
This recipe was developed for those who don’t like chocolate chips in their pumpkin cookies but still want the soft, fluffy, dreamy texture of a cake-like pumpkin cookie. We added complexity to the flavor by including a pumpkin spice blend in the sugar coating. The result is a delectable, comforting cookie. These are the perfect cookies to serve with a warm cup of cider or hot cocoa.
1 cup unsalted butter, softened (227g)
1 ½ cup dark brown sugar (300g)
1 cup pumpkin puree (225g)
1 Tbsp. vanilla extract
3 ½ cups Panhandle Milling organic all-purpose flour (420g)
1 Tbsp. pumpkin pie spice (8g)
1 ½ tsp. baking powder (9g)
1 tsp. salt (6g)
½ cup granulated sugar (100g)
1 Tbsp. Pumpkin pie spice (8g)