Cookies
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (70 g) packed light brown sugar
- 1/4 cup (73 g) pure pumpkin puree
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
Cinnamon Sugar
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons ground cinnamon
Prepare the ButterMelt the butter and let it cool slightly. It should remain liquid but not hot. Mix the Wet IngredientsWhisk melted butter, granulated sugar, and brown sugar until smooth. Add pumpkin puree, egg yolk, and vanilla, then whisk until combined. Combine the Dry IngredientsIn a separate bowl, whisk together flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Make the DoughGradually add the dry ingredients to the pumpkin mixture. Stir gently until just combined. The dough should be soft and slightly sticky. Chill the DoughCover and refrigerate the dough for 45 minutes. This helps firm the dough and prevents excessive spreading. Make the Cinnamon SugarMix granulated sugar and cinnamon in a small bowl until evenly combined. Shape and CoatPreheat the oven to 350°F (175°C). Scoop the chilled dough into 1 1/2-tablespoon portions, roll into balls, and coat with cinnamon sugar. Place on a lined baking sheet with space between each cookie. BakeBake for 10–12 minutes, until the edges are set and the centers are still slightly soft. Avoid overbaking for a chewy texture. Cool and ServeCool the cookies on the baking sheet for a few minutes, then transfer to a wire rack. Serve warm or let them cool completely before storing.
