Pumpkin Churro Cookies Recipe
- Cook Time: 32 minutes
- Total Time: 32 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even browning.
- In a large mixing bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar together using a hand mixer or stand mixer. Continue beating on medium-high speed for about 2-3 minutes until the mixture is light, fluffy, and pale in color.
- Add the egg yolk, vanilla extract, and pumpkin puree to the butter mixture. Tip: If your pumpkin puree seems very watery, blot it with a paper towel before adding it to ensure the dough isn’t too soft. Mix until everything is well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix the dough.
- In a small shallow bowl, stir together the 1/4 cup granulated sugar and 1 tablespoon of ground cinnamon. This will create the classic churro-style coating for the outside of the cookies.
- Scoop about 1.5 tablespoons of dough and roll it into a smooth ball between your palms. Roll the ball thoroughly in the cinnamon-sugar mixture until it is completely coated. Place the ball onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies 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.