As I look at these sweet little cookies, my mind is wondering what they would taste like if they were rolled in a little cocoa powder mixed with some sugar. I like the taste of pumpkin and chocolate together, so I will have to try a batch like that and see how they turn out.

I am really enthusiastic about recycling and repurposing various things in my life, so the repurposing of wasted pumpkin puree really appealed to me. It is almost like making something out of nothing. That always feels good to me when I can make that happen.

 

INGREDIENTS

½ cup pumpkin puree

1 egg yolk

2 tsp vanilla

14 Tbsp. room temp butter (about 1¾ sticks)

¼ tsp pumpkin pie spice

1 tsp cinnamon

½ tsp salt

½ tsp baking powder

1½ cups sugar

2½ cups all-purpose flour

5 drops yellow food coloring (optional)

3 drops red food coloring (optional)

 

INSTRUCTIONS

In a large mixing bowl, combine room temperature butter and sugar with a mixer

Slowly incorporate the egg yolk, pumpkin puree, vanilla and food coloring

In a separate bowl, combine flour, baking powder, salt, pumpkin pie spice and cinnamon

Gradually mix the flour mixture into the pumpkin mixture and combine well

Refrigerate dough for 30 minutes

Preheat oven to 350 degrees F and spray cookie sheet with non-stick cooking spray

Using your hands, roll dough into a small 1-inch balls and lightly roll them around in a bowl of sugar to coat

Evenly space dough balls apart from each other on cookie sheet and gently press down with a fork or spatula

Bake for 10-12 minutes

Allow to cool briefly on pan, then place on cooling rack to prevent the bottom from over cooking on baking sheet

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Quick Tip:  If you dough does not seem firm enough to hold the shape of a ball, add flour just a little bit at a timer until your dough is firm. Then proceed with chilling before rolling into balls.

Recipe and image courtesy of Laura at Southern Made Simple