- 1 1/2 cups sugar + more for rolling
- 2 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 14 TBSPS unsalted butter 1 3/4 stick at room temperature
- 2 tsps vanilla extract
- 1 egg yolk
- 1/2 cup 100% pure pumpkin puree
In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
With your mixer on medium, mix together the butter and sugar until light and fluffy.
Mix in the egg yolk, then vanilla, then pumpkin until well combined.
Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
Preheat your oven to 350 degrees and refrigerate the cookie dough for 20 minutes.
Roll the dough into one inch sized balls. Roll in sugar. Place on a parchment lined baking sheet or silicon mat
and press down slightly. Space the cookies about two inches apart.
Bake for 15 minutes, rotating the pan halfway through the baking. (I baked mine in three batches)
Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter (1 stick), softened
- 1 cup Pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- Glaze (recipe follows)
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Don’t make this too sweet and don’t make the full recipe, it’s very pumpkin-y. Nice consistency.
This was sort of a disaster but really delicious. In the future, roll up with both a towel AND waxed paper. Cook the cake until it’s a little too well done and it would probably hold together better. Start out with room temperature butter.