Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) coconut sugar
  • 1/2 cup (120ml) pumpkin puree
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 2 tsp (5g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 3 tbsp (35g) coconut sugar
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) pumpkin pie spice

Instructions:

  1. Cream the softened butter and 150g of coconut sugar together. Mix until the batter looks pale and fluffy.
  2. Beat in the blotted pumpkin puree, egg, and vanilla extract. Mix on medium speed until the batter is velvety and smooth. Note: Blotting the pumpkin with a paper towel removes excess water.
  3. Whisk the flour, baking soda, pumpkin pie spice, and salt in a separate bowl.
  4. Gradually add the dry mixture to the wet ingredients on low speed. Stop mixing the moment the last streak of flour disappears to avoid a bready texture.
  5. Place the dough in the fridge for 30 minutes. Note: This prevents the cookies from spreading into pancakes.
  6. Scoop rounded tablespoons of dough and roll them into balls.
  7. Combine the remaining 35g coconut sugar, cinnamon, and pumpkin pie spice. Roll each ball in this mixture until fully coated.
  8. Arrange cookies 2 inches apart on baking sheets.
  9. Bake at 350°F (175°C) for 9–11 minutes until edges are set but centers remain slightly underbaked.