Pumpkin Churro Cookies
By: Ericka Sanchez @nibblesnfeasts
Made With:
I’m bringing cozy Mexican-inspired flavors to the season with recipes that celebrate everything we love about pumpkin spice. A batch of Pumpkin Churro Cookies infused with warm, comforting notes from @mccormickspice. Pumpkin Pie Spice, Ground Cinnamon, Nutmeg, and Vanilla Extract. The essentials that turn your kitchen into fall heaven. The cookies are soft and chewy inside, crispy outside, rolled in cinnamon-sugar goodness (yes, they taste just like churros!) Pair with Pumpkin Spiced Rum Horchata for a cozy match made for sweater weather, or that weekend baking moment when you just want your home to smell amazing. Recipe and Photo Credit: Ericka Sanchez @nibblesnfeasts
I’m bringing cozy Mexican-inspired flavors to the season with recipes that celebrate everything we love about pumpkin spice. A batch of Pumpkin Churro Cookies infused with warm, comforting notes from @mccormickspice. Pumpkin Pie Spice, Ground Cinnamon, Nutmeg, and Vanilla Extract. The essentials that turn your kitchen into fall heaven. The cookies are soft and chewy inside, crispy outside, rolled in cinnamon-sugar goodness (yes, they taste just like churros!) Pair with Pumpkin Spiced Rum Horchata for a cozy match made for sweater weather, or that weekend baking moment when you just want your home to smell amazing. Recipe and Photo Credit: Ericka Sanchez @nibblesnfeasts
Key products
Instructions
Instructions
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For the Cookies, preheat oven to 350°F. Line baking sheets with parchment paper. Set aside. Combine butter, granulated sugar, and dark brown sugar in a large mixing bowl. Mix with an electric mixer until fluffy. Add pumpkin puree, egg, and vanilla. Mix until smooth, about 3 minutes.
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Whisk together flour, pumpkin pie spice, nutmeg, baking soda, and salt in a separate bowl. Gradually fold dry ingredients into wet ingredients until fully combined. Scoop dough into 1 1/2 tablespoon portions and roll into balls.
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For the Cinnamon Sugar Coating, combine sugar, cinnamon, and pumpkin pie spice in a small bowl. Roll each dough ball in the mixture to coat. Place cookies on prepared baking sheets, about 2 inches apart.
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Bake 14 to 16 minutes or until edges are lightly golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy.
