Ingredients
Scale
- 2 1/4 cups (281 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1/2 cup (120 g) pumpkin puree
- 1 large egg yolk
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 g) cream of tartar
- 1/2 teaspoon (2 g) baking soda
- 1/2 teaspoon (3 g) salt
- 1 1/2 teaspoons (4 g) ground cinnamon
- 1/2 teaspoon (1 g) ground ginger
- 1/4 teaspoon (0.5 g) ground nutmeg
- 1/3 cup (67 g) granulated sugar, for coating
- 1 1/2 teaspoons (4 g) ground cinnamon, for coating
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, cream of tartar, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
- Add pumpkin puree, egg yolk, and vanilla, then whisk until well combined.
- Gradually stir the dry ingredients into the wet mixture until a soft dough forms. Avoid overmixing.
- Chill the dough for 20 to 30 minutes if it feels too soft to handle.
- Mix the coating sugar and cinnamon in a shallow bowl.
- Scoop the dough into balls and roll each one thoroughly in the cinnamon-sugar mixture.
- Arrange the cookies about 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, until the edges are set and the centers remain slightly soft.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
- Prep Time: 15
- Category: Cooking
- Cuisine: American