Pumpkin Churro Cookies Recipe
- Cook Time: 32 minutes
- Total Time: 32 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar (for dough)
- ¾ cup light brown sugar, packed
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- For the Coating: ¼ cup granulated sugar and 1 tablespoon ground cinnamon
Instructions
- 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.
- In a large mixing bowl, beat the softened butter, 3/4 cup granulated sugar, and brown sugar together using a hand mixer or stand mixer. Cream them on medium-high speed for about 2-3 minutes until the mixture is light and fluffy.
- Add the egg yolk, pumpkin puree, and vanilla extract to the butter mixture. Beat again until everything is well combined. Make sure to scrape down the sides of the bowl to ensure an even mix.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Slowly add these dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
- In a small shallow bowl, stir together the 1/4 cup granulated sugar and the tablespoon of cinnamon. This will be the “churro” coating that gives the cookies their signature sparkle and crunch.
- Scoop about 1.5 to 2 tablespoons of dough and roll it into a ball between your palms. Roll the ball in the cinnamon-sugar mixture until it is completely coated. Place the balls on the prepared baking sheets, spaced about 2 inches apart.
- Bake for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.