Ingredients:

  • 115g unsalted butter, melted and cooled
  • 100g light brown sugar, packed
  • 60ml pure maple syrup
  • 1 large egg, room temperature
  • 5ml vanilla extract
  • 180g pumpkin puree
  • 250g all-purpose flour
  • 5g baking soda
  • 5g pumpkin pie spice
  • 3g sea salt
  • 25g granulated sugar
  • 2g ground cinnamon
  • 1g pumpkin pie spice

Instructions:

  1. Line a plate with paper towels, spread the pumpkin puree in a thin layer, and press another paper towel on top. Let sit for 5 minutes to absorb excess moisture.
  2. In a large bowl, whisk together melted butter, brown sugar, and maple syrup until smooth. Beat in the egg and vanilla extract until glossy, then stir in the blotted pumpkin puree.
  3. Sift together the flour, baking soda, pumpkin pie spice, and salt. Gradually fold the dry mixture into the wet ingredients using a spatula until no flour streaks remain.
  4. Cover the dough and refrigerate for 1 hour to chill.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Combine granulated sugar, cinnamon, and a pinch of pumpkin pie spice in a small bowl. Scoop 1.5 tbsp of dough, roll into a ball, and coat in the spice mixture.
  7. Place cookies on baking sheets and bake for 10 minutes until the edges are set but the centers remain soft.