Ingredients
• ½ cup (1 stick) unsalted butter, softened (or vegan butter)
• ½ cup granulated sugar
• 1 egg yolk
• 1 tsp vanilla extract
• ¼ cup pumpkin puree (unsweetened)
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• ½ tsp baking powder
• ½ tsp pumpkin pie spice
• ¼ tsp salt
Optional glaze or decorations:
• ½ cup powdered sugar + 1–2 tbsp milk or almond milk + ½ tsp vanilla (for drizzle)
• Fall sprinkles, colored sugars, or edible glitter
Instructions
- In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
- Beat in egg yolk, vanilla, and pumpkin puree until smooth.
- In another bowl, whisk flour, baking powder, pumpkin pie spice, and salt.
- Gradually add dry ingredients to wet, mixing just until a soft dough forms.
- Wrap dough in plastic and chill 30 minutes (helps prevent spreading).
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll dough into small balls (about 1 inch), then flatten slightly with the palm of your hand or bottom of a glass.
- Bake 9–11 minutes, until edges are lightly golden.
- Let cool on the tray for 5 minutes, then transfer to a rack to cool completely.
- Drizzle with glaze and add sprinkles while wet for a festive touch!
✨ These keep their shape beautifully—great for holiday cookie swaps or kids’ baking fun!
PREP TIME & NUTRITION :
Prep Time : 30 mins (includes chilling) , Cook Time : 10 mins , Total Time : 40 mins , Servings : 18 cookies , Calories : 85 , Net Carbs: 11g , Fats: 5g , Protein: 1g