Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup canned pumpkin puree (not pie filling)
- 1 1/2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Pumpkin Spice M&Ms
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Use an electric mixer on medium speed for about two minutes to achieve the right consistency. Once creamed, whisk in the egg yolk and vanilla extract. Gently stir in the pumpkin puree, ensuring you do not overbeat the mixture at this stage.
- In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring with a spatula until just combined. Be careful not to overmix, as this can make the cookies tough. Fold in 3/4 cup of the Pumpkin Spice M&Ms by hand. The dough will be slightly softer and stickier than traditional cookie dough due to the moisture in the pumpkin.
- Scoop rounded tablespoons of dough and place them about two inches apart on the prepared baking sheets. Press the remaining M&Ms onto the tops of the cookie dough balls for a professional look. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. Remove the pans from the oven and let the cookies rest on the hot sheet for five minutes. This allows them to firm up before you transfer them to a wire rack to cool completely.
- Cook Time: 25 minutes