1/3 cup canned pumpkin puree (blotted to remove moisture)
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
For the coating: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats so the cookies don’t stick and the bottoms brown evenly.
Step 2: Cream Butter and Sugars In a large mixing bowl, beat the softened butter, brown sugar, and 1/4 cup of granulated sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes of high-speed mixing.
Step 3: Add Wet Ingredients Mix in the egg yolk and vanilla extract. Stir in the blotted pumpkin puree. Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.
Step 4: Combine Dry Ingredients In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Step 5: Prepare the Churro Coating In a small shallow bowl, stir together the 1/4 cup of granulated sugar and the tablespoon of cinnamon. This will be the “churro” coating for your dough balls.
Step 6: Shape and Roll Scoop about 1.5 tablespoons of dough and roll it into a ball using your hands. Roll the ball thoroughly in the cinnamon-sugar mixture until it is completely coated. Place the balls on the prepared baking sheets about 2 inches apart.
Step 7: Bake and Cool Bake for 10 to 12 minutes, or until the edges are set and the tops look slightly cracked. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.