Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1/2 cup pumpkin puree (blotted to remove excess moisture)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- For the Churro Coating: 1/3 cup granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats. Place the pumpkin puree on a plate lined with paper towels and press another paper towel on top to soak up the excess liquid. This step is crucial for preventing a “cakey” cookie and ensuring a chewy texture.
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together using a hand mixer or stand mixer. Cream the mixture for about 2-3 minutes until it becomes light, fluffy, and pale in color.
- Add the blotted pumpkin puree, the egg yolk, and the vanilla extract to the butter mixture. Beat on medium speed until fully combined. Scrape down the sides of the bowl with a spatula to ensure everything is evenly incorporated.
- In a separate small bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Do not overmix the dough, as this can lead to tough cookies.
- In a small shallow bowl, mix the 1/3 cup sugar and 1 tablespoon cinnamon for the coating. Scoop about 1.5 tablespoons of dough and roll it into a smooth ball. Roll the ball generously in the cinnamon-sugar mixture until fully coated, then place it on the prepared baking sheet.
- Bake the cookies for 10-12 minutes. The edges should be set, but the centers should still look slightly soft. Remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. The cookies will firm up as they cool, creating that perfect churro-like bite.
- Cook Time: 32 minutes