It's National Dessert Day, and we tried an amazing new recipe courtesy of Cambrea Bakes
These pumpkin cookies are perfectly spiced and filled with all the best fall flavors, making them the perfect dessert for the season. Guaranteed to be your family's newest fall favorite!
INGREDIENTS
- 1 cup unsalted butter cubed
- ⅔ cup Pumpkin puree (set at room temperature)
- ½ cup granulated sugar
- ½ cup + 2 tbsp dark brown sugar packed
- 2 large egg yolks room temperature
- 2 tsp vanilla extract
- 1 ⅔ cup all-purpose flower
- 1 ½ tsp pumpkin spice
- 1 tsp baking soda
- 1 ½ tsp cream of tartar
- ½ tsp kosher salt
- ⅓ cup granulated sugar for rolling
- ½ tsp cinnamon for rolling
- We added white chocolate chips as well for an extra twist!
Instructions
- Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
- Brown the butter in a large stainless steel pan. This will take approximately 9-11 minutes. While it cooks IT IS SUPPOSED TO foam, pop, and crackle. Stand nearby, watch, and stir it occasionally so it doesn’t burn, but don't freak out!
- When the bottom is covered with little brown bits of butter and it smells slightly nutty, remove the pan from the heat. You should have just slightly under 1 cup of browned butter. Pour it into a bowl and set it aside to cool at room temperature for 20 minutes. Then place the bowl in the fridge for 5-10 minutes to chill. Do not let it solidify. The butter must be cool but still a liquid!
- Place the ⅔ cup of pumpkin puree on a plate. Use a few paper towels to GENTLY press into it and soak up the extra liquid. You should do this 3-4 times (with a new paper towel each time) or until the pumpkin feels pretty dry like soft playdough. This did take me a moment or two more than I'd like to admit to grasp without pressing too hard.
- When the butter is cool, whisk in the brown sugar and granulated sugar until well combined. It should look like wet sand.
½ cup granulated sugar,½ cup + 2 tablespoon dark brown sugar - Whisk in the egg yolks, vanilla, and dried pumpkin puree.
- Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda (and optional white chocolate chips!) until just slightly combined.
- Set the bowl of dough aside for 5 minutes and let it firm up.
- In a small bowl, combine the cinnamon and sugar.
- Then use a large (roughly 3 tbsp) cookie scoop to scoop the dough. (see notes for other sized cookies)
- Roll each dough ball in the cinnamon sugar and place it back on the tray spaced 2 inches apart.
- Bake for 9-10 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Do not overbake or the cookies will be puffy and cakier.
- Allow cookies to cool to your desired temperature and ENJOY!
