Ingredients
1 3/4 c. all-purpose flour
1 tsp. pumpkin pie spice
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. (1 stick) butter, softened
1 c. granulated sugar
1 large egg
1/3 c. pumpkin puree
1 tsp. vanilla extract
Cinnamon-sugar
Preparation
Step 1Preheat oven to 350°. Line two large baking sheets with parchment paper. In a large bowl, whisk together flour, pumpkin pie spice, cream of tartar, baking soda, and salt.Step 2 In another large bowl, combine butter and sugar and beat until light and fluffy. Add egg, pumpkin, and vanilla and mix until evenly combined. Gradually, add dry ingredients and mix until just combined. Step 3Roll about 1 tablespoon of dough into a ball then roll in cinnamon-sugar and place on baking sheet. Step 4Repeat with remaining dough and bake until tops start to crack and centers are just set, 12 minutes.
Chilling Time If you find the cookie dough is too sticky to work with you can chill the dough in the refrigerator. Check after 30 minutes and it should be easier to work with. If you want to work ahead you can also scoop balls of dough onto a tray, then refrigerate and when you are ready to bake, roll them into smooth balls and coat in cinnamon sugar. Freezing The Dough The dough can be formed into balls and then frozen before coating in cinnamon sugar. When you are ready to bake, just defrost the dough for about 30 minutes, then coat in cinnamon sugar and bake. You really only need to defrost enough to let the cinnamon sugar stick to the dough. You may need to add a minute or two to the bake time. The baked cookies can also be frozen! Pumpkin Spice Good news! You don’t have to buy pumpkin spice. You can make your own with a mix of cinnamon, ginger, cloves, allspice, and nutmeg. Add more or less of each ingredient depending on what you like! Have you made these yet? Let us know what you think in the comments below! Editor’s Note: The introduction to this recipe was updated on July 30, 2021 to include more information about the dish.
