Ingredients
Units
Scale
- 1 3/4 cups AP flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 egg yolk
- 1 teaspoons vanilla
- 1/2 cup pumpkin puree
Cinnamon Sugar:
- 1/4 cup white sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a small bowl, combine ingredients for the cinnamon sugar. Set aside.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Set aside.
- In a separate large bowl, cream butter and sugars until whipped. Add egg yolk, vanilla, and pumpkin puree.
- Gradually add the dry ingredients until a soft, slightly sticky dough comes together.
- Using a 2-inch cookie scooper, drop the cookie dough into the bowl of the cinnamon sugar, and carefully coat the entire cookie. Transfer to the prepared baking sheet and gently press the cookie dough to flatten it slightly. Repeat this process for the rest of the cookie dough. (This recipe makes about 2 dozen cookies).
- Bake the cookies for about 10-12 minutes depending on the temperature of the oven. They should look slightly undercooked (this will ensure the cookies stay soft and don't crisp up too much as they cool). Transfer immediately to a cooling rack before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 24 cookies
