Ingredients:

  • 115g unsalted butter, softened
  • 150g light brown sugar, packed
  • 100g granulated white sugar
  • 120g pumpkin puree
  • 1 large egg
  • 5ml vanilla extract
  • 250g all-purpose flour
  • 5g cornstarch
  • 5g baking soda
  • 5g pumpkin pie spice
  • 3g salt
  • 50g granulated white sugar
  • 2g ground cinnamon
  • 1g pumpkin pie spice

Instructions:

  1. Spread the pumpkin puree on a plate lined with paper towels. Press another paper towel firmly on top to absorb excess water until you have a thick, concentrated paste.
  2. In a large bowl, beat the softened butter, brown sugar, and white sugar together until pale and fluffy (about 2-3 minutes). Mix in the blotted pumpkin puree, egg, and vanilla extract until smooth.
  3. Whisk together the flour, cornstarch, baking soda, pumpkin pie spice, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until the streaks of flour disappear.
  4. Cover the dough and chill in the refrigerator for 30 minutes before rolling.
  5. Preheat oven. Roll the chilled dough into balls and roll each ball in a mixture of the remaining granulated sugar, cinnamon, and pumpkin pie spice to create a crystalline coating.
  6. Place cookies on a baking sheet and bake for 10 minutes until the edges are set but the centers remain soft.