# Ingredientes:
→ Pumpkin Muffin Cookies
01 - 1 cup all-purpose flour
02 - 1/2 cup cornstarch
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - 1/4 cup unsalted butter, softened
10 - 1/4 cup neutral oil, such as canola
11 - 1/2 cup light brown sugar
12 - 1 large egg
13 - 1/2 cup pumpkin purée
14 - 1 teaspoon vanilla extract
→ Filling
15 - 1 cup dulce de leche
→ Assembly
16 - 1/2 cup desiccated coconut (optional, for rolling)
# Instrucciones:
01 - Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
02 - Whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl.
03 - Beat butter, oil, and brown sugar in a large bowl until light and creamy.
04 - Add egg, pumpkin purée, and vanilla extract to the creamed mixture. Beat until thoroughly combined.
05 - Gradually fold dry ingredient mix into wet ingredients until a soft dough results.
06 - Scoop tablespoon-sized mounds of dough onto prepared baking sheets, spacing each about 2 inches apart.
07 - Gently flatten each cookie mound with the back of a spoon or fingers.
08 - Bake for 15 to 18 minutes, or until cookies are just set and lightly golden. Cool completely on a wire rack.
09 - Spread about 2 teaspoons of dulce de leche onto the flat sides of half the cookies, then top with remaining cookies to form sandwiches.
10 - If desired, roll the edges of each alfajor in desiccated coconut.
