I based these pumpkin cookies on my favorite cookie recipe of all time: Caitlin Freeman’s Saffron Snickerdoodle she created for Blue Bottle Coffee a time ago. I like the dense cakey texture and just right sweetness that doesn’t overpower the other flavors. To accommodate a half cup of pumpkin puree, I swapped a full egg for a yolk and omitted the milk and it worked great! The aroma of these cookies baking will tell you when they are done, don’t open the oven to look until that fragrance is getting you excited. As well, look for lightly browned edges and a domed shape.
- ½ cup butter, softened to room temperature if using Land of Lakes salted, reduce salt to ¼ teaspoon
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg yolk
- ½ cup pumpkin puree Libby's
- 1 teaspoon pumpkin pie spice Penzey's
- ½ teaspoon vanilla extract
- 1 ¾ cups all-purpose flour Wheat Montana
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
cinnamon sugar to sprinkle on top (1 tablespoon granulated sugar mixed with cinnamon, allspice, and a few grates of nutmeg; use the remaining on cinnamon toast tomorrow!)
Using the paddle attachment on an electric mixer, cream the butter and sugars. Mix in the egg yolk, pumpkin, pumpkin pie spice, and vanilla, stop mixer to scrape down the sides with a spatula. Mix in the flour, baking soda, and salt. Chill dough for at least 1 hour, the longer the better, ideally overnight.
Preheat oven to 375°. Scoop dough by heaping tablespoon and place 8 on a rimmed cookie sheet lined with parchment or a Silpat. Sprinkle tops with a pinch or two of cinnamon sugar. Bake for 14 minutes, until fragrant with lightly browned edges.