Miso Pumpkin Cookies Recipe
These chewy pumpkin cookies use real pumpkin and a touch of miso for moisture and depth, topped with mini peanut butter cups for sweetness and creaminess. Ready in under 30 minutes, no chilling needed!
Servings: 24 cookies
Equipment
Ingredients
Spiced sugar topping
- 3 tablespoon granulated sugar
- ½ teaspoon pumpkin pie spice
Pumpkin cookies
- ½ cup pure pumpkin puree dry
- 4 oz unsalted butter softened
- 1 cup brown sugar light or dark, lightly packed
- ¼ cup miso see notes
- 2 large egg yolk room temperature
- 2 teaspoon pure vanilla extract
- 1 ½ cup all-purpose flour
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ cup mini peanut butter cups
Instructions
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F (180°C).
- Mix the spiced sugar topping - Mix together granulated sugar and pumpkin pie spice in a shallow bowl and set aside.
- Dry the pumpkin - Spread your pure pumpkin puree on a plate and use clean paper towels folded into a couple layers to press out the water. Squeeze the water out into a sink and keep pressing until you cannot squeeze out anymore water from your paper towels. This should reduce the pumpkin down to about half its original volume or weight. It doesn’t have to be exact, the recipe will still work even if you’re a bit over or under.
- Cream the butter - Add softened butter to your stand mixer bowl and beat with the sugar until lighter in color and fluffy, about 2 minutes.
- Add the rest of the wet ingredients - Add dry pumpkin, miso, egg yolks and vanilla to the creamed butter and sugar mixture. Beat for another two minutes until creamy and fluffy.
- Add dry ingredients - Sift flour, pumpkin pie spice and baking soda into a small mixing bowl, whisk together to distribute evenly. Add this mixture to the stand mixer bowl and stir until the cookie dough forms. Don’t overmix.
- Form the cookie dough balls - Divide cookie dough into 24 portions using a 1 ½ tablespoon cookie scoop. Roll the dough between the palms of your hands to form a round ball, immediately roll it in the spiced sugar topping, and set it on a lined baking sheet. The dough is soft but shouldn’t be too sticky. Handle it lightly and very quickly to avoid sticking.
- Add mini PB cups and bake - Press a few mini peanut butter cups on top of the cookie dough balls and bake in the preheated oven for 13 minutes.
- Cool - Remove the pan from the oven and let cool on a wire rack for 10-15 minutes before moving the cookies to the wire rack to cool completely.
Notes
- Miso substitution: the miso I used contains 570 mg of sodium per 24 grams serving size, for a total of 1662 mg of sodium per ¼ cup. Keep this number in mind when using different miso with different amounts of sodium. This is also between half and ¾ teaspoon of salt if you want to substitute salt for miso. Just keep in mind miso is also a wet ingredient so it may make the cookies a bit drier to remove miso.
- Mini PB cup substitution: you can use a mixture of chocolate chips and peanut butter chips. Or omit to make the best chewy pumpkin snickerdoodle cookies.
- Storage: store your miso peanut butter pumpkin cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to 3 months.
Nutrition
Calories: 147kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 178mg | Potassium: 62mg | Fiber: 1g | Sugar: 14g | Vitamin A: 939IU | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 1mg
