- 1/2 cup unsalted butter melted
- 1/2 cup brown sugar packed
- 1 tsp vanilla extract
- 1/3 cup pumpkin puree
- 1 cup all-purpose flour or bread flour
- 1 tbsp vital wheat gluten optional
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- M&Ms for the tops of the cookies
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Combine the butter, brown sugar, vanilla, and pumpkin puree in a medium bowl. In a large bowl, whisk the flour, wheat gluten (if using), sea salt, baking soda, baking powder, and pumpkin spice.
Add the wet ingredients to dry ingredients and stir until just combined. Because the dough is sticky refrigerate the dough for 30 minutes.
Form dough into 16 cookies and flatten them into a round shape (they won't spread much in the oven) and place them on the baking sheet. Press a few M&Ms into the top of each cookie. I used about five candies per cookie. Bake the cookies for about 12 minutes.
Cool the cookies on baking sheet for a few minutes before transferring them to a baking rack to cool completely.
Recipe lightly adapted from Leelalicious