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Pumpkin cookies are often very cakey in texture, and while I do enjoy them, I wanted to try a different version. While the texture of this one is still soft, the cookie itself is slightly chewy, owing to the addition of melted butter.  And the flavor – warm spices, maple and pumpkin –  is pure autumn. They also happen to be super easy to make, with the batter coming together in just 15 minutes or so.

Makes about 15 cookies

Ingredients


  • 1 ¼ cups (162 grams) all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • ¼ cup (60 grams) pumpkin puree
  • 8 tablespoons (113 grams) unsalted butter, melted and cooled
  • ¾ cup firmly packed (162 grams) dark brown sugar
  • ¾ teaspoon pure maple extract (available here)
  • 1 cup (100 grams) pecans, coarsely chopped
  • Turbinado sugar (Sugar in the Raw), for sprinkling on top

Instructions


  1. Position a rack in the center of the oven and preheat the oven to 350˚F. Line two baking sheets with parchment paper.
  1. In a medium bowl, gently whisk together the flour, baking powder, baking soda, cinnamon, salt, ginger and cloves. Set aside.
  1. In another medium bowl, the pumpkin puree with the melted butter, brown sugar and maple extract. Using a rubber spatula, stir in the flour one-third at a time, until no traces of it remain. Stir in the pecans.
  1. Shape the dough into 1 ½-inch balls (the dough will be slightly sticky), and place 6 of them on one of the baking sheets, spacing them evenly apart. Using your palm, flatten each ball to a 2 1/4 -inch disc. Sprinkle each disc with turbinado sugar. Bake the cookies, one sheet at a time, until they are no longer shiny and appear set, about 15 minutes. Set the pan on a cooling rack and allow the cookies to cool for 10 minutes. Transfer the cookies to a rack and cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

Recommended Equipment:


Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

Hiware 200-Piece Parchment Paper Baking Sheets 12 x 16 Inch, Precut Non-Stick Parchment

DID YOU MAKE THIS RECIPE?

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Tish Boylehttps://pastryathome.com
Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.

2 COMMENTS

  1. Hello! I would like to make these for my friend, who is vegan. Do you think substituting olive oil 1:1 for the melted butter would be a good idea? Or should I just stick with melted vegan butter?

    Thank you!

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