When we think of pumpkin cookies, we typically think of soft, cakelike cookies. Those are delicious, but have you ever had pumpkin cookies with crisp, buttery edges, chewy centers and a ton of crunchy add-ins? I hadn’t, but I was dreaming of them for weeks. I finally got the chance to gather some pumpkin purĂ©e, dark chocolate and plenty of crunchy, nutty additions that complement each other beautifully. I reached for a big bowl and a wooden spoon, put the kettle on and began a relaxing morning of baking. The cookies turned out rustic, fragrant and so delicious, that they feel like they were baked by a beloved grandmother in a little forest cottage. They’ve instantly become my family’s new favorite autumn cookie. They’re perfect for sharing and will be a perfect addition to your holiday cookie platter.
Pumpkin Crunch Cookies
Ingredients
- 2 cups (255g) all purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon fine sea salt
- ÂĽ teaspoon ground nutmeg
- 1 cup (227g) unsalted butter, melted
- 1 cup (200g) packed brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg yolk
- ½ cup (120g) pure pumpkin purée not pie filling
- 1 ½ teaspoons pure vanilla extract
- 1 cup (30g) corn flakes cereal
- ½ cup (60g) roughly chopped, toasted pecans
- ½ cup (60g) roasted, salted pumpkin seed kernels pepitas
- ½ cup (45g) sliced almonds
- 1 4 oz (113g) dark or semisweet chocolate bar, roughly chopped or broken into bite-sized pieces plus extra for the tops if desired
- â…“ cup (50g) dried cranberries optional
- 20 pecan halves optional
Instructions
- In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, ginger, salt and nutmeg until well blended.
- In a large bowl, mix the butter, brown sugar, granulated sugar, egg yolk, pumpkin purée and vanilla until smooth and creamy. Stir in the flour mixture just until combined.
- Gently stir in the cornflakes, pecans, pumpkin seeds, almonds, chocolate and cranberries (if using) until combined.
- Form the cookie dough into 20 round portions, about 1/4 cup (75g) each. Chill them in the refrigerator for 15-20 minutes. Meanwhile, preheat the oven to 350ÂşF (180ÂşC). Line 2 large cookie sheets with parchment paper.
- Place the cookie dough balls about 3 inches apart onto the baking sheets. Top each one with a pecan half and a piece of chocolate, if desired. Bake the cookies, one sheet at a time, in the top third of the oven, until the tops are set and the edges are deep golden brown, about 12-14 minutes. The cookies will spread a bit.
- Remove the cookies from the oven. Immediately use a large round cookie cutter to shape the hot cookies by sliding it around each one in a circular motion a couple of times, working quickly before they set. Cool the cookies on the cookie sheet for 5 minutes, then transfer them to a cooling rack.