When I saw FoodieFromVT post her recipe for Chewy Pumpkin Snickerdoodles, I knew I had to give her recipe a try. This is a deliciously spiced pumpkin cookie with a sprinkle of cinnamon and sugar on top. I actually can’t really taste the pumpkin in this recipe, but they still taste great. I was aiming for a spice cookie that tasted like Fall, but when my son had his first bite he said “Mmm! These taste like Christmas!” So I’m renaming them to Tastes Like Christmas! Pumpkin Spice Cookies for my blog. When I searched this recipe on the internet, I have seen a lot of similar recipes so this seems to be a very popular recipe. My cookies didn’t seem to come out as chewy as Abby’s and I think it’s because she pressed hers down with something before baking them, but didn’t put it in her directions. I will try this next time I bake them and update here afterwards. For now you can enjoy them like I did. 🙂

Tastes Like Christmas! Pumpkin Spice Cookies.

Adapted from Abby’s Recipe.

Yields: Around 12 Large Cookies

Ingredients:

For the cookies:

1 cup unsalted butter, melted and cooled
1 1/4 cups coconut sugar or dark brown sugar
2 large egg yolks at room temperature
1/4 cup pure maple syrup
2 tsp vanilla extract
1/2 cup pumpkin puree
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt

For the Topping
1/4 cup granulated sugar
1/2 tsp cinnamon

Preheat oven to 350F and line a large baking sheet with parchment paper or silpat.

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.

Remove the moisture from the pumpkin puree. Place the puree between two paper towels pressed down to soak up the moisture. Continue until most of the moisture has been removed and the puree has an almost dough like consistency. *

In a large mixing bowl, whisk the cooled butter and coconut sugar until combined and almost sand like. Whisk in the pumpkin, egg yolks, vanilla and maple syrup until smooth. Fold in the dry ingredients using a rubber spatula. Transfer to the fridge for at least 30 minutes.

When ready to bake, mix together the topping ingredients in a small bowl. Using a cookie scoop or spoon, scoop 2-2 1/2 tbsp of dough onto the baking sheet. Repeat with remaining dough, leaving room to spread between cookies. Sprinkle each cookie generously with the cinnamon sugar topping.***

Bake for 10-14 minutes until the edges are slightly golden and centers are still soft. Let cool on the pan for 5 minutes and then transfer to a wire rack.

*Notes

1. *This will take a little while and used up more paper towels than I’d like to admit. I’m sure you could use some clean dishtowels instead to be more planet friendly.
2. **If you’d like to make smaller cookies, simply adjust the cooking time to less minutes. I will try this next time.
3. ***You’ll probably only be able to fit around 6 large cookies on a baking sheet so you may need to use multiple pans or make multiple batches. I baked six and flash freezed the other 6 to bake another time.

These are so delicious and taste great with a warm cup of tea!