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Description
These fall-spiced cookies bake up soft and chewy just as cookies should, not at all cakey! The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
10 SERVINGS
- 1/2 cup unsalted butter (softened)
- 1/2 cup light brown sugar (packed)
- 6 Tbsp. granulated sugar
- 6 Tbsp. pumpkin purée
- 1/2 tsp. vanilla extract
- 1 2/3 cups all purpose flour
- 1 1/2 tsp. cornstarch
- 1 tsp. pumpkin pie spice
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. cream of tartar
- 1/2 tsp. salt
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Directions
- Line two baking sheets with silicone baking mats or parchment paper. Set aside.
- Place the butter, granulated sugar, and brown sugar in a medium bowl. Use a mixer to beat on medium speed until well combined, about 1 minute. Add the pumpkin purée and vanilla extract and continue to beat until smooth, about 30 seconds.
- Add the flour, cornstarch, pumpkin pie spice, cream of tartar, baking soda, baking powder, and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol25mg8% |
Sodium220mg9% |
Potassium75mg2% |
Protein2g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber<1g4% |
Sugars19g |
Vitamin A35% |
Vitamin C2% |
Calcium4% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
GreenEyedGuide 3 years ago
These tasted rather bland to me. Next time I'd double the salt. Luckily my puppy loves them. My toddlers, not so much. I should have rounded them out more so they don't look so spiky and scary to a 3-year-old.
Turners 4 years ago
Not a bad cookie. Would be nicer if they spread more. Substituted all sugar with Splenda. I liked the taste. Not a cookie I'd try again, unless it's to get rid of the rest of the pumpkin.