Description
These soft pumpkin cookies are coated in cinnamon sugar for the ultimate cozy fall treat. They are tender, warmly spiced, and perfect for sharing.
Ingredients
Scale
- 2 1/4 cups (281 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 g) pumpkin puree
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/4 cup (50 g) granulated sugar, for coating
- 1 1/2 teaspoons ground cinnamon, for coating
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a bowl.
- Beat softened butter and sugar until creamy and slightly fluffy.
- Mix in pumpkin puree, egg yolk, and vanilla until smooth.
- Gradually add the dry ingredients and stir just until combined.
- Cover and chill the dough for 30 to 45 minutes.
- Mix the coating sugar and cinnamon in a small bowl.
- Scoop chilled dough into portions and roll each portion into a ball.
- Roll each dough ball in the cinnamon-sugar mixture and place on prepared baking sheets.
- Bake for 10 to 13 minutes, until the edges are set and centers remain soft.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
- Prep Time: 15
- Category: Cooking
- Cuisine: American