Prep 12 mins
Cook 18 mins
Inspired by Panera Bread's pumpkin muffie - Great for a snack or to go with your morning coffee. Sized perfectly to eat like a large cookie and filling enough to eat just one (But why would you want to only eat just one... they are so delish).
- 1 3⁄4 cups all-purpose flour
- 1 cup pumpkin puree (canned is ok)
- 3⁄4 cup light brown sugar
- 3⁄4 cup sugar
- 1⁄2 cup salted butter, softened
- 2 large eggs
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon ginger
- 1 teaspoon vanilla
- Preheat oven to 350 degrees F.
- In a medium size bowl combine dry ingredients: flour, baking soda, baking powder, salt, and spices- nutmeg, cloves, cinnamon, ginger. In a large bowl cream together with a hand mixer brown sugar, sugar, butter and eggs until smooth. Blend in vanilla and pumpkin. Once well mixed, add the dry ingredients and blend with mixer until combined.
- In a mini 4 or 6 cavity pie pan (such as Wilton), spray bottom and sides with cooking spray. Add to each a heaping spoonful to each cavity and spread with the spoon to fill no more than 1/3 inch high of the mixture.
- Bake in 350 degree oven for 18 minutes until a prick in the center of the muffin cookie with a toothpick pulls out clean. Allow to cool in pan for 5 minutes and remove from pan to baking racks to cool completely. Repeat the process until all the batter is used if don't have multiple mini pie pans to cook in at the same time.