Pumpkin Churro Cookies Recipe
- Cook Time: 32 minutes
- Total Time: 32 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1/2 cup canned pumpkin puree (moisture blotted with a paper towel)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the coating: 1/3 cup granulated sugar mixed with 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 to prevent the cookies from sticking and to ensure even browning.
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together using a hand mixer or stand mixer. Cream the mixture for about 2-3 minutes until it becomes light and fluffy.
- Mix in the blotted pumpkin puree, the egg yolk, and the vanilla extract. Beat on medium speed until the ingredients are fully incorporated and the mixture looks smooth.
- In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt. This ensures the leavening agents and spices are evenly distributed throughout the dough.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Be careful not to overmix, as this can make the cookies tough.
- Scoop about 1.5 tablespoons of dough and roll it between your palms to form a ball. Roll the ball in the cinnamon-sugar mixture until it is completely and thickly coated. Place the balls on the prepared baking sheets, spaced 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set and the tops look slightly cracked. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.