Ingredients
Scale
- 1 cup unsalted butter
- 2/3 cup Libby’s Pumpkin Puree
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar (packed)
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/3 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon
Instructions
- Brown the butter in a large pan over medium heat until nutty and golden; let cool.
- Preheat the oven to 350°F (180°C) and line baking trays with parchment paper.
- Mix cooled brown butter with both sugars until sandy, then add egg yolks, vanilla, and pumpkin puree.
- Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until combined.
- Roll dough into balls, coat in cinnamon sugar, and place on baking sheets.
- Bake for 10-12 minutes until edges are golden but centers remain soft.
- Cool completely on wire racks before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 155
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg