Jumbo Pumpkin Cinnamon Cookie (Print version)
Soft jumbo pumpkin cinnamon cookies with a crackly cinnamon sugar crust and tender centers, an easy fall bakery treat.
# Ingredients:
Cookies
01 -
2 3/4 cups (345 g) all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon baking powder
04 -
1 teaspoon ground cinnamon
05 -
1 1/2 teaspoons pumpkin pie spice
06 -
1/2 teaspoon kosher salt
07 -
1/2 cup (113 g) unsalted butter, melted and cooled slightly
08 -
3/4 cup (150 g) packed light brown sugar
09 -
1/4 cup (50 g) granulated sugar
10 -
1 large egg, room temperature
11 -
3/4 cup (185 g) pumpkin puree, blotted dry
12 -
1 1/2 teaspoons vanilla extract
Cinnamon sugar coating
13 -
1/4 cup (50 g) granulated sugar
14 -
1 1/2 teaspoons ground cinnamon
# Instructions:
01 -
Spread pumpkin puree onto a few layers of paper towel, press gently, and let it sit for 10 minutes to remove excess moisture. You should have about 3/4 cup after blotting.
02 -
Whisk the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt together in a medium bowl until evenly combined.
03 -
Stir the melted butter with the brown and granulated sugars until smooth. Beat in the egg, vanilla extract, and blotted pumpkin.
04 -
Add the dry ingredients to the wet mixture and fold with a spatula until no flour streaks remain. Cover the bowl and refrigerate for at least 30 minutes.
05 -
Use a 1/4 cup scoop to portion 8 mounds of dough. Roll each into a ball, then roll generously in the cinnamon sugar mixture. Place 6 per parchment-lined baking sheet, spacing them well apart.
06 -
Bake at 350°F (175°C) for 13-15 minutes, until the edges look set and the tops are puffed and slightly cracked. Let cool on the pan for 5 minutes before transferring to a wire rack.
# Good to know:
01 -
Blotting the pumpkin is key for dense, chewy cookies rather than cakey ones.
02 -
Chill time is included in the prep time.