Ingredients:

  • 250g all purpose flour
  • 10g cornstarch
  • 5g baking soda
  • 8g pumpkin pie spice
  • 3g fine sea salt
  • 120g canned pumpkin puree
  • 115g grass fed butter, melted and cooled
  • 150g coconut sugar
  • 30ml pure maple syrup
  • 5ml vanilla bean paste

Instructions:

  1. Prep the pumpkin. Spread 120g canned pumpkin puree onto a plate and press with paper towels to remove excess moisture. Note: This prevents a cakey texture.
  2. Whisk the dry. Combine 250g flour, 10g cornstarch, 5g baking soda, 8g pumpkin pie spice, and 3g sea salt in a bowl.
  3. Cream the butter. Mix 115g cooled melted butter with 150g coconut sugar until the mixture looks like wet sand.
  4. Incorporate aromatics. Stir in 30ml maple syrup, 5ml vanilla bean paste, and the blotted pumpkin puree. Mix until the color is vibrant and uniform.
  5. Merge the components. Gradually add the dry ingredients to the wet. Fold until no white streaks remain.
  6. Chill the dough. Place the dough in the fridge for at least 30 minutes. Note: This hydrates the flour and intensifies the spice.
  7. Shape the cookies. Scoop 24 even balls onto a parchment lined tray.
  8. Execute the bake. Bake at 350°F for 12 minutes until the edges are dark golden and the centers look slightly underdone.
  9. Set the structure. Let the cookies rest on the hot tray for 5 minutes. They will firm up as they cool.
  10. Final cooling. Transfer to a wire rack to ensure the bottoms stay crisp and don't steam.