Description
These cookies pair pumpkin’s mellow sweetness with cinnamon sugar for a cloudlike bite that melts in your mouth, leaving a cozy hint of autumn spices.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl whisk together flour ground cinnamon cream of tartar baking soda salt ground ginger and ground nutmeg.
- In a large bowl beat softened butter and 3/4 cup granulated sugar until light and fluffy, about 2 minutes.
- Add pumpkin puree egg and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients mixing on low speed until just combined.
- In a small bowl combine 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon for rolling.
- Scoop dough by rounded tablespoons and roll into balls, then coat each ball in the cinnamon sugar mixture.
- Place the dough balls at least 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes until the edges are set but the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Dough can be chilled for 30 minutes to prevent cookies from spreading too much.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- For a spicier kick add a pinch of cloves or allspice to the dry ingredient mix.
- Cookie dough balls can be frozen for up to 1 month and baked from frozen; add 1–2 minutes to bake time.