup sugar
- 1 cup brown sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup sugar (for cinnamon coating)
- 2 teaspoons ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- In a saucepan, melt the butter over medium heat until golden brown and fragrant. Let cool slightly.
- In a large bowl, whisk together cooled brown butter, sugars, pumpkin, eggs, and vanilla.
- In another bowl, sift together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add dry ingredients to wet mixture, stirring until combined.
- In a small bowl, mix sugar and cinnamon for coating.
- Shape dough into 1.5-inch balls and roll in cinnamon sugar. Place on prepared baking sheets.
- Bake for 12-14 minutes until edges are golden. Cool on wire racks.
Notes
- For softer cookies, bake for 12 minutes; for crispier edges, go up to 14 minutes.
- Ensure butter is deeply browned for maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg