Description
These small batch cinnamon swirl pumpkin cookies are the perfect treat for fall! Each soft, pumpkin spiced cookie is swirled with a hint of cinnamon for a cozy, comforting flavor in every bite.
Ingredients
Scale
For the cookie
- 5 tablespoons (71g) unsalted butter (melted)
- 1/4 cup (55g) dark brown sugar
- 3 tablespoons (39g) granulated sugar
- 1 large egg (room temperature)
- 1/2 teaspoon vanilla extract
- 1/4 cup (60g) pumpkin puree (water removed)
- 3/4 cup + 2 tablespoons (112g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon pumpkin pie spice
For the cinnamon filling
- 1 tablespoon (14g) unsalted butter (melted)
- 2 tablespoons (28g) dark brown sugar
- 1/4 teaspoon ground cinnamon
Instructions
For the cinnamon filling
- Melt butter in a small heatproof bowl. Add dark brown sugar and cinnamon and mix until fully combined. Set aside.
For the cookies
- Microwave butter in heatproof bowl for 30 seconds on high until melted. Set aside to cool for a couple minutes. Add brown sugar and granulated sugar and mix until combined.
- Stack a few paper towels on top of each other on your counter. Add about 1/2 cup of pumpkin puree in the middle. Fold up the sides and gently squeeze out the water. You’ll want enough leftover to fill the 1/4 cup.
- Add egg, vanilla, and pumpkin puree and mix until combined.
- Add salt, baking soda, pumpkin pie spice, and flour and mix until just combined.
- Use your spatula to spread the dough up the sides of the bowl so it requires less chilling time.
- Using a spatula, add the cinnamon mixture over the pumpkin dough. Gently spread it so it covers a majority of the pumpkin too. Refrigerate the dough for 15 minutes.
- Line a baking sheet with parchment paper. Scoop out 12 cookies using a #40 (1.5 tablespoon) cookie scoop. Preheat oven to 350° F. Bake for 10-12 minutes. Enjoy!
Notes
I started out with about 143 grams of pumpkin puree, squeezed out about 39 grams of water, and was left with 60g that fit in the 1/4 cup.
If cinnamon filling oozes out, use a cookie cutter to shape them back into a circle as soon as they come out of the oven.
- Prep Time: 45 minutes
- Bake Time: 11
- Category: Dessert
- Cuisine: American
