Ingredients
Scale
- All-purpose flour 2 1/4 cups
- Baking soda 1 teaspoon
- Cream of tartar 2 teaspoons
- Unsalted butter, softened 1/2 cup
- Granulated sugar 1 cup
- Pumpkin puree 1/2 cup
- Egg 1 large
- Vanilla extract 1 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a small bowl, whisk together flour, baking soda, and cream of tartar.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: In a separate small bowl, mix together cinnamon and sugar for coating. Roll rounded tablespoons of dough into balls, then roll each ball in the cinnamon-sugar mixture.
- Step 5: Place cookies onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Step 6: Bake for 10-12 minutes, or until edges are lightly golden. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture.
- For a warm, melty treat, microwave a cookie for about 10 seconds.
- Serve these spiced delights with a scoop of vanilla ice cream or a warm mug of apple cider.
- Gently fold the dry ingredients into the wet – overmixing develops gluten and can make the cookies tough, not chewy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American