I have been working on a pumpkin cookie recipe for some time. I love the taste of pumpkin, but was looking to avoid the cake-like texture that characterize most pumpkin cookies. The issue is the water content in the pumpkin purée, so I tried to address this by using an egg yolk rather than an entire egg. This helped with the texture along with some additional adjustments in the baking powder and soda and the three kinds of sugar in the recipe. I love the addition of the caramel in the middle. It requires a little extra work, but yields a really special cookie.
Click here for the recipe.

We will definitely be checking out your recipe for these cookies! We are knew to baking with pumpkin so thanks for the tips on just baking with the yolk! 😀
They are worth a try and they freeze well! I hope you love them! Keep me ousted and happy Cooking!!