Ingredients:

  • 1/2 cup (120g) pumpkin puree (not pie filling)
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk, room temperature
  • 1 tsp vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1/2 tsp ground cinnamon (for coating)
  • 1/2 cup (60g) powdered sugar (for coating)

Instructions:

  1. Spread 1/2 cup of pumpkin puree onto a plate lined with three layers of paper towels. Press another layer on top and let sit for 5-10 minutes to remove excess moisture until it forms a thick paste.
  2. In a large mixing bowl, whisk together the melted and cooled butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar until smooth and no lumps remain.
  3. Stir the blotted pumpkin paste, egg yolk, and vanilla extract into the butter mixture until velvety.
  4. Sift in the flour, pumpkin pie spice, baking powder, baking soda, and salt. Fold gently with a rubber spatula just until the last streak of flour disappears. Do not overmix.
  5. Chill the dough in the refrigerator for at least 30 minutes to make it easier to handle.
  6. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  7. In one small bowl, mix 1/4 cup granulated sugar with 1/2 tsp cinnamon. Place the powdered sugar in a second small bowl.
  8. Scoop 1.5 tablespoons of dough and roll into a ball. Roll first in the cinnamon-sugar mixture, then generously in the powdered sugar.
  9. Place balls 2 inches apart on baking sheets and bake for 10-12 minutes until the edges are set and the tops have cracked.