Nutrition balance score
Unbalanced
Glycemic Index
69
High
Glycemic Load
16
Moderate
Nutrition per serving
Calories173.6 kcal (9%)
Total Fat8.3 g (12%)
Carbs23.6 g (9%)
Sugars14.1 g (16%)
Protein1.6 g (3%)
Sodium104.6 mg (5%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
Sugar Spice
Cookies
Instructions
Step 1
For the Spiced Sugar: In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.
Step 2
For the Pumpkin Cookies: Preheat oven to 175 degree and line two baking sheets with parchment paper.
Step 3
Start by drying your pumpkin. Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times and set aside.
Step 4
In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
Step 5
In a large bowl cream the softened butter and both sugars together with an electric mixer for 1-2 minutes.
Step 6
Add in the egg yolks and vanilla and mix until pale and fluffy, about 1-2 minutes.
Step 7
Add in the pumpkin and mix to combine.
Step 8
Add in the dry ingredients and mix just until combined.
Step 9
Scoop the dough into 18 portions and roll them into balls. Then roll the dough balls in the spiced sugar.
Step 10
Place the cookie dough balls at least 5cm apart on the baking sheets.
Step 11
Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie). When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get "wrinkly".
Step 12
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling. They are best enjoyed when they have cooled for at least 15 minutes!
Notes
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