Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated white sugar
  • 1/2 cup (120g) pumpkin puree (blotted dry)
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) pumpkin pie spice
  • 1/2 tsp (3g) ground cinnamon
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1/4 cup (50g) granulated white sugar (for coating)
  • 1 tsp (5g) ground cinnamon (for coating)
  • 1/2 tsp (2g) pumpkin pie spice (for coating)

Instructions:

  1. Spread the pumpkin puree onto a layer of paper towels and gently press another paper towel on top to remove excess liquid until the puree is thick and pasty.
  2. Cream together the softened butter, brown sugar, and white sugar using a mixer until the mixture is pale and smooth.
  3. Beat in the blotted pumpkin puree, egg, and vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt.
  5. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined; do not overmix.
  6. Cover the dough and refrigerate for at least 1 hour to prevent spreading.
  7. Preheat oven to 350°F (175°C).
  8. Scoop 1.5 tablespoon-sized balls of dough and roll each ball in the cinnamon-sugar mixture until evenly coated.
  9. Place balls on a parchment-lined baking sheet, spaced apart, and bake for 10 minutes.