Ingredients
Cookie Dough
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ¼ cup white sugar
- ⅓ cup pumpkin purée (blotted)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon powder
- ¼ teaspoon salt
Cinnamon Sugar Coating
- ¼ cup white sugar
- 1 teaspoon cinnamon powder
- ½ teaspoon pumpkin pie spice
Instructions
Instructions
- Blot pumpkin purée with a paper towel to remove extra moisture.
- Beat butter, brown sugar, and white sugar until creamy.
- Add pumpkin purée, egg yolk, and vanilla. Mix until combined.
- In another bowl, mix flour, cream of tartar, baking soda, baking powder, pumpkin spice, cinnamon, and salt.
- Add dry ingredients to wet ingredients and mix gently until dough forms.
- Chill dough for 30 minutes.
- Mix sugar, cinnamon, and pumpkin spice for coating.
- Roll dough into balls and coat in cinnamon sugar.
- Bake at 175°C / 350°F for 10–12 minutes.
- Let cookies rest on the tray for 5 minutes, then cool completely.
Notes
Do not overbake. The centers should look slightly soft when removed from the oven.
- Prep Time: 15 minutes
- Category: Cookies, Dessert
- Cuisine: American