Blot the Pumpkin: Spread the pumpkin purée on a plate lined with paper towels. Gently press with another towel to remove excess moisture until the pumpkin feels firmer and holds together.💡 This step is crucial for crisp cookies — skipping it will leave them soft and cake-like. Make the Dough: Cream softened butter and blotted pumpkin together until smooth. Stir in brown sugar.In a separate bowl, whisk together flour, cornstarch, baking powder, cinnamon, nutmeg, and salt. Add dry ingredients to wet and mix until a soft dough forms.If the dough feels too sticky, mix in 1–2 tbsp extra flour.
Roll: Place dough between two sheets of parchment paper and roll into a ¼-inch thick rectangle.
Chill: Put the dough in the refrigerator for 15 minutes to make cutting easier and help the cookies hold their shape.
Cut Into Sticks: Use a pizza cutter or sharp knife to trim edges for a clean rectangle, then cut into sticks about ½ inch wide.
Bake: Arrange sticks on a parchment-lined baking sheet, leaving space between each.Bake at 325°F for 20–25 minutes, flipping once halfway through.
Optional Extra-Crisp Step:After a 5-minute cool, reduce oven to 300°F and bake for an additional 5-7 minutes to dry them out like biscotti and create an irresistible crunch.
Coat in Cinnamon Sugar:While warm, brush both sides of each stick with melted butter + maple syrup mixture.Sprinkle generously with cinnamon sugar on all sides, including edges.Transfer to a cooling rack or clean surface so the bottoms don’t steam and soften. Cool completely.
