Description
A unique twist on autumn baking, these cookies blend the creamy richness of pumpkin pie with a sophisticated savory edge. Perfect for those who love a balance of sweet and salty flavors.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream together softened butter and brown sugar until light and fluffy.
- Beat in the egg and pumpkin puree until the mixture is smooth and combined.
- In a separate bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Scoop rounded tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers remain soft.
- Cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American