![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2023\/12\/Pumpkin-Cookies-683x1024.jpg\")
<\/p>\n<\/p>\n
Pumpkin Cookies<\/p>\n
<\/p>\n
1 small (about 1\u00bd pounds) pie pumpkin<\/p>\n
7 T. unsalted butter, softened at room temperature<\/p>\n
\u2154 C. (packed) brown sugar<\/p>\n
1 large egg, separated<\/p>\n
\u00bd tsp. cinnamon<\/p>\n
Grated zest of 1\u20442 lemon<\/p>\n
\u00bc tsp. salt<\/p>\n
2\u00bd C. all-purpose flour<\/p>\n
Coarse turbinado or sanding sugar, for finishing<\/p>\n
<\/p>\n
Remove the pumpkin stem and cut in half; remove seeds. Cut each half into 3 pieces. Place in a steamer basket set over simmering water; cover and steam for about 15 minutes or until very tender. Cool, then scoop out flesh and mash; measure \u00bd C. of pumpkin. In a mixing bowl, cream butter and brown sugar together. Add egg yolk and mix well, then mix in pumpkin. Add cinnamon, lemon zest and salt; blend well. Add flour and mix well. Transfer dough to a work surface. Divide in half and roll each half into a log about 1\u00bd inches in diameter. Wrap in plastic and refrigerate until firm, at least 2 hours or overnight. Preheat oven to 350\u00b0F; line a baking sheet with parchment. In a small bowl, whisk the egg white to blend. Brush dough with egg white, then roll in sugar to coat. Slice into rounds about \u00bd inch thick. Transfer cookies to baking sheet. Bake for about 20 minutes, until golden brown.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pumpkin Cookies 1 small (about 1\u00bd pounds) pie pumpkin 7 T. unsalted butter, softened at room temperature \u2154 C. (packed) brown sugar 1 large egg, separated \u00bd tsp. cinnamon Grated zest of 1\u20442 lemon \u00bc tsp. salt 2\u00bd C. all-purpose flour Coarse turbinado or sanding sugar, for finishing Remove the pumpkin stem and cut in half; remove seeds. Cut each half into 3 pieces. Place in a steamer basket set over simmering water; cover and steam for about…<\/p>\n