These cookies are so good. They have such a soft texture and are very tasty. These cookies are kind of like a mixture of cookie, muffin and cake like all in one. Very easy to make. One thing, they do have to chill for at least an hour or so because it does have a very sticky texture once everything is mixed. You don’t want to miss the sugar coating either it pulls the whole cookie in together and tastes so wonderful. Oh, and don’t forget the brown butter and pumpkin flavor. You have to try.
Ingredients:
2 sticks of butter
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
Sugar coating:
1 Tablespoon brown sugar
2 Tablespoon white sugar
1 teaspoon cinnamon
- Start by browning your butter. In a small saucepan over medium heat melt the butter and let it cook down a little until it starts to turn a golden light brown color and you can smell the nuttiness. It will take probably around 15-20 minutes. Just keep your eye on it and stir it a lot. Once it’s done the butter will have to cool down. So put it into the fridge to cool off.Only until cooled. You do not want it to solidify.
- While the butter is browning, In a medium/small bowl mix the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon together then set aside.
- In a small bowl, make the sugar coating. Mix the sugars and cinnamon together and set aside.
- Once the butter is ready and slightly cooled, mix the butter with the brown sugar, vanilla, eggs, and pumpkin puree. Now add the flour mixture in and mix until incorporated. Cover and put into the fridge for at least an hour. It can go over night.
- Preheat the oven to 350 degrees. With an ice cream scoop or spoon measure out and roll the dough into a ball. Then roll the cookies in the sugar mixture and place cookies onto the cookie sheet and cook for 12 minutes. I fit 6 to a pan to give your cookies enough room to bake. Enjoy!
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