Pumpkin Churro Cookies
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup pumpkin puree (blotted with a paper towel)
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- For the coating: 1/4 cup granulated sugar
- For the coating: 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, 3/4 cup granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes using an electric mixer.
- Add the blotted pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Gradually add these dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- In a small shallow bowl, stir together the 1/4 cup of granulated sugar and the tablespoon of ground cinnamon. This will serve as the “churro” crust for your cookies.
- Scoop about one tablespoon of dough at a time and roll it into a 1-inch ball between your palms. Roll the ball generously in the cinnamon-sugar mixture until it is completely coated, then place it on the prepared baking sheet.
- Bake the cookies for 10 to 12 minutes, or until the edges are set but the centers 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.
Find it online: https://www.yucolor.com/desserts/pumpkin-churro-cookies/