Ingredients:

  • 1/2 cup (120g) pumpkin puree
  • 4 tbsp (57g) unsalted butter
  • 1/4 cup (50g) light brown sugar, packed
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/2 tsp (3g) salt
  • 1 large egg yolk, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (16g) granulated sugar
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Place the pumpkin puree, butter, and brown sugar in a small saucepan over medium heat. Stir constantly for 5–8 minutes until the mixture thickens, darkens in color, and smells nutty. Remove from heat and let it cool for about 10 minutes.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
  3. Pour the cooled pumpkin mixture, the egg yolk, and vanilla extract into the dry ingredients. Stir until a soft, cohesive dough forms, ensuring not to overmix.
  4. Preheat the oven to 350°F (175°C). Scoop rounded tablespoons of dough and roll them into balls.
  5. Roll each ball in the mixture of granulated sugar and cinnamon until evenly coated.
  6. Place cookies on a parchment-lined baking sheet, spacing them 2 inches apart, and bake for 9–11 minutes.
  7. Remove from oven when edges are set but centers look slightly underbaked. Cool on the pan for 5 minutes before transferring to a wire rack.