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Prep time
2 hours 40 minutes
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Cook time
15 minutes
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makes
32 cookies
Author Notes
Though I enjoy the occasional traditional pumpkin baked good, I’m always on the lookout for ways to add fun, unexpected twists to the classics—which is how these misugaru pumpkin cookies were born. Misugaru is a Korean roasted multigrain powder with nutty, earthy undertones, and it's an ingredient I love incorporating in a variety of treats, like milkshakes. In this recipe, misugaru complements the flavors of pumpkin and cinnamon, adding depth and complexity to these cozy cookies.
Once you have a bag of misugaru (find it at your local Korean grocery store or online), the rest of the process is straightforward: Just allot at least an hour for the dough to chill, and after scooping the cookies, firmly flatten them with a damp hand before baking. Because these soft, bready cookies aren’t too sweet, they benefit from a misugaru glaze drizzled on top, which adds another layer of subtle spice. The longer the glaze sits out before you use it, the more it may thicken (misugaru tends to soak up liquid). Simply whisk in a teaspoon or so of milk at a time to get it pourable again. —Joy Cho
Ingredients
- Cookies
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120 grams
(1 cup) all-purpose flour
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50 grams
(packed ⅓ cup) misugaru
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1/2 teaspoon
baking soda
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1/4 teaspoon
baking powder
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1/4 teaspoon
ground cinnamon
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1/2 teaspoon
kosher salt
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140 grams
(10 tablespoons) unsalted butter, at room temperature
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150 grams
(¾ cup) granulated sugar
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1
large egg, at room temperature
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1/2 teaspoon
pure vanilla extract
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180 grams
(¾ cup) canned pumpkin purée
- Misugaru Glaze
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180 grams
(1½ cups) confectioners’ sugar
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25 grams
(3 packed tablespoons) misugaru
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Kosher salt, to taste
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1/4 cup
(57 grams) whole or nondairy milk, plus more as needed
Directions
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In a medium bowl, whisk the flour, misugaru, baking soda, baking powder, cinnamon, and salt.
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Using an electric mixer or stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugar and beat the mixture on medium speed until combined, about 1 minute. Beat in the egg, then beat in the vanilla. Scrape down the bowl with a rubber spatula. Add the pumpkin purée and beat again—the mixture may look slightly curdled at this point, but it will come together in the next step.
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Add half of the dry ingredients to the bowl and beat just until combined. Carefully beat in the remaining dry ingredients just until no flour patches remain, taking care not to overmix. Cover the bowl with plastic wrap and refrigerate the dough for 1 to 2 hours. (Chilling the dough makes it easier to scoop.)
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When you’re ready to begin scooping, heat the oven to 350°F and line two sheet pans with parchment paper or silicone mats.
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Using a tablespoon-sized round cookie scoop, portion the dough in leveled scoops, spaced about 2 inches apart on the prepared sheet pans. (If using half sheet pans, you should be able to fit all of them.)
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Use damp hands to flatten the cookies, gently pressing them into a uniform, round disk about 2 inches in diameter.
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Bake the cookies for 12 to 13 minutes, rotating the sheet pans halfway through, until the cookies are slightly puffed, with dry-looking tops and set edges. Cool the cookies on the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
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Make the misugaru glaze: In a large bowl, whisk the confectioners’ sugar, misugaru, and a few pinches of salt. Add the milk and whisk until smooth. Add more sugar or milk as needed—you’re aiming for a pourable glaze that holds its shape when drizzling, like runny honey.
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When the cookies are completely cool, use a spoon to drizzle the glaze over the cookies in a zigzag pattern. Let the glaze set for 20 to 25 minutes before serving. Covered lightly with plastic wrap and stored at room temperature, the cookies will keep for 2 days—skip the airtight container to preserve the glaze.
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