Ingredients
Scale
- 1/2 cup soft butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/3 cup real pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla
- 1 and 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- Pinch salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup pumpkin puree (for topping)
- 1/3 cup brown sugar (for topping)
- 1 tablespoon cornstarch
- 1/4 cup heavy cream
- 1/2 teaspoon cinnamon
- Whipped cream (for topping)
Instructions
- Cream together butter, white sugar, and brown sugar in a large bowl.
- Add pumpkin, egg yolk, and vanilla; mix until combined.
- In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Use a giant cookie scoop to drop dough onto baking sheets.
- Bake until just set, about 10-12 minutes. Let cool.
- To make the topping, mix pumpkin puree, brown sugar, cornstarch, heavy cream, and cinnamon until smooth.
- Plop a spoonful of topping onto each cookie.
- Finish with whipped cream and dust with pumpkin pie spice if desired.
Notes
Store cookies in an airtight container for up to 3 days at room temperature. Undecorated cookies can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg