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Ingredients
Scale
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar, packed
- 2 egg yolks, at room temperature
- 2 tsp vanilla
- 1/2 cup (122 g) canned pumpkin puree (Libby's recommended)
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Mix granulated sugar with pumpkin pie spice.
- Dry the pumpkin puree with paper towels.
- Whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Cream butter and brown sugar until light and fluffy.
- Incorporate egg yolks and vanilla into the mixture.
- Fold in prepared pumpkin and dry ingredients.
- Shape dough into balls and coat with spiced sugar.
- Bake at 350°F for 12-14 minutes.
- Cool on baking sheets for 5 minutes before transferring to a cooling rack.
Notes
Ensure the pumpkin is fully dried for the best texture.
If dough is sticky, chill in the fridge for easier handling.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 9
- Sodium: 70
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
- Cholesterol: 30