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Chewy Pumpkin Cookies

Writer's picture: Jenn ClaytonJenn Clayton

These taste just like pumpkin pie in a cookie! Soft, chewy and absolutely delicious!!

RECIPE:

  • 1 Cup light Butter

  • 2 1/4 Cups Flour

  • 1 teaspoon Baking Soda

  • 1/2 teaspoon Baking Powder

  • 1/2 teaspoon Salt

  • 1 1/2 teaspoons Pumpkin Pie Spice

  • 3/4 teaspoon Cinnamon

  • 1 Cup Brown Sugar sub (I used Sukrin Gold) https://netrition.com/JC10

  • Use the code JC10 for 10% off!

  • 1 teaspoon Vanilla

  • 1 Large Egg Yolk

  • 3 Tablespoons sugar free Maple Syrup

  • 1/2 Cup Pumpkin Puree

Cinnamon Sugar Topping

  • 1 Tablespoon Brown Sugar sub

  • 2 Tablespoons White Sugar

  • 1 teaspoon Cinnamon


In a skillet over medium high heat, add the butter and cook until foaming and beginning to turn amber in color with brown flecks on the bottom of the pan. Remove from the heat and pour into a bowl so it will not continue to cook. The smell should be very fragrant.

Set aside to cool for 20 minutes then place in the fridge for 10 more minutes. This step is crucial. You want the butter to be cool.

In a large bowl, whisk together the dry ingredients (sugar is considered a wet ingredient so don't add it yet), set aside.

In a mixing bowl or a stand mixer, use a spatula to scrape the browned butter into the bowl and beat together the butter and brown sugar for 1 minute. Add the vanilla, egg yolk and maple syrup and mix again.

Finally, stir in the pumpkin.

Slowly pour all dry ingredients into the mixer and beat again until combined. Don't over mix here! Just mix it enough until there are few streaks of flour left.

Cover and place in the fridge while you preheat the oven and cinnamon sugar topping (see ingredients below). The dough should chill for 15-30 minutes.

Heat the oven to 350 and line a baking sheet with a silpat.

Roll the dough into balls and then roll into the sugar mixture (see section below). The dough balls should be 1-1 1/2" in diameter.

Bake for 12 minutes and remove from the oven to rest for a moment before eating.

For the Cinnamon Sugar Topping

In a small bowl, combine the brown and white sugars and cinnamon, using your fingers to break up bits of brown sugar.

16 Cookies:

3 points each

117 calories

4g fat

16g carbs

2g protein



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