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Irresistible Pumpkin Delight Cookies for Fall

Pumpkin Delight Cookies
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Irresistibly Soft Pumpkin Delight Cookies for the Holidays

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1 ½ tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup (170 g) unsalted butter, browned and cooled
  • ¾ cup (150 g) dark brown sugar
  • ½ cup (100 g) granulated sugar
  • ⅓ cup (80 g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • Optional Add-ins: ½ cup chopped walnuts or pecans, ½ cup mini chocolate chips, cinnamon sugar for dusting

Instructions

  1. In a small saucepan, melt butter over medium heat until golden brown and nutty. Cool for 15 minutes.
  2. Whisk together flour, cinnamon, nutmeg, cloves, ginger, baking soda, and salt in a medium bowl.
  3. In a large bowl, mix cooled brown butter with brown and granulated sugars until smooth. Add pumpkin puree, egg yolk, and vanilla extract; mix well.
  4. Gradually stir in dry ingredients until just combined. Do not overmix.
  5. Cover and refrigerate for 30–45 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper and scoop dough portions evenly.
  7. Bake 11–13 minutes or until edges are set and centers slightly underbaked.
  8. Cool on wire rack before enjoying.

Notes

    Nutrition

    Find it online: https://bakerslider.com/pumpkin-delight-cookies/

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