Ingredients:

  • 1/2 cup unsalted butter, softened (115g)
  • 3/4 cup light brown sugar, packed (150g)
  • 1 large egg, room temperature (50g)
  • 1/3 cup pumpkin puree, blotted (80g)
  • 1 tsp vanilla extract (5ml)
  • 2 cups all-purpose flour (250g)
  • 1 tsp baking powder (5g)
  • 1 tsp ground cinnamon (2.6g)
  • 1/2 tsp salt (3g)
  • 1/4 cup light brown sugar (50g)
  • 1 tsp pumpkin pie spice (2.6g)

Instructions:

  1. Beat the softened butter and 3/4 cup light brown sugar until smooth and pale.
  2. Mix in the egg and vanilla extract, then stir in the blotted pumpkin puree until the mixture is a uniform, deep orange color.
  3. Gradually add the flour, baking powder, cinnamon, and salt; mix on low speed just until flour streaks disappear.
  4. Place the dough on a sheet of parchment paper and use a rolling pin to flatten it into a rectangle roughly 9x12 inches.
  5. Evenly sprinkle the 1/4 cup brown sugar and pumpkin pie spice mixture over the surface of the dough.
  6. Carefully roll the dough into a tight cylinder starting from the long edge.
  7. Wrap the log in plastic wrap and refrigerate for 30 minutes.
  8. Preheat the oven to 350°F (180°C).
  9. Using a sharp knife, slice the chilled log into rounds about 1/2 inch thick.
  10. Place slices on a parchment-lined sheet and bake for 10-12 minutes until the edges are set but the center remains soft.
  11. Let the cookies rest on the pan for 5 minutes before moving them to a wire rack to set.